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Cinnamon Rolls (No Yeast)

Review Recipe
a close up shot of a slice of No yeast Cinnamon Rolls on a plate
Just as gooey and delicious but requiring none of the extra work, these no-yeast cinnamon rolls are the perfect idea for a sweet breakfast.
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Table of Contents
  1. Cinnamon Rolls (No Yeast) Ingredients
  2. How to Make This Cinnamon Rolls (No Yeast) Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These soft and fluffy cinnamon rolls are an ooey-gooey breakfast treat topped with a classic cream cheese icing. The great news about this pastry recipe is that it doesn’t require yeast, meaning no waiting for the dough to rise and making this a quick and easy recipe.

a close up shot of a slice of No yeast Cinnamon Rolls on a plate with a bite taken out of it

Cinnamon Rolls (No Yeast) Ingredients

No yeast Cinnamon Rolls raw ingredients that are labeled

You’ll need:

For the Cinnamon Rolls

  • ⅔ cup whole milk
  • 6 tablespoons unsalted butter, divided
  • 2¼ cups all-purpose flour, divided
  • 2½ teaspoons baking powder
  • 4 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup light brown sugar
  • 2½ teaspoons cinnamon

For the Cream Cheese Icing

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 cup powdered sugar, sifted

SUBSTITUTIONS AND ADDITIONS

ICING: You can substitute your favorite vanilla glaze for the cream cheese icing in this quick cinnamon rolls recipe. However, the cream cheese icing holds up to these cinnamon rolls, making them extra indulgent.

SPICE: I sometimes like to substitute either a pumpkin spice blend or apple pie spice blend for the cinnamon in the filling part of the recipe. These are all warm spices that pair very well with both the cream cheese icing and the dough. 

How to Make This Cinnamon Rolls (No Yeast) Recipe

OUR RECIPE DEVELOPER SAYS

Due to the nature of these being quick and easy cinnamon rolls without yeast, they are the texture of a soft and tender dough, but they will not have that big fluffy, pillowy texture that a traditional cinnamon roll has. They also will not rise and spread like a traditional roll. However, these no yeast cinnamon rolls are very delicious and are a great quick version of a favorite breakfast treat.

Cinnamon Rolls

STEP ONE: Preheat the oven to 350°F. Spray a 9-inch round cake pan with baker’s spray. Set aside.

STEP TWO: In a medium-sized measuring cup with a spout, add the whole milk and 4 tablespoons of unsalted butter. Heat in the microwave for 1 to 1½ minutes on high or until the butter has melted and the milk is warm but not boiling. Mix together and allow to cool slightly.

milk and unsalted butter heated in a bowl

STEP THREE: In a large mixing bowl, add 2 cups of all-purpose flour, baking powder, white sugar, and salt. Stir the dry ingredients to combine.

flour, baking powder, granulated sugar, and salt whisked in a bowl

STEP FOUR: Using a spatula, slowly pour the warm milk mixture into the flour mixture. You will gently stir the dough together until the flour absorbs all the milk. Using your hands, you can lightly knead the dough to form a ball inside the mixing bowl. Cover the bowl of dough with a damp paper towel or tea towel, and allow the dough ball to rest for 10 minutes while you prepare your cinnamon filling.

milk mixture poured into the flour mixture in a bowl

STEP FIVE: In a small bowl, stir together the light brown sugar and cinnamon. In a small dish, melt the remaining two tablespoons of unsalted butter. Set aside.

light brown sugar and cinnamon stirred in a bowl

STEP SIX: On a clean counter or rolling mat, add the remaining ¼ cup of all-purpose flour and spread it out to roll out your dough. Using a rolling pin, which has been lightly floured, roll your dough out into a 10×12-inch rectangle on the lightly floured surface.

