Do you have a craving for homemade cinnamon rolls, but don't want to wait hours to make them? Discover how to make soft, fluffy no-yeast cinnamon rolls in less time it takes to heat your oven. Perfect for busy mornings, unexpected guests, or satisfying a sweet tooth!
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Why this recipe works
- No yeast cinnamon rolls are quick to make - no rising time needed
- You can customize the filling to your liking
- Make dairy-free cinnamon rolls with no eggs using your favorite milk- and butter-substitutes
- Such an easy cinnamon rolls recipe, the kids can help make them for Mother's Day or Father's Day
These quick cinnamon rolls come together in a snap since you're not making a yeasted dough, which means there's no kneading for rising time required. Instead, the dough is mixed while the oven is preheating.
These are easy homemade cinnamon rolls containing no yeast, no eggs, and no cream cheese. 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!
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 easy 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. 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.
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!
How to make 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, 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.
Chill the dough
The cinnamon roll dough will be very soft. If you have the time, you can chill it for 10 minutes before shaping.
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 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 to taste (photo 7). Make the glaze while the cinnamon rolls are baking.
When the cinnamon rolls come out of the oven, 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.
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.
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
More Brunch recipes to try
Recipe
Quick Cinnamon Rolls (No Yeast)
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 glaze
- 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 the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, stir the milk, melted butter, cider vinegar, and vanilla together. 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 the melted butter (from the filling) on top of the dough.
- 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.
- 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 glaze: While the cinnamon rolls are baking, mix the powdered sugar with 1 to 2 tablespoons of milk to create a pourable glaze, then add the vanilla extract. See below for instructions for making a cream cheese frosting.
- When the cinnamon rolls come out of the oven, transfer to a cooling rack and thickly drizzle them with the glaze. 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