These no-yeast cinnamon rolls are super fast! Done in about an hour. They are flakier than a regular yeast roll and ultra-satisfying. The Cream Cheese Buttermilk Icing is bomb-diggity. Originally published March 4, 2016.

flaky cinnamon rolls with a drizzle of icing.
Table of Contents
  1. I’m in love with these No Yeast Cinnamon Rolls!
  2. You will love Homemade Cinnamon Rolls Without Yeast
  3. What you’ll need for this Cinnamon Roll Recipe (No Yeast)
  4. Substitutions and additions
  5. How to make Cinnamon Rolls Without Yeast
  6. How to serve Homemade Cinnamon Rolls (No Yeast)
  7. Easy Cinnamon Rolls (No Yeast) storage
  8. No Yeast Cinnamon Rolls FAQs
  9. More cinnamon roll ideas! Never enough!
  10. Easy Cinnamon Roll Recipe (No Yeast) Recipe

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)

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a round pan of cinnamon rolls turned out upside down onto parchment paper with icing drizzled on.
a stream of icing being drizzled onto a round cake pan of cinnamon rolls turned out onto parchment paper.

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.)

a flaky cinnamon roll with icing on parchment with a fork nearby.

I’m in love with these No Yeast Cinnamon Rolls!

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!

a cinnamon roll with a normal amount of icing, a cinnamon roll with a ludicrous amount of icing.
And now for another round of “How Much Icing I Pretend I Eat…and How Much I Actually Eat.”

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.

  • Butter
  • Flour
  • White sugar
  • Baking powder
  • Baking soda
  • Butter
  • Buttermilk (cheater version ok)
  • Brown sugar
  • Cinnamon
  • Cardamom
  • Cream cheese
  • Powdered sugar

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.
a little girl buttering a skillet, a bowl of cinnamon brown sugar filling.
Definitely get a sassy 5-year-old to help if you can.
soft dough being mixed together, soft dough in a ball on a floured towel.
measuring rolled-out dough's width, a rectangle of dough with cinnamon brown sugar filling on top.

How to serve Homemade Cinnamon Rolls (No Yeast)

With a big glass of milk. DONE. But if you’re serving brunch or a big breakfast for a crowd, here are some of my savory, EASY breakfast favorites that go well with cinnamon rolls. 

Creamy Scrambled Eggs for a Crowd << these are make ahead and so easy (and cheesy).

Overnight Breakfast Sausage Casserole << everything you love about breakfast, wrapped up in one dish.

Easy Cheesy Chile Relleno Casserole << it doesn’t get any easier or tastier than this!

Spinach and Bacon Frittata << everything is better with bacon.

How to Bake Bacon in the Oven << keep it super simple with this…I literally can’t imagine anything better than a soft warm cinnamon roll and a heaping pile of crispy bacon.

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

Why are my homemade cinnamon rolls dry?

Cinnamon rolls can be dry when you add too much flour or over bake them. To make sure that you add the correct amount of flour, use the “fluff and scoop” method. First use a spoon to fluff up the flour in the container, then use the spoon to scoop the flour into your measuring cup. Level it off gently and don’t pack it in. To avoid over baking, watch your cinnamon rolls carefully and pull them out of the oven when the rolls are brown on top and set in the pan. 

What’s the difference between cinnamon rolls and cinnamon buns?

So, when a lot of people say “cinnamon rolls” or “cinnamon buns” they’re talking about the same thing–soft dough, covered with a cinnamon filling, rolled up and sliced into pinwheels. The difference can sometimes be that cinnamon buns often contain nuts and are baked in a sticky, sweet sauce, flipped over and served upside down, whereas cinnamon rolls don’t usually contain nuts and are served right side up with a glaze, icing, or frosting rather than being baked in a sauce. Potato, po-tah-toe, I say.

flaky cinnamon rolls gently pulled apart with icing drizzled on top.

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! :)

More cinnamon roll ideas! Never enough!

One Hour Cinnamon Rolls << this is my other quick cinnamon rolls recipe from my mother-in-law. It  is amazing! We make them all the time.

Best Cinnamon Roll Recipe (So Fluffy! Can Make Overnight!) << when you’ve got time to make something truly spectacular…these are where it’s at.

Swedish Cinnamon Buns with Cardamom << these are so fun to make. Plus, PEARL SUGAR!

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting << THESE. oh man.

One Hour Almond Rolls << These are like cinnamon rolls but with an incredible honey-caramel sauce…plus sliced almonds.

Quick and Easy Cinnamon Rolls from Simply Gloria

Cinnamon Roll Bites from The Recipe Rebel

3 Ingredient Cinnamon Rolls from Julie’s Eats and Treats

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Easy Cinnamon Roll Recipe (No Yeast)

5 from 1 vote
Prep: 10 minutes
Cook: 26 minutes
Total: 36 minutes
Servings: 12 Servings
These no-yeast cinnamon rolls are super fast! Done in about an hour. The Cream Cheese Buttermilk Icing is the perfect compliment!

