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No Yeast Cinnamon Rolls

Easy no yeast cinnamon rolls deliver all the gooey, cinnamon-swirled goodness of traditional cinnamon rolls—without the wait. Without the proofing process, you’ll have warm, homemade cinnamon rolls on the table in half the time. Ditch the yeast and start baking!

No yeast cinnamon rolls in a baking dish.

“I made these yeast-free cinnamon rolls, and holy wow! Delicious and a perfect, simple Christmas morning recipe. My husband said this is officially our new Christmas breakfast tradition.”

— Chelsea, Instagram

How Do You Make Cinnamon Rolls Without Yeast?

Did you know that combining baking soda with acid causes a reaction, and the bubbles that form from that reaction can lighten and activate baked goods? In this recipe, the reaction between baking soda and buttermilk happens quickly, eliminating the need for the lengthy rise time old-fashioned cinnamon rolls require.

Want to try another baking hack? Make the viral TikTok cinnamon rolls with heavy cream.

Key Ingredients

  • Butter: Butter is a key ingredient in most cinnamon roll recipes. You’ll need it for the dough, filling, and icing—so don’t skimp. I recommend using high-quality unsalted butter like Kerrygold or the Kirkland Brand from Costco. Melted butter helps to bind the ingredients together and adds moisture to the rolls. It also helps to create a tender and flaky texture.
  • Sugar: Light brown sugar is the flavorful base for the cinnamon roll filling, while white sugar sweetens the dough.
  • Cinnamon: A cinnamon roll isn’t complete without warm, ground cinnamon to flavor the filling.
  • Salt: A little sea salt balances the sweetness of the rolls.
  • Flour: Use unbleached all-purpose flour for a soft, tender texture—King Arthur is my go-to. If you want a more structured cinnamon roll, substitute it with bread flour or go half and half.
  • Baking Powder: 1¼ tablespoons baking powder
  • Baking Soda: Mixing baking soda and tangy buttermilk replaces active yeast in this recipe to give the cinnamon rolls rise.
  • Buttermilk: Without yeast, the buttermilk works with baking soda, giving the rolls a slightly sour flavor, similar to active yeast or sourdough starter.

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

You can easily make buttermilk for your baked goods with one simple step. Combine a milk of your choice with fresh lemon juice. Pour the milk into a small bowl or liquid measuring cup and squeeze a teaspoon of lemon juice over the top. Stir and set it aside for 10 minutes to create the homemade buttermilk.

It won’t have the same thickness as store-bought buttermilk, but it will do the trick! My go-to ratio is one teaspoon of lemon juice (or acid of your choice) for every cup of milk.  

  • Homemade Icing: Whip up a simple icing made with unsalted butter that’s softened at room temperature, whole milk (almond milk is a great non-dairy option), powdered sugar, and vanilla extract.

Additions and Substitutions

Tools You’ll Need

Combine the ingredients for the dough with a dough whisk, a hand mixer, or a stand mixer fitted with a dough hook. Depending on how you choose to mix the dough, you may also need a few mixing bowls.

Gather a couple of small bowls to make the filling and icing, and your favorite rolling pin to roll out the dough. When it comes to cutting the cinnamon rolls everyone has their preference- use a sharp knife, unflavored dental floss, or bench scraper to score and cut the cinnamon rolls.

When it comes to baking the cinnamon rolls, use a heavy-bottomed ceramic baking dish or cast-iron skillet for even heat distribution.

How to Make Easy No Yeast Cinnamon Rolls

The full recipe with measurements is in the recipe card below.

Mix the Filling

Step 1: Combine melted butter, brown sugar, cinnamon, and salt in a small bowl and set aside.

Cinnamon roll filling in a bowl.

Prepare the Dough

Step 1: Mix flour, white sugar, baking powder, baking soda, and salt in a mixing bowl.

Wet and dry ingredients in two bowls.

Step 2: Combine buttermilk, 5 tablespoons melted butter, and vanilla extract in a separate mixing bowl. Mix the wet ingredients into the dry ingredients until a shaggy dough forms.

Batter for the cinnamon roll dough in a bowl.

Baking Tip

Combine the dough with clean hands, a dough whisk, a hand mixer, or a stand mixer fitted with a dough hook. Mix the dough until just combined, careful not to over-mix.

Step 3: Knead the dough with clean hands to form a smooth ball. Cover the bowl and let it sit at room temperature for 30 minutes.

