If you’ve ever craved those irresistibly soft and gooey cinnamon rolls but hesitated because of the long wait for yeast to work its magic, you’re in for a treat. This No Yeast Cinnamon Rolls Recipe brings you tender, fluffy rolls bursting with cinnamon-sugar goodness in just about 45 minutes flat! No lengthy rises, no complicated steps—just pure comfort in every bite. Trust me, once you try this recipe, it’ll become your go-to for quick weekend breakfasts or sweet treats that impress without the hassle.
Ingredients You’ll Need
The beauty of this No Yeast Cinnamon Rolls Recipe lies in its simplicity, with everyday ingredients that come together to create that perfect balance of flavor and texture. Each component plays a starring role—from the tangy buttermilk that makes the dough tender to the cinnamon-spiced filling that fills your kitchen with the coziest aroma.
- 3 cups All-purpose flour: The foundation for your soft and fluffy dough.
- 1/4 cup White granulated sugar: Adds just the right amount of sweetness to the dough.
- 1 tsp Salt: Enhances all the flavors and balances the sweetness.
- 2 tsp Baking powder: The leavening agent that gives you rise without yeast.
- 1/4 tsp Baking soda: Boosts the texture and pairs perfectly with buttermilk.
- 1 Large egg (room temperature): Provides richness and structure.
- 1 cup Buttermilk (room temperature): Makes the dough tender and adds a subtle tang.
- 1/2 cup Unsalted butter (cold and cubed): Creates flaky layers within the dough.
- 1/2 cup Unsalted butter (room temperature): The base for the luscious cinnamon filling.
- 3/4 cup Brown sugar (packed light or dark): Sweetens the filling with a deep, caramelized flavor.
- 1 TBSP Ground cinnamon: The star spice for that classic cinnamon roll taste.
- 1/3 cup Heavy cream: Pours around the rolls during baking to keep them moist and tender.
- 4 oz Cream cheese (room temperature): Essential for the rich, tangy icing.
- 4 TBSP Unsalted butter (room temperature): Adds creaminess to the icing.
- 1 cup Powdered sugar: Sweetens the frosting and makes it silky smooth.
- 1 tsp Pure vanilla extract: Brings warmth and depth to the icing flavor.
How to Make No Yeast Cinnamon Rolls Recipe
Step 1: Prepare the Cinnamon Filling
Start by softening the butter with a hand mixer, whipping it on high until it’s pillow-soft. Then mix in the brown sugar and cinnamon until everything combines into a smooth, fragrant paste. This filling is what will make your rolls irresistibly sweet with that perfect cinnamon kick, so don’t rush it!
Step 2: Mix and Knead the Dough
Preheat your oven to 375℉ and grease a 9×13 baking pan to prevent sticking. In a large bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda. Add the cold, cubed butter and gently work it into the dry ingredients using your hands or a dough kneader until the butter pieces are about pea-sized—this step is key for a tender and flaky texture.
Step 3: Combine Wet Ingredients and Form Dough
Lightly beat the egg and stir in the buttermilk. Pour this mixture into your flour and butter blend. Use a nonstick spatula to begin combining everything, then finish by kneading gently with your hands right in the bowl until the dough forms a soft, cohesive ball. Be careful not to over-knead—the dough should be soft but not sticky.
Step 4: Roll Out the Dough
Dust your workspace with flour and transfer the dough onto it. Sprinkle some flour on top as well, then roll it evenly into a rectangle. Trim off any uneven edges for neat rolls—they’ll look just as delicious as they taste!
Step 5: Spread the Cinnamon Filling
Generously spread your prepared cinnamon butter all over the surface of the dough, reaching right up to the edges. This ensures every bite is packed with that signature cinnamon-sugar flavor we all love.
Step 6: Roll and Slice the Dough
Starting from the short edge, roll your dough tightly into a log shape. Trim the uneven ends, then slice the log into 12 even rolls. Place them snugly into your prepared pan, ready to bake.
Step 7: Add Heavy Cream and Bake
Pour heavy cream evenly around the cinnamon rolls in the pan—this little secret keeps them extra moist while baking. Bake for 25-30 minutes, until the tops turn a lovely light golden color and your kitchen fills with heavenly cinnamon aroma.
Step 8: Make and Spread the Cream Cheese Icing
While the rolls cool slightly, whip together room temperature cream cheese and butter until smooth using a mixer. Add powdered sugar and vanilla extract, mixing until perfectly creamy. Spoon this luscious icing over each warm roll, letting it melt slightly to create that classic sticky topping.
How to Serve No Yeast Cinnamon Rolls Recipe
Garnishes
For an even more decadent touch, sprinkle some chopped toasted pecans or walnuts on top of the cream cheese icing. A light dusting of cinnamon powder or a drizzle of caramel sauce will also elevate these cinnamon rolls to café-worthy status.
Side Dishes
Serve your warm cinnamon rolls alongside freshly brewed coffee or a latte for the ultimate brunch experience. If you’re serving these as a dessert, pair them with fresh berries or a dollop of whipped cream to add brightness and contrast to the richness.
