Do you want homemade cinnamon rolls in less time than it takes to heat your oven? These quick & easy no yeast cinnamon rolls will fit the bill deliciously. Make them for breakfast or brunch any day of the week!
Why this recipe works
- No yeast cinnamon rolls are quick with 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
Do you have a craving for homemade cinnamon rolls, but don't want to wait hours to make them? These simple cinnamon rolls are quick since you're not making a dough with yeast, which means there's no rising time. Instead, the dough is mixed while the oven is preheating.
Mix up cinnamon and brown sugar for the filling, drizzle a quick vanilla glaze on the warm-from-the-oven cinnamon rolls, and they're ready. Quick and easy cinnamon rolls are perfect for breakfast or brunch any day of the week!
What you need
This no yeast cinnamon roll recipe only needs standard pantry ingredients: flour, sugar, brown sugar, vanilla, salt, milk, and butter.
Instead of the usual yeasted cinnamon roll dough, these rolls are leavened with baking powder and baking soda that react with apple cider vinegar. The result is a soft dough that bakes into a cake-like biscuit.
The filling is just a simple cinnamon and brown sugar mixture sprinkled onto melted butter, and the warm baked roll is topped with an easy vanilla powdered sugar glaze.
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.
Step 2: Assemble the cinnamon rolls
Shape the dough into an 8- x 12-inch rectangle, using more flour as needed, then pour on the melted butter used in the filling (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). The dough will be very soft, so use a bench scraper to help you.
Slice the dough into eight equal pieces, about 1-inch thick (photo 5, right).
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).
When the cinnamon rolls come out of the oven, thickly drizzle them with the glaze and serve warm (photo 8).
Questions asked and answered
Here are some questions you might have...
This recipe calls for light brown sugar in the filling, but you can use dark brown sugar if you want a more pronounced caramelized flavor.
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.
This recipe can be easily doubled or halved as needed. The unglazed baked rolls can be stored in the freezer in an airtight bag. Just defrost them on the counter for ½ hour (or overnight in the refrigerator), then warm, glaze, and serve.
Pro Tip: 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.
For a fruity twist, use thick fruit jam, say strawberry or raspberry instead of melted butter and cinnamon sugar, and add mini chocolate chips. Or how about apricot or orange marmalade with chopped candied ginger?
I love recipes I can riff on!
Make breakfast or brunch extra special
These are easy eggless cinnamon rolls containing no yeast 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!
Slainté! L’chaim! Cheers!
A menu for brunch can be easy or involved, but it definitely should be tasty. Try one of these suggestions the next time you're having brunch!
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Quick & Easy No Yeast Cinnamon Rolls
For the dough
For the filling
- 6 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, melted
For the glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- 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 this mixture to the flour mixture and stir until a soft dough forms.
- Transfer the dough to a heavily floured work surface. Shape the dough into an 8- x 12-inch rectangle, using more flour as needed.
- Assemble the rolls: In a small bowl, combine the brown sugar and cinnamon.
- Pour the remaining melted butter on top of the dough. 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. The dough will be very soft, so use a bench scraper to help you.
- Slice the dough into eight equal pieces (about 1-inch thick), and drop them into the muffin cups, cut side up. Reshape the rolls to tighten the spirals as needed, and tuck the end underneath.
- Bake the rolls for 14 to 15 minutes, or until light golden brown.
- Make the glaze: Mix the powdered sugar with 1 to 2 tablespoons of milk to create a pourable glaze, then add the vanilla extract.
- When the cinnamon rolls come out of the oven, thickly drizzle them with the glaze. Serve warm and enjoy!
- The unglazed baked rolls can be stored in the freezer in an airtight bag. Just defrost them on the counter for ½ hour (or overnight in the refrigerator), then warm, glaze, and serve.