It is super easy to make perfect cinnamon rolls without using yeast! No waiting, no rising no dough punching required for this sweet breakfast treat. Done in less than an hour from start to finish!
Original recipe posted: January 2012 | Recipe updated: October 2019
I have always been averse to making bread or rolls of any sort that requires yeast because I’m lazy! I don’t like waiting and I appreciate easy, quick recipes. These no yeast cinnamon rolls fall into that easy, no-waiting category.
I LOVE this recipe. My family loves this recipe. This homemade cinnamon roll recipe turns out perfectly every time. They are impossible to mess up and they are serious tummy pleasers. No more being intimidated by recipes requiring from-scratch dough!
HOW TO MAKE EASY NO YEAST CINNAMON ROLLS
STEP 1
Preheat oven to 400 degrees F. Generously coat a 9-inch cake pan with cooking spray.
MAKE THE FILLING: In a small bowl, combine sugars, cinnamon, cloves, salt and butter. Mix well.
STEP 2
MAKE THE DOUGH: In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine buttermilk and 2 tablespoons melted butter.
Add to the flour mixture and stir until liquid is just incorporated.
Transfer dough to a lightly floured surface and knead until just smooth and soft. Roll dough into a 12×16-inch rectangle on your work surface. Brush surface of the dough with 2 tablespoons butter.
Spread the filling evenly over the dough, leaving a 1-inch border around edges. Starting at a long edge, roll dough to form a log.
With the seam facing down, cut the log into eight equal pieces.
Place one roll in the center of the prepared pan and situate the seven remaining rolls around it in a circle.
Brush tops with 2 tablespoons of butter.
Bake in the preheated oven for 23 to 27 minutes, or until golden brown.
While the rolls are baking and cooling, prepare the glaze.
STEP 3
MAKE THE GLAZE: In a small bowl, combine the powdered sugar and milk. Stir or whisk until a smooth glaze forms.
Use a knife to loosen the rolls from the outer edge of the pan. Place a plate on top of the pan and invert rolls onto the plate. Place a serving plate on the bottom sides of the rolls and flip them onto the serving plate. Drizzle glaze evenly over rolls and serve immediately.
RECIPE NOTES
- If you do not have a round cake pan, use a square baking dish instead.
- For a gluten free recipe, substitute all-purpose flour with almond flour or your favorite GF flour.
- Add a layer of raisins or another dried fruit over top of the butter brown sugar and cinnamon mixture before rolling.
- Don’t be intimidated by the buttermilk in the recipe. It is SO EASY to make your own buttermilk with just 2 simple ingredients!
MAKING BUTTERMILK AT HOME
If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.
OTHER PERFECT NO YEAST RECIPES
- Make homemade bagels using only 5 ingredients and in 20 minutes from start to finish! NO YEAST or rising or waiting required. These easy bagels are soft, flavorful and taste great with savory or sweet toppings. Don’t forget to sprinkle Everything But the Bagel Seasoning over the tops!
- With just 20 minutes of prep and 5 ingredients, this pizza dough is ready to be put in the oven! No yeast, rising or waiting is required and it produces a perfect pizza every time!
MORE DELICIOUS BREAKFAST RECIPES
- Blueberry Muffins – You have just met your new go-to Blueberry Muffin recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. These are the PERFECT treat to adorn your brunch spread!
- Breakfast Pizza – Like brunch itself, this recipe is a combo of two types of meals, making it the perfect brunch fare. Pizza combined with eggs, spinach, bacon and goat cheese? Yes, please!
- BEST Breakfast Casserole – I have been making (and perfecting) this breakfast casserole for YEARS and it is one of my all-time favorite breakfast foods. This is perhaps my favorite thing ever to make for brunches. It is a massive hit every single time!
- Mixed Berry Croissant Breakfast Bake – Transform French Toast into a Mixed Berry Croissant Breakfast Bake! The croissants add such a delicious buttery texture. Let it sit in the fridge overnight so it is ready to bake the next day!
If you make this recipe, be sure to snap a photo and tag it @pipandebby + hashtag it #PIPANDEBBY I’d love to see what you create!
Easy No Yeast Cinnamon Rolls
Ingredients
FILLING
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 tbsp butter melted
DOUGH
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 6 tbsp butter melted (divided)
GLAZE
- 1 cup powdered sugar
- 2 tbsp milk
Instructions
- Preheat oven to 400 degrees F. Generously coat a 9-inch cake pan with cooking spray.
- MAKE THE FILLING: In a small bowl, combine sugars, cinnamon, cloves, salt and butter. Mix well.
- MAKE THE DOUGH: In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine buttermilk and 2 tablespoons melted butter. Add to the flour mixture and stir until liquid is just incorporated. Transfer dough to a lightly floured work surface and knead until just smooth and soft. Roll dough into a 12×16-inch rectangle. Brush surface of the dough with 2 tablespoons butter.
- Spread the filling evenly over the dough, leaving a 1-inch border around edges. Starting at a long edge, roll dough to form a log.
- With the seam facing down, cut the log into eight equal pieces. Place one roll in the center of the prepared pan and situate the seven remaining rolls around it in a circle. Brush tops with 2 tablespoons of butter. Bake in the preheated oven for 23 to 27 minutes, or until golden brown. While the rolls are cooling, prepare the glaze.
- MAKE THE GLAZE: In a small bowl, combine the powdered sugar and milk. Stir or whisk until a smooth glaze forms.
- Use a knife to loosen the rolls from the outer edge of the pan. Place a plate on top of the pan and invert rolls onto the plate. Place a serving plate on the bottom sides of the rolls and flip them onto the serving plate. Drizzle glaze evenly over rolls and serve immediately.
Sadly these didn’t work for me, followed the recipe but there was too much liquid – ended up having to add loads more flour and then it wasn’t cooked in the middle – just a gooey mess. The cooked bits were delicious though so may try again!
Oh no, I’m so sorry to hear it, Wendy! I hope you’ll try them again with a much different result!
Megan
I'm making some right now!
Hi Lori! Thank you so much for pointing this out. I have fixed both the post and the printable recipe. Hope this helps. Thanks again!
Megan
I am just about to make these and noticed that the measurements for the ingredients in the dough are different on the printable version of the recipe than they are on the website. There are 2 measurements for sugar and the baking soda is different as well on the printable version. Just wondering which version is correct. thanks!
These look sooo ooey gooey delicious! I want to try them out for myself!
Ahhhh these look delicious-and I have all the ingredients to make them! Thanks for all of the awesome recipes 🙂
That's a ringing endorsement from your dad! They look delectable!!!
These look good. I'm thinking of making the dough the night before and getting them ready and then baking in the morning. I'm not "with it" enough in the morning to actually make something that requires thought.
These look so yummy! I'm going to have to tey them. Yum!
AH! I think I might have all the ingredients to actually make this! Now it will torture me knowing that I could have these in a matter of minutes! Oh the torture!
These look fabulous and I pinned the original recipe! YUM!