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No Yeast Cinnamon Rolls

No Yeast Cinnamon RollsNo yeast cinnamon rolls deliver all the yummy goodness of regular cinnamon rolls without prepping and proofing. Cutting the preparation time in half means getting the gooey cinnamon rolls to the table in no time! 

plated cinnamon roll with no yeast

“Made these yeast-free cinnamon rolls by the Jamil Ghar, and holy wow. Delicious and a perfect, simple Christmas morning recipe. My husband said this is officially our new Christmas breakfast tradition.”

-Chelsea, Instagram

WHAT YOU NEED TO MAKE THIS RECIPE

  • Sugar: There is sugar and more sugar in these cinnamon rolls! Light brown sugar sweetens the filling, but dark brown sugar works also. White sugar flavors the cinnamon rolls.
  • Cinnamon: It’s cinnamon rolls, so you need the cinnamon!
  • Salt: Offset the sweetness with salt.
  • Flour: I use all-purpose flour to create a softer consistency; I swear by King Arthur’s brand. You can also use bread flour if you prefer a more structured cinnamon roll.
  • Baking Soda: Use baking soda and buttermilk in place of yeast.
  • Buttermilk: Without yeast in the cinnamon rolls, buttermilk adds a slightly sour yeast-like flavor.
  • Butter: The star ingredient of any tasty cinnamon roll is butter! You will need it for the rolls, filling, and frosting.
  • Powdered Sugar: Flavor the icing with powdered sugar.
  • Vanilla Extract: I suggest using the vanilla extract for the icing in this recipe, but go crazy. I sometimes use orange or maple extract just for a change of pace. I also have a cream cheese frosting recipe at the end of this post.
  • Milk: For best results, use whole milk. Almond milk is a great non-dairy option.

HOW TO MAKE NO YEAST CINNAMON ROLLS

For the Dough:

filling for no yeast cinnamon rolls

Combine the ingredients for the filling in a small bowl, and set it aside.

wet and dry ingredients for no yeast cinnamon rolls

Add the dry ingredients to a mixing bowl: flour, sugar, baking powder, baking soda, and salt. Set it aside.

wet and dry ingredients mixed for no yeast cinnamon rolls

Whisk buttermilk, five tablespoons melted butter, and vanilla together in a separate mixing bowl. Pour the mixture into the middle of the dry ingredients, and combine until a dough forms. Do not over mix.

dough ball in a oiled bowl and covered for no yeast cinnamon rolls.

Knead the dough with your hands and form a smooth ball. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.

For the Cinnamon Rolls:

dough rolls into a rectangle and covered with fillingfor no yeast cinnamon rolls

Preheat oven to 425° F (218° C). Roll the dough ball into a rectangle on a lightly floured surface. Cover it with the reserved filling mixture, leaving room on all four sides of the dough, about 1/4- inch. Sprinkle lightly with cinnamon.

dough rolled into a tube for no yeast cinnamon rolls.

Roll the dough into a tube. Trim the ends and cut them into even slices, about 10.

tube cut into 10 even pieces and lines into a baking sheet for no yeast cinnamon rolls.

Prepare a baking dish and line it with the cinnamon rolls.

no yeast cinnamon rolls baking in the oven

Brush the tops with melted butter using a pastry brush and bake for 17 minutes.

icing for no yeast cinnamon rolls

While the rolls are baking, make the icing. Use a hand mixer and blend the softened butter. Then, add vanilla. Slowly incorporate the powdered sugar and blend until smooth. Finally, whisk in the milk. Set it aside.

no yeast cinnamon rolls cooling after baking

Retrieve the cinnamon rolls from the oven. Allow them to cool for 5-10 minutes then drizzle them with the frosting.

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plated cinnamon roll with no yeast

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – If you somehow end up with leftovers, cinnamon rolls keep at room temperature for 3-4 days. Place the leftover rolls on a plate and cover them with aluminum foil.
  • FREEZER – I do not recommend freezing already baked rolls unless you bake them and leave the frosting off. I often make two batches; I bake one and then freeze the other rolls for quick baking the next time around. To freeze the rolls, gather them together, wrap them tightly in plastic wrap and place them into a freezer-safe bag. The rolls will keep for up to 2 months. When you’re ready to eat, defrost them in the fridge overnight.
  • REHEAT – For best results, set the oven to 350° F (176° C) and pop them in for 5 minutes.

