A cinnamon roll recipe no yeast is your ticket to fresh, warm, gooey cinnamon rolls without waiting hours for dough to rise. Whether you’re craving a weekend breakfast treat or need to impress someone fast, this method delivers bakery-quality results in about 30 minutes flat. No waiting. No yeast. No excuses.
Table of Contents
Why Skip the Yeast?
Traditional cinnamon rolls demand patience—mixing, kneading, first rise, shaping, second rise. That’s easily 2-3 hours minimum. A no-yeast approach uses chemical leaveners like baking powder and baking soda instead, which activate immediately when mixed with wet ingredients. You get that tender, fluffy crumb without the wait. This method is perfect for busy mornings or when you forgot to plan ahead. The texture is slightly denser than traditional rolls, but honestly, most people can’t tell the difference once they’re smothered in cream cheese frosting.
Ingredients You Need
Keep your ingredient list simple and straightforward. For the dough, you’ll need 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3 tablespoons softened butter, 3/4 cup whole milk, and 1 teaspoon vanilla extract. The filling is where the magic happens: 1/4 cup softened butter, 1/2 cup brown sugar, and 2-3 tablespoons ground cinnamon. For frosting, grab 4 ounces cream cheese (softened), 2 tablespoons butter, 1 cup powdered sugar, and 1/2 teaspoon vanilla. That’s it. No exotic ingredients. No special equipment beyond a mixing bowl and rolling pin.
Dough Base Technique
Start by whisking together your dry ingredients—flour, sugar, baking powder, and salt—in a large bowl. This distributes the leavening agents evenly, which is critical for consistent rise. In a separate bowl, combine softened butter, milk, and vanilla. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Don’t overmix. You want a slightly sticky, tender dough. Overmixing develops gluten, which makes the rolls tough. Mix just until the flour is incorporated, about 30-45 seconds. The dough should feel soft and slightly tacky but not wet.
Dust your work surface lightly with flour and turn the dough out. Knead gently for about 10 seconds just to bring it together. You’re not developing structure here like traditional bread—you’re just organizing the dough into a workable shape. This dough won’t be as smooth as yeast dough, and that’s completely normal. The texture should be more like thick biscuit dough than bread dough.
Rolling and Filling
Pat or roll your dough into a rectangle roughly 12 inches wide by 8 inches tall. The thickness should be about 1/4 inch. If the dough springs back, let it rest for 2 minutes, then continue rolling. Spread your softened butter across the entire surface, leaving a tiny border. Mix your brown sugar and cinnamon together in a small bowl—this is the soul of the roll—and sprinkle it evenly over the buttered dough. Don’t skimp on cinnamon. This isn’t the time to be shy.
Starting from the long edge closest to you, roll the dough tightly toward the far edge. Use your fingers to seal the seam by pinching it closed. Now slice the roll into 8-10 pieces using a sharp knife or dental floss (yes, unflavored dental floss works surprisingly well for clean cuts). Place the rolls cut-side up in a greased 9×13-inch baking pan. They should be close together but not touching. The proximity helps them rise upward rather than spreading outward.
Baking Perfect Rolls
Preheat your oven to 375°F and let it reach temperature while your rolls settle. This brief rest—about 5 minutes—allows the baking powder to start activating. Pop the pan into the oven and bake for 15-18 minutes. You’re looking for the tops to turn golden brown and the rolls to feel set when you gently press them. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Don’t overbake. Slightly underbaked rolls are more forgiving than dry ones. The residual heat will continue cooking them slightly as they cool.
Remove the pan from the oven and let the rolls cool for about 3-5 minutes. This brief cooling window is crucial—it allows the structure to set enough to handle frosting without the rolls falling apart, but they’re still warm enough for the frosting to melt slightly into the crevices.
Cream Cheese Frosting
While the rolls bake, prepare your frosting. Beat softened cream cheese and butter together until light and fluffy, about 2 minutes. Gradually add powdered sugar and vanilla, beating until smooth and spreadable. The frosting should be thick but not stiff. If it’s too thick, add a splash of milk. If it’s too thin, add more powdered sugar. Spread the frosting generously over the warm rolls as soon as they come out of the oven. The warmth of the rolls will soften the frosting slightly, creating that perfect melty-but-set texture.
