These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you’ll ever make. With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come out of the oven!
This is one of my older recipes on the blog (originally published April, 2015), and also one of my favorites. My old pictures didn’t do justice to these amazing easy cinnamon rolls, so I’m updating the pictures and re-publishing today. Originally I was going to re-write the whole post, but instead I’m leaving about 90% of the original writing, because it just didn’t feel right to change it. I left the old photos at the very bottom of the post, too, in case you wanted to have a laugh.
I present to you: The lazy girl’s cinnamon roll recipe.
No yeast. No dough-punching. No two-hour rise time followed by another hour of rise time.
Nothing but cinnamon-y, gooey, need-a-fork-to-eat-it goodness <3.
I (obviously) enjoy baking, and considering that you’re reading this I assume you don’t hate spending time doing it either. I’ve even previously posted a recipe for orange sweet rolls that require all of those heinous, time-consuming things mentioned above, taking over 3 hours from start to finish.
However… if you want cinnamon rolls for breakfast on a Saturday morning, you shouldn’t have to get up at the crack of dawn just to have them ready before it’s actually lunch time. These cinnamon rolls can be ready in less than one hour (probably faster if you spend more time actually baking and less time sampling the cinnamon filling… or is that just me…).
Since these rolls don’t use yeast they have a softer, flakier texture to them, which is perfect for those of us who love melt-in-your-mouth cinnamon rolls that require a fork to enjoy.
And wait! We haven’t even discussed the frosting yet!
That lovely, crowning cream cheese-based, sticky frosting that any cinnamon roll would just be sad and naked without. Pour this cream cheese frosting on heavy over these cinnamon rolls while they’re still warm, and enjoy!
If you try these out, I’d love to know how you like them! Please leave a comment or tag #sugarspunrun on Instagram!
Easy Cinnamon Rolls (no yeast required!)
Ingredients
Rolls
- 2 cups all-purpose flour (240g)
- 3 Tablespoons sugar (38g)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold butter, + additional 2 Tbsp butter for baking
- 3/4 cup milk (178ml)
Filling
- 2/3 cup brown sugar (133g)
- 3 Tablespoons white sugar (38g)
- 2 teaspoons cinnamon
- 4 Tbsp butter melted
- 1/2 teaspoon vanilla extract
Icing*
- 3 oz cream cheese softened (85g)
- 3 Tablespoon butter softened
- 1 teaspoon vanilla
- 1 1/2 cups powdered sugar (300g)
- 1 Tablespoon milk (15ml)
Instructions
- Preheat oven to 375F
- Combine flour, sugar, baking powder and salt and mix.
- Using a pastry cutter (or fork and knife if lacking) cut butter into dry mix
- Add milk and mix until all ingredients are combined.
- Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed.
- Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)
- Use a rolling pin to roll dough out to roughly a 10x12" rectangle.
- Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste.
- Spread the filling over the rectangle of dough, leaving about 1/4" of space as a perimeter around the filling.
- Carefully roll dough starting with one of the 12" ends and rolling tightly.. Press the edge of the roll into the dough so that it sticks.
- Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)
- Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
- Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.
- Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.
- With mixer, combine cream cheese and butter and vanilla.
- Gradually add sugar, scraping down the sides of the bowl as needed.
- Add milk, stirring until combined.
- When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.
- These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?
Notes
Nutrition
This post contains affiliate links, which means that if you purchase anything through these links I may get a small commission at no extra cost to you. Please view the disclosure policy for more information.
Recommended Kitchen Tools:
You Might Also Like:
Original photos:
Kristi says
June 22, 2019 at 3:03 pmThis only made 8-10 rolls but vs. what is pictured but they were so good! Next time I will double the recipe, my family loved them despite mine not being as pretty 😀 Thank you!!
Sam says
June 22, 2019 at 11:04 pmI’m glad to hear everyone enjoyed the cinnamon rolls, Kristi! Thank you for commenting! 🙂
Donna Voltz says
June 8, 2019 at 9:38 amfinally able to make cinnamon rolls without getting out my bread machine! They were great. All my family enjoyed them. I used only 1.5 Tablespoons sugar. Also I used honey instead of brown sugar in the filling and if you do that you only need 1/2cup istead of 3/4cup it run everywhere and ended up having extra. Liked the idea of cream cheese frosting. The added protien helps. They were so good it was hard to quit eating them. Thank you for sharing this recepie.
Sam says
June 8, 2019 at 3:53 pmI’m so glad to hear that everyone enjoyed the cinnamon rolls, Donna! 🙂
nawar says
June 10, 2019 at 7:42 ami dont like cream cheese so what can i put instead?
Sam says
June 10, 2019 at 7:32 pmYou could use a glaze like the one I use here in my coffee cake.
Chanel Blair says
May 27, 2019 at 10:25 amThese are amazing!!
Sam says
May 27, 2019 at 9:08 pmI’m so glad to hear you enjoyed the cinnamon rolls, Chanel! Thank you for commenting 🙂
Honey says
May 3, 2019 at 8:30 amFoinally! I was able to make soft cinnamon rolls without yeast. Thank you for sharing this recipe! I hated it when my yeast won’t activate/proof. It won’t rise.
Now, i dont have to worry bout making awesome cinnamon rolls with this recipe.
Sam says
May 3, 2019 at 9:04 amI am so glad you enjoyed the cinnamon rolls! 🙂
J says
March 10, 2019 at 12:53 pmWould this work with gluten free flour, or does it need gluten?
Sam says
March 10, 2019 at 8:56 pmI have never tried it, so I don’t know how it would turn out. It may work here. If you try it, let me know how it turns out. 🙂
Natalie and friends says
July 2, 2019 at 2:46 pmWe substituted the flour with gluten free flour, and it worked like a charm! They’re crunchier than the average cinnamon roll, but that may be for some other reason. They taste great though!
Sam says
July 2, 2019 at 3:56 pmThank you so much for the feedback! 🙂
Jackie says
February 22, 2019 at 4:56 pmSuch a wonderful recipe. My family loves them! Thank you for sharing.
Sam says
February 23, 2019 at 10:22 pmI am so glad everyone enjoys the cinnamon rolls. 🙂
Ct says
February 22, 2019 at 12:17 amTried them today! These cinnamon rolls were so delicious to enjoy and share with my family.
Sam says
February 22, 2019 at 1:44 pmI am so glad everyone enjoyed the cinnamon rolls! 🙂
Billy says
February 16, 2019 at 6:06 amFantastic Recipe 👍 Best Cinnamon Rolls i ever tasted! Thanx
Sam says
February 16, 2019 at 5:28 pmI am so glad you enjoyed the cinnamon rolls, Billy!
Charlotte Mabry says
February 13, 2019 at 10:02 amHi. Can I make these rolls and put them in the refrigerator overnight and bake the the next morning?
Sam says
February 13, 2019 at 9:37 pmYes that should be fine, just cover tightly with plastic wrap while they are in the fridge. Enjoy!
Myrna Luckey says
February 12, 2019 at 1:10 pmI thought I’d try these as a break from yeasty rolls I would normally make. They were fast and easy! My husband pointed out the crunchiness of the filling and softer texture of the dough. We enjoyed them a lot. Because we are older I think we prefer a less sugary dough however. I did cut out one T of the sugar from the dough but I think next time I’ll take another out and just use one. Overall, we loved them and he was super surprised to see them waiting on the island for breakfast two days before Valentines day!
Sam says
February 12, 2019 at 8:30 pmI am so glad you enjoyed them, Myrna! 🙂