posted in Breakfast & Brunch

No Yeast- Apple Cinnamon Rolls with Maple Icing.

I’ve mentioned before that my family made a big move recently… from sunny San Diego to the mountains near Lake Tahoe.  We are absolutely loving our new life here.  There are towering pine trees surrounding our house, squirrels and chipmunks are in abundance, there are occasional deer walking through, and the fresh-air smell of the mountains is everywhere.  It’s relaxing, to say the least… a totally different vibe than southern California.  Being in my kitchen is a pleasure because my view out the window is totally forest.  The fall- like weather we’ve been having in the mountains encouraged me to make these No-Yeast Apple Cinnamon Rolls with Maple Icing.

No Yeast Apple Cinnamon Rolls -

I love cinnamon rolls as much as the next person, but they’re hard to manage when trying to serve for a weekend breakfast.  If I’m making yeast rolls, I can’t promise they’ll be done any sooner than lunchtime with all of that rising involved.  That’s where these no-yeast, no-rising needed cinnamon rolls come in handy.  That’s right- NO YEAST, I TELL YOU!!  They’ll definitely be done in time to be served as breakfast.

No Yeast Apple Cinnamon Rolls 1

First:  Saute your apples and get them cinnamon-sugared and slightly softened.

No Yeast Apple Cinnamon Rolls 2

Here’s my secret when making baked goods that you have to roll out on a mat:  I measure my Gold Medal flour (the brand I use in my kitchen) on the mat so that the excess just gets pushed onto the mat and can be used to flour the mat for rolling.

No Yeast Apple Cinnamon Rolls 3

The dough just gets mixed together and is ready to roll out (no rising needed!)

Apple Cinnamon Rolls - Roll and Fill

Next:  Roll, sprinkle cinnamon-sugar, then sprinkle the sauteed apples.

No Yeast Apple Cinnamon Rolls 8

Roll it up log-style.

No Yeast Apple Cinnamon Rolls 9

Slice one-inch slices.

No Yeast Apple Cinnamon Rolls 10

Place those slices into a greased 9×13-inch pan.

No Yeast Apple Cinnamon Rolls - Drizzle

Bake for a short time- you’ll see that the rolls expand and connect.  Drizzle on the maple icing while the rolls are still warm.

No Yeast Apple Cinnamon Rolls #recipe -

Sit and stare and drool…

No Yeast Apple Cinnamon Rolls 15

…and then scoop one of them out and eat it immediately.  Don’t think about it, just eat it.  It’s warm and it’s gooey and it’s a very good replica of a yeasted cinnamon roll.

No Yeast Apple Cinnamon Rolls 16

Funny story… a squirrel comes to visit me every morning.  He scampers onto the deck and comes right up to our glass door and peeks inside.  I swear it’s the same squirrel.  And I’m certain he’s detecting good scents coming from my kitchen.  On the day that I made these rolls, I really wanted to leave my squirrel friend a sneaky taste (only there are bears in the neighborhood too, so I decided against it).

The icing poured over the warm rolls soaks into every nook and cranny and makes the rolls soft and sweet and moist.  Fall arrives this weekend, and I’d say these apple cinnamon rolls would be a good way to celebrate.

Yield: 12 cinnamon rolls

Prep Time: 35min

Cook Time: 25 min

No Yeast- Apple Cinnamon Rolls with Maple Icing


2 medium apples, peeled and diced
1 tablespoon unsalted butter
1 tablespoon granulated white sugar
1 tablespoon brown sugar

4 tablespoons unsalted butter, very soft
1 cup brown sugar
3 teaspoons ground cinnamon

2 cups Gold Medal® All-Purpose Flour
2 tablespoons granulated white sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup unsweetened applesauce
1/4 cup milk
1 large egg

3 tablespoons butter, melted
3 tablespoons maple syrup
2 teaspoons milk (additional, as needed)
1 cup powdered sugar (lightly sifted to remove lumps)


1. Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

2. Prepare the apple filling: Melt butter in a medium skillet. Add apples and sugars. Saute until apples are slightly softened, about 5 minutes. Set aside to cool.

