These quick and easy no-yeast cinnamon rolls are made with baking powder so the dough can go straight from the mixing bowl to the oven. They’re also perfect for beginner bakers, since there’s no rising or kneading required!

A cinnamon roll on a white plate with a fork.

Knowing how to make cinnamon rolls without yeast is handy for so many different kitchen scenarios.

  • Short on time and can’t wait hours for a yeast-based dough to rise?
  • Just realized your yeast has expired and you don’t have a backup in the pantry?
  • New to baking and a little intimidated by the thought of proofing yeast and kneading dough?

Whatever the reason, this no-yeast cinnamon roll recipe is about to become your favorite shortcut!

This is a new and improved version of my one hour cinnamon rolls that I shared back into 2014. I increased the butter in the dough slightly to make them softer and reduced the amount of filling (it was honestly too much and just oozed out of the bottom of the rolls). I also added a simple vanilla icing that keeps them soft and doesn’t take away from the cinnamon flavor.

This is such a quick and easy recipe that comes together in less than an hour and tastes about as close to classic cinnamon rolls as you can get without using yeast!

Recipe Video

Overhead view of baking powder, melted butter and cubed butter, and milk in bowls.

Ingredient Notes & Substitutions

Butter

I specifically created this recipe to use exactly 1 stick of butter for easy measuring. There are 4 tablespoons in the dough, 3 spread over the dough for the filling, and 1 to grease the pan and butter the top of the rolls. It’s important to note that the butter going into the dough needs to be cold and the rest should be melted.

Milk

Whole milk works best for this recipe. The extra fat will create a softer, more supple dough and add more moisture too.

Baking Powder

This is what helps them rise and spread, since this recipe doesn’t use any yeast. Be sure to check the expiration date on your baking powder to make sure it’s fresh. You can also test it by adding ¼ teaspoon of baking powder to 1 tablespoon of hot water – if it bubbles quite a bit, then it’s good!

Overhead view of the dough in a mixing bowl.
Overhead view of raw no yeast cinnamon rolls in a baking dish.
Overhead view of baked no yeast cinnamon rolls in a baking dish.
Icing being spread onto cinnamon rolls.

Tips For Making These Cinnamon Rolls

  • Don’t over mix the dough. When you’re making cinnamon rolls with yeast, it’s important to knead the dough. BUT, since we’re not using any you want to avoid doing that with this recipe. This can over develop the gluten in the dough and cause them to be tough, not soft and fluffy. As soon as the dough starts to come together, you can scoop it out and shape it.
  • Leave some room between them. They will spread quite a bit while baking, so leave a little space between each one.
  • Don’t over bake. I bake mine just until the outside edges are starting to lightly brown and the center cinnamon rolls are just baked through. They will be a little soft, but they will continue to set as they cool on the counter.
  • Add the icing right after they come out of the oven. This keeps them soft and gooey, and prevents them from drying out!
Cinnamon roll dough rolled out and sprinkled with cinnamon sugar.
A log of cinnamon roll dough, sliced into pieces.

How To Cut The Dough

Cutting cinnamon roll dough is honestly pretty simple, but it’s important that you use the right tools to avoid flattening it. You have three options:

  • Unwaxed, unflavored dental floss. This is my top choice for cutting cinnamon rolls because dental floss slices through the rolled up log of dough cleanly and easily. I actually keep some in my kitchen for this very reason! If you need a visual, King Arthur has a great tutorial showing how to cut cinnamon rolls with dental floss.
  • Serrated knife. A bread knife is also perfect for cutting through the log of dough. Just gently saw back and forth with the knife and avoid pressing down too hard (so you don’t squish them).
  • Pizza cutter. After you’ve covered the dough with butter and cinnamon sugar, slice it into 10 individual strips, then roll up each one to create the cinnamon rolls. This takes a little more patience and skill, but it does make them much prettier and cleaner.
Overhead view of cinnamon rolls topped with icing.

What’s The Best Pan To Use?

Any 9-inch round pan will work (cake pan, pie plate, or springform pan) and it doesn’t matter if you use a glass or metal one. If using a metal pan, a lighter colored one is best because dark colored pans absorb more heat and will cook the bottoms faster.

