These no yeast cinnamon rolls are delicious cinnamon sugar cinnamon rolls, that are quick and easy, and ready in less than an hour! Perfect for an easy, sweet breakfast!
Do you love cinnamon rolls as much as I do? These no yeast cinnamon rolls are the perfect easy answer to your cinnamon roll cravings, and fast!
If you want cinnamon rolls without having to wait a few hours to enjoy them, or if the idea of working with yeast freaks you out, then these cinnamon rolls are your perfect solution. These no yeast cinnamon rolls only take about 45 minutes from start to finish. That means they are in your mouth in less than an hour.
That means no waiting for the dough to rise, no punching the dough down. You can have these babies shortly after the craving hits. The hardest part is just waiting for them to bake, especially as that delicious cinnamon sugar smell fills your kitchen.
The dough for these no rise cinnamon rolls is a little different than a typical yeast dough, because they use baking powder for the leavening agent instead of yeast. It’s a little more flaky like a biscuit, and less fluffy than the cinnamon rolls you might be used to, but so delicious!
The cinnamon rolls can be topped with granulated sugar, a vanilla icing, or a creamy cream cheese frosting. My personal favorite is cream cheese frosting for sure!
Ingredients Needed to make No Yeast Cinnamon Rolls:
- baking powder – to lighten the dough up a little bit
- cold butter
- brown sugar
How to make No Yeast Cinnamon Rolls?
1. First you’ll mix together your dry ingredients, that means your flour, sugar, baking powder, and salt.
After those are all mixed together you’ll cut your butter into the flour mixture. I like to grate the butter with a cheese grater to make the pieces smaller and to help this process go smoother. Keep working the butter into the dough until it’s mixed well throughout and you have small pea sized clumps.
Add in the milk and work it into the dough with a fork or spoon, using your hands as needed to get the dough fully mixed. Then dump the dough onto a floured counter top and work it into a ball, adding more flour as needed. Let the dough rest for a couple minutes.
2. Roll the dough out into a rectangle that is about 10×14 inches, and the dough is about 1/4 inch thick.
3. Spread the softened butter over the edges over the dough.
4. Then combine your brown sugar and cinnamon and sprinkle that over the top of the butter.
5. Carefully roll the dough up onto itself, starting with the wide ends, and roll it tightly.
6. Cut the roll into 8 or 9 equal pieces, about an inch and a half wide each.
7. Add the rolls to a well greased 9inch round cake pan.
8. Bake them up until they are golden brown and the centers are baked.
9. Add cream cheese frosting and
10. Spread it evenly over the top of the rolls. And now they’re ready to enjoy!
Tips to Make No Yeast Cinnamon Rolls:
- Grate the cold butter using a cheese grater to make it easier to cut the butter into the flour mixture.
- Add raisins to your cinnamon roll filling if desired.
- Use a very sharp knife, or a piece of string to cut your cinnamon rolls into equal slices.
- You can also bake them in a 8 or 9inch round cake pan.
- Bake the cinnamon rolls up in a muffin tin to give them crunchier edges, the recipe as is makes about 8 cinnamon roll muffins.
- The recipe makes a lot of frosting, if you don’t want too much you can cut the recipe in half. Or you can make two pans of cinnamon rolls by doubling the roll part of the recipe. If you double the recipe bake them in a 10×15 jelly roll pan, or 2 square pans.
How to store leftover No Yeast Cinnamon Rolls?
If you end up with any leftovers these cinnamon rolls can be stored in an airtight container for up to 3 days. If you have added the cream cheese frosting, store them in the fridge, without the frosting they can be stored at room temperature. To heat them back up just zap them in the microwave for a few seconds until warm.
Cinnamon rolls are a must for Christmas morning, and this cinnamon roll recipe with no yeast is the perfect way to do it with hardly any stress or hassle. These rolls are best enjoyed warm!
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No Yeast Cinnamon Rolls
For the Dough:
- 2 cups flour
- 2 TBS granulated sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 1/2 cup cold butter
- 3/4 cup milk
For the Filling:
- 3 TBS unsalted butter softened
- 1/2 cup brown sugar
- 2 tsp cinnamon
For Cream Cheese Frosting:
- 3 oz cream cheese
- 3 TBS softened butter
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Dough:
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9inch square cake pan with butter on the bottom and sides.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Add the cold butter (grated or chopped up in small cubes) into the flour mixture and cut the butter into the flour using forks or a pastry cutter. Work the mixture together until the butter is in little pea sized clumps, and mixed well throughout.
- Slowly pour the milk into the dough, and mix it with a fork, or using your hands as needed to incorporate the dough together well.
- Dump the dough ball onto a well floured surface and work it until it forms a cohesive ball. Add more flour as needed if it's sticking to the surface.
- Let the dough ball rest for about 5 minutes.
- Lightly flour your surface and fold the dough over onto itself 3 or 4 times. Allow to rest for a second time for another 5 minutes.
- Then roll the out into a rectangle about 10x14 inches or until the dough is about 1/4 inch thick.
For the Cinnamon Sugar Filling:
- Spread the softened butter all over the dough, leaving about 1/4 inch around each of the edges.
- In another bowl, whisk together the brown sugar and cinnamon so there are no clumps.
- Then sprinkle the cinnamon sugar mixture evenly all over the dough.
- Starting with the longer edge of the dough, roll your dough up tightly. Press the finishing edge into the dough to help it stick.
- Cut the dough into 9 equal sized rolls, each about 1.5 inches wide.
- Place the cinnamon rolls into the prepared baking dish. They don't need to touch, they'll spread as they bake.
- Bake for 20-26 minutes, or until the rolls are golden brown on top and the center is done.
- Let the rolls cool for 5 to 10 minutes while you prepare the icing.
For Cream Cheese Frosting:
- Add the cream cheese to a medium sized bowl, and beat it with a hand mixer until nice and smooth.
- Add in the butter and mix until well blended.
- Add in the powdered sugar, and vanilla and mix over low speed until the frosting is nice and creamy.
- Spread the icing over the top of the warm cinnamon rolls.
8- 12 cinnamon rolls?
Colleen Rife says
Correction needed. Instructions for the dough, #2 should say, whisk together flour, sugar, baking soda and salt (not cinnamon as detailed above)
Thanks for catching that. I originally added cinnamon to the dough as well, but took it out, and forgot that there. Fixed.
Directions say preheat 375 or is it 390?
I updated the recipe, so I bake them at 375 now!
These look to die for! And no waiting to rise?! YAY! Thanks for posting this, will have to give them a try.
I hope you like it, and thanks.
Is the oven temp really 390 degrees?
Yes, it really is 390 degrees. I know that seems odd.