If you’re into extra flavor, you can drizzle a simple glaze instead of cream cheese frosting, or use both. A basic glaze is just 1 cup powdered sugar mixed with 2-3 tablespoons milk and 1/2 teaspoon vanilla. But honestly, cream cheese frosting is the traditional choice and for good reason.
Troubleshooting Tips
If your rolls come out dense or gummy, you likely overmixed the dough. Remember: stir just until combined. If they’re too dry, you may have overbaked them or your oven runs hot. Use an oven thermometer to verify temperature. If the rolls spread too much instead of rising up, your baking powder might be old or the rolls were packed too loosely in the pan. Fresh baking powder is essential—replace it every 6 months. If the cinnamon filling seems to separate from the dough during baking, your butter wasn’t soft enough or you didn’t spread it evenly. Softened butter (not melted) adheres better to the dough.
Variations and Twists
Once you master the basic formula, experiment. Try adding 1/2 teaspoon cardamom to the filling for a Swedish twist. Substitute half the all-purpose flour with whole wheat flour for nuttier flavor and added texture. Add 1/4 cup chopped pecans or walnuts to the filling. Make a maple frosting by replacing the vanilla with 1/2 teaspoon maple extract. Create a brown butter frosting by browning the butter first, then cooling it before mixing. You can also check out our Amish Cinnamon Bread Recipe for another cinnamon-forward baked good, or explore our Banana Bread Recipe for a completely different approach to quick breads.
Storage and Reheating
Store finished rolls in an airtight container at room temperature for up to 2 days. They’ll stay soft and fresh. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, wrap a frozen or refrigerated roll in a damp paper towel and microwave for 20-30 seconds. Or place them on a baking sheet, cover loosely with foil, and warm in a 300°F oven for 10-15 minutes. The moist heat prevents them from drying out. If you want to make the rolls ahead, prepare the unbaked rolls, cover the pan with plastic wrap, and refrigerate overnight. Bake the next morning, adding 2-3 minutes to the baking time since they’ll start cold.
Why No-Yeast Wins
This method isn’t just about speed. It’s about reliability. Yeast can be finicky—temperature-sensitive, sometimes dead in the package, requiring precise hydration. Baking powder and baking soda are forgiving and consistent. You also get rolls that are tender and cake-like rather than chewy, which some people actually prefer. Plus, you’re not dealing with multiple rise times or the smell of yeast fermentation in your kitchen for hours. For weekday mornings or unexpected guests, a no-yeast cinnamon roll recipe is genuinely superior.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour?
Yes, but reduce the baking powder to 1/2 teaspoon and omit the salt since self-rising flour already contains both. The results will be very similar, though you lose some control over the leavening ratio.
What if I don’t have cream cheese for frosting?
A simple powdered sugar glaze works perfectly. Mix 1 cup powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon vanilla. You can also use a basic butter frosting made with softened butter, powdered sugar, and vanilla.
Can I make these rolls vegan?
Absolutely. Replace the milk with unsweetened almond milk or oat milk, use vegan butter, and substitute the cream cheese frosting with a vegan cream cheese alternative or a dairy-free powdered sugar glaze.
Why do my rolls stick to the pan?
Make sure you grease your baking pan well with butter or cooking spray. Some people line it with parchment paper for extra insurance. If rolls still stick, let them cool for 5 minutes before attempting to remove them.
Can I double this recipe?
Yes. Double all ingredients and bake in two 9×13-inch pans, or use a larger pan if you have one. Baking time should remain similar since the rolls won’t be thicker, just more numerous.
Is there a difference between baking powder and baking soda in this recipe?
Yes. This recipe uses baking powder (which is activated by moisture) not baking soda (which requires an acid). Don’t substitute them one-to-one. If you want to use baking soda, you’d need to add an acidic ingredient like buttermilk or lemon juice.
For more baking inspiration, check out our Almond Flour Bread Recipe or browse our Best Summer Recipes for seasonal ideas. If you’re interested in compote-based accompaniments, our Apple Compote Recipe and Blueberry Compote Recipe pair beautifully with warm cinnamon rolls.
Final Thoughts
A cinnamon roll recipe no yeast removes the biggest barrier to homemade rolls—time. You can go from bare ingredients to warm, frosted rolls in 30 minutes. The technique is forgiving, the ingredient list is minimal, and the results are genuinely delicious. Stop waiting for dough to rise and start making these rolls whenever the craving hits. Your kitchen will smell incredible, and you’ll look like a baking genius to anyone lucky enough to taste them.
