Quick & Easy No-Yeast Cinnamon Rolls: Fluffy, Buttery Perfection in Under an Hour
There’s a special kind of comfort that comes with warm, gooey cinnamon rolls, especially on a lazy weekend morning or for a festive holiday breakfast. They’re a cherished tradition in many households, including mine, and the mere thought of that sweet, spiced dough topped with creamy icing is enough to get everyone excited. While traditional cinnamon rolls often require patience and multiple hours for yeast to rise, what if you could achieve that same fluffy, buttery goodness in less than an hour? This no-yeast cinnamon roll recipe is exactly that game-changer, delivering irresistible results without any of the fuss.
Imagine waking up to the aroma of freshly baked cinnamon rolls, knowing you don’t have to worry about kneading dough for ages or waiting for it to proof. This recipe harnesses the power of baking powder and baking soda to create a light, tender dough that’s ready to bake almost instantly. You’ll get all the classic flavor and soft texture you crave, but with significantly less time and effort. This makes them perfect for busy mornings or when a sudden craving strikes!
The beauty of this particular recipe lies in its simplicity and reliability. You don’t need to be an experienced baker to master these rolls. They’re consistently fluffy, packed with that signature buttery-cinnamon swirl, and generously coated with a luscious cream cheese icing. Forget the long waiting times associated with yeast; these quick cinnamon rolls prove that speed doesn’t have to compromise on taste or texture. In fact, many people find this quick bread method results in an even more tender crumb.
If you’re a fan of cinnamon roll flavors, you might also enjoy transforming them into other delicious treats! For a fun twist on breakfast, try these Cinnamon Roll Pancakes, which capture the essence of your favorite pastry in pancake form. Or, for a more everyday indulgence, whip up some Cinnamon Roll Muffins. And for the ultimate chocolate lovers, don’t miss out on these rich and decadent Nutella Cinnamon Rolls!
This beloved recipe has been a favorite in our kitchen for years, originally posted way back in 2012. It’s truly a timeless classic that deserved a fresh look with updated photos and clearer instructions to truly highlight how incredible these cinnamon rolls are. Trust me, once you try these quick and easy homemade cinnamon rolls, you’ll wonder why you ever bothered with yeast!
Understanding No-Yeast Cinnamon Rolls: The Magic of Quick Bread Dough
Unlike traditional cinnamon rolls that rely on active dry yeast for leavening, this recipe uses baking powder and baking soda. This is what classifies them as “quick bread” — meaning they rise instantly when exposed to heat, rather than requiring fermentation time. The combination of these leavening agents with acidic buttermilk creates a chemical reaction that produces carbon dioxide, giving the dough its lift and fluffy texture in minutes. This means no proofing, no waiting, and a significantly faster path to delicious, warm cinnamon rolls!
The texture of no-yeast cinnamon rolls is often described as slightly more cake-like or biscuit-like than their yeast-based counterparts, yet still wonderfully soft, tender, and moist. The absence of yeast also simplifies the baking process, making it perfect for novice bakers or anyone short on time but unwilling to compromise on homemade quality.
What You’ll Need to Make These Easy Cinnamon Rolls
Gathering your ingredients is the first step to creating these delightful quick cinnamon rolls. Most of these are pantry staples, making this recipe incredibly accessible. The key to success often lies in having everything measured out and ready to go.
- Brown Sugar: For that deep, molasses-rich sweetness in the filling.
- Cinnamon: The star spice that defines the classic flavor.
- Salt: A pinch enhances all the other flavors in both the filling and the dough.
- Butter: Essential for richness in the dough, filling, and frosting.
- All-Purpose Flour: The foundation of our fluffy dough.
- Granulated Sugar: Adds sweetness to the dough and balances the filling.
- Baking Powder & Baking Soda: The magic leavening agents that make these rolls rise quickly without yeast.
- Buttermilk: Crucial for activating the baking soda and lending a tender crumb and subtle tang to the dough.
- Cream Cheese: The base for our irresistibly tangy and sweet frosting.
- Powdered Sugar: For the smooth, melt-in-your-mouth icing.
- Vanilla Extract: Adds a warm, aromatic depth to the frosting.
How to Make These Quick Cinnamon Rolls
Making these no-yeast cinnamon rolls is surprisingly straightforward, with just a few simple steps that bring you to a warm, delicious treat in under an hour. Here’s a detailed breakdown to ensure your success:
- Prepare the Filling: In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, and salt. Add one tablespoon of melted butter and mix with your fingers or a fork until the mixture resembles wet sand. This creates that wonderfully sweet and spiced core of your cinnamon rolls. Set aside.
- Whisk Dry Dough Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensuring these dry ingredients are well combined will help distribute the leavening agents evenly for a consistent rise.
