Recipe Guide:
No Yeast Cinnamon Rolls Recipe – Cozy, Fast, and Ridiculously Soft
Introduction
The kitchen smelled like butter and warm cinnamon, and the house felt like a hug. I pulled these No Yeast Cinnamon Rolls out of the oven and everyone stopped what they were doing. This always takes me back to Sunday dinners. If you love classic versions, you’ll also enjoy classic cinnamon rolls for another comforting option.
Why You’ll Love This
- Ready faster than traditional rolls — no rising time.
- Soft, tender dough with a buttery cinnamon swirl.
- Kid-approved and great for sleepy weekend mornings.
- Uses pantry basics so it’s budget-friendly.
Quick Recipe Snapshot
- Servings: 8–10 rolls
- Prep time: 20 minutes
- Cook time: 20–25 minutes
- Total time: 40–45 minutes
- Skill level: Easy
- Taste: Sweet + spiced, buttery
Warm, forgiving, and easier than you expect; you’ll feel confident from the first roll. For a richer twist, try the chocolate cinnamon rolls version.
Ingredients You’ll Need
- 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
- 1 cup brown sugar
- 1 tbsp cinnamon
- 2 tbsp butter (melted)
- 5 oz cream cheese (softened)
- 1 cup powdered sugar
- 2–4 tbsp buttermilk
Chef notes:
- Unsalted butter helps control salt.
- Room-temperature cream cheese spreads easily.
- Fresh cinnamon gives better aroma.
If you want a super-quick fruit idea, check my 2-ingredient apple cinnamon roll bake for another speedy option.
How to Make It
- Preheat the oven to 375°F (190°C). Grease a 9-inch pan. First, warm the house and get your workspace ready.
- Make the dough: In a bowl, whisk flour, sugar, baking soda, baking powder, and salt. Then stir in buttermilk, ¼ cup melted butter, and vanilla until a soft dough forms. It should be slightly sticky.
- Turn dough onto a floured surface. Roll into a 12×10-inch rectangle. Notice the dough stretch easily; that’s the cue.
- Prepare the filling: Mix brown sugar and cinnamon in a bowl. Brush the dough with 2 tbsp melted butter. Then sprinkle the cinnamon sugar evenly so every bite has swirl.
- Roll the dough: Starting at a long edge, roll tightly into a log. Pinch the seam to seal. You’ll feel the log tighten as you roll.
- Add the filling: Cut the log into 8–10 equal slices with a sharp knife. Arrange cut-side up in the pan; leave a little space to puff.
- Bake: Bake 20–25 minutes until tops are golden and edges show light browning. You’ll smell caramelized sugar and see bubbling at the seams. That’s done.
- Make the icing: Beat cream cheese and powdered sugar. Add 2–4 tbsp buttermilk until smooth and pourable. Drizzle over warm rolls so it melts into cracks. If you want a different twist, I sometimes peek at my double chocolate rolls for filling ideas.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a bench scraper to slice rolls fast and cleanly.
- Common mistake + fix: If dough tears when rolling, rest 5 minutes; gluten relaxes and it smooths out.
- Simple variation: Add ½ tsp nutmeg to the filling for warm spice.
Serving Ideas
- Weekend brunch with coffee and a side of fresh fruit.
- Cozy dessert after a weeknight roast, served warm and gooey.
- Holiday morning centerpiece with powdered sugar dust and orange zest.
- Optional garnish: toasted pecans, extra butter glaze, or a sprinkle of flaky sea salt. Also try a fruity side like my strawberry shortcake cinnamon rolls for bright contrast.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze un-iced rolls for up to 2 months; thaw overnight in fridge.
- Reheat: Warm in a 350°F oven 8–10 minutes, then add icing to keep them soft.
Leftover idea: Split a roll and make a sweet breakfast sandwich with bacon and maple.
FAQs
Q: Can I make these ahead?
A: Yes — assemble, cover, and refrigerate overnight; bake in the morning.
Q: Can I freeze them?
A: Absolutely. Freeze un-iced rolls, then warm and ice after reheating.
Q: How do I know they’re done?
A: Look for golden tops and bubbling sugar at the seams; centers should spring back slightly.
Q: Are these really yeast-free?
A: Yes — these No Yeast Cinnamon Rolls use baking powder and soda instead of yeast for quick results.
Final Thoughts
I love how these come together fast and still feel like a treat. Try them with a cup of strong tea, and taste the butter and cinnamon meeting in each soft bite. Make them your own, tweak the filling, and enjoy warm family moments—these are my favorite No Yeast Cinnamon Rolls.
Conclusion
If you want another quick, no-rise version, see Easy No Yeast 40-Minute Cinnamon Rolls – Simply Happenings for a similar speedy method. For more inspiration and photos, check out No Yeast Cinnamon Rolls – Iowa Girl Eats.
No Yeast Cinnamon Rolls
Ingredients
Method
- Preheat the oven to 375°F (190°C). Grease a 9-inch pan.
- In a bowl, whisk flour, sugar, baking soda, baking powder, and salt.
- Stir in buttermilk, ¼ cup melted butter, and vanilla until a soft dough forms.
- Turn dough onto a floured surface and roll into a 12x10-inch rectangle.
- Mix brown sugar and cinnamon in a bowl.
- Brush the dough with 2 tbsp melted butter and sprinkle the cinnamon sugar evenly.
- Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
- Cut the log into 8–10 equal slices with a sharp knife and arrange cut-side up in the pan.
- Bake for 20–25 minutes until tops are golden and edges show light browning.
- Beat cream cheese and powdered sugar, adding buttermilk until smooth and pourable.
- Drizzle over warm rolls so it melts into cracks.
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