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–+ servings
An up close and over the top image of no yeast cinnamon rolls.

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
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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
  • ⅛ teaspoon salt
  • ¼ cup white sugar, granulated
For the No Yeast Cinnamon 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
Expert Tips:
  • Use baking soda and buttermilk instead of 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.
  • Melted butter helps to bind the ingredients together and adds moisture to the rolls. It also helps to create a tender and flaky texture.
  • When making no yeast cinnamon rolls, precise measurements are necessary for the success of the recipe.
  • When rolling the cinnamon roll dough, make sure to roll it tightly; this ensures the rolls hold their shape during baking and don't spread out.
  • Before icing the rolls, let them cool for a few minutes. This will help to prevent the icing from melting and becoming too runny.
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.
Nutrition
Serving: 1 Cinnamon Roll | Calories: 374 kcal | Carbohydrates: 61 g | Protein: 5 g | Fat: 13 g | Sodium: 367 mg | Fiber: 1 g | Sugar: 31 g
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!