No yeast, no stress! These cinnamon rolls are super easy and delicious.
I have made traditional cinnamon rolls before, and they’re pillowy and tasty. But let’s get real: traditional recipes aren’t necessarily effortless. Sure, I could make the dough the night before and simply bake them the following morning, but I’m not always organized enough to remember.
Fortunately, baking powder makes no-yeast cinnamon rolls possible. Yes, it’s true: you can have freshly baked cinnamon rolls in about an hour, start to finish. Quite doable for a weekend morning or a special holiday breakfast. Even better—you don’t need a stand mixer or dough hook. The whole recipe is incredibly simple.
You’ll love the soft texture and sweet, cinnamon flavor of these no-yeast cinnamon rolls. They’re a breeze to make, and you’ll even have time to whip up a few brunch dishes while they bake. With a recipe this easy and tasty, you may never go back to traditional cinnamon rolls.
Delicious fillings
This recipe calls for a very simple brown sugar and cinnamon filling, but the possibilities don’t end there—even if they technically won’t be cinnamon rolls anymore! One of my favorite variations is Nutella and chopped pistachios. For something a little lighter and brighter, try filling the rolls with lemon curd and blueberries or raspberry jam and white chocolate chips. In the autumn, make the cinnamon rolls with a mixture of pumpkin pie filling and cream cheese sprinkled with pecans or walnuts.
And why not try a savory variation with grated cheese such as Comté, cheddar, or Gouda, topped with sun-dried tomatoes and fresh herbs? In that case, omit the four tablespoons of granulated sugar. Use your imagination to give this recipe a unique twist!
How do I store leftovers?
Leftover cinnamon rolls can be stored in an airtight container at room temperature for 2-3 days. You can also store leftovers (in an airtight container or wrapped tightly in plastic wrap) in the fridge for up to 5 days. For longer storage, double-wrap the rolls in plastic wrap and place them in a Ziploc bag. They will keep well in your freezer for up to 3 months. Thaw the rolls in the fridge or at room temperature. The rolls can be reheated in the oven at 350°F for approximately 10 minutes.
Serving suggestions
No-yeast cinnamon rolls make a wonderful breakfast. Serve them with your favorite breakfast sides, such as Spinach, Sausage, And Tomato Strata or Sunny-Side-Up Eggs. Other sides to serve include Chocolate Chia Pudding, Skillet Breakfast Potatoes, or, for a true brunch table showstopper, Tropical Fruit Tart.
No-Yeast Cinnamon Rolls
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter cold
- 3/4 cup milk
- 2/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1/2 cup confectioners’ sugar
- 1 tablespoon milk
Instructions
- In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Grate the cold butter into the dry ingredients and mix until crumbly.
- Pour in the milk and stir until just combined to form a dough.
- On a floured surface, roll the dough into a 10×12-inch rectangle. Mix brown sugar, cinnamon, melted butter, and vanilla extract to create the filling. Spread the filling evenly over the dough, leaving a small margin at the edges.
- Roll the dough tightly from one long end to the other. Cut into 10 equal pieces and place in a greased 9-inch baking pan.
- Preheat the oven to 375°F and bake the rolls for 25-30 minutes or until golden brown.
- While rolls bake, beat cream cheese until smooth, then add confectioners’ sugar and milk to make the icing. Add more sugar or milk to reach your desired consistency.
- Remove rolls from oven, let cool slightly, and drizzle with icing before serving.
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