PRO TIP:

This dough is very easy to work with. It may be a bit sticky, but please resist the temptation to add more flour to the dough. This will make the dough tough and similar to a scone texture and not the soft and light texture of these rolls.

dough rolled into a rectangle

STEP SEVEN: Using a pastry brush, brush the 2 tablespoons of melted butter onto the entire surface of the dough. Evenly sprinkle the entire top of the dough with the cinnamon-sugar mixture.

butter brushed onto the dough and cinnamon sugar sprinkled on top

STEP EIGHT: Roll the dough from the 12-inch long side into a log. Carefully trim off each end of the log so that you have a nice even log of cinnamon roll dough.

dough rolled and cut into 12 rolls

STEP NINE: Using a sharp knife, slice your cinnamon rolls evenly into 12 rolls. These should be about an inch wide per roll.

STEP TEN: Gently place each roll into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until the no-yeast cinnamon rolls are just lightly golden brown on the edges. You do not want to overbake your cinnamon rolls.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cinnamon rolls at the lower end of the recommended baking time.

bake cinnamon roll dough in a bowl

Cream Cheese Icing

STEP ONE: In a medium bowl with a handheld mixer on medium-low speed, cream together the cream cheese, unsalted butter, and salt for 1 minute or until there are no lumps.

cream cheese, unsalted butter and salt blended in a bowl

STEP TWO: Add the vanilla extract and whole milk to the cream cheese mixture and beat for an additional 30 seconds until completely incorporated.

vanilla and milk added to the cream cheese mixture in a bowl

STEP THREE: With the mixer on low, beat in the powdered sugar until creamy and smooth. You may need to add an additional 1 to 2 teaspoons of whole milk to thin out your frosting if it is too thick to spread.

powdered sugar blended in a bowl

STEP FOUR: Once your no yeast cinnamon rolls have come out of the oven, you can frost the top of the rolls while they are warm with the cream cheese icing. You can add a pinch of cinnamon sprinkled onto the top of your frosted cinnamon rolls if desired for a garnish.

cinnamon rolls frosted in a bowl

How To Serve

Serve these easy homemade cinnamon rolls while still warm out of the oven for a special breakfast treat. Add a warm mug of homemade hot chocolate or a pumpkin spice latte to wash it down. 

Love cinnamon rolls? Our cinnamon roll cookies and cinnamon roll poke cake are two ways to enjoy this classic flavor.

Storage

IN THE FRIDGE: You can store any leftovers of these no yeast rolls in an airtight container in the refrigerator for up to 2 days. You will want to note that as these cool and sit, they will not be as soft as when they are warm. You can gently warm them back up in the microwave for about 20 to 30 seconds if desired.

IN THE FREEZER: The unfrosted, baked rolls can be frozen for up to three months.

a close up shot of No yeast Cinnamon Rolls in a bowl

Much easier than traditional cinnamon rolls since there is no kneading or rising time required, you will love making these delicious pastries. It’s a great way to add a sweet treat to a busy morning.

FREQUENTLY ASKED QUESTIONS

Could I use store-bought icing instead of making my own?

This no yeast cinnamon roll recipe would be just as delicious with store-bought icing as with the homemade one.

Can I freeze these cinnamon rolls?

These delicious cinnamon rolls can be frozen for up to three months. Wait to frost them until you are ready to serve them.

Do I have to keep these cinnamon rolls in the fridge?

If they have the cream cheese frosting on them, these cinnamon rolls need to be stored in the fridge rather than on the counter.

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a close up shot of a slice of No yeast Cinnamon Rolls on a plate

Cinnamon Rolls (No Yeast)

5 from 18 votes
Just as gooey and delicious but requiring none of the extra work, these no-yeast cinnamon rolls are the perfect idea for a sweet breakfast.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12

Ingredients
  

Cinnamon rolls

  • cup whole milk
  • 6 tablespoons unsalted butter, divided
  • cups all-purpose flour, divided
  • teaspoons baking powder
  • 4 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup light brown sugar
  • teaspoons cinnamon