Creative Ways to Present
Arrange the rolls in a rustic wooden box or on a vintage platter for a charming presentation. For a fun twist, slice and serve each roll in a cinnamon roll “cupcake” liner. This adds a cute, handy touch perfect for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps the rolls soft and gooey without drying out.
Freezing
These cinnamon rolls freeze beautifully! Place cooled rolls individually on a tray to freeze until firm, then transfer to a zip-top bag or container. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.
Reheating
Reheat leftover or thawed rolls in the oven at 350℉ for 10-12 minutes or in the microwave for about 30 seconds. Adding a few drops of water before reheating in the microwave helps keep them moist and fresh-tasting.
FAQs
Can I make this No Yeast Cinnamon Rolls Recipe vegan?
Absolutely! You can substitute dairy butter with vegan butter and use a plant-based milk alternative mixed with a tablespoon of vinegar to mimic buttermilk. Just swap the egg with a flax egg or another egg replacer to keep the dough tender.
Why does this recipe use baking powder and baking soda instead of yeast?
Baking powder and baking soda are chemical leaveners that react quickly in the dough, so you don’t have to wait for fermentation like with yeast. This saves lots of time while still giving you soft, fluffy rolls.
What if my dough is too sticky to roll out?
A sticky dough can be tough to work with, but adding a little extra flour on your surface and hands, as well as on top of the dough, makes rolling easier. Just be cautious not to add too much flour or the rolls might become dense.
Can I add nuts or raisins to the filling?
Definitely! Toss some chopped nuts, raisins, or even chocolate chips into the cinnamon filling before spreading it on the dough for a delightful variation that adds texture and bursts of flavor.
How can I make the rolls more moist and tender?
One key tip is pouring heavy cream around the rolls before baking, which keeps the dough incredibly moist. Also, avoid over-kneading the dough to maintain softness, and don’t skip the cream cheese icing for extra richness.
Final Thoughts
This No Yeast Cinnamon Rolls Recipe is a game changer whenever you need a quick, comforting, and utterly delicious treat. The way these cinnamon rolls come together with simple ingredients, no waiting, and unbelievably cozy flavors is pure magic. I can’t wait for you to make them and share the joy—they’re perfect for weekend breakfasts, celebrations, or anytime you need a little sweet warmth in your day!
Print
No Yeast Cinnamon Rolls Recipe
- Total Time: 45 minutes
- Yield: 12 servings
Description
Delicious no yeast cinnamon rolls made with a quick and easy dough, filled with a cinnamon brown sugar mixture, and topped with a creamy cream cheese icing. Perfect for a cozy breakfast or sweet treat without the wait for rising time.
Ingredients
Dough
- 3 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 Large egg (room temperature)
- 1 cup Buttermilk (room temperature)
- 1/2 cup Unsalted butter (cold and cubed)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking
- 1/3 cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Prepare Cinnamon Filling: In a small bowl, use a hand mixer on high speed to beat the softened butter until soft. Add brown sugar and ground cinnamon and continue beating until the mixture is smooth and well combined. Set aside.
- Preheat Oven and Prep Pan: Preheat your oven to 375℉ (190℃). Lightly spray a 9×13 inch baking pan with baking spray and set aside.
- Make Dough – Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Stir briefly to mix.
- Make Dough – Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a dough kneader or your hands, knead the butter into the flour until the butter pieces are pea-sized, creating a crumbly texture.
- Add Wet Ingredients and Knead: Lightly beat the egg and add it along with the room temperature buttermilk to the flour-butter mixture. Use a nonstick baking spatula to begin mixing, then finish kneading the dough with your hands in the bowl until a soft dough ball forms. Avoid over-kneading.
- Roll Dough: Place the dough on a floured surface. Sprinkle extra flour on top to prevent sticking, then roll the dough into a rectangle using a rolling pin. Trim uneven edges using a knife for neatness.
- Spread Filling: Evenly spread the prepared cinnamon filling over the rolled dough, making sure to cover all edges.
- Roll and Cut: Starting with the short side, tightly roll the dough into a log shape. Slice off the uneven ends with a serrated knife to clean up the edges. Cut the log into 12 equal rolls.
- Arrange Rolls and Add Cream: Place the rolls into the prepared baking pan evenly spaced. Pour the heavy cream around (not on top of) the rolls in the pan.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes or until the tops turn a light golden brown.
- Make Cream Cheese Icing: In a small bowl, use a hand mixer on high speed to beat the softened butter and cream cheese together until smooth. Add powdered sugar and vanilla extract, then mix on medium speed until fully combined and creamy.
- Frost Rolls: Spoon dollops of the cream cheese icing on top of each warm cinnamon roll and spread gently to cover.
Notes
- Make sure the egg and buttermilk are at room temperature to help the dough come together smoothly.
- Don’t over-knead the dough; stopping as soon as a soft ball forms will keep the rolls tender.
- The heavy cream is poured around the rolls to keep the dough moist and add richness during baking.
- Cutting the uneven dough edges before rolling ensures neat, uniformly shaped cinnamon rolls.
- Use a serrated knife to cut the rolls gently to avoid squashing them.
- Serve the cinnamon rolls warm with fresh cream cheese icing for the best taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
