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Easy Cinnamon Rolls

How to make easy cinnamon rolls at home with just 4 ingredients – ooey gooey cinnamon rolls in minutes, no yeast required!

Easy Cinnamon Rolls With 4 Ingredients

The Easiest Cinnamon Rolls In The World

These magical soft cinnamon rolls take less than an hour to make – from start to finish!

No sitting overnight, no waiting for the dough to rise, and they turn out just as delicious as homemade cinnamon rolls from scratch, without all the work!

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Cinnamon Rolls

The Best Cinnamon Roll Recipe


4 Ingredients

Great For A Crowd

Made In 30 Minutes Or Less

You get the best of both worlds with this easy cinnamon roll recipe: the lightening fast method lets you skip the yeast and proofing steps entirely, and the taste and texture will make guests feel like the sticky sweet pastries came straight from the local Cinnabon!

See Also: How To Cook Sweet Potatoes

4 Ingredient Easy Cinnamon Buns Recipe

So what’s the trick to making cinnamon rolls with just 4 ingredients?

It’s actually pizza dough!

You know the pizza dough they sell in the refrigerated section of stores like Whole Foods, Trader Joes, and Wegmans? It can totally be used in place of homemade dough for cinnamon rolls.

You can buy whole wheat or regular, and it’s usually vegan too (although vegans should always check the ingredients to be sure).

Or you can make your own dough at home–I like this vegan pizza recipe–and freeze it for a rainy day.

I even had success when I made the rolls with gluten free pizza dough. (That doesn’t necessarily mean every gluten free pizza dough will work, but it proves it is possible to make them gluten free using the pizza dough trick.)

I haven’t tried the recipe with an almond flour pizza dough and don’t currently have a keto cinnamon roll recipe on the blog (maybe I should make one?!), but you can definitely add cinnamon to the batter of these Keto Muffins and ice them with cream cheese frosting for a fantastic easy peasy low carb version of a cinnamon roll without yeast.

No one should be left out of the cinnamon roll fun!

Pizza Dough Cinnamon Rolls

Cinnamon Roll Icing Recipes

You have many options here!

Cream Cheese Frosting: Beat room temperature 8 oz cream cheese or vegan cream cheese with 4 oz butter spread, 2 cups powdered sugar, and 1 tsp pure vanilla extract. Add a little milk of choice as needed.

Basic Cinnamon Roll Glaze: Mix 1 1/2 cups powdered sugar or sugar-free powdered sugar with 2-4 tbsp milk of choice. Whisk ingredients to form a glaze. Drizzle over rolls with a spoon.

Other Frosting Ideas: Feel free to top the rolls with store-bought frosting, melted almond butter or coconut butter (my personal favorite), or you can even leave them plain for a healthy breakfast that’ll have a similar sweetness to a muffin.

Leftover Frosting? Use It On Chocolate Banana Bread!

Quick & Easy Cinnamon Roll Recipe

The Easy Cinnamon Bun Trick

This is my favorite trick for easy cinnamon rolls:

Cut slices BEFORE rolling.

After spreading the filling on top of the dough, cut it into slices before rolling up so you won’t have to worry about filling oozing out and getting all over the place.

Once you try it this way, you will never go back to the thread or floss method, because this one simple trick makes the entire process so much easier – not to mention so much less messy!

The Best Easy Cinnamon Roll Recipe With 4 Ingredients

Adapted from my Vegan Cinnamon Rolls

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Easy Cinnamon Rolls

How to make easy cinnamon rolls at home with just 4 ingredients!
4.96/5 (55)
Total Time 20 minutes
Yield 9 – 13 cinnamon rolls


  • 16 oz pizza dough
  • 2 tbsp softened butter or coconut oil, or applesauce for low fat
  • 3 tbsp sugar, unrefined or sugar sub if desired
  • 2-3 teaspoons cinnamon


  • See post notes above for what types of pizza dough will work. To make the cinnamon rolls: Roll out dough on a floured surface (any flour works, even coconut flour). If dough is too sticky to roll, just add more flour of choice a little at a time. Roll very thinly (just under 1/4-inch is perfect). Spread remaining ingredients on top. Cut long strips, then roll each up as tightly as possible. Put in a greased baking pan. Preheat oven to 400 F. Bake 20 minutes. Frosting recipes are listed above. If you try the recipe, be sure to review or rate it below!
    View Nutrition Facts

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4.96/5 (55)

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Published on December 29, 2019

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  1. JanP says

    I’m trying to understand how you are cutting your slices before putting the topping on? How is this less messy?
    My brain cannot figure this out! If you had photos I think it would help!
    This does sound like an easy and much quicker way to make cinnamon rolls!
    Thanks for all the work you do in creating great recipes!

    • Diane says

      Me too…I’m thinking that you roll the dough out and then spread the butter, cinnamon and sugar, then cut in strips and then roll each strip up so it forms the roll then put in the pan. At least that’s how my brain is interpretting the process…i could be wrong though…but I’m going to go with it.