Cream cheese icing

  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 cup powdered sugar, sifted

Instructions
 

Cinnamon rolls

  • Preheat the oven to 350°F. Spray a 9-inch round baking pan with baker’s spray. Set aside.
  • In a medium-sized measuring cup with a spout, add the whole milk and 4 tablespoons of unsalted butter. Heat in the microwave for 1 to 1½ minutes on high or until the butter has melted and the milk is warm but not boiling. Mix together and allow to cool slightly.
  • In a large mixing bowl, add 2 cups of all-purpose flour, baking powder, granulated sugar, and salt. Stir to combine.
  • Using a spatula, slowly pour the warm milk mixture into the flour mixture. You will gently stir the dough together until all the milk is absorbed by the flour. Using your hands, you can lightly knead the dough to form a ball inside the mixing bowl. Cover the bowl of dough with a damp paper towel or tea towel, and allow the dough ball to rest for 10 minutes while you prepare your cinnamon filling.
  • In a small bowl, stir together the light brown sugar and cinnamon. In a small dish, melt the remaining two tablespoons of unsalted butter. Set aside.
  • On a clean counter or rolling mat, add the remaining ¼ cup of all-purpose flour and spread it out to roll out your dough. Using a rolling pin, which has been lightly floured, roll your dough out into a 10×12-inch rectangle.
  • Using a pastry brush, brush the 2 tablespoons of melted unsalted butter onto the entire surface of the dough. Evenly sprinkle the entire surface of the dough with the cinnamon-sugar mixture.
  • Roll the dough from the 12-inch long side into a log. Carefully trim off each end of the log so that you have a nice even log of cinnamon roll dough.
  • Slice your cinnamon rolls evenly into 12 rolls. These should be about an inch wide per roll.
  • Gently place each roll into the prepared 9-inch round baking dish. Bake for 25 to 30 minutes or until the no yeast cinnamon rolls are just lightly golden on the edges. You do not want to overbake your cinnamon rolls.

Cream cheese icing

  • In a medium-sized mixing bowl, cream together, with a handheld mixer on medium-low speed, the cream cheese, unsalted butter, and salt for 1 minute or until there are no lumps.
  • Add the vanilla extract and whole milk to the cream cheese mixture and beat for an additional 30 seconds until completely incorporated.
  • With the mixer on low, beat in the powdered sugar until creamy and smooth. You may need to add an additional 1 to 2 teaspoons of whole milk to thin out your frosting if it is too thick to spread.
  • Once your no-yeast cinnamon rolls have come out of the oven, you can frost your cinnamon rolls while they are warm with the cream cheese icing. You can use a pinch of cinnamon to sprinkle onto the top of your frosted cinnamon rolls for a garnish if desired.

Notes

  • Due to the nature of these being quick and easy cinnamon rolls without yeast, they are the texture of a soft and tender dough, but they will not have that big fluffy, pillowy texture that a traditional cinnamon roll has. They also will not rise and spread like a traditional roll.  However, these no yeast cinnamon rolls are very delicious and are a great quick version of a favorite breakfast treat.
  • This dough is very easy to work with. It may be a bit sticky, but please resist the temptation to add more flour to the dough. This will make the dough tough and similar to a scone texture and not the soft and light texture of these rolls.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cinnamon rolls at the lower end of the recommended baking time.

Nutrition

Calories: 270kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 324IU | Vitamin C: 0.02mg | Calcium: 78mg | Iron: 1mg
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  1. Andrea Stoeckel says

    5 stars
    The instructions reminded me of the streudel I used to make for my diabetic father. It looks like a lot of work, but is much less work that yeast raised rolls which I have made. I’ve saved the recipe. Let’shope I make it someday

  2. Amanda B says

    5 stars
    I have made cinnamon rolls before. I love making pumpkin cinnamon rolls with pumpkin pie spice, but now I’m craving sweet potato cinnamon rolls with pumpkin pie spice topped with marshmallow cream cheese frosting sprinkled with crushed pecans!! I would serve these sweet potato cinnamon rolls all day!

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