- Combine Wet Dough Ingredients: In a liquid measuring cup, whisk together the buttermilk and two tablespoons of the cooled melted butter. Buttermilk is essential here as its acidity reacts with the baking soda to create lightness.
- Form the Dough: Pour the buttermilk mixture into the dry ingredients. Stir with a spatula until the dough just comes together. It will be shaggy and slightly rough, which is perfectly normal for this type of quick dough.
- Lightly Knead the Dough: Turn the rough dough out onto a lightly floured surface. Knead it very gently for about one minute, just until it forms a cohesive, mostly smooth ball. Remember, because this isn’t a yeast dough, overworking it will develop the gluten too much, resulting in tough rolls. Handle it as little as possible for that signature flaky, tender texture.
- Roll Out the Dough: On your lightly floured counter, use your hands or a rolling pin to press or roll the dough into a rectangle, approximately 12×9 inches. Aim for an even thickness across the entire rectangle.
- Add Butter and Filling: Brush the rolled-out dough with two tablespoons of the remaining melted butter. Then, evenly sprinkle the prepared brown sugar and cinnamon mixture over the buttered dough. Gently press the filling into the dough to help it adhere. Make sure to leave a small border (about 1/2 inch) around the edges – this makes rolling easier and helps seal the filling inside.
- Roll and Cut: Starting from one of the long edges, tightly roll the dough into a cylinder. A tight roll is key to achieving those beautiful, well-defined spirals. Once rolled, pinch the seam to seal it closed. Using a sharp knife or even unflavored dental floss, cut the log into eight equal pieces.
- Arrange and Bake: Lightly brush an 8-inch cake pan or square baking dish with the remaining melted butter. Place one cinnamon roll in the center and arrange the other seven around it, allowing a little space for them to expand. Brush the tops of the rolls with the last two tablespoons of melted butter. Bake in a preheated oven (425°F or 220°C) for 20-25 minutes, or until the edges are golden brown and the rolls are puffed up and cooked through.
- Prepare the Icing: While the rolls are baking, make the icing. In a small bowl, beat together the softened cream cheese and butter until completely smooth and creamy. Gradually mix in the powdered sugar, vanilla extract, and milk until the icing is light, fluffy, and spreadable. Adjust the milk quantity if needed to reach your desired consistency.
- Frost and Serve: Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5 minutes before spreading the icing generously over the warm rolls. Frosting them while they’re still warm allows the icing to slightly melt and seep into every crevice, creating that irresistible gooey texture. Serve immediately and enjoy!
The Perfect Cinnamon Roll Icing
No cinnamon roll, especially a homemade one, is complete without a rich, creamy, and slightly tangy frosting. A cream cheese-based icing is the classic choice for good reason – it perfectly balances the sweetness of the cinnamon rolls and adds an extra layer of decadence. This simple icing comes together quickly and elevates these easy cinnamon rolls to an extraordinary level.
- Cream Cheese: Softened, for a smooth base.
- Butter: Softened, adds richness and creaminess.
- Powdered Sugar: Provides sweetness and the right consistency.
- Milk: Helps achieve the perfect spreadable texture.
- Vanilla Extract: Enhances the flavor of the frosting.
For the smoothest icing, ensure both your cream cheese and butter are very soft before mixing. This is crucial to prevent lumps. If they’re a bit too firm, you can microwave them separately for about 10 seconds each, but be careful not to actually melt them. The goal is room temperature softness for effortless blending. Once combined, the powdered sugar, milk, and vanilla will transform it into a dreamy topping that perfectly complements the warm, spiced rolls.
Tips for the Best No-Yeast Cinnamon Rolls
Achieving bakery-quality cinnamon rolls at home is easier than you think with this no-yeast method. Here are a few extra tips to ensure your quick cinnamon rolls are absolutely perfect every time:
- Don’t Overmix or Overknead: This is perhaps the most important tip for quick bread dough. Unlike yeast doughs that benefit from extensive kneading, overworking this dough will develop too much gluten, resulting in tough, dense rolls instead of light, fluffy ones. Mix until just combined and knead for only about a minute until mostly smooth.
- Use Room Temperature Ingredients: For the icing, ensure your cream cheese and butter are softened to room temperature. This will help them blend smoothly without lumps.
- Tight Roll is Key: When rolling the dough into a log, make sure it’s tight. This helps create those beautiful, distinct spirals that everyone loves.
- Sharp Knife or Dental Floss: For clean cuts and perfectly shaped rolls, use a very sharp knife. Alternatively, unflavored dental floss can work wonders: slide it under the log, cross the ends over the top, and pull to slice through cleanly.
- Don’t Overbake: Keep an eye on the rolls towards the end of baking. They should be golden brown on the edges and puffed up. Overbaking can dry them out.