FREQUENTLY ASKED QUESTIONS

I don’t have buttermilk. What can I do?

You can easily make buttermilk for your baked goods with a simple step. Using milk of your choice, add distilled white vinegar or lemon juice. I prefer lemon juice; my go-to ratio is 1 cup of milk to 1 tablespoon of lemon juice.

What are my options for frosting?

Consider making cream cheese frosting; use six tablespoons butter, 1½ cup powdered sugar (sifted), 4 oz. of cream cheese, ⅛ teaspoon salt, and ½ teaspoon vanilla extract.

Upgrade your icing by adding pumpkin spice to the filling and the icing to make pumpkin cinnamon rolls. Maple, orange, or caramel extract would be tasty additions as well.

YOU SHOULD ALSO TRY:

No Yeast Cinnamon Rolls stacked on a plate.

No Yeast Cinnamon Rolls

Tressa Jamil
Nothing beats a warm batch of gooey cinnamon rolls, and this recipe for no yeast cinnamon rolls will have you enjoying them in no time at all.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast, Dessert
Cuisine American
Servings 10 cinnamon rolls
Calories 374 kcal

Equipment

Ingredients
  

For the Filling:

  • 2 tablespoons butter, melted
  • ½ cup brown sugar, packed
  • 3 teaspoon cinnamon, ground
  • teaspoon salt
  • ¼ cup white sugar, granulated

For the Rolls:

  • 3 cups all-purpose flour, plus more for rolling the dough
  • 2 tablespoons white sugar, granulated
  • 1 ¼ tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup buttermilk
  • 5 tablespoons butter, melted
  • 1 teaspoon vanilla extract

For the Icing:

  • 1 cup powdered sugar
  • 3 tablespoons butter, softened, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoons milk, whole milk

Instructions
 

For the Dough:

  • Combine the ingredients for the filling in a small bowl, and set it aside.
  • Add the dry ingredients to a mixing bowl: flour, sugar, baking powder, baking soda, and salt. Set it aside.
  • Whisk buttermilk, five tablespoons melted butter, and vanilla together in a separate mixing bowl. Pour the mixture into the middle of the dry ingredients, and combine until a dough forms. Do not over mix.
  • Knead the dough with your hands and form a smooth ball. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.

For the Cinnamon Rolls:

  • Preheat oven to 425° F (218° C). Roll the dough ball into a rectangle on a lightly floured surface. Cover it with the reserved filling mixture, leaving room on all four sides of the dough, about 1/4- inch. Sprinkle lightly with cinnamon.
  • Roll the dough into a tube. Trim the ends and cut them into even slices, about 10.
  •  Prepare a baking dish and line it with the cinnamon rolls.
  • Brush the tops with melted butter using a pastry brush and bake for 17 minutes.
  • While the rolls are baking, make the icing. Use a hand mixer and blend the softened butter. Then, add vanilla. Slowly incorporate the powdered sugar and blend until smooth. Finally, whisk in the milk. Set aside.
  • Retrieve the cinnamon rolls from the oven. Allow them to cool for 5-10 minutes and drizzle them with the frosting.

Notes

How do I replace yeast in a cinnamon roll recipe?
  • I use baking powder paired with baking soda and buttermilk in place of the yeast. For baking soda to do its job, it needs an acid; I use buttermilk. So please, please, please, don’t replace the buttermilk with regular milk. Don’t have buttermilk? That’s okay, follow my instructions below and make your own in just a few minutes. 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story:
  • Check out our web story for no yeast cinnamon rolls!

Nutrition

Serving: 1 Cinnamon RollCalories: 374kcalCarbohydrates: 61gProtein: 5gFat: 13gSodium: 367mgFiber: 1gSugar: 31g
Keyword no yeast cinnamon rolls
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




Chelsea Aldirawy

Sunday 22nd of May 2022

After trying many cinnamon roll recipes and never getting a batch to turn out quite right, I gave these a shot on Christmas morning. The recipe was so simple, easy to follow, and tasted just like yeast cinnamon rolls too. This recipe is now a staple in our home for holiday mornings as it doesn’t set us back in time waiting for the rolls to rise and is simply delicious!

Tressa - Jamil Ghar Team

Sunday 22nd of May 2022

Thank you for trying this recipe; we are overjoyed it's become a part of your family tradition.