These no yeast cinnamon rolls are delicious cinnamon sugary, gooey, cinnamon rolls, that are quick and easy, and ready in less than an hour!
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!
If you want cinnamon rolls without having to wait hours to enjoy them, or the idea of working with yeast terrifies you, then these cinnamon roll muffins are the perfect solution. These no yeast cinnamon rolls only take about one hour from start to finish – even including the baking time! And there is no yeast to worry about, and no dough proofing to wait on.
You still get the sweet combination of brown sugar and cinnamon, all rolled up into a tasty cinnamon roll. The same great flavors of a regular cinnamon roll but without all the hassles.
When I first saw these no yeast cinnamon rolls, and they looked so delicious, and I was in one of those moods where I just craved them! I needed to bake them right away to get that craving out of my system.
The first step was to make sure I had all the ingredients; cinnamon, check, flour, check, brown sugar, check, butter, check, baking powder, check.
That’s right, instead of the yeast, these yeast free cinnamon rolls use baking powder for our leavening agent instead of yeast. Because they use baking powder we only need to let the dough rest for a few minutes before rolling it up.
How to make No Yeast Cinnamon Rolls?
First you’ll mix together your dry ingredients, that means your flour, baking powder, salt, (1/4 cup sugar????) and cinnamon.
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 incorporated together. Add a little more flour or milk as needed to help the dough get to a workable texture. Form the dough into a ball and let the dough rest for a few minutes.
Roll the dough out into a rectangle that is about 18×14 inches, and the dough is about 1/8 to 1/4 inch thick. Spread the melted butter over the edges over the dough, then combine your brown sugar and cinnamon and sprinkle that over the top of the butter.
Carefully roll the dough up onto itself, starting with the wide ends, and roll it tightly. Cut the roll into 12 equal pieces. Pinch the bottoms of the roll together and place them into a greased muffin tin. Bake them up until they are golden brown and the centers are baked.
Dip each roll into granulated sugar, or top them with vanilla icing. And now they’re ready to enjoy!
Helpful 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.
- Roll your dough a little thinner, and roll the cinnamon rolls up as tight as you can to get as many layers of sweet cinnamon filling as you can.
- Pinch the bottom of the cinnamon rolls together a bit to keep the gooey cinnamon sugar filling from escaping out the bottom.
- Use a very sharp knife, or a piece of string to cut your cinnamon rolls into 12 equal pieces.
- Bake the cinnamon rolls up in a muffin tin to help them bake up taller, rather than wider, to give you gooey cinnamon roll in almost every bite!
Cinnamon rolls are a must for Christmas morning, and this cinnamon roll recipe with no yeast is the perfect way to do it without any hassle or stress!
Now who’s ready to bake these up with me?!
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No Yeast Cinnamon Rolls
For the Dough:
- 4 1/2 cups flour (4 - 4.5 cups??)
- 2 TBS baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup cold butter
- 1 1/4 cup milk (1 1/4 - 1 1/2 cups)
For the Filling:
- 1/3 cup unsalted butter (melted and cooled slightly)
- 3/4 cup brown sugar
- 1 TBS cinnamon
For Topping the Rolls:
- 1/2 cup granulated sugar
- 2 cups powdered sugar
- 3-4 TBS milk
- 1 tsp vanilla extract
- Melt the 1/3 butter in the microwave, keep warm to keep liquefied to spread over the dough later in the process
- In another bowl, whisk together the brown sugar and 1 TBS cinnamon so there are no clumps. Set aside to spread over the dough later.
- Preheat the oven to 390 degrees.
- Coat each of the holes in a muffin tin liberally with butter.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Grate the cold butter 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. (Add a little more flour, or a little more milk as needed)
- Form the dough into a ball and let rest for a few 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 few minutes.
- Then roll the out into a rectangle about 18 x 14 inches or until the dough is about 1/8 to 1/4 inch thick.
- Spread the melted butter from the cinnamon filling all over the dough, leaving about 1/2 inch around the edges.
- Combine the brown sugar and cinnamon in a small bowl. Then sprinkle the cinnamon sugar mixture all over the dough.
- Starting with the longest edge of the dough, roll your dough up as tightly as you can.
- Cut the dough into 12 equal sized rolls.
- Pinch the bottom of each roll together and then place them into each of the prepared muffin tin spots.
- Bake for 15 to 25 minutes until golden brown and the center is done.
For the Sugar Topping:
- In a small bowl put about 1/4 to 1/2 cup granulated sugar.
- While the rolls are still warm, remove each one from the muffin tin and dip them into the sugar to cover the tops.
- Enjoy them warm.
For the Icing Topping:
- Combine powdered sugar, milk, and vanilla extract in a small bowl.
- While the rolls are still warm, remove them from the muffin tin and place them on a plate. Pour the icing over the top of each muffin.
- Enjoy them warm.
Aren’t they beautiful?! I think they look just like a blossom, a blossom of ooey, gooey, sugary, cinnamony, yummy no yeast cinnamon rolls that I can’t wait to eat.
Inspired from Violet Bakery’s