No Yeast Apple Cinnamon Rolls
servings9 servings
These No Yeast Apple Cinnamon Rolls go from prep to baked in under an hour. Soft, golden spirals filled with cinnamon sugar and finely diced apple are topped with a thin glossy glaze that sets without hiding the swirls.
Watch how to make the recipe
Ingredients
Dough
- 2 ¼ cups (270 g) all-purpose flour, plus extra for dusting (plain flour)
- 2 ½ Tablespoons (25 g) white granulated sugar
- 1 level Tablespoon (12 g) baking powder
- 1 teaspoon (6 g) salt
- 6 Tablespoons (85 g) cold butter, cubed
- ¾ cup (180 ml) cold milk (any type) (see note 1)
Filling
- ½ medium apple (about 100 g, finely diced) see note 2)
- 2 Tablespoons (28 g) butter, melted
- ½ teaspoon (2 g) vanilla extract
- ½ cup (100 g) brown sugar (see note 3 if prefer less sugar)
- 1 teaspoon (3 g) ground cinnamon
Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2 ½ to 3 Tablespoons hot water
Instructions
Dough
- Preheat the oven to 350°F (175°C) or 160°C fan, about 8–10 minutes before baking so it’s ready when the rolls are shaped. Grease or line an 8×8 inch (20×20 cm) baking pan.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Add the cold cubed butter and rub in with your fingertips until the mixture looks crumbly.
- Pour in the cold milk and stir gently until a soft dough forms. Do not overmix.
- On a floured surface, roll the dough into a rectangle about 10 inches wide × 12 inches long (25 × 30 cm). Aim for a thickness of about ½ inch (1 cm).
Filling
- Brush with butter – Mix the melted butter and vanilla, then brush evenly over the rolled-out dough.
- Make cinnamon sugar – Stir the brown sugar and cinnamon together in a small bowl.
- Sprinkle the cinnamon sugar evenly over the buttered dough, pressing it lightly with the back of a spoon so it sticks. Scatter the diced apple on top.
- Starting along the long 12-inch (30 cm) side of the rectangle, cut the dough into 9 strips, each about 1¼ inches (3 cm) wide.
- Roll each strip into a spiral and place them cut-side up in the prepared pan.
Bake
- Bake for 20–25 minutes, or until the rolls are golden.
Glaze
- Whisk the powdered sugar with hot water until smooth and thin.
- After 5 minutes out of the oven, brush the warm rolls with the glaze and let it set to a glossy finish.
Storage
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Store for up to 4–5 days in an airtight container. Reheat in microwave (few seconds)or oven (2-3 minutes) for a before serving.
Recipe Notes
1. Milk: Any type of milk works in this recipe.
2. Apples: Finely dice so they soften as they bake.
3. Sugar for filling:
- Whole milk gives the richest flavor, but low-fat or non-dairy are fine too.
2. Apples: Finely dice so they soften as they bake.
- Peel for a softer texture or leave the peel on for more color and less prep. Any type of apple works.
- If prepping ahead, you can toss the chopped apple with a teaspoon of lemon juice to prevent browning, just avoid adding any excess juice that collects at the bottom of the bowl.
3. Sugar for filling:
- Using ½ cup (100 g) brown sugar creates a thin caramel layer as it melts with the butter during baking. This keeps the spirals soft and tender, enhances the cinnamon flavor, and gives that classic bakery-style sweetness and golden color.
- Using ¼ cup (50–60 g) gives a lighter, less sweet result. The apple and spice stand out more, but the centers will be a bit drier and the spirals paler after baking.
- Either option works, it just depends on the texture and sweetness you prefer.
Nutrition
Serving: 1serving | Calories: 333kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 362mg | Potassium: 96mg | Fiber: 1g | Sugar: 30g | Calcium: 53mg | Iron: 2mg