posted in Breakfast & Brunch

No Yeast Cinnamon Rolls

If cinnamon rolls were kinder to my thighs and my love handles, I’d surely bake them often and nibble little cinnamon roll nibbles until my heart was content.  Cinnamon rolls are a rather huge favorite of mine.  My grandma Billie used to make the best cinnamon rolls ever, and I certainly use her recipe whenever I’m up for making a yeast version of these things.  This non-yeast version is one that is plenty acceptable for a cinnamon roll, and it’s kind of a cool option for those who fear baking with yeast:  No Yeast Cinnamon Rolls

I baked mine in a muffin tin… for no particular reason except that I just wanted to keep them intact and not spreading out all over Kansas and Oklahoma.

These lovelies are made just the way a regular cinnamon roll is made.  The dough is rolled out into a roughly-shaped rectangle and topped with a brown sugar- cinnamon filling.  Lots of it.

The dough is very soft to work with.  Make sure your surface is well-floured and be gentle with it and all will be right with the world.

A peek at the roll.  Cut slices and try not to eat it as you go!  Seriously… it’s kind of hard not to taste it.

I dropped mine into greased muffin tins.  If you’d like them to turn out a little more decadent and dripping in buttery cinnamon-sugar goo, put a teaspoon or so of the cinnamon-sugar topping inside each muffin tin before you put these in there.  Then it will bake up all gooey on the bottom too.  I didn’t do that… and I loved ’em just the way they were, but I like that gooey option idea too.

They bake up kind of muffin-like (but not muffiny in texture- they’re a bread texture instead).

Cream cheese frosting (or a glaze of some sort) is a must.  A MUST.

Get wild and crazy with your frosting designs, or just spread it on top of the cinnamon rolls like a normal human being would.

Here’s a peek at the inside too- you can see that the cinnamon layers are present throughout.  The best part about these cinnamon rolls is of course the “no yeast and no rising needed” aspect of them.  I sure love myself some home-baked yeasted cinnamon rolls, but these are nice to make when you don’t have the patience or time for rising.  Yeast rolls turn out a little more tender than these- I’d say these are more like a bread consistency.  Still good.  And remember that little tip I gave you about the extra cinnamon-sugar goo.  That could be all kinds of awesome.  These are best eaten the same day… nice and warm out of the oven with that cream cheese frosting on top.  We ate a few and then gifted some to our neighbors on a Sunday morning.  They were kinda happy 🙂

Yield: 12 rolls

Prep Time: 30 min

Cook Time: 20 min

No Yeast Cinnamon Rolls


4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
3 teaspoons ground cinnamon

2 cups bread or all-purpose flour, + more for rolling
2 tablespoons granulated white sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons unsalted butter, at room temperature
3/4 cup milk
1 large egg, beaten

Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
3 tablespoons milk or buttermilk


1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.

2. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.

4. Roll the dough out on a floured surface into roughly shaped large rectangle (about 1/4-inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. If you want smaller rolls, cut them a little smaller and you'll get 18. Carefully place the rolls in the prepared muffin tin.

5. Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl. Use an electric mixer to combine. Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.

Source: (Adapted from

113 Responses to “No Yeast Cinnamon Rolls”

  1. postedMar 22, 2012 3:39 AM these! I have a bit of a yeast phobia but mostly it’s just easier to not have to deal with it. These would be perfect to try out for Easter!

  2. postedMar 22, 2012 4:05 AM

    these looks INCREDIBLE Lori! I am a tad scared of yeast.. mostly b/c i’ve never worked with it before. so the idea of a no yeast cinnamon roll, baked in a muffin tin (SUCH a great idea!!) is perfect for gals like me! i will definitely be making these sometime soon!

  3. postedMar 22, 2012 4:15 AM

    When I first saw the title of this post in google reader, I thought it said: yo, yeast cinnamon rolls. As in: hey, I mades me some cinnamon rolls without yeast, suckahs! I guess NO yeast cinnamon rolls makes more sense. Though, they look so yummy that I’m thinking a yo is in order just the same…

    • postedMar 22, 2012 5:50 AM

      Okay, that gave me a giggle this AM 🙂

  4. postedMar 22, 2012 4:34 AM

    Tooooo easy. Delicious!

