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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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.
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Original photos:
Christel
Just tried these out today! I think I added too much flour so they were a bit more dense / crusty than expected. I also maybe cooked on too high of a temp for my oven, next time I’ll adjust and try at 350 for 20 minutes
Despite those two things, they did turn out absolutely delicious! When we had them for dessert I just microwaved them for ten seconds and they were just perfect!
I would’ve liked to watch a video of these being made but the only one on this page was of no bake cookies 🙂
Sugar Spun Run
Thank you so much for trying this recipe, Christel! Despite the two things you listed, I am so glad that you enjoyed them. I do not have a video for this recipe just yet, but I do have another cinnamon roll recipe (1-hour cinnamon rolls) that uses similar techniques that you can watch. 🙂
Becky
These looks delicious! If I were to make them tonight and place them in the fridge to be made tomorrow morning- should I let them come to room temperature before placing in the oven in the morning? Or take them straight from the fridge to the oven.
Also, if my household does not like cream cheese- should I just double the amount of the butter in the frosting recipe? Or keep everything the same but leave out the cream cheese?
I am so excited to try these!
Sugar Spun Run
Hi, Becky! Yes, you can make this the night before, wrap them well and store in the fridge until morning. You can put them directly in the oven. They may just need an additional minute or two to bake. As for the icing, You can omit it entirely and just put warm butter on top. Or you can make 1/2 batch of icing and only put a little on top of his since you can’t really taste the cream cheese. I hope that you enjoy them! 🙂
Steph
I made these cinnamon buns tonight and they were absolutely delicious!! My first time ever making cinnamon buns, too. Followed the recipe exactly and they turned out amazing. Will definitely make again! 🙂 thanks for sharing!
Sugar Spun Run
Congrats on your first time making them, Steph! I am so glad that they turned out well and you enjoyed them. Thanks for trying my recipe! 🙂
E.S.
Love love love love LOVE these cinnamon buns! They’re my go-to cinnamon buns for company: the first time I made them, my husband, my sister and I pretty much inhaled them. The texture was to DIE for. It just melts away. My only problem is that I literally never think to have cream cheese on hand, so I generally just make a simple vanilla glaze to pour over them.
Sugar Spun Run
I am so glad that you have enjoyed this recipe and your family loves them, E.S. Thank you for trying my recipe and for commenting. 🙂
Sarah
This recipe was amazing! My whole family enjoyed it! So easy and delicious (-:
Sugar Spun Run
I am so glad that your family enjoyed them, Sarah! Thank you for trying my recipe! 🙂
Tracy
These were soooo good! And easy, even I could make them (my family laughs at my dough/bread making ability). Thank you for helping brighten our days. 😊
Sugar Spun Run
I am so glad that you were successful with this recipe, Tracy, and that your family loved them! Thank you so much for commenting. I appreciate your feedback. Stay safe and happy baking. 🙂
Becky
Can you make them to the point they are in the pan, refrigerate it overnight, and bake in the morning?
Sugar Spun Run
Hi, Becky! As long as they are wrapped well, that will be fine. I hope that you enjoy them! 🙂
Erica
Hi, could I use Oat milk?
Sugar Spun Run
Hi, Erica! Unfortunately, I am not certain how it will do. Without trying it myself, I can’t reccomend it. 🙁
Anna
Hi there
I live in high altitude. What adjustments should I make?
Thanks
Anna
Sugar Spun Run
Hi, Anna! Unfortunately, I do not have experience with baking at high altitude so I can not advise. I am hoping that someone else who has tried this recipe under those conditions will chime in. Sorry that I can’t be of more help. I hope that you enjoy the recipe. 🙂
Annemarie Bell
Can I make the dough ahead and refrigerate overnight?
Sugar Spun Run
Hi, Annemarie! If you cover it well and store it in the refrigerator that will be fine. I hope that you enjoy them! 🙂
Florence Smith
nice recipe made these today. turned out very nice
Sugar Spun Run
I am so glad that you enjoyed them, Florence! Thanks for trying my recipe and for commenting. 🙂
Melissa
Dough was very wet, so I used about 2.5 cups of flour total. I also used less butter for the filling. Super delicious, and thanks for the tip about the recipe making a ton of icing – I cut it in half, and it was perfect!
Sugar Spun Run
I am so glad that they turned out well and your family enjoyed them, Melissa! Thank you for commenting. 🙂
Tricia
Think you need 2 1/2 cups flour. Way too soft to work with. Also, the filling was more like a sauce. Going to do some tweaking
Sugar Spun Run
Thanks for trying my recipe, Tricia! I appreciate the feedback. 🙂
Debbie
Wonderful and I didn’t have cream cheese and it was still delicious!
A pick me up during this “stay home” time in our country!
Sugar Spun Run
I am so glad that this recipe (even without cream cheese) was a hit and brightened your day. Thank you so much for commenting, Debbie! 🙂
Hilary
I can’t get over how easy these cinnamon rolls are to make, even though they come out tasting like something a master pastry chef might have made 🤩
The frosting recipe is great but I have replaced it once when pressed for time with store bought frosting and nobody could taste the difference. My partner says these are the best cinnamon rolls he’s ever had and they have become a once a month Saturday morning staple for us.
Sugar Spun Run
I am so glad that the cinnamon rolls have become a Saturday morning staple in your home, Hilary, and that you have enjoyed this recipe. Thank you so much for commenting. 🙂
Ashley
I had the same issue as Ash BUT they still tasted amazing – it’s not the dough that’s burning just the filling the melts and burns
I baked them low in the oven but my oven thermostat could be off! I also may have used a dark cake pan.
I’ll use glass next time and might just need to lower my oven about 10-15 degrees I’ll update if that fixes it
Sugar Spun Run
Yes, I’d love to know if that changes anything, Ashley. I am so sorry that you experienced an issue but so glad that they tasted delicious. 🙂
Ash
I made these and for some reason the filling leaks out of the bottom and carmelized the bottoms and makes them hard I am confused I followed the instructions to the t I dont understand
Sugar Spun Run
I am so sorry that this happened to you, Ash. Next time, you can try baking them on a lower shelf in the oven. I usually bake mine in the lower third of the oven, to help the bottom and top cook evenly. The other trick you can try, to make sure they don’t burn on the bottom, is to remove them from the oven and immediately turn the pan over on to a plate. Regardless, I do hope that they tasted delicious. Thanks for commenting. 🙂