No Yeast Cinnamon Rolls

5 from 3 reviews

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!

Prep Time20

Cook Time25

Total Time45

Servings: rolls

Calories: 422kcal

Author: Stephanie Rutherford

Ingredients

Dough

3 cups All-purpose flour
1/4 cup White granulated sugar
1 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1 Large egg room temperature
1 cup Buttermilk room temperature
1/2 cup Unsalted butter cold and cubed

Cinnamon Filling

1/2 cup Unsalted butter room temperature
3/4 cup Brown sugar packed light or dark
1 TBSP Ground cinnamon
1/3 cup Heavy cream

Cream Cheese Icing

4 oz Cream cheese room temperature
4 TBSP Unsalted butter room temperature
1 cup Powdered sugar
1 tsp Pure vanilla extract

US - Metric

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.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP 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, 1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Baking powder, 1/4 tsp Baking soda, 1/2 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.
1/3 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 TBSP Unsalted butter, 1 cup Powdered sugar, 1 tsp Pure vanilla extract
Use a spoon to dollop the icing on top of each roll and smooth it over.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls

Pull out dairy ingredients 2 hours before baking.

Nutrition