  5. postedMar 22, 2012 5:12 AM

    These look delicious and so easy!

  6. postedMar 22, 2012 5:17 AM

    I am all sorts of scared of yeast, plus I am wildly impatient…so these are perfect for me!

  7. postedMar 22, 2012 5:57 AM

    I love the real-deal but will take a no-yeast recipe any day of the week. These look heavenly, Lori! Love the recipe.

  8. postedMar 22, 2012 6:21 AM

    Ohhh I NEED these in my yeast-fearing breakfast-loving life. They look so yummy, especially with those swirls of icing!!

  9. postedMar 22, 2012 6:48 AM

    What, WHAT? No yeast, I have got to try this!

  10. postedMar 22, 2012 6:58 AM

    WOW–these are calling my name. NO YEAST!?!?!? I have to make these this weekend… like pronto!

  11. postedMar 22, 2012 7:14 AM

    Uh-oh…being able to make cinnamon rolls in less then half the time of traditional ones is trouble. At least for me…

  12. postedMar 22, 2012 7:22 AM

    Lori these are amazing! I am part of a group and need to make cinnamon rolls from scratch but ran out of time and bought a can of pillsbury rolls and those just have to make due…and now, I see this post. Next time I am making your recipe b/c I am all about no-yeast, no-fuss!!

  13. postedMar 22, 2012 8:24 AM

    Love that they don’t have yeast so you can make them in the morning without having to get up too early (or make them the night before)! I will be trying these out soon!

  14. postedMar 22, 2012 8:49 AM

    Genius! Can’t wait to surprise my boys with these tomorrow morning! 🙂

  15. postedMar 22, 2012 9:07 AM

    GOOD GRIEF!!!! I think I’m drooling on my laptop….those look delicious. I am going to definitely try this recipe soon.!!!

  16. postedMar 22, 2012 9:08 AM

    These look incredible! I love how simple and delicious these are. Right up my alley! 🙂

  17. postedMar 22, 2012 9:08 AM

    Yes, please! Yum!

  18. postedMar 22, 2012 10:21 AM

    These look delicious and like a recipe I could manage. Thanks!

  19. postedMar 22, 2012 10:54 AM
    Emilie @ Emilie's Enjoyables

    Love this idea Lori! I rarely have patience for all that rising nonsense 🙂

  20. postedMar 22, 2012 11:03 AM

    Your cinnamon rolls looks enticingly delicious. Lucky neighbors! =) Thanks for the tip about the extra cinnamon-sugar goo. I’ll write it down =)

  21. postedMar 22, 2012 12:50 PM

    I’m eager to try these. I don’t fear yeast, but I can never manage to prepare yeast-based recipes in time for breakfast (and serve breakfast before noon). Something like this may be the answer!

  22. postedMar 22, 2012 1:27 PM

    love that you can make these in cupcake tins. SO CUTE.

  23. postedMar 22, 2012 1:30 PM

    Going to have to give these a try. I make some cinnamon rolls that taste pretty close to Cinabons (with yeast) but I am now told that I have 9 out of 11 mold allergies with the worst being yeast and I love bread, especially yeast rolls. Hoping to find some alternatives that taste as good or better.

  24. postedMar 22, 2012 2:27 PM

    These look divine Lori! I love that you bake them in cupcake tins, & they just look perfect in that first shot!

  25. postedMar 22, 2012 10:06 PM

    What a creative take on eliminating yeast from cinnamon rolls! These look delicious and so much easier… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure following your creations…

  26. postedMar 23, 2012 3:10 AM
    Lauren at Keep It Sweet

    Love how easy but amazing these look!