Different Icing Options

For the sake of keeping this recipe super quick and easy, I topped these with a simple powdered sugar icing (just some vanilla, milk, and powdered sugar). The milk can be replaced with lemon or orange juice for a different flavor profile though.

If you love cream cheese icing, you could use the icing from my homemade cinnamon roll recipe instead. I think the maple cinnamon icing from my baked pumpkin donuts would be another delicious option too!

A cinnamon roll with a bite missing.

I’m not kidding when I say these taste just like the real deal. I hope you love this new and improved version just as much as we do!

If you try them, don’t forget to leave a comment below to let me know how they turned out. Happy Baking!

A cinnamon roll made with no yeast on a white plate.

No-Yeast Cinnamon Roll Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
These quick and easy cinnamon rolls are made with baking powder instead of yeast so the dough can go straight from the mixing bowl to the oven. They're easy to make and perfect for beginners!
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Ingredients

Servings: 10

Dough

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup cold unsalted butter cubed into smaller pieces (57 grams; ½ stick) plus 1 tablespoon for the pan and top of the rolls (13 grams)
  • ¾ cup cold whole milk

Filling

  • ⅔ cup packed light brown sugar (135 grams)
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter melted and slightly cooled (43 grams)

Vanilla Icing

  • 1 cup powdered sugar (120 grams)
  • 1 ½ to 2 tablespoons whole milk
  • ½ teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • To make the dough: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the ¼ cup of cold cubed butter and use a pastry cutter to cut it into the dry ingredients until you have small pea-sized pieces of butter. If you don’t have a pastry cutter, you can also use a cheese grater to grate the butter into the dry ingredients. Add the milk and stir just until the dough starts to come together.
    2 cups all-purpose flour,2 tablespoons granulated sugar,1 tablespoon baking powder,½ teaspoon salt,¼ cup cold unsalted butter,¾ cup cold whole milk
  • Scoop the dough out onto a lightly floured surface and work it together into a ball. Flatten the dough into a rectangle, then use a rolling pin to roll it into a 10×15-inch rectangle.
  • To make the filling: In a small bowl, mix together the brown sugar and cinnamon.
    ⅔ cup packed light brown sugar,1 tablespoon ground cinnamon
  • Spread the melted butter evenly over the dough. Sprinkle the cinnamon sugar on top, leaving a small border uncovered along one of the 15-inch sides. Starting from the opposite 15-inch side, carefully roll the dough into a 15-inch log and pinch the seam to seal. Using a serrated knife (or unwaxed unflavored dental floss), cut the dough into 10 equal-sized pieces. You can also use a pizza cutter to cut the dough into 10 even strips, then roll up each strip of dough into a cinnamon roll.
    3 tablespoons unsalted butter
  • Melt the remaining tablespoon of butter. Use half of the melted butter to grease a 9-inch pie plate or cake pan (I prefer to use a pastry brush for this step).
  • Place each cinnamon roll into the pie plate (or cake pan), making sure to leave some room between each one (they will spread while baking!). Brush the remaining half tablespoon of melted butter on top of the cinnamon rolls.
  • Bake for 18 to 23 minutes or until the cinnamon rolls are fully baked through and start to lightly brown on the edges. I prefer mine to be a little gooier, so I usually bake them for 20 to 21 minutes. Remove from the oven and allow to cool slightly while you prepare the icing.
  • To make the vanilla icing: Add the powdered sugar, 1 ½ tablespoons of milk, and vanilla extract to a large mixing bowl and whisk until well combined and no lumps remain. If the icing is too thick, add ½ teaspoon of milk at a time until it’s reached your desired consistency. If the icing is too thin, add a little more powdered sugar to thicken it.
    1 cup powdered sugar,1 ½ to 2 tablespoons whole milk,½ teaspoon pure vanilla extract
  • Pour the icing all over the top of the warm cinnamon rolls and spread it around. Serve and enjoy!

Notes

Storage Instructions: These cinnamon rolls are best eaten the same day they’re made, but you can cover them tightly and store them at room temperature for 1 to 2 days. I recommend reheating them for 15 to 20 seconds in the microwave before serving.
Cuisine: American
Course: Breakfast
Author: Danielle Rye
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