3. Prepare the cinnamon-sugar filling: Mix ingredients in a medium bowl until mixture is combined and lumpy.

4. Prepare the cinnamon roll dough: Mix flour, sugar, baking powder and salt in a medium bowl. In a separate bowl, use a whisk to combine the butter, applesauce, milk and egg. Add the wet mixture to the dry ingredients and use a wooden spoon to combine until well mixed. Remove the dough to a well-floured surface, sprinkling in more flour as needed to make sure the dough isn't sticky. Roll the dough out into a (roughly) 12x8-inch rectangle. Sprinkle the dough with the cinnamon-sugar mixture, then the cooled apples. Roll up the dough log-style. Cut 1-inch slices and carefully place them in the prepared dish, leaving a little bit of space between each roll. Bake 20 to 25 minutes, or until the rolls are a nice golden brown.

5. Prepare the icing: In a medium bowl, mix the icing ingredients until smooth. Spoon icing over the warm rolls. Serve warm. Leftovers may be stored in a covered container and enjoyed later.


Disclosure:  This recipe was created in partnership with Gold Medal Flour, an ingredient that I use every day in my kitchen.

70 Responses to “No Yeast- Apple Cinnamon Rolls with Maple Icing.”

  1. postedSep 19, 2013 3:34 AM

    Omg they look INCREDIBLE and that you pulled them off, sans yeast. Amazing job. I’ve seen other recipes for no-yeast dough but with that apple filling and the glaze, delish. Pinned to multiple boards 🙂

  2. postedSep 19, 2013 3:56 AM

    Wow! I’ve never made cinnamon rolls because yeast seems so intimidating! I’ve bought it…. But never actually put it to use! Plus, I have a huge bag of apples from my grandmother’s orchard that have to be put to good use! 🙂 This will definitely be recreated this weekend! Thanks Lori! x

  3. postedSep 19, 2013 5:04 AM

    I love how packed with apples these are. Gorgeous Lori!

  4. postedSep 19, 2013 5:16 AM

    I am so happy you guys are enjoying the Tahoe area! My family love it there and I swear if we did not love it here in the mountains of CO we would be there! Actually, one of my brothers already is! LOL!

    Love these rolls! They are the perfect think for a quick and easy fall breakfast!

  5. postedSep 19, 2013 5:46 AM

    You’re a genius, Lori! A no-yeast cinnamon roll is exactly what the world has been missing! What would we do without you?

    Glad you’re loving Tahoe. I miss it 🙂

  6. postedSep 19, 2013 6:23 AM

    looks yummy, can this be freezed…TIA

    • postedSep 19, 2013 8:41 AM

      I don’t think so… but the recipe only makes 12 small rolls, so I would think they’d be gone pretty quickly!

  7. postedSep 19, 2013 6:26 AM

    These look great! Hello Fall!

  8. postedSep 19, 2013 6:39 AM

    Love the maple icing! Perfect for apple cinnamon rolls!

  9. postedSep 19, 2013 6:56 AM

    Thanks so much for posting! These are so very very amazing, only last seconds in our house. I actually used the last of the Okanagan peaches instead of apples a few weeks back – definitely a little wetter, but still delish. I have also baked them in muffin tins and that works pretty well too, just be sure to grease the tins thoroughly.

  10. postedSep 19, 2013 7:07 AM
    Marcia McCracken

    Lori, where can I find a mat like the one you use for rolling out dough?

  11. postedSep 19, 2013 7:11 AM

    Yum! I want some of these!!!

  12. postedSep 19, 2013 7:18 AM

    These look amazing. Love that they don’t have yeast in them as I have one daughter that isn’t suppose to have yeast.

  13. postedSep 19, 2013 7:26 AM

    Yum! I love cinnamon rolls, but almost NEVER make them. I love this fall version, I am obsessed with apples right now!

  14. postedSep 19, 2013 7:34 AM
    Lora @cakeduchess

    Cool that you did this w/out yeast. The result is really nice, Lori. This will be my next roll recipe to try!

  15. postedSep 19, 2013 8:15 AM

    Beautiful ooey-gooey no-yeast cinnamon rolls, Lori! I like how you made the dough with applesauce. So clever! I adore my no-yeast cinnamon rolls but cannot wait to try yours. Cute story of the little squirrel visiting you each morning, tee-hee. 🙂 Pinning to several group boards this evening! Thanks for sharing!

  16. postedSep 19, 2013 8:15 AM

    Can you prepare these the night ahead and just bake them in the morning? They look amazing, but there is no way I’d get that done in time for breakfast!

