No Yeast Cinnamon Rolls

If you’ve ever dreamed of warm, gooey cinnamon rolls without the long wait for yeast to rise, this No Yeast Cinnamon Rolls recipe is your new best friend. Perfect for busy mornings or spontaneous brunches, these rolls are quick to make yet still full of buttery, cinnamon-sugar goodness. The dough comes together in minutes, and the smell of cinnamon baking in the oven will fill your kitchen with irresistible warmth. Unlike traditional cinnamon rolls that require hours of rising, these rolls are ready in under an hour, making them a convenient treat for any day of the week.

Why I Love This Recipe:
I love this recipe because it combines the comfort of classic cinnamon rolls with the ease of a quick, no-yeast dough. The rolls are soft and fluffy, with a perfectly gooey cinnamon filling, and the icing drizzled on top takes them to the next level. There’s no waiting around for dough to rise, so I can have fresh-baked cinnamon rolls in a fraction of the time, making it a life-saver for last-minute breakfasts or sweet cravings.

Serving Suggestions:
These cinnamon rolls are perfect on their own, warm out of the oven, or paired with a hot cup of coffee or tea. For an indulgent brunch, serve them alongside scrambled eggs or fresh fruit. You can also top them with a sprinkle of chopped nuts, a drizzle of caramel, or even a dollop of cream cheese frosting for an extra-special treat. They’re versatile enough to be a dessert, breakfast, or snack.

Storage & Freezing:
To store, let the rolls cool completely, then place them in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes. These rolls also freeze beautifully—wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and warm before serving.

Variations of the Recipe:
Experiment with different fillings like brown sugar and pecans, chocolate chips, or a touch of pumpkin spice for a seasonal twist. You can also add a simple glaze made from powdered sugar, milk, and vanilla, or a cream cheese frosting for a richer option. This no-yeast dough is flexible, allowing you to customize the rolls for any occasion without sacrificing texture or flavor.

With this No Yeast Cinnamon Rolls recipe, you can enjoy fresh, homemade rolls any day—warm, sweet, and utterly irresistible.

No Yeast Cinnamon Rolls

Perfect for busy mornings or spontaneous brunches, these rolls are quick to make yet still full of buttery, cinnamon-sugar goodness.

Print Recipe Pin Recipe

Course: Baking, Breakfast, Dessert, Snack

Cuisine: American

Ingredients Method

Ingredients

  

For the dough:

• 2 ½ cups all-purpose flour
• ¼ cup sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup buttermilk
• Pinch of salt
• 1 stick ½ cup butter, melted and divided
• 2 tsp vanilla extract

For the filling:

• 1 cup brown sugar
• 1 tbsp cinnamon
• 2 tbsp butter melted

For the icing:

• 5 oz cream cheese softened
• 1 cup powdered sugar
• 2 –4 tbsp buttermilk

Method

 

Preheat the oven:

1. Preheat your oven to 425°F (220°C). Grease a 9×13-inch baking dish.

Make the dough:

1. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, buttermilk, salt, 4 tablespoons of the melted butter, and vanilla extract. Stir or beat until just combined—don’t overmix.
   

Prepare the filling:

1. In a separate bowl, mix together the brown sugar, cinnamon, and 2 tablespoons melted butter until well combined.
   

Roll the dough:

1. Turn the dough out onto a lightly floured surface and knead gently a few times. Divide the dough in half. Roll each half into a rectangle about ¼ inch thick.

Add the filling:

1. Sprinkle half of the filling evenly over each dough rectangle. Roll each rectangle tightly lengthwise into a log. Trim the ends of each log, then slice each log into 12 even pieces.
   

Arrange the rolls:

1. Place the cinnamon rolls cut-side down in the prepared baking dish. Brush the tops with the remaining melted butter.
   

Bake:

1. Bake for 20 minutes or until the rolls are lightly golden brown. Remove from the oven and let cool for 20 minutes.
   

Make the icing:

1. While the rolls are cooling, beat together the cream cheese, powdered sugar, and 2–4 tablespoons of buttermilk until smooth. Spread the icing over the warm rolls before serving.
   
2. Enjoy!
   

Ann