Dough rising in a bowl.

Step 4: Preheat oven to 425°F (218°C). Turn the dough onto a lightly floured surface and roll it into a rectangle, ¼-inch thick. Cover the surface with the reserved cinnamon roll filling.

Cinnamon roll filling spread onto dough.

Step 5: Starting at the end of the dough, roll it tightly into a cylinder tube. Trim the ends and set them aside. Then, cut the dough into equal pieces, about 8-10 rolls.

The dough rolled into a cylinder shape.

Bake the No Yeast Cinnamon Rolls

Step 1: Prepare a baking dish with butter or cooking spray and arrange the cinnamon rolls into the bottom with room to spare.

Cinnamon rolls arranged in a baking dish.

Baking Tip

To get perfectly round cinnamon rolls, bake them in a baking dish with plenty of room to expand, working in batches as needed.

Step 2: Brush the tops of the cinnamon rolls with melted butter and bake uncovered for 17-20 minutes, until golden brown.

Step 3: Meanwhile, combine the softened butter and vanilla extract with a hand mixer or whisk. Slowly add the powdered sugar while mixing, then stir in the milk to create the icing. Set it aside.

Icing in a mixing bowl.

Step 4: Remove the cinnamon rolls from the oven and set them aside for 5-10 minutes. Once cool, drizzle the icing over the rolls, and enjoy!

No Yeast cinnamon rolls cooling on the counter.
No yeast cinnamon rolls in a baking dish.

Expert Tips

  • Don’t replace the buttermilk. I’m all for recipe tweaks, but buttermilk is non-negotiable when making no yeast cinnamon rolls. Baking soda needs an acid to work magic, and buttermilk provides just that. If you need a non-dairy option, make homemade buttermilk by adding one teaspoon of lemon juice to a non-dairy milk of your choice.
  • Use room temperature ingredients. Bring the butter and buttermilk to room temperature (unless instructed otherwise) to help them combine more easily.
  • Measure flour accurately. Spoon the flour into the measuring cup and level it off with a knife for more accuracy.
  • Don’t overwork the dough. Combine the ingredients to form the dough, but don’t overdo it. Overmixing activates the gluten, making your cinnamon rolls dense instead of soft and fluffy.
  • Rest the dough. If the dough is stubborn and shrinks when you roll it out, cover it with a towel and let it rest for 10 minutes. The rest relaxes the gluten, making the dough easier to handle.
  • Space the rolls. Leave room in the baking pan for the cinnamon rolls to expand while baking for the best results. Work in batches if your baking dish doesn’t fit them all comfortably.
  • Cool before icing. Let the rolls cool for 5–10 minutes before adding the icing. Patience pays off here—if you rush, the icing will melt and slide right off.

After you make no yeast cinnamon rolls, try more dessert recipes!  

No yeast cinnamon rolls in a baking dish.

Serving Suggestions

If all you want is a grab-and-go breakfast, enjoy the no yeast cinnamon rolls with a cool glass of milk, cold brew latte, or your favorite herbal tea.

Complete the meal by pairing the gooey cinnamon rolls with fresh fruit—sliced apples, pears, banana slices, or berries—crispy bacon, scrambled eggsturkey bacon, or air fryer sausage patties.

What To Do With Leftovers

  • Refrigerate: If you somehow end up with leftovers, no yeast cinnamon rolls will keep at room temperature for 3-4 days. Arrange the rolls on a plate and cover with aluminum foil, or store them in an airtight container.
  • Freeze: If you plan to freeze the cinnamon rolls, it’s best to leave the frosting off. I often bake them in batches—one for breakfast and one to save for later. Let the rolls cool completely to freeze, then cover them tightly in plastic wrap to prevent freezer burn. Place the wrapped rolls in a freezer-safe container or bag. Cinnamon rolls freeze for 2–3 months.
  • Thaw: Defrost the cinnamon rolls in the refrigerator overnight. 
  • Reheat: Set your oven or air fryer to 350°F (176°C) and warm them for 3-5 minutes. Prepare the frosting, and enjoy!

Frequently Asked Questions

What’s the texture of cinnamon rolls without yeast?

No yeast cinnamon rolls are similar to a soft biscuit or fluffy scone in texture—tender, fluffy, and slightly crumbly rather than light and pillowy.

Without yeast, there’s no long proofing process to create that airy texture. Instead, the rise comes from baking powder and the reaction of baking soda and buttermilk, resulting in a slightly dense but delicious cinnamon roll with a more golden exterior than regular rolls (thanks to the baking powder).

