These No-Yeast Cinnamon Rolls Are My Shortcut to Weekend Bliss
I love homemade cinnamon rolls—like, really love them—but let’s be honest: waiting hours for yeast dough to rise just doesn’t always fit into my schedule (especially when I wake up craving one immediately). That’s why I’m obsessed with this no-yeast cinnamon roll recipe. It gives me all the soft, gooey, cinnamon-sugar goodness I want—without the long wait.
These rolls come together fast with pantry staples and bake up fluffy and golden in under 30 minutes. Whether it’s a cozy weekend breakfast or a spontaneous sweet tooth moment, this recipe has saved me more than once. And the cream cheese glaze? Absolutely non-negotiable.
Why These No-Yeast Cinnamon Rolls Work
This shortcut recipe skips the yeast but doesn’t skip the flavor or texture. Here’s what makes it a winner:
- No rise time: Get rolls on the table in under an hour.
- Buttermilk dough = soft and tender: It mimics the texture of traditional dough without the wait.
- Classic cinnamon filling: Brown sugar, cinnamon, butter—no notes.
- Cream cheese glaze: Rich, tangy, and totally melts into the warm rolls.
- Perfect for beginners: No yeast means no kneading or proofing skills required.
Ingredients You’ll Need
(Makes about 8–10 rolls | Prep Time: 20 minutes | Bake Time: 25–30 minutes)
For the dough:
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
For the filling:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened
For the glaze:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (to thin, if needed)
How I Make These Cinnamon Rolls Without Yeast
1. Preheat and Prep
I preheat the oven to 375°F and lightly grease a 9-inch round or square baking dish. You can also line it with parchment for easier cleanup.
2. Make the Dough
In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt. Then I stir in the buttermilk and melted butter until a soft dough forms. It’s okay if it’s a little sticky—I just flour my hands and work surface before rolling it out.
3. Roll Out and Add Filling
I roll the dough into a rectangle about 1/4-inch thick. Then I spread the softened butter all over the surface and sprinkle evenly with the cinnamon and brown sugar mixture. I press the sugar in lightly to help it stick.
4. Roll, Slice, and Arrange
Starting from the long side, I roll the dough into a log and slice it into 8–10 even pieces using a sharp knife or unflavored dental floss (works like a charm!). I arrange the rolls in the prepared pan, spiral side up, slightly touching.
5. Bake Until Golden
I bake the rolls for 25–30 minutes, until they’re lightly golden on top and puffed up beautifully. The kitchen smells amazing by now.
6. Make the Glaze
While the rolls bake, I beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable. I glaze the rolls while they’re still warm so it melts slightly into every crevice.
My Tips for No-Yeast Cinnamon Roll Success
- Use cold buttermilk: It gives the dough the perfect tender bite.
- Don’t overwork the dough: Mix just until combined for the softest texture.
- Roll tightly but gently: Too loose and the filling falls out; too tight and the centers can pop.
- Chill the dough for 10 minutes if sticky: It makes rolling and slicing easier.
- Glaze while warm: Let it melt right into the rolls—pure magic.
When I Make These Rolls (And Why You Should Too)
These rolls are my go-to when I want cinnamon roll vibes without the full-day commitment. I make them for:
- Weekend breakfasts—especially when I didn’t plan ahead
- Holiday mornings when I want something homemade, fast
- Afternoon cravings with a cup of coffee or tea
- Spontaneous baking with the kids
- Sharing with friends or neighbors—they travel well and reheat perfectly
They’re also great for last-minute brunch guests or when I need a dessert that feels homemade (because it is) but doesn’t take three hours.
FAQs From My Kitchen
Q: Can I make these ahead of time?
Yes! You can prep and slice the rolls, place them in the pan, and cover overnight in the fridge. Bake the next morning and glaze fresh.
Q: What if I don’t have buttermilk?
Easy fix: Mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5 minutes and use as a substitute.
Q: Can I freeze these?
Absolutely. Freeze the baked rolls (without glaze), then thaw and warm in the oven. Add fresh glaze before serving.
Q: Can I use a different glaze?
Yes! Try a simple powdered sugar + milk glaze or add maple extract for a twist.
Q: How long do leftovers last?
Stored in an airtight container, they’ll stay fresh for 2–3 days. Reheat in the microwave for 15 seconds to soften.
Why These Cinnamon Rolls Deserve a Spot in Your Recipe Box
They’re soft, sweet, and ready in under an hour—what more do you need? This recipe checks all the boxes: no yeast, no rise time, and no compromise on flavor. Whether you’re a seasoned baker or just starting out, this is the kind of recipe that brings warm, homemade joy to your kitchen with minimal effort.
The Fast and Fluffy No-Yeast Cinnamon Rolls That Save My Sunday Mornings
Ingredients
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup buttermilk
- 4 cups all-purpose flour
- 2 cups brown sugar
- 1 tablespoon ground cinnamon
- 4 oz cream cheese
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup milk with 1 tablespoon lemon juice or white vinegar
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In a separate bowl, mix the buttermilk, milk with lemon juice, and vanilla extract together.
- Gradually add the wet ingredients to the dry ingredients until just combined.
- Roll the dough out on a floured surface until about 1/2 inch thick.
- Spread the softened cream cheese over the dough, followed by a mixture of brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into slices.
- Place the slices in a greased baking dish and bake for 25-30 minutes until golden brown.
- While the rolls are baking, prepare the icing by mixing powdered sugar, cream cheese, and a little milk until smooth.
- Once the rolls are out of the oven, drizzle with icing and serve warm.
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