Homemade Easy Cinnamon Rolls (No Yeast)

Did you watch the same movies over and over and over again as a kid? I don’t even mean cartoons, although I’m sure I did that too. Growing up, we had roughly 3 movies in our house: Princess Bride, Batman Forever, and Robin Hood: Prince of Thieves. I can recite literally every single line of these movies because we watched them allll the time.

Our kids are so darn spoiled with this whole Netflix thing. “Back in my day, we had to walk backwards in the snow 20 miles, and we only had 3 MOVIES TO WATCH!” (gasp, faint)

Robin Hood just started streaming on Netflix, and Eric told me that he’d never even seen it, so of course we had to watch it. It’s so funny watching a movie that you haven’t seen in years with “new” eyes. (Don’t believe me? Try watching Bambi as an adult. Sooooo booooorrrinnnggg) If I weren’t so nostalgic about Kevin Costner and his big ol 90s hair, I’m sure I would think it was ridiculous. But I relished every cheesy line, with Eric rolling his eyes in the background.

(Just in case you’re wondering, I’m totally blasting the theme song now, “(Everything I Do) I Do it For You.” Eric’s like, “This is the type of song that your middle school choir would sing.” He’s got a point.)

The other day I was flipping through my (giant, 80 lb.) Cook’s Illustrated book when I stumbled across a Quick Cinnamon Rolls recipe, and I noticed that it has no yeast! I have a One Hour Cinnamon Rolls recipe that is KILLER; it calls for 3 tablespoons of yeast and uses a hot oven to speed up the rising process. This recipe only calls for baking soda and baking powder, and is basically buttermilk biscuit dough that is patted out and rolled into cinnamon-y deliciousness. I’m in love!

You will love Homemade Cinnamon Rolls Without Yeast

They are not quite the same as regular cinnamon rolls. Yeast and only yeast can produce that soft, pillowy interior. That said, who’s going to say no to a flaky biscuit-like roll smothered in butter, brown sugar, and cream cheese buttermilk frosting? No one, that’s who.

Think of it like the difference between cake doughnuts and yeast doughnuts. Not the same, but both DEFINITELY worth your time. The edges of the rolls get delightfully crispy. Until you smother them in Cream Cheese Buttermilk frosting, that is.

What you’ll need for this Cinnamon Roll Recipe (No Yeast)

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions.

Substitutions and additions

If you’d like, you can add chopped nuts to the filling for these cinnamon rolls (not my thing, though I love nuts in other recipes…sometimes you just can’t beat the classic).

You can add or omit the cardamom as you prefer. It’s one of my favorite flavors in baking, but I know it’s an acquired taste and not something everyone loves.

I don’t recommend switching up the other ingredients in this recipe. Adding the right amount of flour and leavening agents (baking powder, baking soda) is really important to making sure these rolls rise up light and tender. 

What kind of cinnamon is best for cinnamon rolls?

I just buy whatever cinnamon is at the grocery store–nothing fancy. Some people get really into Ceylon vs. cassia cinnamon but I say it’s all good. If you’re a cinnamon expert and there’s a kind you LOVE, come back and tell us in the comments!

What type of flour is best for cinnamon rolls?

You should always use regular all-purpose flour for sweet rolls of any kind (including cinnamon rolls). Bread flour is great in pizza dough or round artisan loaves–wherever you want chewy, crusty bread. You don’t want chewy, crust cinnamon rolls. At least, I don’t. I want soft, fluffy rolls, and the lower gluten content in all-purpose flour is the way to get there.

How to make Cinnamon Rolls Without Yeast

Here’s a quick overview of how to make this recipe. Full instructions can be found in the recipe card below!

1. Preheat your oven to 425 degrees F.
2. Melt butter and spread it in the center and up the sides of a cake pan.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. In a small bowl, melt 2 tablespoons butter, add buttermilk, and stir.
5. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until liquid is mostly absorbed. Transfer the dough to a very well floured work surface.
6. Flour your hands and knead the dough 2-5 times until it has come together.
7. Pat the dough into a roughly 12×9 inch rectangle.
8. Prepare the filling. In a small bowl, combine brown sugar, cinnamon, cardamom, and salt. Add melted butter and stir.
9. Sprinkle the brown sugar mixture all over the dough. Use a spatula or your hands to help loosen the dough and roll into a tight cylinder, starting from the long end. Pinch seams to seal. Use a very sharp serrated knife to slice into 8 equal segments. Place 1 roll in the center of the pan, then surround it with the rest of the rolls.
10. Melt butter in a small bowl. Drizzle over the shaped rolls evenly.
11. Bake at 425 for 24-26 minutes, until brown on top and the rolls look set when you shake the pan.
12. While the rolls cool, beat cream cheese in a bowl until smooth. Add buttermilk and beat well until the lumps are mostly gone. Add powdered sugar and beat well, scraping sides of bowl. Add more buttermilk to the mixture to get to a consistency you like.
13. Prepare a rimmed plate, or a parchment paper lined rimmed baking sheet (with or without a cooling rack set over the top.) Invert the pan so that the rolls come out upside down. Drizzle with cream cheese icing.

Easy Cinnamon Rolls (No Yeast) storage

Technically, these cinnamon rolls need to be refrigerated because they have cream cheese frosting, so that’s my official recommendation. At my house they’re on the counter for up to 48 hours at which point there are none left, and I’ve never had a problem ;-)

Can you freeze cinnamon rolls?

Yes! When the cinnamon rolls have cooled, wrap them tightly and place them in ziploc bags (if wrapping individually) or a large plastic container (if wrapping as a whole pan). I recommend waiting to ice them until you defrost and re-warm them. You can make this icing and keep it in the fridge for a couple weeks, so it’s easy to ice them on demand. 

Is it better to freeze cinnamon rolls before or after baking?

If you’re making regular cinnamon rolls with yeast, either way works fine. You can freeze them, unrisen, in the pan, then let them defrost and let them rise before baking. You can also just freeze them after baking (unfrosted) as directed above. 

These cinnamon rolls, however, don’t have any yeast. While these are similar to biscuit dough, and you can bake biscuits straight from frozen with no defrosting required, you’re baking each of the biscuits with room around them for hot air to help them cook. These are all nestled together in the pan. I haven’t tested baking these from frozen yet, but if you try it, come back and let us know how it turns out in the comments below. 

No Yeast Cinnamon Rolls FAQs

Eric and I just ate the last 2 from the batch and we both licked our plates. No shame. I’m telling you, Cream Cheese Buttermilk frosting is where it’s at. I never would have thought to add buttermilk to a drizzle, but it adds this amazing tang, while still being perfectly sweet. You should totally make these this weekend!

If you do, take a quick picture and post it on Instagram using the hashtag #TheFoodCharlatan. That way I can see it! :)