No Yeast Cinnamon Rolls that comes together in minutes and are light, fluffy and amazing! Great texture and cinnamon flavor in this quick & easy cinnamon roll recipe.
This delightful recipe for cinnamon rolls that use NO YEAST comes from a serendipitous moment when I was making homemade biscuits. I added an extra egg and noticed how roll-like the biscuits were. Soft, fluffy with great flavor. I had the idea to use that same dough to make cinnamon rolls and the results are amazing!
These cinnamon rolls use no yeast and are super easy to make ahead. Make several batches then freeze the rolled dough after step 10, then slice and bake in the morning for a wonderful breakfast treat!
Making these no-yeast Cinnamon Rolls is very easy! You don’t need an electric mixer or any special tools. Keep it fast and simple!
Here are a few tips on how to make the best homemade cinnamon rolls:
Do NOT overmix the rolls
Just use a mixing bowl and a rubber scraper or spoon. Don’t use any type of en electric mixer as it’s incredibly easy to over mix the dough. Aim to mix the dough about 15 times and that’s it! I find it usually takes about 15 turns of the rubber scraper to get the ingredients incorporated.
Grate Cold Butter into the Dough
Grating the butter really makes your life so much easier. I promise! It’s super fast and works really, really well for biscuit recipes. Just use a basic cheese grater and make sure your butter is cold. Grated butter adds a wonderful texture and flavor to these biscuits.
The Dough is STICKY and that’s OKAY!
Remember that the dough will be STICKY. Sticky dough yields soft, delicate biscuits with amazing texture. Don’t add a lot of flour when you’re patting the dough out and cutting it into biscuits. Use just enough to be able to cut the biscuits out into circles, that’s it. Yes it gets a bit messy. It’s okay, it will all be worth it! I like to spray my countertop with non-stick spray before I transfer the dough out on top of it, so that I use even less added flour.
Bake Just Until Edges are Golden Brown
As with most baked goods, be sure to not over bake! That’s one quick way to have hard, dry rolls. Bake just until the edges are golden brown, then remove them from the oven.
Ingredients Needed for No-Yeast Cinnamon Roll Recipe
To make our cinnamon rolls, you’ll need:
— granulated sugar, brown sugar and powdered sugar
–1 whole stick of butter, cold
–all purpose flour
How to make cinnamon rolls without yeast
Prepare a baking pan and set it aside. Then combine combine flour, baking powder, baking soda and salt and set aside.
Beat eggs in a separate bowl. Stir sour cream and sugar in with eggs.
Grate the cold butter into the bowl. Add the flour mixture to the sour cream mixture gradually, and stir just until mixed each time, until it’s all incorporated. Unroll about 20-24 inches of plastic wrap and spray with non-stick cooking spray.
Place dough in the center of the plastic wrap. Spray your hands with non-stick spray and press dough to form a rectangle about 1/2″ thick and 14″ wide. Spread melted butter on surface of dough. Combine brown sugar and cinnamon. Sprinkle on top and spread around the surface of the dough.
Roll the dough. Secure the plastic wrap so that the ends of the roll are covered. Place in the freezer for 15-30 minutes. While dough is chilling, preheat oven to 375 degrees F.
Remove roll from the freezer and unwrap. Slice 1.5″ sections, placing individual rolls 1″ apart. Bake for 15-18 minutes, until rolls are just barely golden brown.
Frost and enjoy!
How to make icing for Cinnamon Rolls
Whisk together 2 tablespoons of melted butter, a teaspoon of vanilla, 3 to 4 tablespoons of milk, depending on how runny you like your icing, and 1 1/2 cups of powdered sugar.
When it’s all blended together, just drizzle it on top of your cooked cinnamon rolls until they’re all evenly coated!
Cinnamon Rolls without Yeast
- 2 eggs
- 1 cup sour cream
- 2 TBSP sugar
- 1/4 cup butter cold
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
Cinnamon Roll Filling
- 2 TBSP butter melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup raisins if desired
- 2 TBSP finely chopped pecans if desired
- 1 1/2 cups powdered sugar
- 2 TBSP butter melted
- 1 teaspoon vanilla
- 3 to 4 tablespoons milk
- Line a jelly roll pan or a 9x13 baking pan with parchment paper or spray with non-stick cooking spray and set aside.
- Combine flour, baking powder, baking soda and salt in a small mixing bowl. Whisk to combine, then set aside.
- Crack eggs in a bowl and beat with a fork. Add the sour cream and sugar. Stir until combined.
- Grate the cold butter into the mixing bowl. Grating butter is a super fast way to mix small chunks of butter into the dough without taking time to roll the dough multiple times. As a matter of fact, you don’t roll the dough out at all with this recipe!
- Add the flour mixture to the sour cream mixture gradually, and stir just until mixed each time, until it's all incorporated. Dough will be sticky.
- Unroll about 20-24 inches of plastic wrap onto the countertop. Spray with non-stick cooking spray.
- Place dough in the center of the plastic wrap. Spray your hands with non-stick spray and press dough to form a rectangle about 1/2" thick and 14" wide.
- Spread surface of dough with melted butter. Combine brown sugar and cinnamon. Sprinkle on top of butter and spread around the surface of the dough.
- Grasp the long side of the plastic wrap and lift it up, so that the long side of the dough rectangle beings to fold over. Do your best to tuck the dough so that as you continue to pull the plastic wrap up, the dough rolls up.
- Press the seam of the dough to seal. Secure the plastic wrap so that the ends of the roll are covered. Place dough roll in the freezer on a jelly roll pan for 15-30 minutes. While dough is chilling, preheat oven to 375 degrees F.
- Remove roll from the freezer and unwrap. Slice 1.5" sections, placing individual rolls on the parchment lined pan, leaving about 1" space between rolls.
- Bake for 15-18 minutes, until rolls are just barely golden brown.
- Whisk ingredients for vanilla glaze. Spread on warm rolls. Serve immediately. Store leftovers in an airtight container.
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Find other sweet bread and breakfast recipes here:
- Mini 15-minute Cinnamon Rolls
- Cinnamon Roll Cake recipe
- Glazed Pumpkin Cinnamon Rolls
- Cinnamon Roll Snickerdoodles
- Sweet Cinnamon Raisin Bread
- Cinnamon Biscuits with Honey Butter
- Banana Cinnamon Breakfast Cake
- Pumpkin Cinnamon Roll recipe
- Cinnamon Roll French Toast Casserole
- Easy Cinnamon Roll Quick Bread
Can I add raisins and nuts to cinnamon rolls?
Yes, you can add raisins and walnuts or pecans to these cinnamon rolls! You’ll add them in step 8, after you’ve sprinkled on the brown sugar and cinnamon.