Craving homemade cinnamon rolls but don't want to wait hours to make them? These quick no yeast cinnamon rolls skip the rise time and bake up soft, cozy, and cinnamon-swirled in about 30 minutes from start to finish. They're perfect for busy mornings, impromptu brunches, or anytime you want fresh cinnamon rolls without the wait!
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Quick Recipe Summary ✨
Quick Cinnamon Rolls: Soft, tender homemade cinnamon rolls with cozy cinnamon-sugar swirls and a simple vanilla glaze.
Fast breakfast magic: No yeast, no kneading, and no rising time. Mix the dough while the oven preheats and enjoy warm cinnamon rolls in about 30 minutes.
Easy to customize: Keep them classic, go fruity with jam, add nuts for crunch, or make them dairy-free with your favorite swaps.
Active Time: About 15 minutes • Bake Time: About 15 minutes • Total Time: About 30 minutes
Difficulty Level: ⭐ Easy. Simple mixing and shaping with beginner-friendly results.
Yield: 8 cinnamon rolls • Freezer-friendly: Up to 3 months • Make-ahead: Assemble the night before (although you'll get the best texture if you bake them right away)
👉 Follow the shaping tips and troubleshooting below for soft, bakery-style cinnamon rolls, without waiting on yeast!
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Why this recipe works
- No waiting required: Baking powder, baking soda, and vinegar create lift fast, so no yeast or rise time is needed.
- Cake-like biscuit texture: Minimal mixing keeps the rolls light and cake-like instead of dense.
- Easy to customize: Change up the filling, glaze, or dairy choices to make them your own.
- Beginner-friendly: Simple pantry ingredients and straightforward shaping make this an easy win. Great for kids helping to make them for Mother's Day or Father's Day
These are no yeast cinnamon rolls, and that's exactly why you'll love them! They come together in a snap since you're not making a yeasted dough (no yeast, no eggs, and no cream cheese), which means there's no kneading or rising time required.
They have a soft, cake-like biscuit texture with just the right amount of sweetness. If you wish, you can make them completely dairy-free just by using your favorite non-dairy milk- and butter-substitutes.
Since these come together so quickly, they're great for an impromptu breakfast or brunch craving. Celebrating Mother's Day or Father's Day? These cinnamon rolls are easy enough for the kids to help make breakfast!
You can serve these easy cinnamon rolls alongside other brunch favorites like Chicken Broccoli Quiche (with or without the crust).
Whatever the reason, make a batch of quick cinnamon rolls, and start the day off right!
Recipe Ingredients
You'll need the following ingredients to make this quick cinnamon roll recipe:
Ingredient Notes
This quick cinnamon rolls recipe only needs standard pantry ingredients like sugar, brown sugar, vanilla extract, and salt.
Flour: You can use regular all-purpose flour or a 1 : 1 gluten-free all-purpose flour.
Milk and butter: Use any type of milk and unsalted butter. For dairy-free cinnamon rolls, use your favorite non-dairy milk- and butter-substitutes.
Leaveners: Instead of the usual yeasted cinnamon roll dough, these rolls are leavened with baking powder and baking soda.
Apple cider vinegar: Reacts with the baking powder and baking soda. The result is a soft dough that bakes into a cake-like biscuit.
Filling: The filling is just a simple cinnamon and brown sugar mixture sprinkled onto melted butter, and you can adapt the filling to your tastes.
Powdered sugar: The warm baked rolls are topped with an easy vanilla powdered sugar glaze. See the FAQs for how to make a cream cheese icing instead.
See the recipe card for a full list of ingredients and measurements.
Yeast vs No-Yeast Cinnamon Rolls
Here's a quick look at the difference between making traditional homemade cinnamon rolls and these quick cinnamon rolls:
| Feature | No-Yeast | Traditional |
| Time | About 35 minutes | 2 to 3 hours |
| Texture | Tender, biscuit-like | Fluffy, chewy |
| Rise | None | Required |
| Best for | Fast cravings | Weekend baking |
How to make homemade cinnamon rolls without yeast
Step 1: Mix the dough
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate small bowl, stir the milk, vinegar, vanilla extract, and melted butter together (photo 1).
Add the milk mixture to the flour mixture and stir until a soft dough forms. Transfer the dough to a well-floured work surface (photo 2).
After patting out the dough into a rectangle, you'll treat it just like any other recipe for homemade cinnamon rolls.