    • postedSep 19, 2013 8:23 AM

      I wouldn’t prepare them ahead, but you could saute the apples the night before and keep them refrigerated. Otherwise, they are really easy to put together (I’d do it on a relaxed weekend morning vs. weekday morning).

  17. postedSep 19, 2013 9:42 AM
    Christine J

    Could I leave out the apples and just do the cinnamon filling?

    • postedSep 23, 2013 8:20 AM

      I have not tried it that way, but probably. The rolls might be a little small.

  18. postedSep 19, 2013 9:56 AM

    These look incredible! Can’t wait to make these this weekend! Pinned!

  19. postedSep 19, 2013 10:23 AM

    These are the perfect Fall dessert! Or breakfast? 😉 I can’t wait to try them!

  20. postedSep 19, 2013 10:24 AM
    Maegan @ The BakerMama

    Hello Cinnamon Rolls!!! Love that there is no rising required so we could have these for breakfast shortly after we wake. Great recipe, Lori! Can’t wait to try them!

  21. postedSep 19, 2013 11:31 AM

    The best part of cinnamon rolls is how easy it is to have them fresh in the a.m.! I always make mine up the night before, cover them with foil and tuck them away in the fridge for a little overnight nap. Next morning after a little time on the counter to warm up and rise they go into the oven to cook as normal. Everyone wakes up to that cinnamony yeasty smell that we all love!

  22. postedSep 19, 2013 12:03 PM

    These look amazing! I love that they are made without yeast. I hate waiting on the yeast to proof and rise. Can’t wait to try these.

  23. postedSep 19, 2013 12:12 PM

    These look absolutely amazing, Lori! And I totally love that they are quick and easy! 🙂

  24. postedSep 19, 2013 1:33 PM


  25. postedSep 19, 2013 3:36 PM

    I love that this not require any yeast – yeast and I don’t get along all that well! Pinned!

  26. postedSep 19, 2013 3:41 PM

    I would love to try this with gluten free almond flour. Has anyone tried it? I can’t have yeast or gluten.

    • postedSep 23, 2013 8:19 AM

      I’d try a GF all purpose blend, not almond flour. I haven’t tried it though, so I can’t say for sure how it will turn out.

  27. postedSep 19, 2013 4:38 PM

    i have been dying to make cinnamon rolls of some sort but have been putting it off because of all the rising time! No more! Time to get cinnamon roll-ing.

  28. postedSep 19, 2013 6:38 PM

    I love the fact that these are no-yeast! I always struggle with the timing of making the regular rolls in the girls are easy risers so waiting for cinnamon rolls to rise and bake would be a problem. These sound amazing and the apple filling must be yummy in these!

  29. postedSep 19, 2013 7:08 PM
    Yvette N.


    What a great recipe. I love nothing better than making yeast dough, BUT not when I have a houseful of hungry relatives. I would have to start at 4 a.m. to get things rising! I have family coming for the weekend, and I was
    wracking my brain to think of something to make for breakfast. This recipe
    fits the bill exactly! Thanks for taking the pressure off for me.

  30. postedSep 20, 2013 7:49 AM

    I love it when you can make such a treat in half the time! And sauteed apples – yes, please! Pinning these babies!

  31. postedSep 20, 2013 8:00 AM

    Lori Lori Lori…you are very very naughty!!! LOL these look TDF! thanks for sharing.

  32. postedSep 20, 2013 10:00 AM

    Just pulled these out of the oven! My house smells heavenly =)

  33. postedSep 20, 2013 11:52 AM

    You had me at “no yeast”! I was scrolling through my favorite blogs..and while I absolutely love cinnamon rolls, I almost kept scrolling..until i saw those two magic words. I have purchased yeast a couple times and it always got old and had to be tossed. One day I’ll be brave enough to try it. Thank you for a recipe I will actually try. Congratulations on your move to the mountains! I think it’s time I went out and bought your cookbook. 🙂

  34. postedSep 22, 2013 6:21 AM

    I made these rolls this morning – amazing. Super yummy!

  35. postedSep 22, 2013 7:59 AM
    Cat Colbert

    Recipe looks great, I’ll have to try it.
    A suggestion for your little squirrel friend. Since they like nuts, try leaving him a single shelled walnut or pecan and watch for him to take it. You shouldn’t have to worry about a bear picking up the scent and the squirrel won’t get sugar that it probably shouldn’t have.

