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–+ servings
Cinnamon Rolls on a white plate with berries.

No Yeast Cinnamon Rolls

By Tammy Spencer
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!
4.80 from 5 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings
Calories: 282kcal

Special Equipment

Ingredients

For the dough

  • 1½ cups (180 grams) all-purpose flour, see Recipe Notes
  • 1 tablespoon (15 grams) granulated sugar
  • 1 teaspoon (1 teaspoon) baking powder
  • ½ teaspoon (½ teaspoon) baking soda
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • ⅔ cup (160 grams) milk, see Recipe Notes
  • ¼ cup (114 grams) unsalted butter, melted, see Recipe Notes
  • 2 teaspoons (2 teaspoons) apple cider vinegar
  • 2 teaspoons (2 teaspoons) pure vanilla extract

For the filling

  • 3 tablespoons (42 grams) unsalted butter, melted, see Recipe Notes
  • 6 tablespoons (85 grams) light brown sugar
  • 2 teaspoons (2 teaspoons) ground cinnamon

For the icing

  • ½ cup (60 grams) powdered sugar
  • 1 to 2 tablespoons (1 tablespoon) milk, see Recipe Notes
  • 1 teaspoon (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.

Recipe Notes

For gluten-free cinnamon rolls, replace the flour with a 1 : 1 gluten-free flour. For dairy-free cinnamon rolls, use your favorite non-dairy milk- and butter-substitutes. There won't be any noticeable differences.
Cream cheese frosting: For a more traditional frosting, 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 rolls and serve.

Nutrition

Serving: 1roll | Calories: 282kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 227mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 415IU | Calcium: 78mg | Iron: 1mg