No-Yeast Cinnamon Rolls

These no yeast cinnamon rolls are a quick and easy homemade treat made with simple pantry ingredients and ready in under 30 minutes. Soft and fluffy with a rich cinnamon sugar filling and creamy cream cheese icing, this cinnamon roll recipe uses baking powder instead of yeast for fast results. Perfect for breakfast, brunch, or dessert, these homemade cinnamon rolls deliver classic flavor without any rising time.

Ingredients

Cinnamon Filling

• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 1 Tablespoon ground cinnamon
• ½ teaspoon salt
• 2 Tablespoons butter, melted

Cinnamon Roll Dough

• 2½ cups all-purpose flour, plus more for rolling
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 5 Tablespoons butter, melted and divided

Icing

• 3 oz cream cheese, softened
• 1 cup powdered sugar
• 4 Tablespoons buttermilk

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Directions

Preheat the oven to 425°F (220°C). Lightly grease an 11×8-inch baking dish (or equivalent).

In a small bowl, combine brown sugar, granulated sugar, cinnamon, salt, and melted butter. Mix with a fork until evenly blended. Set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the buttermilk with 4 Tablespoons of the melted butter. Pour the wet ingredients into the dry ingredients and stir just until a soft dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface. Knead gently until it comes together, then divide the dough in half.

Roll each portion into a 12×8-inch rectangle. Spread half of the cinnamon filling evenly over each rectangle, leaving about a ¼-inch border around the edges. Roll each rectangle tightly into a log, pinch the seam to seal, trim the ends, and slice into 8 rolls.

Arrange the rolls in the prepared baking dish. Brush the tops with the remaining 1 Tablespoon of melted butter. Bake for 15 minutes, or until the rolls are puffed and golden brown.

While the rolls bake, prepare the icing. In a bowl, mash the cream cheese and powdered sugar until smooth. Whisk in the buttermilk, 1 Tablespoon at a time, until the icing is creamy and pourable.

Drizzle the icing over the warm cinnamon rolls and spread evenly. Serve warm.

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Tips

• Avoid overworking the dough to keep the rolls soft and tender.
• Roll the dough evenly for uniform baking.
• Ice the rolls while warm so the icing melts slightly into the layers.

Variations and Substitutions

• Add chopped pecans or walnuts to the filling for extra texture.
• Replace cream cheese icing with a simple vanilla glaze if preferred.
• Use whole milk with a splash of lemon juice if buttermilk is unavailable.

FAQs

Do these cinnamon rolls really not need yeast?
Yes, baking powder and baking soda give them lift, so no rising time is required.

Can I make these ahead of time?
They are best fresh, but leftovers can be reheated briefly before serving.

How should I store leftovers?
Store covered at room temperature for up to 1 day or refrigerate for 2–3 days.

Serving Suggestions

• Serve with coffee or tea for breakfast or brunch.
• Pair with fresh fruit to balance the sweetness.
• Warm slightly before serving for the best texture.

Why You’ll Love This Recipe

• No yeast and no rising time required
• Soft, fluffy texture with rich cinnamon flavor
• Quick and easy homemade cinnamon rolls
• Perfect for last-minute breakfasts or desserts