- Cool Slightly Before Frosting: While it’s tempting to frost immediately, allowing the rolls to cool for 5-10 minutes prevents the frosting from melting completely and becoming a thin glaze. You want it to be creamy and luscious.
Storage and Make-Ahead Options
These quick cinnamon rolls are best enjoyed fresh and warm from the oven, but leftovers can be stored. Place any remaining frosted cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days due to the cream cheese frosting. Reheat gently in the microwave for a few seconds to restore their warmth and softness.
If you want to prepare them ahead of time for baking, you can assemble the rolls up to the point of arranging them in the pan. Cover the pan tightly with plastic wrap and refrigerate for up to 12-24 hours. When ready to bake, remove them from the refrigerator while your oven preheats, then bake as directed, adding a few extra minutes to the baking time if needed since they are starting from a colder temperature.
Variations to Try
While classic cinnamon rolls are perfect, there are many ways to customize this recipe:
- Nutty Rolls: Add finely chopped pecans or walnuts to the cinnamon filling for extra texture and flavor.
- Orange Zest: Incorporate some orange zest into the dough or the icing for a bright, citrusy twist.
- Chocolate Swirl: Mix mini chocolate chips into the filling or drizzle melted chocolate over the frosted rolls.
- Different Spices: Experiment by adding a pinch of nutmeg or cardamom to your cinnamon filling for a more complex spice profile.
- Maple Icing: Replace some of the milk in the icing with maple syrup for a delicious maple cream cheese frosting.
If you find yourself with leftover buttermilk from this recipe, here are a few other fantastic recipes to use it up, ensuring nothing goes to waste:
- Buttermilk Chocolate Chip Muffins
- Southern Style Cornbread
- Chocolate Chip Banana Pancakes
- Easy Biscuits
These quick and easy no-yeast cinnamon rolls will undoubtedly become a staple in your home. They are ideal for a delightful weekend breakfast, a special brunch, or simply as a comforting sweet treat, offering all the joy of homemade baking without the lengthy commitment. With no mixer required and a total time of just about 45 minutes from start to finish, you’ll be enjoying warm, fluffy, and perfectly frosted cinnamon rolls in no time!
More Delicious Breakfast Recipes to Explore
If you love starting your day with something sweet and satisfying, or need more ideas for brunch and special occasions, be sure to check out these other fantastic breakfast recipes:
- Chocolate Waffles
- Sourdough French Toast
- Homemade Donuts
- Double Chocolate Cheesecake Muffins
- Chocolate Chip Coffee Cake
- Strawberry Shortcake Pancakes
Cinnamon Rolls
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Ingredients
Filling
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 tsp cinnamon
- 1/8 tsp salt
- 1 Tbsp butter, melted and cooled
Dough
- 2 1/2 cups 12 1/2 oz flour
- 2 Tbsp granulate sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 6 Tbsp butter, melted and cooled
Icing
- 2 oz cream cheese, softened
- 5 Tbsp butter, softened
- 1 1/4 cup powdered sugar
- 1 Tbsp milk
- 1/4 tsp vanilla extract
Instructions
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Preheat oven to 425ºF (220ºC).
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Melt 8 Tablespoons of butter (enough for each step of the cinnamon rolls) in a bowl and let it cool slightly.
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Brush 1 Tbsp of melted butter into a 9-inch cake pan or pie plate. Set aside.
Prepare The Filling
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In a bowl combine brown sugar, granulated sugar, cinnamon, and salt.
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Add 1 Tbsp of the melted butter. Using your fingers or a fork stir together until it feels like wet sand. Set aside.
Prepare The Dough
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a liquid measuring cup mix together buttermilk and 2 Tbsp of the melted butter.
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Add the milk mixture to the flour mixture and stir with a spatula until everything is combined (about 30 seconds). The dough will be very rough.
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Turn onto a floured surface and knead until just smooth (handle as little as possible for flaky rolls).
Make Cinnamon Rolls
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Lightly flour the counter, and use your hands to press the dough into a 12×9 inch rectangle.
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Brush with 2 Tbsp of the melted butter. Sprinkle the filling evenly over the dough, pressing gently into the dough. Be sure to leave about 1/2 in border around the edges.
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Starting with the long side, roll the dough into a tight cylinder. Pinch to seal.
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Using a sharp knife, cut into 8 equal pieces. Place 1 roll in the center of the prepared pan, and arrange the other 7 around it.
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Brush with the last 2 Tbsp of butter.
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Bake for 20-25 minutes until the edges are golden brown.
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Remove from the oven and allow the rolls to rest for 5 minutes before frosting.
Make the Icing
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In a small bowl mix cream cheese and butter together until smooth and creamy.
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Add in powdered sugar, milk, and vanilla and mix until smooth and fluffy. Adjust milk if necessary to get the icing a spreadable consistency.
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Spread onto rolls and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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