Easy Cinnamon Rolls (no yeast required!)
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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 (240 g) all-purpose flour
- 3 Tablespoons (38 g) sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
- ¾ cup (178 ml) milk
Filling
- ⅔ cup (133 g) brown sugar
- 3 Tablespoons (38 g) white sugar
- 2 teaspoons cinnamon
- 4 Tablespoons salted butter, melted
- ½ teaspoon vanilla extract
Icing
- 1 oz (28 g) cream cheese, softened
- 1 Tablespoon salted butter, softened
- ¼ teaspoon vanilla
- ½ cup (63 g) powdered sugar
- ½ Tablespoon (7 ml) milk
Instructions
Rolls
- Preheat oven to 375F (190F).
- In a medium-sized mixing bowl, whisk together flour, sugar, baking powder and salt.2 cups (240 g) all-purpose flour, 3 Tablespoons (38 g) sugar, 1 Tablespoon baking powder, 1 teaspoon salt
- Use a box grater to grate 5 Tablespoons of butter into the dry ingredients (alternatively use a pastry cutter to cut in the butter).5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
- Add milk and stir until all ingredients are just combined.¾ cup (178 ml) milk
- Transfer dough onto a very well floured surface and use your hands to work the dough together 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 use a rolling pin to roll dough out to roughly a 10x12" rectangle. Set aside and prepare your filling.
Filling
- Prepare your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This mixture will be very much like a paste.⅔ cup (133 g) brown sugar, 3 Tablespoons (38 g) white sugar, 2 teaspoons cinnamon, 4 Tablespoons salted butter, ½ teaspoon vanilla extract
- Spread the filling over the rectangle of dough, leaving about ¼" 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 into 10 slices. 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.
Icing
- Use an electric mixer to cream together softened cream cheese, butter and vanilla extract.1 oz (28 g) cream cheese, 1 Tablespoon salted butter, ¼ teaspoon vanilla
- Gradually add sugar, scraping down the sides of the bowl as needed.½ cup (63 g) powdered sugar
- Add milk, stirring until combined.½ Tablespoon (7 ml) milk
- 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?
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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Can I use evaporated milk? I want to make it but we have no fresh milk left.
I have yet to try it, Aaron! So I am not certain how it will do. From what I read online, 1/6 cup evaporated milk and 1/6 cup of water will equal 1/3 cup whole milk. Using that as I guide, I would give it a try. 🙂
Hello! I just have a question, I made the rolls and they came out amazingly, thanks for the recipe! But my sister is dieting and trying to fit one into her macros, so for the calories, it’s 359 per serving, or in total..? Sorry for my confusion I’m just trying to get a solid answer for her!
I am so glad that they turned out so well and that you enjoyed them, Lana! It is 350kcal per roll. 🙂
Thank you so much, I’ll make sure my sister knows!
I have been making these once a week since I found this recipe! My family loves them, they’re foolproof!
I am so glad that they have become a family favorite, Krista! Thank you so much for commenting. Enjoy! 🙂
What type of baking dish did you use? The recipe only specifies a 9″ pie pan for melting the butter. Thank you!
You use the pan with the melted butter in it to place the cinnamon rolls into. Enjoy, Bridgette! 🙂
Absolutely wonderful!! Everything was perfect.
Can the cinnamon rolls be kept in the refrigerator and baked the next morning?
I am so happy to hear how much you enjoyed them, Dana! Yes, you can make them the night before and bake them the next morning. You will just want to be sure to wrap them well and store them in the refrigerator until then. Thanks for trying my recipe! 🙂
….my 9 yr old did them herself and I’m amazed they’re so good. Easy but fool proof.
I am so glad that she found the recipe easy to follow and that they turned out perfectly, Deirdre! Thanks for commenting. Enjoy! 🙂
Hi, I have a question. I want to make a One giant cinnamon roll in a cast iron skillet will the cooking time be different and should I make the frosting with less cream cheese cuz I don’t have 3 oz
Hi, Jade! I have not tried it in a cast-iron skillet before (fun!), but the bake time will be different than what is listed so I reccomend keeping an eye on it. As for the icing, you only need 3 oz of cheese to make one batch so you should be set. Keep me posted on how it turns out. 🙂
Hello! So I’m thinking about making this and just had a question as I’m not too familiar with rolling dough. So on step #6 does the wax paper on top of the dough ball help it not to stick as much? Thanks! 🙂
Hi, Kellie! Yes, that is exactly right. 🙂
Hi!! Can’t wait to try and make these this week! If I don’t have a 9” pie pan would a cake pan work? Or what other baking dish would you recommend? Thanks!!
Hi, Kiki! Yes, a cake pan will work fine. What size do you have on hand?
We loved them!!!! Fabulous!
I may end up using non salted butter next time because I think it could have used a little less saltiness. But still a 5 star recipe.
I’m so happy to hear you enjoyed, Tiffany! Thank you for commenting! 🙂
Ok so I NEVER leave reviews, but I felt I needed to on this one. These cinnamon rolls were amazing!!! Great job on all the ratios! As a chemistry teacher who bakes a lot, I always appreciate a baker who has her stoichiometry down right. I followed the recipe exactly, except I don’t have a pastry cutter, so I just cut up my cold butter very finely and crumbled it in with my hands, old-school like my grandmother. I felt that it didn’t need too much more flour, as it rolled into a neat ball pretty quickly on a lightly floured surface. I did have my own vanilla buttercream already made and just added some whipped cream cheese, softened and whisked in, so I cannot vouch for the frosting. I wish I could attach pictures because they were beautiful, thanks so much!
Thank you so much for taking the time leave a comment, Angelina! I’m so glad you enjoyed the cinnamon rolls. 😊
These were great! I have been unable to find yeast. So thanks for the wonderful alternative!
I’m so glad you enjoyed the cinnamon rolls, Trina! 😊
Made these today, instead of milk I used Alpro Almond milk and vitalite margarine, since I am a vegan. Delicious and such a simple recipe! I came here since I had no yeast. 😁
I’m so glad you enjoyed the cinnamon rolls, Morena! 😊
Followed the directions exactly and they turned out perfectly! Will definitely be making this many more times!
Thank you 🙂
I’m so happy to hear this! Thanks for letting me know how they turned out for you! 🙂
Hi, are the tablespoons level or heaped? I’m not sure how much butter to use – weight in grams would be great (Uk based)! Looking forward to making these, as I can’t get a hold of yeast and only have plain flour.
I am excited for you to try this recipe too, Diana! Here are the breakdowns…
For the dough: 5 Tablespoons cold butter (70.87 g), + additional 2 Tbsp butter (28.38 g) for baking.
For the filling: You want to measure your butter before it is melted. You will need 56.7 grams worth.
For the icing: 3 Tablespoon butter (42.52 g)
Keep me posted on how they turn out! 🙂
I just made this too! The sugar levels for the recipe is consistent with even my sensitive taste buds! Love it!!
And everything taste great except it feels like the dough texture is missing something and it’s throwing me off. It’s not dry either. But my cinnamon buns came out pretty good lol. I made 12
I am so glad that you enjoyed the recipe, Landry! I am not sure what is “missing” but if you think of it, let me know. Thanks for commenting. 🙂