These No Yeast Cinnamon Rolls are super easy to make, with amazing flavour and has the softest and fluffiest texture. Made without yeast means that there is no kneading and no one hour of rising time required. And that means that you don’t have to wait long to dig into the deliciousness 😉

No Yeast Cinnamon Rolls

This is a great recipe for you to try, especially if you are out of yeast (story of our lives now days right) and want to enjoy a quick delicious bake (story of my life every day 🙄 

There is no need for room temperature butter or eggs because cold butter is used and this is an egg-free recipe. Pretty convenient don’t you think?

This is definitely one of my ” all of the flavor with less of the fuss recipes”

Here’s all you need 

Here is a list of the ingredients used and how it works in the recipe (You can find the full recipe with measurements and video instructions on the page down below 

For the dough

Flour – Use either  All-purpose flour OR cake flour OR plain flour
Sugar – I have used brown sugar. But you can use a combination of white and brown or just white sugar.
Baking powder – Baking powder is required since there is no yeast used in this recipe, Ensure that the baking powder is fresh or the rolls will also result in a dense bake.
Butter – Use cold butter to create a soft light and flaky bake.
Milk – Enhances the flavour, tenderizes the dough which gives it a soft texture.

For the filling

Brown sugar – I use brown sugar, though you can substitute with white sugar if you prefer
Melted butter – Melt the butter in the microwave or on the stovetop
Vanilla extract
Ground cinnamon powder

Variation

I love the classic cinnamon rolls, just filled with a buttery cinnamon sugar filling, and topped with a sweet glaze. I am also a big fan of variations on a classic recipe, like these:

• Add finely chopped pecans to the cinnamon sugar filling
• Sprinkle a few raisins or cranberries over the filling
• Fill with a hazelnut or chocolate spread.
• Sprinkle filling with chopped sweet orange peel before rolling
• Top with a sweet cream cheese frosting

This is a super easy recipe, and here are a few tips to ensure a great bake:

The butter used in the dough must be cold. Cut it into cubes or grate it into the dough for even distribution. This will create a softer, more light and flaky bake. 

Preferably use full-fat milk to achieve a rich consistency and texture to the cinnamon rolls.

You can change the amount of sugar specified in the filling according to your preference. Add more for a sweeter bake or less as you prefer.

The butter used in the filling must be melted and warm. This creates a paste-like spread when combined with the sugar and cinnamon.

How to make No Yeast Cinnamon Rolls

MAKE  AND ROLL OUT THE DOUGH

• Preheat the oven to 356°F ( 180°C)
• Grease and line a pan with baking paper ( I used my square 8×8 inch (20x20cm) tin)
• Use a stand mixer or just your hands to combine the flour, baking powder, sugar, and salt
• Add the butter and rub or mix into the flour mixture
• Pour in the milk and mix until all the ingredients to form a soft workable dough.
• Turn out the dough onto a well-floured surface and shape with your hands to form a rectangle ( this will make it easier to roll out into a rectangular shape)
• Use a rolling pin to roll the dough out to roughly a 10×12 inch ( 25x30cm) rectangle.   

MAKE THE FILLING

• Combine the sugar, melted butter, vanilla extract and cinnamon
• Mix well, to form a thick paste-like consistency
• Spread the filling evenly over the rolled out dough

ROLL, CUT AND BAKE

• Carefully roll up the dough tightly into a log working from the longer side. Pinch the edge closed to seal and cut into equal pieces.  A great tip is to dip the knife into flour, before cutting each slice. This ensures that you get a neat clean cut without the knife sticking to the dough.
• Lightly brush a lined baking tin with melted butter. Place the cutout cinnamon rolls into the pan. 
• Bake for 25 to 30 minutes until golden brown.
• If you find that the cinnamon rolls are browning too quickly before it has been baked, then cover loosely with foil. Do not let the foil touch the unbaked rolls
• Remove from the oven and allow to cool for 10 minutes before topping with the glaze

MAKE THE GLAZE

• To make the glaze, combine boiling water, vanilla extract and powdered sugar. 
• Use a whisk or fork to mix and form a thick glaze
• If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water at a time and mix to your desired consistency.
• Pour the glaze over the warm baked cinnamon rolls and use a spatula to spread evenly.

