These No Yeast Cinnamon Rolls are absolutely unbelievable! No yeast means no rising time which means no waiting hours for a delicious, fresh cinnamon roll. You are going to love these!
It’s pretty obvious based on all the different cinnamon & sweet roll recipes I have on my site. The problem is most cinnamon roll recipes take hours to make and let’s be honest, when you’re craving one, who really wants to wait? I don’t, which is I make my Cinnamon Roll Biscuits fairly often.
When I came across this recipe for No Yeast Cinnamon Rolls the other day, you can only imagine my excitement. These are even quicker to make than these 60-Minute Cinnamon rolls (which I completely love by the way)!
It’s a beautiful thing people. Quick cinnamon rolls made without yeast! These are so unbelievably delicious for so little effort.
While the dough is fairly similar to my cinnamon roll biscuit dough, these bake up differently and end up being closer to the texture of a cinnamon roll.
If you love cinnamon rolls, but yeast terrifies you and/or you don’t like playing the waiting game, I totally have your back today!
P.S. I’m a total frosting-aholic and I did slather more frosting on these babies after I took pictures (lol)! You can never have too much frosting!
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 tablespoon butter (melted)
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups buttermilk
- 6 tablespoons butter (melted and divided)
- 2 tablespoons melted butter
- 2 cups powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 tablespoon half & half (more or less depending on how you like the consistency)
Preheat oven to 425 degrees. Generously spray 9-inch cake pan with cooking spray (or you can use melted butter).
In a small bowl, stir together both sugars, cinnamon and melted butter. Stir until well combined and set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder and baking soda.
Mix 1 tablespoon of the melted butter in with the buttermilk and add to the flour mixture, stirring to until just combined (dough will still be shaggy). Scoop onto a floured surface and knead until just smooth. Use your hands to press it into a 9×12 rectangle.
Spread 2 tablespoons of the melted butter across the rectangle then evenly sprinkle and spread the sugar mixture over butter.
Starting at the long end, roll into a tight cylinder, pinching seam to seal. Cut into 8 equal pieces. Slightly flatten each piece with your hand. Place 1 roll in center of the prepared pan, then place the remaining 7 rolls around the pan. Brush with remaining 2 tablespoons of butter.
Bake rolls for about 18 to 23 minutes or until lightly browned.
Combine all the frosting ingredients in a small bowl and whisk together until smooth.
Spread icing over warm cinnamon rolls.
Yes, the oven temperature is 425 degrees, that's not a typo. If you feel like your oven cooks hot and you're worried about cooking these at 425, then by all means lower your oven temperature. I have never had these burn cooking them in my oven at 425. Just watch them carefully.
DON’T FORGET TO PIN THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER.
Recipe Source: Adapted from the Cooks Illustrated Baking Book