  27. postedMar 23, 2012 3:47 AM

    Oh..yum..yum..who cares for thighs and love handles when there are more good things to savor in life ..;-)

  28. postedMar 23, 2012 5:16 AM

    These look so good..wish i could make a batch NOW! I think I would try them without the gooey bottom..and an ice cold diet Coke, mmm! 🙂

  29. postedMar 23, 2012 9:21 AM

    This looks sooo good. Trying it maybe tonight, or Sunday.

    Thank you!!!

  30. postedMar 23, 2012 11:12 AM

    These are gorgeous, Lori! And I love the no-yeast aspect. I have no patience so I never get a chance to make cinnamon rolls but now I get to fulfill my Cinnabon cravings with these! 🙂

  31. postedMar 23, 2012 1:05 PM

    Yum!! Who doesn’t love cinnamon rolls?! And no waiting for yeast? Perfect!

  32. postedMar 23, 2012 8:22 PM

    omg cannot wait to make these in the am…thanks so much…they look so yummy.

    thanks for sharing!!

    Melissa from WA

  33. postedMar 24, 2012 7:40 AM

    I love their containment in the “muffin tin”. I don’t have the yeast fear, that’s a winemaking thing, but anything that makes baking easier is coolness.

  34. postedMar 25, 2012 6:35 AM

    Yum! I love that there’s no yeast in your cinnamon rolls! What a great breakfast!!

  35. postedMar 27, 2012 7:57 AM
    vesta kreiling

    Thank you for the recipe,I made these this am,easy pesy,I do have a question,
    is the dough suppose to be runny?Mine was so I had used alot of flour.They turned
    out very good.My husband ask me why are they all different sizes,I said what does it matter.I will be making these alot. Thank You again Vesta

    • postedMar 27, 2012 7:59 AM

      runny? No, not runny… but it’s very soft, so you need to add more flour, as needed to get it to an okay rolling consistency. Did you use a lot more flour than the 2 cups indicated?

  36. postedMar 27, 2012 8:05 AM
    vesta kreiling

    Thank you for you quick reply,I only put two cups of flour,I used alot when I rolled them out.So should I add more to the dough?I guess it was soft and very sticky.

    • postedMar 27, 2012 8:07 AM

      Yes, that’s about right then- soft and sticky and lots of flour for rolling! Yeast dough is easier to work with that way, but this is a nice sub if you can handle the fussy-ness of the soft dough 🙂

  37. postedMar 27, 2012 8:11 AM
    vesta kreiling

    Well I fell better now that i know that the dough was right.Thank you very much.Vesta

  38. postedMar 27, 2012 12:47 PM

    Ohh I’ve tried this recipe and was DELICIOUS!
    Seriously the best I’ve made!

  39. postedMar 27, 2012 2:56 PM

    I made cinnamon biscuits not long ago-and I was so surprised at how much they actually tasted like cinnamon rolls! Yours look amazing – and I need to remember the trick to make them in a mufifn tin. Love that!

  40. postedMar 27, 2012 5:39 PM

    Thank you!!! I am allergic to yeast, so I am looking forward to trying these cinnamon rolls.

  41. postedApr 6, 2012 1:31 PM
    marie nowak

    Thank you! I have been looking for a no yeast cinnamon roll recipe!!!!!

  42. postedApr 7, 2012 5:47 AM

    I’ve been wanting to make these since you posted them and finally did yesterday. They were WONDERFUL! We saved a few for breakfast today and warmed them in the microwave for about 10 seconds… almost as good as hot out of the oven. Do you think these could be kept in the fridge, rolled up and wrapped before cutting, then cut and bake the next day? Or even slice and freeze unbaked?

  43. postedApr 25, 2012 12:44 PM

    amazing! My family was so impressed when I made these for them.

  44. postedJun 16, 2012 7:55 PM
    Erin C.

    Just made these, they turned out great! Thanks!

  45. postedJun 18, 2012 8:31 PM

    Got em in the oven now. Here’s to hoping they turn out good. I hate working with yeast yet I love to bake so I pray these turn out well 🙂 So happy I found this recipe!!

