These easy to make cinnamon rolls use no yeast! The dough is like biscuit dough, filled with cinnamon filling, and topped with cream cheese icing. They are ready to serve in 45 minutes!
These cinnamon rolls are easier and faster to make than traditional cinnamon rolls. There is no rise time since there is no yeast. They are still soft bread and taste just as good as any other cinnamon rolls. Compare them with my classic homemade cinnamon rolls recipe!
Here is why no yeast cinnamon rolls are so good
These cinnamon rolls are great for a simpler and faster breakfast treat!
- Faster cinnamon rolls: Most cinnamon rolls need hours from when you start to when you can serve them. With no rise time these are MUCH faster!
- Cinnamon roll taste: These cinnamon rolls have the same flavor as traditional cinnamon rolls so you aren't giving up any of that great flavor!
- Cream cheese glaze: The traditional cream cheese glaze on top completes them.
If you love cinnamon rolls then you will love this faster version, too! Give it a try, especially for a morning when you need those rolls done soon.
Tips for making cinnamon rolls
Here are my tips, so yours turns out like this recipe!
- Tip 1: Don't overwork the dough. The reason you need to be careful when working the dough is that overworking the gluten will make the rolls tough and chewy. Without yeast to cause a rise it is even more important than usual to keep your dough soft.
- Tip 2: Kneading the butter into the dough allows it to be a more tender roll. When the butter melts it leaves more butter pockets.
- Tip 3: Having your dairy ingredients at room temperature before adding them helps them mix in more smoothly. Butter and cream cheese lumps are especially hard to smooth out when cold.
Tips to assemble the rolls
You will need quite a bit of flour on your work surface and on top of the dough while rolling with a rolling pin. Since this is a no yeast recipe it is extra sticky, so the extra flour will help prevent it from sticking to the rolling pin and work surface while you roll it out.
Roll the dough into a 12 x 15 inch rectangle. This does not have to be exact. Next you will add the cinnamon filling on top. I start with dollops around the dough so that it is more even when I spread it.
Roll the rolls starting from the short side. Cut the log into rolls using a sharp serrated knife in a sawing motion. The sawing motion helps keep the rolls from becoming squished.
Once the rolls are in the pan add the heavy cream around the rolls. The heavy cream will bake into the rolls making them tender and gooey.
When they are done baking I wait until the rolls stop bubbling before adding the icing. This helps it melt into the cracks, but not melt too much.
No Yeast Cinnamon Roll FAQ's
What is the best way to reheat leftover cinnamon rolls?
If you are eating just one cinnamon roll it is easiest to just microwave it on a plate for 20-30 seconds. If you are reheating a whole tray, then preheat the oven to 350 and heat the rolls for about 5 minutes, or until they are hot.
Why are my cinnamon rolls tough?
Tough cinnamon rolls are usually the result of over mixing the dough. They can also be tough if they are overbaked. They should be a light golden color on top and if measured with a thermometer they should be 190F.
Making the rolls overnight
You can assemble the rolls until they are cut and in the pan. Do not add the heavy cream, yet. You can cover them and keep them in the fridge overnight for up to 16 hours. Then, pull them out for 1 hour before adding the heavy cream and baking.
How can I store leftover cinnamon rolls?
You can store the leftover cinnamon rolls in an airtight container in the fridge for up to 5 days.
For more cinnamon roll recipes, check out my
- Giant Cinnamon Rolls
- Homemade Cinnamon Rolls
- Mini Cinnamon Rolls
- Banana Cinnamon Rolls
- Blueberry Cinnamon Rolls
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
No Yeast Cinnamon Rolls
Ingredients
Dough
- 3 cups All-purpose flour
- ¼ cup White granulated sugar
- 1 teaspoon Salt
- 2 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 Large egg room temperature
- 1 cup Buttermilk room temperature
- ½ cup Unsalted butter cold and cubed
Cinnamon Filling
- ½ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed light or dark
- 1 tablespoon Ground cinnamon
- ⅓ cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese room temperature
- 4 tablespoon Unsalted butter room temperature
- 1 cup Powdered sugar
- 1 teaspoon Pure vanilla extract
Instructions
Cinnamon Filling
- In a small bowl using a hand mixer, beat the butter on high speed until soft. Add in the brown sugar and cinnamon and beat until combined and smooth. Set aside.½ cup Unsalted butter, ¾ cup Brown sugar, 1 tablespoon Ground cinnamon
Dough
- Preheat the oven to 375℉ Spray a 9X13 pan with baking spray. Set aside.
- In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda. Add in the cubed butter, use a dough kneader or your hands to knead the butter into the flour. Do this until the butter is the size of a pea.3 cups All-purpose flour, ¼ cup White granulated sugar, 1 teaspoon Salt, 2 teaspoon Baking powder, ¼ teaspoon Baking soda, ½ cup Unsalted butter
- Add in the lightly beaten egg and buttermilk. Use a baking nonstick spatula to mix the dough together. Once mixed, use your hands in the bowl to finish kneading the dough until a soft dough ball forms. Don't over knead though!1 Large egg, 1 cup Buttermilk
- Place the dough over a floured surface. Sprinkle more flour on top of the dough and use a rolling pin to roll into a rectangle. If the dough is too sticky, sprinkle more flour on top. Use a knife to cut the uneven edges off.
- Spread the cinnamon filling over the dough. Make sure to spread to the edges.
- Starting on the short side, roll the dough into a tight log. Use a serrated knife to cut off the uneven ends. Then cut into 12 rolls.
- Place the rolls into the prepared pan. Pour the heavy cream around the rolls.⅓ cup Heavy cream
- Bake for 25-30 minutes. Bake until the tops of the rolls are lightly golden.
Cream Cheese Icing
- In a small bowl using a hand mixer, beat the butter and cream cheese on high speed until smooth. Add in the powdered sugar and vanilla and mix on medium until combined.4 oz Cream cheese, 4 tablespoon Unsalted butter, 1 cup Powdered sugar, 1 teaspoon Pure vanilla extract
- Use a spoon to dollop the icing on top of each roll and smooth it over.
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