What the best frosting for cinnamon rolls?

The best frosting for cinnamon rolls depends on your taste. Cream cheese frosting is a classic choice for cinnamon rolls.

You can go wrong with rich buttermilk frosting, or try something out of the box by making cream cheese frosting for brownies flavored with espresso powder; I typically pair it with sourdough discard brownies, but why not use as a decadent topping for cinnamon rolls?

For this recipe, I prefer to drizzle a simple icing or vanilla glaze over the cinnamon rolls for a sweet finish. But you can choose whatever topping you like!

More Cinnamon Roll Recipes:

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No yeast cinnamon rolls in a baking dish.

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.
5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 10 Servings
Calories 378 kcal
Equipment
Ingredients
  
For the Cinnamon Roll Filling:
For the Dough:
For the Icing:
Instructions
 

Mix the Filling:

  • Combine melted butter, brown sugar, cinnamon, and salt in a small bowl and set aside.

Prepare the Dough:

  • Mix flour, white sugar, baking powder, baking soda, and salt in a mixing bowl.
  • Combine buttermilk, 5 tablespoons melted butter, and vanilla extract in a separate mixing bowl. Mix the wet ingredients into the dry ingredients until a shaggy dough forms.
    Tip: Combine the dough with clean hands, a dough whisk, a hand mixer, or a stand mixer fitted with a dough hook. Mix the dough until just combined, careful not to over-mix.
  • Knead the dough with clean hands to form a smooth ball. Cover the bowl and let it sit at room temperature for 30 minutes.
  • Preheat oven to 425°F (218°C). Turn the dough onto a lightly floured surface and roll it into a rectangle, about ¼-inch thick. Cover the surface with the reserved cinnamon roll filling.
  • Starting at the end of the dough, roll it tightly into a cylinder tube. Trim the ends and set them aside. Then, cut the dough into equal pieces, about 8-10 rolls.

Bake the Cinnamon Rolls:

  • Prepare a baking dish with butter or cooking spray and arrange the cinnamon rolls into the bottom with room to spare.
    Tip: To get perfectly round cinnamon rolls, bake them in a baking dish with plenty of room to expand, working in batches as needed.
  • Brush the tops of the cinnamon rolls with melted butter and bake uncovered for 17-20 minutes, until golden brown.
  • Meanwhile, combine the softened butter and vanilla extract with a hand mixer or whisk. Slowly add the powdered sugar while mixing, then stir in the milk to create the icing. Set it aside.
  • Remove the cinnamon rolls from the oven and set them aside for 5-10 minutes. Once cool, drizzle the icing over the rolls, and enjoy!
Notes
Expert Tips:
  • Don’t replace the buttermilk. I’m all for recipe tweaks, but buttermilk is non-negotiable when making no yeast cinnamon rolls. Baking soda needs an acid to work magic, and buttermilk provides just that. If you need a non-dairy option, make homemade buttermilk by adding one teaspoon of lemon juice to a non-dairy milk of your choice.
  • Use room temperature ingredients. Bring the butter and buttermilk to room temperature (unless instructed otherwise) to help them combine more easily.
  • Measure flour accurately. Spoon the flour into the measuring cup and level it off with a knife for more accuracy.
  • Don’t overwork the dough. Combine the ingredients to form the dough, but don’t overdo it. Overmixing activates the gluten, making your cinnamon rolls dense instead of soft and fluffy.
  • Rest the dough. If the dough is stubborn and shrinks when you roll it out, cover it with a towel and let it rest for 10 minutes. The rest relaxes the gluten, making the dough easier to handle.
  • Space the rolls. Leave room in the baking pan for the cinnamon rolls to expand while baking for the best results. Work in batches if your baking dish doesn’t fit them all comfortably.
  • Cool before icing. Let the rolls cool for 5–10 minutes before adding the icing. Patience pays off here—if you rush, the icing will melt and slide right off.
Nutrition
Serving: 1 Serving | Calories: 378 kcal | Carbohydrates: 62 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 34 mg | Sodium: 398 mg | Potassium: 112 mg | Fiber: 1 g | Sugar: 32 g | Vitamin A: 404 IU | Vitamin C: 0.02 mg | Calcium: 153 mg | Iron: 2 mg
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!
5 from 3 votes (2 ratings without comment)
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.