Enjoy ♥

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If you like this recipe how about trying out my other egg-free and dessert recipes

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No Yeast Cinnamon Rolls

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

These no yeast cinnamon rolls are super easy to make, with amazing flavour and has the softest and fluffiest texture. Made without yeast means that there is no kneading and no one hour of rising time required. And that means that you don't have to wait long to dig into the deliciousness 😉

Course: Breakfast OR Dessert

Cuisine: American

Servings: 9

Ingredients

For the dough

• 2 cups / 240g all-purpose OR cake flour OR plain flour
• 2 ½ Tablespoons / 25g sugar SEE NOTE 1
• 1 level Tablespoon baking powder
• 1 teaspoon salt
• 6 Tablespoons / 85g / 3 ounces cold butter cubed or grated SEE NOTE 2
• ¾ cup / 180ml cold milk

! For the filling

• ¾ cup / 165g brown sugar SEE NOTE 3
• 3 Tablespoons / 40g melted butter
• 1 teaspoon vanilla extract
• 2 teaspoons ground / powdered cinnamon

! For the glaze

• 1 cup / 160g powdered icing sugar, sifted
• 2 ½ Tablespoons hot water SEE NOTE 4
• 1 teaspoon vanilla extract

Instructions

MAKE AND ROLL OUT THE DOUGH

1. Preheat the oven to 356°F ( 180°C)
2. Grease and line a pan with baking paper ( I used my square 8x8 inch (20x20cm) tin)
3. Use a stand mixer or just your hands to combine the flour, baking powder, sugar, and salt
4. Add the butter and rub or mix into the flour mixture
5. Pour in the milk and mix until all the ingredients to form a soft workable dough.
6. Turn out the dough onto a well-floured surface and shape with your hands to form a rectangle ( this will make it easier to roll out into a rectangular shape)
7. Use a rolling pin to roll the dough out to roughly a 10x12 inch ( 25x30cm) rectangle.

MAKE THE FILLING

1. Combine the powdered sugar, melted butter, vanilla extract and cinnamon
2. Mix well, to form a thick paste-like consistency
3. Spread the filling evenly over the rolled out dough

ROLL, CUT AND BAKE

1. Carefully roll up the dough tightly into a log working from the longer side. Pinch the edge closed to seal and cut into 9 equal pieces. A great tip is to dip the knife into flour, before cutting each slice. This ensures that you get a neat clean cut without the knife sticking to the dough.
2. Lightly brush a lined baking tin with melted butter. Place the cut out cinnamon rolls into the pan.
3. Bake for 25 to 30 minutes until golden brown.
4. If you find that the cinnamon rolls are browning too quickly before it has been baked, then cover loosely with foil. Do not let the foil touch the unbaked rolls
5. Remove from the oven and allow to cool for 10 minutes before topping with the glaze

MAKE THE GLAZE

1. To make the glaze, combine boiling water, vanilla extract and powdered sugar.
2. Use a whisk or fork to mix and form a thick glaze
3. Pour the glaze over the warm baked cinnamon rolls and use a spatula to spread evenly

Recipe Notes

1. I have used brown sugar. But you can use a combination of white and brown or just white sugar.
2. The butter used in the dough must be cold. Cut it into cubes or grate it into the dough for even distribution. This will create a softer, more light and flaky bake.
3. You can change the amount of sugar specified in the filling according to your preference. Add more for a sweeter bake or less as you prefer. I use brown sugar for the filling but you can substitute with white sugar if you prefer
4. If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water at a time and mix to your desired consistency.