How should the dough feel?
Don't expect this dough to feel like traditional yeasted cinnamon roll dough This dough will be very soft, slightly sticky, and a little shaggy, more like biscuit dough than bread dough.
When shaping the dough:
- If you have the time, you can chill the dough for 10 minutes before shaping.
- Flour your work surface generously and resist adding too much extra flour so the baked rolls stay tender instead of turning dry.
Step 2: Assemble the cinnamon rolls
Transfer the dough to a heavily floured work surface. Shape the dough into an 8- x 12-inch rectangle, using more flour as needed. Pour the melted butter (from the filling) on top of the dough (photo 3).
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar mixture lightly onto the butter, pressing down to make it stick (photo 4).
Starting with the long side, gently roll the dough up into a 12-inch long log, pinching the seam to seal (photo 5, left). Use a bench scraper to help you if necessary.
Slice the dough into eight equal pieces, about 1-inch thick (photo 5, right).
Step 3: Bake the cinnamon rolls
Transfer the slices, cut side up, into a standard muffin pan that's been sprayed with baking spray. Reshape the rolls to tighten the spirals as needed, and tuck the end underneath.
Bake at 375°F for 14 to 15 minutes, or until light golden brown (photo 6).
Step 4: Glaze the cinnamon rolls
Making the cinnamon roll glaze while the cinnamon rolls are baking is as simple as mixing a tablespoon or two of milk into the powdered sugar, and stirring until it's smooth and pourable. Flavor with vanilla extract to taste (photo 7).
When the cinnamon rolls come out of the oven, transfer them to a cooling rack and allow to cool for a couple of minutes. Then, thickly drizzle them with the glaze and serve warm (photo 8).
Storage and make-ahead instructions
Storage instructions: Baked cinnamon rolls, both frosted and unfrosted, can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
They can also be frozen for up to 2 to 3 months. Thaw overnight on the counter for ½ hour (or overnight in the refrigerator), then warm, glaze, and serve.
Make-ahead instructions: If you must, you can make the dough and assemble the rolls the night before. Cover the rolls and refrigerate in an airtight container, then bring to room temperature before baking. Be aware that the rolls don't puff up as much since the baking powder initially activates when it gets wet. For best results, bake right away.
Yield Notes
This recipe makes individual 8 cinnamon rolls, and can be easily doubled or halved.
Change the filling to your liking
Homemade cinnamon rolls are quite adaptable, too. Instead of using cinnamon sugar, you can choose a different sweetened sprinkle or a different spice mix, like with Cinnamon Roll Cookies. Or add chopped pecans to the filling for added crunch.
You can also try different flavor profiles by replacing the melted butter and cinnamon sugar with jams and mix-ins. For a fruity twist, try these ideas:
- Raspberry Chocolate Rolls: Use a thick raspberry jam and top with mini chocolate chips. Also taste great with strawberry jam.
- Apricot Ginger Rolls: Use apricot jam with chopped candied ginger. Orange marmalade would work here as well.
Be imaginative!
Troubleshooting tips
Here are some issues that might crop up when making these no yeast cinnamon rolls:
- My cinnamon rolls spread instead of rising: The dough is intentionally soft, so use plenty of flour while shaping them and bake the rolls in a muffin pan to help them hold their shape.
- My rolls turned out dense: Stir the dough just until it comes together. Overmixing develops gluten and makes the rolls heavier.
- My dough is too sticky to roll: Dust the work surface generously with flour or chill the dough for 10 minutes before shaping.
- My filling leaked out while baking: Roll the dough gently, leave a small border at the edge so the rolls can seal.
- My cinnamon rolls are dry: Bake the rolls only until lightly golden since a few extra minutes can dry them out quickly.
- My rolls didn't puff up much: Check that your baking powder and baking soda are fresh (expired products won't leaven the dough well enough), and bake the dough soon after mixing.
- My spirals unraveled: Pinch the seam lightly and tuck the loose end underneath each roll before baking. And know that they'll still taste good!
- My glaze disappeared into the rolls: Let the rolls cool for 2 to 3 minutes before glazing so it stays on top instead of soaking in.
Questions asked and answered
Here are some questions you might have...
Since the recipes doesn't contain eggs, just use your favorite non-dairy milk- and butter-substitutes. There won't be any noticeable differences.
