No Yeast Cinnamon Rolls

I’ll never forget the morning I craved homemade cinnamon rolls only to realize I had no yeast in the pantry. That moment led me to create a version that didn’t require waiting for dough to rise or battling with proofing temperatures. I wanted something warm, fluffy, and cinnamon-sugary—without the fuss.

That’s how these no yeast cinnamon rolls were born. Soft, comforting, and ready in under an hour, they’ve quickly become a weekend staple in my kitchen. Whether you’re short on ingredients or just short on time, these cinnamon rolls deliver all the cozy, sweet flavors you’re craving—no yeast, no problem.

Why I Love This Recipe

These rolls are all about simplicity and satisfaction. I love them because they strike the perfect balance between indulgence and convenience. You get all the goodness of classic cinnamon rolls—sweet, gooey filling, tender dough, and luscious icing—but none of the lengthy waiting or complicated steps.

What really makes them special is the biscuit-style dough, which uses baking powder instead of yeast. That means the rolls are ready in a fraction of the time, with no kneading or rising needed. They’re also forgiving—a great beginner-friendly bake—and the recipe is flexible enough to adapt for dietary preferences or ingredient shortages.

Whether you’re making them on a whim for brunch guests, a rainy-day treat for the kids, or just because you deserve something sweet, these no yeast cinnamon rolls are the kind of recipe you’ll come back to again and again.

Ingredients for No Yeast Cinnamon Rolls

Let’s talk ingredients. One of the reasons I return to this recipe so often is that it’s made from pantry staples—things I almost always have on hand.

Here’s what you’ll need to pull this off:

For the Dough:

• All-purpose flour – the base of your dough. Make sure it’s spooned and leveled for accuracy.
• Baking powder – this replaces the yeast and gives the rolls their rise.
• Granulated sugar – just a touch for subtle sweetness.
• Salt – balances the sweetness and enhances flavor.
• Milk – whole milk works best for richness, but you can use 2% or non-dairy if needed.
• Butter – melted, for a tender crumb and rich flavor.
• Vanilla extract – for that subtle background warmth.

For the Filling:

• Brown sugar – gives that deep, caramelized sweetness.
• Ground cinnamon – the heart of any cinnamon roll.
• Butter – softened, to spread over the dough and help the filling stick.

For the Icing:

• Powdered sugar – sifted for a smooth finish.
• Milk – to loosen up the sugar and create a pourable glaze.
• Vanilla extract – just a splash makes the icing taste homemade.

These ingredients are humble, but they come together in a way that feels decadent. If you’re feeling adventurous, you can even sprinkle in chopped nuts, mini chocolate chips, or raisins.

How Much Time Will You Need

One of the best parts about this recipe is how quickly it all comes together.

• Prep time: 20 minutes
• Cook time: 25 minutes
• Cooling and icing time: 10 minutes

So from start to finish, you’re looking at about 55 minutes, tops. Compare that to 2-3 hours with a traditional yeast-based roll, and it’s easy to see why these are a go-to when you want something fast but satisfying.

How to Make This No Yeast Cinnamon Rolls

This is a foolproof method. You don’t need a stand mixer or fancy tools—just your hands, a rolling pin, and a baking dish.

Step 1: Make the Dough

In a large bowl, whisk together your flour, baking powder, sugar, and salt.

In a separate bowl, combine the milk, melted butter, and vanilla.

Pour the wet mixture into the dry ingredients and stir until a rough dough forms. Use your hands to bring it together, kneading gently in the bowl just until it’s cohesive. It should be soft, but not sticky. Add a touch more flour if needed.

Turn it out onto a lightly floured surface and knead a few more times until smooth.

Step 2: Roll and Fill

Using a rolling pin, roll the dough into a large rectangle—roughly ¼ inch thick and about 12×9 inches in size.

Spread softened butter across the surface of the dough. Make sure you go right to the edges.

In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the buttered dough. Press it in gently with your hands so it sticks.

Step 3: Roll and Slice

Starting from the long edge, roll the dough tightly into a log. Keep the roll snug, but don’t stretch the dough too much.

Once it’s rolled, use a sharp knife or unflavored dental floss to slice the log into about 8 even pieces.

Step 4: Bake

Arrange the rolls in a greased 9-inch round or square baking dish, leaving a little space between each one so they have room to expand.

Bake in a preheated 375°F (190°C) oven for about 23–25 minutes, or until the tops are golden and the rolls are cooked through.

They won’t puff up as much as yeast rolls, but they’ll be tender, moist, and beautiful.

Step 5: Ice and Serve

While the rolls are baking, whisk together the powdered sugar, milk, and vanilla to make the icing.

Once the rolls are out of the oven, let them cool for 5–10 minutes, then drizzle the icing generously over the top.

Serve warm and enjoy every gooey bite.

Substitutions

Sometimes you have to work with what you’ve got. Thankfully, this recipe is very flexible, and you can make some smart swaps without sacrificing flavor or texture.

Milk: You can use almond milk, oat milk, or soy milk for a dairy-free version. Full-fat coconut milk also works if you don’t mind a hint of coconut flavor.

Butter: Swap with plant-based butter or even coconut oil for a vegan version.