  46. postedJun 27, 2012 9:09 PM
    Ali M

    Rolls are in the oven now and they smell awesome! I also had a problem with the dough consistency though. I probably ended up using about 2 1/2 cups of flour and a lot more when rolling. I still had issues when trying to roll it into a log. Maybe because it’s a bit hot in my house right now? They might not look ideal but I’m sure they’ll still taste great!

  47. postedJul 1, 2012 9:05 AM

    Love, Love, LOVE these!!! Thank You for the Great recipe!!! Our family wanted to have cinnamon rolls today but we didn’t have any yeast!…you saved the day!!! XO

  48. postedJul 22, 2012 7:25 PM

    We just ran out of yeast so I was super excited to see this recipe and I can’t wait to try them soon!!! Thanks for the great idea. I think that I might try it and freeze a few before they are cooked so that we can have them a few different times. I think that they would be less tempermental then the yeast ones 🙂 Thanks for the great idea!!

  49. postedJul 30, 2012 1:44 PM

    oops i used too much filling but they smell great

  50. postedAug 4, 2012 10:32 AM

    I loved this recipe, but the dough was really runny so I used another cup of flour to get it to rolling consistency. Also, the filling was a bit runny (i think i did something wrong) so it overflowed on my muffin tin so I used a round cake pan instead, and that made them nice and gooey. Instead of the cream cheese icing, I used 2cu powdered sugar, 1 1/2tsp vanilla extract, and 2 tbsps of melted butter. It was very very yummy overall. I’ll be using this recipe again!!!!!!!

  51. postedAug 4, 2012 5:12 PM
    Cindy Conner

    What a fabulous recipe! I prepared mine with whole wheat and drizzled plain icing instead of cream cheese icing. My 8 y/o daughter does not like the “yeasty” taste of yeast made cinnamon rolls so this was perfect! I will not turn back to prepackaged cinnamon rolls again! This is going to be a Saturday morning staple in my household! Thank you so much for sharing 🙂

  52. postedAug 25, 2012 10:59 AM

    I ended up using extra flour, maybe another 1/2c to get the consistency right for rolling. They were wonderful! Thank you for a nice recipe!

  53. postedAug 27, 2012 8:55 AM

    Omgsh these taste heavenly trying now

  54. postedSep 4, 2012 12:49 AM

    Mine came out kind of sour and a bit funny tasting =[ Not sure what went wrong, used all the right ingredients and none of them were off…

  55. postedOct 7, 2012 11:37 AM

    This recipe was excellent! Mine came out really really well! Thanks!

  56. postedOct 20, 2012 8:50 PM

    I’ve been trying to make my own yeast-free cinnamon rolls for a while but for the life of me I couldn’t get the texture right…it came out more like biscuits than bread. Anyway, this is awesome! And I loooove the cupcake pan idea ( I’ve been using a pie dish) I’m gonna be making these tomorrow morning for my family for breakfast. Tytytysm :}

  57. postedOct 24, 2012 2:43 PM

    I made these once and now my step-dad demands that I make them all the time. I use a buttercream frosting with a dollup of creamcheese instead. I also find that it is way easier to roll out the sticky dough in between two sheets of cling wrap.

  58. postedOct 27, 2012 3:30 PM

    Where the guys at? Don’t let these women think they’re the only ones that can bake! I made these and they were great, my girlfriend loved having one in the morning with her coffee.

  59. postedNov 20, 2012 5:35 PM

    i just made this, and as an avid baker and professional lunch lady, all i can say is THIS RECIPE IS TERRIBLE! the dough is waaaay to sticky, i had to smash it out as it kept sticking to my rolling pin…it was near impossible to fold up the dough once i put the filling in… cutting the pieces was a joke! TERRIBLE!

    • postedNov 21, 2012 6:29 AM

      Sorry you had trouble… it’s definitely a sticky dough, so you just keep working in flour as you roll. Other commenters have enjoyed…

  60. postedNov 23, 2012 8:55 PM

    Batter was WAY too mushy! We added 2/3 cup more flour, but it came out 2 hard. So… Not worth it.

