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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Hello! How long can I store these for in an airtight container? thank you!
Hi Ashley! They will be good for probably 2 days. They tend to start drying out a bit after that. 🙂
I prepared these last night and baked them this morning and they were AMAZING! I’m ashamed to say that I ate most of them myself, in one sitting lol. will definitely be making these again!
Mines turned out great! Freeze very well
So glad you enjoyed them, Kim! Thanks for the review 🥰
Great recipe, these cinnamon rolls taste great, I have made them many times. Is is possible to make them the night before and freeze/refrigerate them and then bake them the next morning?
Hi Ashleigh! So glad you enjoyed them! I do think they would be fine if refrigerated overnight and baked the next morning (they may possibly need a little more time in the oven, just check them and add more time as needed). Enjoy!
I make them ahead every Christmas Eve and put them in the fridge to bake Christmas morning and they are still perfect!
Hi!!!! Can I make these cinnamon rolls and freeze before baking? I’m making tonsssss of these for the holidays! They’re a crowd favorite. 🙂
Hi Mariah! You shouldn’t have any issues freezing these before they are baked. 🙂
Hi there! The recipe says 1oz of cream cheese but your video says 3oz, will definitely be adding the larger amount 😂 can’t wait to see how they come out! Thank you!
Hi Nicole! I’m so sorry for the confusion! I adjusted the recipe but need to refilm the video. 🙂
I liked the larger amount! It was delicious:)
These came out more dense and scone like than other no yeast recipes I have used.
Has anyone ever tried these with gluten free flour and had success??
Hi Brandi! I have had one other commenter say they used gluten free flour with success, but they were a little bit crunchier than normal.
Ya, another recipe I tried, I noticed the same thing. Thanks for the quick response! 🙂
God Bless!
Can I use Lactose free milk?
Unfortunately I don’t have much experience with lactose free milk so I can’t say for sure how it would turn out. It could potentially dry out the rolls a little bit.
When I was in college I was craving cinnamon rolls but didn’t have any yeast and came across this recipe. Years later and I’ve made these cinnamon rolls multiple times. This recipe is soooo good!!! These cinnamon rolls are easy to make and soft and delicious. I recommend everyone try them!
I’m so glad you’ve enjoyed them so much! 🙂
My daughter requests your cinnamon rolls every year on her birthday. Any other cinnamon rolls just won’t do! I think this might be my 3rd year making them. Thank you for making her birthdays so special (and super easy on this tired mama in the morning!). This year, I topped the icing with some fun sprinkles 🙂
That’s so sweet, Blair! We are honored that our recipe has become a tradition for your family ❤️
These were mind blowing!! As soon as I made them my family devoured them. I will be using this recipe every time!
We’re so happy they were a hit, Melissa! Thanks for the review 😊
When preparing the filling, should the butter be softened or melted? Or will it also be grated?
Melted. 🙂
Loved how easy this recipe was to make. Instead of frosting, my grandmother always put in brown sugar in bottom of pan with milk and let the cinnamon rolls soak in sugar for 10 mins and then bake.. Comes out with a sticky bun topping. Will definitely be making these again!!! 😊
How much milk?
I tried making these and they were the most delicious cinnamon rolls I’ve ever had. Just like Cinnabon! And so easy to make.
Thanks so much for the review, Natalie! We’re so happy you loved the rolls so much ❤️
I’m almost out of everything in my pantry, incl: milk, so I did substitute water (room temp.) for milk. & was very light on the flour while rolling out as I wanted maximum dough (thinner walls). Apartment was filled was authentic cinnamon roll smells. Went extra w/ brown sugar/cinnamon sprinkle on bottom of glass dish. I’m pretty happy w/ the results. I’ll be making this again w/ all the right ingredients & some frosting. Thank you for sharing.
Thanks Sam!! We are adding this to our family cookbook. These are easy and delicious:)
So glad you love them, Robert! ❤️
Was this recipe changed recently?
Hi Brittany! It has not been changed.