    • Jason Sanford says

      It works with Wholly Wholesome, which is gluten free and vegan too. There are probably some homemade gluten free pizza dough recipes that would also work here, we just haven’t tried any others with this particular recipe yet.
      Jason (media relations)

  2. Cynthia says

    How do you apply the filling? Do you spread the butter onto the dough and THEN sprinkle on the cinnamon and sugar as 2 or 3 separate steps? Or do you mix all three ingredients together first and then spread the MIXTURE onto the dough?

  3. Allison says

    LOL I got it in my email and of course had to go buy pizza dough immediately, because who can look at such decadent pictures of cinnamon rolls and not then be craving cinnamon rolls? They were as easy to make as your post says and just as delicious. These things are dangerously good!

  4. Rachele W says

    This looks amazing and is much simpler. But I use string or dental floss to cut the cinnamon rolls and it doesn’t make any mess whatsoever. Simply roll your cinnamon rolls into the traditional log. Then slide a piece of string or floss underneath in the desired width (2”) and bring the ends together and cross over (like you’re going to tie a knot). Voila. No mess

  5. Melissa says

    So innovative and clever! I’ve never attempted cinnamon rolls before, but have always wanted to and tend to be a bit intimidated by the recipes, but this recipe is one I think I can manage and am excited and willing to try! It’s pretty incredible how easy/straightforward it seems and I can’t wait to try! Thanks for sharing!

  6. Margaret says

    I had been craving cinnamon rolls when I saw your recipe. Since I already had gluten free pizza dough in the freezer, I was set! Unfortunately I let the pizza dough defrost a little too long in the fridge and it had risen and deflated apparently and wasn’t as soft as I would have liked . I will definitely be making these again though…I was thinking that you could use the pizza dough to make a Mardi gras Kings cake! How about experimenting with that?

  7. Ashley says

    Am I reading the cream cheese frosting recipe correct, that you also add 4oz butter to the cream cheese? Could I use brown sugar instead of white for the actual filling?

  8. Wendy says

    Do you apply the icing once cooled? I applied mine right out of the oven and it melted and runny. Thanks.

    • Jason Sanford says

      I personally love my icing melted, but if you want it hard/firm so it doesn’t melt into the rolls, then yes you can definitely wait until cool!

  9. Claudia says

    I spread almond butter on the dough for a healthier roll but if you want the buttery taste and smell then go with butter. Love how quick this recipe is and nobody will know it’s pizza dough!

  10. Becky says

    I made these this morning. They were so delicious and the kitchen smelled great, too. Love the idea of using the pizza dough.

  11. Erin says

    Made for my daughters birthday this morning. What would help is to know how wide to cut the strips. I ended up with too big of rolls and had to cook for longer. But overall turned out well.

  12. Mary says

    What dimensions does one roll the dough to?
    I get the just-under-1/4″ thickness, but what size rectangle?
    And should the strips be, say, 1″ wide?

  13. Jen says

    I loved this recipe. I found a can of thin crust pizza dough, and so it was already thin and didn’t require any rolling. I made the cinnamon rolls on a piece of parchment paper so I had no sticking or need for flour. I used 3 T of melted butter and brushed it on the crust. Then I used the mixture of 3T brown sugar and 3tsp cinnamon and sliced before rolling as suggested. Definitely easier! I’ve made this recipe with crescent roll sheets too, but the pizza crust has the best texture and bite. I’ll definitely make this again. I’ve done the powdered sugar icing, and I’ve also used cream cheese frosting from a can from the store. Whatever I have on hand. The brown sugar creates some caramelized edges. And it’s so buttery and tasty.

  14. Sue says

    I love the flavor of these rolls! However mine came out like little volcanos. I will definately try again.

  15. Emily says

    I made the rolls and when I took them out of the oven they were still raw. I made 2 batches of the filling and that worked perfectly .

  16. Megan says

    This will be my first attempt at making cinnamon rolls. Can anyone tell me what size pan I should use? How tight should I pack the rolls in the pan? Thanks!

    • MominTX says

      Place the finished rolls barely touching and I make sure the seams are touching my pan edge. Leave a little “growth” room so they bake well…if packed too tightly together, they’ll be raw. 😉

  17. Jen says

    Great recipe. Turned out great. Mine were a little too done on the bottom but I think it’s because I used a dark pan — my fault. I would’ve liked a little more explicit direction for a novice baker (spread softened butter with a knife all over… cut into 9-13 strips… roll with cinnamon on the inside…place all buns together in the pan…). But very good.

  18. Debbie says

    I tried making these with a can of Pillsbury Pizza Crust and it didn’t work out very well. We still ate them of course drizzled with icing. There was very little expansion of the dough in the cooking process so they were small and a little crispy. I read another person’s comment that sounded like she used the same type of dough and it worked well…but she didn’t roll her dough and I still did. Maybe I’ll try it that way again. The only way I can seem to find a ball of dough is in the freezer section and then I still have to wait for it to thaw. Love the idea of these being quick.

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