No Yeast Cinnamon Rolls
These yeast-free cinnamon rolls bake up soft, fluffy, and cake-like with sweet cinnamon swirls and gooey frosting – ready in less than an hour!
Yeast Free Cinnamon Rolls
I am absolutely obsessed with cinnamon rolls, and in our family, my Granny’s homemade recipe is legendary. The only catch? The old-fashioned yeast cinnamon rolls are an all-day labor of love where you have to deal with tricky yeast dough, rising time and lots of patience. As much as I adore those classic rolls, sometimes I just want that same warm, cinnamon-swirled goodness without all the work.
That’s where this easy no-yeast version comes in. It uses simple pantry ingredients, skips the rise time, and comes together in less than an hour. The dough is practically foolproof, so you can enjoy homemade cinnamon rolls without worrying about whether your yeast behaved.
Once baked, these rolls are soft, fluffy, and topped with ooey gooey cream cheese icing. They’re rolled up the traditional way, but the texture is more like a cross between classic cinnamon rolls and fluffy cake. You can cut right through them with a fork, and every bite still has those rich cinnamon swirls we love!
If you love cinnamon rolls as much as I do, this recipe is a must-try!
For your convenience, I’ve included shop-able ad links to some of the products used to make this recipe; read our disclosure policy here.
Ingredients
- Dry Goods: bread flour, granulated sugar, brown sugar, salt, baking powder, ground cinnamon, powdered sugar, vanilla paste (or vanilla extract)
- Dairy: milk, butter, cream cheese
Full ingredient amounts and recipe directions available in the printable recipe card at the bottom of the blog post.
Helpful Kitchen Tools
- Stand mixer (or handheld electric mixer)
- 9-inch round cake pan
- Parchment paper
Instructions
To Prep: Preheat oven to 350°F and line a 9-inch round baking pan with parchment paper.
- Make the Dough – Mix together all of the dry ingredients with the softened butter. Add milk and vanilla and mix until a cohesive dough forms.
- Form the Rolls – Roll out the dough on a well-floured surface so you have a 10 x 12 inch rectangle that is about 1/4 inch thick. Spread the softened butter on the surface. Sprinkle the surface evenly with brown sugar and cinnamon and pat down into the butter. Cut into 3-inch wide strips (you should get about 8 strips, cutting across the shorter distance).
- Bake – Roll the strips up into cinnamon rolls and place them in your prepared pan. Bake for 25-30 minutes.
- Frost – Add all frosting ingredients to the bowl of your stand mixer and mix until creamy. Spread on top of the rolls while they are still warm.
Prep Tips
- When putting the rolls in your pan – it’s ok (and actually a good thing) if they do not touch. They will expand while baking.
- When making the frosting – if the frosting is too thin, add more powdered sugar and mix. If the frosting is to thick to spread easily, mix in a tablespoon of milk until you have your desired consistency.
- Storage – Keep leftovers covered and refrigerated for 2-3 days. To reheat, place cinnamon rolls on a baking sheet and into the oven. Preheat to 350°F. When the oven reaches temperature, they cinnamon rolls should be warmed throughout. You can also microwave for 10-15 seconds to reheat.
More Cinnamon Rolls Recipes To Try:
- Pumpkin Cinnamon Rolls
- Easy Maple Bacon Cinnamon Rolls
- Cinnamon Roll Mug Cake
- Campfire Cinnamon Rolls
- Easter Bunny Cinnamon Rolls
- Shamrock Cinnamon Rolls
- Cinnamon Roll Christmas Tree
Yeast Free Cinnamon Roll Recipe (Printable Recipe Card)
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No Yeast Cinnamon Rolls
Equipment
- 9-inch round pan
- Stand mixer or electric hand mixer
- Parchment paper
Ingredients
Dough Ingredients
- 3 cups bread flour
- 1/4 tsp sugar
- 1 tsp salt
- 1 1/2 TB baking powder
- 1 1/3 cup milk
- 1 tsp vanilla paste or vanilla extract
- 7 TB butter
Filling Ingredients:
- 1/2 cup melted butter
- 1 cup brown sugar
- 1/4 cup ground cinnamon
Frosting Ingredients:
- 4 ounces cream cheese softened
- 2 Tablespoons butter softened
- 1 teaspoon vanilla paste or vanilla extract
- 2 cups powdered sugar sifted
- 1-2 Tablespoons milk
Instructions
- To Prep: Preheat oven to 350°F and line a 9-inch round with parchment paper.
To Make the Dough
- Mix together all of the dry ingredients with the softened butter.
- Add milk and vanilla paste and mix until a cohesive dough forms.
To Form the Rolls
- Roll out the dough on a well-floured surface to a 10 x 12 inch rectangle that is about 1/4 inch thick.
- Spread the softened butter on the surface.
- Sprinkle the surface evenly with brown sugar and cinnamon and pat down into the butter.
- Cut the dough into 3-inch wide strips, so that you are cutting across the shorter distance. You should have about 8 rolls.
- Roll the strips up into cinnamon rolls and place them in your prepared pan.
- Bake for 25-30 minutes.
To Make the Frosting
- Add all icing ingredients to the bowl of a stand mixer and mix until creamy.
- Spread icing on the rolls in the pan while they are still warm.
Notes
- Rolls don’t need to touch in the pan; they’ll expand as they bake.
- Frosting too thin? Add powdered sugar. Too thick? Stir in milk, 1 Tbsp at a time.
- Store covered in the fridge for 2–3 days. Reheat in a 350°F oven until warm or microwave 10–15 seconds.
Nutrition
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