Here we're using a simple powdered sugar glaze to top off the warm cinnamon rolls. However, if you prefer cream cheese frosting, here's how to make it:
Beat together 6 ounces (170 grams) of softened cream cheese with ⅔ cup powdered sugar. Stir in 1 to 2 tablespoons of milk to get the frosting to a spreadable consistency, if necessary. Frost the warm cinnamon rolls and serve.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
Recipe
No Yeast Cinnamon Rolls
Ingredients
For the dough
- 1½ cups all-purpose flour, see Recipe Notes
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅔ cup milk, see Recipe Notes
- ¼ cup unsalted butter, melted, see Recipe Notes
- 2 teaspoons apple cider vinegar
- 2 teaspoons pure vanilla extract
For the filling
- 3 tablespoons unsalted butter, melted, see Recipe Notes
- 6 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
For the icing
- ½ cup powdered sugar
- 1 to 2 tablespoons milk, see Recipe Notes
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375 °F. Spray 8 of the wells in a standard muffin pan with baking spray.
- Make the dough: In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt.
- In a small bowl, stir together ⅔ cup milk, ¼ cup unsalted butter (melted), 2 teaspoons apple cider vinegar, and 2 teaspoons pure vanilla extract. Add the milk mixture to the flour mixture and stir until a soft dough forms.The dough will be very soft. If you have the time, you can chill it for 10 minutes before proceeding with shaping.
- Assemble the rolls: Transfer the dough to a heavily floured work surface. Shape the dough into an 8- x 12-inch rectangle, using more flour as needed.
- Pour 3 tablespoons unsalted butter (melted) on top of the dough.
- In a small bowl, combine 6 tablespoons light brown sugar and 2 teaspoons ground cinnamon. Sprinkle the cinnamon sugar mixture lightly onto the melted butter, pressing down to make it stick.
- Starting with the long side, gently roll the dough up into a 12-inch long log, pinching the seam to seal. Use a bench scraper to help you if necessary.
- Slice the dough into eight equal pieces (about 1-inch thick), and transfer them into the muffin pan, cut side up. Reshape the rolls to tighten the spirals as needed, and tuck the ends underneath.
- Bake the cinnamon rolls for 14 to 15 minutes, or until light golden brown.
- Make the icing: While the cinnamon rolls are baking, mix together ½ cup powdered sugar with 1 to 2 tablespoons milk (starting with the lesser amount) to create a pourable glaze, then add 1 teaspoon pure vanilla extract. Adjust the consistency with more powdered sugar or milk in 1 teaspoon increments as needed.See the Recipe Notes for instructions for making a cream cheese frosting.
- When the cinnamon rolls come out of the oven, transfer to a cooling rack and allow to cool for a couple of minutes. Then thickly drizzle them with the icing. Serve warm and enjoy!
- Storage instructions: Baked cinnamon rolls, both frosted and unfrosted, can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.They can also be frozen for up to 2 to 3 months. Thaw overnight on the counter for ½ hour (or overnight in the refrigerator), then warm, glaze, and serve.
- Make-ahead instructions: If you must, you can make the dough and assemble the rolls the night before. Cover the rolls and refrigerate in an airtight container., then bring to room temperature before baking. Be aware that the rolls don't puff up as much since the baking powder initially activates when it gets wet. For best results, bake right away.
- This recipe makes individual 8 cinnamon rolls, and can be easily doubled or halved.
Teri says
I made this for the first time today. It was super sticky so maybe it needed a bit more flour in the recipe as opposed to the board. I did not use all the melted butter for the filling and even the. It was oozing out as I rolled it up. The flavor was good and it almost reminded me of the pie crust cinnamon rolls we use to make with leftover pie crust.
I baked it for just under 20 minutes. I added the leftover melted butter to the glaze and just added more powdered sugar to it. Lots of ooey gooey lusciousness !
Tammy Spencer says
Hi Teri, I agree the dough can be sticky - it might depend if you’re weighing the flour vs using a measuring cup. I knead any extra flour in on the board so as not to make the dough too tough. Same with the melted butter - it’s ok to not use it all, and I’m glad you adjusted the recipe to your liking. Thanks for sharing, and happy baking! 😉
dessertfortwo says
This is so sweet! Thanks for sharing your tradition and your sweet family photos 🙂 I'm so happy my cinnamon rolls could be a part of your special day! 🙂 <3
Jonathan Kurtzman says
Very sweet