    • postedNov 24, 2012 8:20 AM

      Sorry you had trouble! The dough is verrrry soft, so you’ve just got to work in a small amount of flour to keep the dough from being too sticky, and then carefully roll and cut. They shouldn’t turn out to be hard!

  61. postedNov 27, 2012 7:26 AM

    I made these last night and they came our perfect, my boyfriend was very impressed that they had no yeast and were sorry quick. For the topping I drizzled an icing of powdered sugar and milk. It made fourteen and barely had any left when I woke up this morning!

  62. postedNov 27, 2012 7:29 AM

    To the people who had trouble with the sticky dough just add a teaspoon of flour at a time untill you get your desired dryness to work with the dough

  63. postedDec 18, 2012 11:09 AM

    mine are in the oven now they look yummy cant wait to try them yummy , x

  64. postedDec 26, 2012 7:13 AM

    I made these with white whole wheat flour and they turned out great. Such a quick recipe, too!

  65. postedJan 1, 2013 7:54 AM

    Not worth the time and effort to make a no-yeast recipe. I tried this recipe and I am disappointed. My rolls are too crunch – as to be expected in all honesty with a no-yeast recipe. For the time and effort it took to make this recipe, I highly recommend that anyone wanting to make this recipe, USE a YEAST recipe. Take the extra hour to let your dough rise. It’s not horrible but I can say I am disappointed. I will NOT be making THIS recipe again. The only no-yeast recipe I will stick with is a pizza dough recipe and even sometimes that one is a hit or miss. Much better to let your dough rise..

    • postedJan 1, 2013 2:04 PM

      I completely agree that yeast rolls are so much better than the no-yeast version. You get a nice, tender texture. This is just the quicky version.

  66. postedJan 3, 2013 10:48 AM

    yummmmmmyyyy ! I Made these for our family on thanksgiving break ..and now Christmas too. We have a new tradition for the holidays…. loved them. If your not a huge frosting fan.. drizzle small on when fresh out of oven and it melts to make a sweetness with noooo mess !

  67. postedJan 6, 2013 1:49 PM

    Have these in the oven as I am typing this…SO easy!!! The house smells amazing and I am drooling waiting for them to get done!! TYTYTY~

  68. postedJan 8, 2013 12:30 PM

    Just made these! SO good! They turned out perfect! Thanks

  69. postedJan 11, 2013 1:40 AM


    I made them and followed the instructions to the letter but by the time I added everything the dough wasn’t dough at all, it was like cake mixture! I didnt know what to do so I added four and some more baking powder to compensate, but that make them hard and tough on the outside (and I didn’t even add enough flour to stop it sticking to the floured table and causing a right mess!) Also, the filling wasn’t crumbly, it was like a paste!

    What did I do wrong? (Could the half fat butter and skimmed milk have anything to do with it? )

    • postedJan 12, 2013 5:10 PM

      Yes- half fat butter and skim milk probably had a lot to do with the poor outcome.

  70. postedJan 14, 2013 3:17 AM

    Really great recipe to make when having friends over for coffee!

  71. postedJan 19, 2013 3:21 PM

    Made these tonight since I had a craving for something sweet. They were good but you can definitely tell they are missing the yeast. I followed the directions and added one extra tablespoon of butter to the dough but they did not come out like regular cinnamon rolls. I like to think of them more like cinnamon roll scones because that the texture I got. Very good just not the texture I was expecting. Good recipe nonetheless 🙂

  72. postedJan 20, 2013 12:07 AM

    Hey, love the recipe!!! It looks so tasty! But one question… Is this using American measurements? I tried it with Australian and it was a disaster.

    • postedJan 20, 2013 9:36 AM

      Yes, all American measures.