Sugar: If you’re out of brown sugar, mix white sugar with a bit of molasses. You can also use coconut sugar for a slightly different taste.

Flour: I recommend sticking with all-purpose flour for best texture, but a 1:1 gluten-free blend can work if you’re careful not to overmix.

Icing: Add cream cheese for a tangy twist, or skip the icing and just brush the tops with a little melted butter and cinnamon sugar.

Each substitute gives the rolls a different personality—so don’t be afraid to experiment.

Best Side Dish of No Yeast Cinnamon Rolls

When you’re serving something this sweet and cozy, the right side dish can turn it into a full-blown brunch or dessert moment. Here are a few of my favorites:

1. Fresh Fruit Salad
The bright, juicy freshness of a fruit salad with berries, orange segments, and melon cuts through the richness of the rolls.

2. Scrambled Eggs or Omelet
For breakfast or brunch, a savory egg dish balances out the sweetness and makes for a complete meal.

3. Hot Coffee or Spiced Chai Latte
A warm beverage is the perfect complement. The cinnamon in a chai latte really enhances the flavor of the rolls, while coffee gives that classic diner feel.

Serving and Presentation Tips

There’s something incredibly inviting about a plate of cinnamon rolls fresh from the oven. But with just a few thoughtful touches, you can turn them into something truly memorable.

I love to serve these rolls warm, with the icing still slightly gooey and drippy. If I’m serving them for brunch or a gathering, I’ll arrange them on a pretty ceramic platter and dust them lightly with extra powdered sugar. It gives them a soft, bakery-style glow.

If you want to elevate the presentation further, try garnishing with:

• A light sprinkle of cinnamon on top
• A few crushed pecans or walnuts
• A drizzle of caramel sauce

For single servings, place each roll in a parchment cupcake liner or ramekin for a charming, rustic presentation that feels both casual and special.

Tips and Tricks to Make This Recipe Better

Making no yeast cinnamon rolls might be quicker than the traditional version, but that doesn’t mean you can’t refine the process. These are some of the game-changing tips I’ve picked up through trial and error:

• Use cold milk and melted butter: The temperature difference gives the dough a better rise in the oven without making it sticky.
• Roll the dough evenly: Aim for consistent thickness to ensure even baking. If the middle is too thick, it may stay doughy.
• Don’t skip pressing in the filling: A gentle press helps the sugar mixture stick to the dough, preventing it from falling out during rolling or slicing.
• Use dental floss to cut the rolls: It sounds odd, but it creates perfectly even slices without squishing the roll. Just slide it under the log, cross the ends, and pull tight.
• Ice while warm, not hot: If you ice the rolls when they’re straight out of the oven, the icing will melt too much. Let them cool for about 10 minutes first.
• Make the icing thick: A thick glaze sets beautifully on top and doesn’t slide off too quickly.

These little tips will help take your no yeast cinnamon rolls from great to unforgettable.

Common Mistakes to Avoid

Even a simple recipe can trip you up if you’re not careful. Here are a few mistakes I’ve made—and how to avoid them:

• Overmixing the dough: This is the number one culprit behind tough rolls. Mix until just combined, and knead only until the dough holds together.
• Rolling too loosely: A loose roll can unravel or end up uneven. Keep it tight but gentle to avoid stretching the dough.
• Using too much flour when rolling out: It might seem helpful, but too much flour makes the dough dry and crumbly.
• Overbaking: These rolls don’t need as much time as yeast-based ones. Keep a close eye in the last 5 minutes of baking. You want golden tops and a soft middle.
• Skipping the resting time after baking: The filling needs time to settle, and the icing adheres better. Give it that 10-minute pause—it’s worth the wait.

Being mindful of these simple things can save your batch and ensure the perfect texture and flavor.

How to Store It

If you’re lucky enough to have leftovers (which isn’t often in my house), storing them properly is key to keeping them soft and tasty.

Short-term (1–2 days):
Place the rolls in an airtight container at room temperature. You can leave them on the counter for a day or two. To reheat, pop one in the microwave for about 10–15 seconds to bring back the fresh-from-the-oven softness.

Longer-term (3–4 days):
Store in the fridge in a sealed container. Reheat in the microwave or a warm oven (covered with foil to prevent drying out).

Freezing:
You can freeze the rolls before icing. Let them cool completely, then wrap individually or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before adding fresh icing.

This recipe is perfect for making ahead. You can even prep the unbaked rolls, store them in the fridge overnight, and bake them fresh in the morning.

FAQ

Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours in advance and refrigerate it, tightly wrapped. Just allow it to come to room temperature before rolling it out.

Can I double this recipe?
Absolutely. Just double all ingredients and use a larger baking dish or two smaller ones. Make sure your oven rack can handle both trays evenly.

How can I make this vegan?
Use plant-based butter and non-dairy milk. Double-check your sugar and powdered sugar to ensure they’re vegan-certified.

Can I add nuts or raisins?
Yes! Add about ½ cup of chopped pecans, walnuts, or raisins over the cinnamon-sugar filling before rolling up.

Why didn’t my rolls rise much?
Because this is a no-yeast recipe, you won’t see the same dramatic rise as traditional cinnamon rolls. But they should puff up slightly thanks to the baking powder. If they’re still flat, double-check that your baking powder is fresh.

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