Ingredients

For the dough:

  • 1 tablespoon butter, melted (to brush pan)*
  • 2 & 1/2 cups flour, spooned and leveled
  • 2 tablespoons white sugar
  • 1 & 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted (to add to wet ingredients for the dough)
  • 1 & 1/4 cups buttermilk

For the cinnamon filling:

  • 1 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamom, optional
  • 1 dash salt
  • 3 tablespoons butter, melted (for the cinnamon filling)
  • 2 tablespoons butter, to drizzle over shaped rolls

For the icing:

  • 2 ounces cream cheese, softened
  • 1/4 cup buttermilk
  • 1 dash salt
  • 2 cup powdered sugar

Instructions

  • Preheat your oven to 425 degrees F.
  • In a small bowl, add 1 tablespoon butter and melt it in the microwave. Use a pastry brush to spread it in the center and up the sides of a 9-inch round cake pan (or a 10-inch cast iron skillet). Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl, melt 2 tablespoons butter. Add 1 and 1/4 cup buttermilk and stir.
  • 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.
  • Flour your hands and knead the dough 2-5 times until it has come together.
  • Pat the dough into a roughly 12×9 inch rectangle.
  • Prepare the filling. In a small bowl, combine brown sugar, cinnamon, cardamom (optional), and salt. Add 3 tablespoons melted butter and stir.
  • Sprinkle the brown sugar mixture all over the dough, leaving a 1/2 inch border on the edges. Press the sugar into the dough so that it sticks.
  • 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.
  • Melt 2 tablespoons butter in a small bowl. Drizzle over the shaped rolls evenly.
  • Bake at 425 for 24-26 minutes, until brown on top and the rolls look set when you shake the pan.
  • Let cool for a couple minutes, then loosen the edges of the pan with a knife.
  • 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.
  • 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.
  • Serve warm! Milk is really great with these rolls.

Notes

You will need exactly 8 tablespoons (1 stick) of butter for the whole recipe.
 
Source: recipe slightly adapted from The Cook’s Illustrated Cookbook

Nutrition

Serving: 1roll | Calories: 353kcal | Carbohydrates: 62g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 313mg | Potassium: 104mg | Fiber: 1g | Sugar: 41g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Calories: 353
Keyword: cinnamon rolls, ever, fastest, no yeast
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. Karen I am SO INTO these photos – that one overhead of the whole pan of rolls with the drizzle? AMAZINGGG.

  2. As soon as I saw “no yeast” I was intrigued. These look amazing. And that icing! I love that you have cardamom in there. That sounds so good!

  3. always make yeast rolls but i made these today. it snowed and it smelt great the rolls are great and my wife was pleased so i have to make more for here girls night so simple and a happy wife is a happy life

    1. They do make your house smell amazing, right Howard? I’m glad to hear you made them and loved them. Happy wife happy life indeed!

  4. This is the recipe I’ve been waiting for since forever! Yeast scares me and I have no time for proofing dough- I’m all about these cinnamon rolls :) Pinning!

  5. So true about the movies. As I kid I just remember watching ET, Goonies and Ghost Busters like 1000000 times each. That was all. Oh and maybe Lion King, but I wasn’t really a kid anymore at that point. Ha ha ha. These rolls are killer, Karen! You are slaying me with your photos!

    1. Goonies, YES!!!! We didn’t have it but I watched it for the first time at a friends house when I was 11…and then we watched it 100 times again in one weekend. “I’m setting booty traps.” You mean booby traps? “That’s what I said!!!”

  6. I had a very similar recipe that was a breakfast staple when the kids were little and I was home all day. It came out of my trusty and well-used 1975 copy of BH&G Quick Breads Cook Book This cookbook is SO well loved that at some point I taped the binding up because it was falling apart. It’s so well-loved that virtually every single page is wrinkled and stained with butter and cinnamon. Thanks for the nostalgia Karen! I haven’t looked at this cookbook or thought about this recipe in years. You’re the best!

  7. I had a very similar recipe that was a breakfast staple when the kids were little and I was home all day. It came out of my trusty and well-used 1975 copy of BH&G Quick Breads Cook Book This cookbok is SO well loved that at some point I taped the binding up because it was falling apart. It’s so well-loved that virtually every single page is wrinkled and stained with butter and cinnamon. Thanks for the nostalgia Karen! I haven’t looked at this cookbook or thought about this recipe in years. You’re the best!

  8. Those look so tasty! I’m the type of person who would be dipping her cinnamon rolls into any glaze left on the plate – both mine and the serving plate… ;P

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