  73. postedJan 20, 2013 11:41 AM

    I made them and followed the instructions. I have no idea what went wrong but the dough was sticky like dough but more like a muffin mixture. So instead of rolls i used my cookie scoop and dumped them into the muffin pan. Then i swirled the filling into the dough and they turned out great. Then i topped them with frosting; i skipped the cream cheese and just used milk and powdered sugar with a touch of vanilla. Just kept adding till consistency was right. Either way it tasted great. Next time i will just makes as muffins.

  74. postedFeb 11, 2013 5:33 AM

    These were fantastic!! We never even missed the yeast! I made them on a cookie sheet, not in a muffin pan, and with 1/2 whole wheat flour – consistency was very soft and “cinnamon roll like!” Icing is the best, too! I would make these over the yeast-type anytime!!

  75. postedFeb 17, 2013 6:10 PM

    Hi! I was curious about cinnamon rolls without yeast and I’m glad I found this recipe! The dough was indeed really sticky but with some extra flour and plastic wrap, it all worked out. 🙂

    I used mixed sour cream and powdered sugar together to get an icing.

    Turned out really good! Thanks for this one.

  76. postedJun 2, 2013 4:41 PM

    AMAZING these turned out great. Definitely using this recipe again.

  77. postedJun 17, 2013 10:13 PM
    L. Cav

    I cooked this and found there to be too much butter in the filling, the pastry fell apart and the filling seeped out and overflowed. I will try this again with half the amount.

  78. postedJun 30, 2013 11:54 AM

    Ok so I’m a semi experienced good baker and I’ve made delicious cinnamon rolls without yeast before. But this recipe, when followed word for word, is barely even alright tasting. The amount of flour needed to roll out the dough makes the texture of the buns unpleasantly tough. The turnout was a disappointment. The dough was just not right. On a scale of 1 to 10, this is a . Sorry to say.

  79. postedAug 11, 2013 6:16 PM

    These are awesome, just came out of the oven and my husband and son are all over them already! I added walnuts and raisins to the filling too. Question, how would you recommend storing them? Do you think they would freeze well?

    • postedAug 12, 2013 7:57 AM

      I wouldn’t think they’d freeze well since they are not soft in the first place, but let me know if you try it and have success!

  80. postedAug 13, 2013 4:06 AM

    I just made these today and they were delicious! I thought I wouldn’t be able to bake them because they were sticky but I just added more flour while rolling and they were good. For a beginner baker like me, they’re really easy. My family liked it. Thumbs up. 🙂

  81. postedSep 8, 2013 12:05 PM

    Made these, they came out great! Yes the dough was sticky, but just a bit more flour while working with it and it was fine 🙂
    Will definitely make again!

  82. postedSep 28, 2013 3:10 AM

    These made my apartment smell heavenly while they were baking. Only thing is the dough consistency, I ended up adding at least 1/3 cup more flour so I could at least work with it. In addition, rolling up and slicing the cinnamon roll before baking was an issue, in part because of the gooey dough consistency.

  83. postedSep 28, 2013 6:38 AM

    May I ask what is the nutritional content of these tasty cinnamon rolls?

    • postedSep 30, 2013 9:50 AM

      no idea. Sorry!

  84. postedOct 17, 2013 1:48 AM

    I am so happy that I finally found this recipe … again. I had a similar recipe years ago, lost it somewhere and am happy to say that I will be walking into my kitchen in the next 2 minutes to make them and fill my new home with their gorgeous smell. I also do them in my muffin tin and the result is a perfect little bun every time. They are just dreamy gorgeous. Thank you!!!

  85. postedOct 26, 2013 1:05 PM

    These look delicious! I’m allergic to yeast and have been trying to find recipes that are my allergy friendly….I’ve always loved cinnamon rolls but the reaction has kept me away for so long. Thank you for this 🙂

  86. postedNov 3, 2013 11:25 AM

    I just a made a batch of these bad boys. I’m horrible at baking but thes actually turned out awesome.
    I used half whole wheat flour and half white, and Ideal no calorie brown baking sugar instead of normal white sugar.
    I don’t like icing… So no icing for me. Either way they turned out awesome and I will defiantly make these again!

  87. postedDec 7, 2013 12:16 PM

    These were great! I made them for my mom’s birthday, and she loved them. They were so easy to make and tasted delicious. Thanks so much, Lori!

  88. postedJan 11, 2014 8:55 AM

    Perfect back up plan when all the yeast in your stash is either dead or has expired. And by your, I mean my. Because I Googled for a yeast-less recipe at 1am after realizing all my yeast has expired.

  89. postedJan 21, 2014 11:13 AM

    Well I attempted to make these. I’m so good at cooking and so bad at baking lol.

    The dough was wayyy too sticky. I had to add more flour and put them in the freezer for 15 minutes just to get it to not stick to wax paper. (Initially I tried flower coated granite that was never going to happen for me). But I did get it rolled out eventually.

    So I figured I didn’t really care if they spread out flat as long as they tasted good (I don’t have any muffin pans) and put them on a nonstick sprayed cookie pan.

    The brown sugar/cinnamon mixture started to leak out the bottoms and basically boiled into a hard glasslike coaster shaped substance below the rolls which is stuck to my pans. My cinnamon rolls ended up just being regular rolls, and with the added flour they are all powdery tasting.. :\ oh well. Lesson learned. I’ll stick to searing steaks, stir frys, and curries.

  90. postedFeb 8, 2014 10:24 PM

    This is the best cinnamon bun recipe ever! My whole family loved them so much. I was feeling a bit experimental so I saved some of the dough and made cinnamon bun timbits. They turned out great! It was love at first taste.

  91. postedFeb 13, 2014 9:15 AM

    These are in the oven now, smells delicious but let me tell you…the dough did not look like hers in the picture. It was SO incredibly sticky and messy, it just all fell apart. I stuck them in the muffin tin. I have no idea how they will turn out but i’ll let you know!

  92. postedFeb 16, 2014 2:20 PM

    Why no yeast? Do they rAise? Can I put yeast in this recipe?

    • postedFeb 16, 2014 5:51 PM

      This is a no-yeast-needed recipe.

  93. postedMar 10, 2014 11:06 AM

    mmmmmm…I cant wait to try these ASAP im all over the no yeat factor and looking at them I think they would taste delish

  94. postedNov 26, 2014 9:45 AM


    can I make these in a 8 x 8 glass pan?

    I lent someone my muffin tin.

    I was thinking I’d grease the pan and put them in side by side but not crowded.

    Your thoughts?

    • postedNov 26, 2014 9:48 AM

      That will probably work… but 8×8 might be a little small. Try it and see!

  95. postedSep 11, 2015 3:09 PM
    Victoria White

    I was craving something sweet so i went online and searched for “no yeast sweet treats” , and this popped up. At first I was hesitant but then i gave in and started making them. Me and my family absolutely love these! I making them for a second time and i just had to come and leave a good review. Thank you so much for sharing this recipe!

  96. postedNov 6, 2015 3:44 AM
    Zoe R

    Never made cinnamon rolls before, so this is the first cinnamon roll recipe I’v tried, fear the yeast version so this was a perfect. Made them last night and they turned out brilliant everybody loved them. I sense I will be making these on a regular basis, so addictive, he he. Thank you x

  97. postedDec 10, 2015 6:39 PM

    Could you make these the night (or even 2 days) before and keep them in the fridge?  Thanks!

    • postedDec 14, 2015 6:14 AM

      These are best the day that they’re made for sure.

  98. postedJan 27, 2016 4:32 PM

    Wow, so quick and easy. Used whole wheat flour, California real butter, 2% local milk. The dough was perfect in the bowl and hardly needed to dust the table to roll. Rising in the oven as i write. My two “little chefs” helped me, they looked beautiful as sliced roll in the muffin tin!

  99. postedJun 6, 2017 6:36 PM
    Rachel-Anne Kosatsky

    I liked how easy this recipe was. I even made it with my children! But the taste of the dough is off – like baking… I guess powder, but could be soda, even though I put in powder. Thinking I will up the sugar. But did anyone else have such a taste?

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