    • postedSep 23, 2013 8:11 AM

      I wouldn’t actually give him any of my cinnamon rolls (just kidding) 🙂

  36. postedSep 22, 2013 6:54 PM

    This is a really neat recipe! I know a lot of people are terrified of yeast so I’m sure this one will go wild online =)

  37. postedSep 23, 2013 12:46 PM

    I am absolutely in love with this recipe, Lori!!! These will certainly be in our oven sooner than later this Fall! xo

  38. postedSep 24, 2013 2:39 PM

    One of the reasons that I rarely make cinnamon rolls is the whole rising issue. You’ve taken that part out so now I have no excuse….YAY! 🙂

  39. postedSep 26, 2013 10:40 AM

    The good and bad. Now that I don’t have to wait on yeast-risen cinnamon rolls, I will make them more often….and I will eat them more often….and I will have to exercise more often. Thanks for the recipe (I think)!

  40. postedOct 3, 2013 11:41 PM

    I`m definitely saving this recipe! Yeasted cinnamon rolls take so long, Haha. And I`ve always wanted to try cinnamon rolls with apples.

  41. postedOct 18, 2013 2:31 PM
    Erika Vaughn

    Have you experimented in freezing the raw cinnamon rolls then thawing + baking them at later date?! I have a half bushel of apples that need to be used ASAP. Do you think if I ziplock bagged a batch they would be okay?

    • postedOct 21, 2013 7:55 AM

      I haven’t tried that- please let me know if you try it — and how it works out!

  42. postedOct 18, 2013 7:43 PM

    I tried your “no yeast apple cinnamon rolls today. And the maple icing was the best part. My husband loved them. Made two batches and give my neighbor a pan. They loved them too. Thank you. They are truly amazing.

    • postedOct 21, 2013 7:55 AM

      so glad you enjoyed!

  43. postedNov 14, 2013 11:09 AM

    Can i use whole wheat flour instead?

    • postedNov 15, 2013 5:11 PM

      If you want to use WW, I’d use half WW and half all-purpose.

  44. postedDec 2, 2013 6:44 PM

    I just made these tonight. They were amazing! I didn’t have applesauce so I chopped one apple and cooked it down on the stove to make homemade applesauce. I only add about 2 TBS of water to the pan.

  45. postedDec 4, 2013 10:51 AM

    These look really good. What can I use instead of the egg? My family and I do not eat eggs.

    Would Flax or Chia seeds work?

    • postedDec 4, 2013 8:20 PM

      I’m not familiar w/ egg replacements, so I’m not sure!

  46. postedDec 17, 2013 10:30 AM

    My dough came out crumbly. I added more applesauce but wanted to see if anyone else had this issue. Other than that they are delicious.

  47. postedJan 13, 2014 5:12 PM
    Wendy S.

    Thanks for this. Going to try it with gluten free flour blend. It’s always a crap shoot with gluten free flour but the filling sounds so good it might not matter if the dough is so-so.

    As far as the squirrels go I’d advise against feeding them at your door. The previous owners of our house were avid squirrel feeders from the patio door. We were not and they tried to enter our home more than once either by charging the door or by digging at the door frame. Retraining a wild squirrel ain’t all it’s cracked up to be. Expensive too.

    • postedJan 21, 2014 7:44 AM

      I was just kidding around… 🙂

  48. postedJan 14, 2014 8:32 PM
    Kathy Gredig

    This is very similar to my family’s favorite orange rolls. Only we don’t put applesauce to make the roll with, just simple biscut. We have an orange sauce we put with the rolls before we bake them. Our favorite breakfast treat! This recipe sounds very good, I’ll have to make it for family sometime.

  49. postedJan 26, 2014 8:48 AM

    Just made these for Sunday brunch. They are fantastic.

  50. postedFeb 19, 2014 5:25 PM

    I made mine vegan and wholemeal, they were absolutely amazing definitely recommend!
    Substituted with completely wholemeal flour and brown sugar.
    Used almond milk instead of cow’s milk and vegan melted earthbalance butter, also used a chia seed egg instead of a chicken egg. Turned out really well, the apples are a great addition to the traditional recipe!
    Thank you for bringing this into my life.

  51. postedJun 23, 2014 2:14 AM

    Excellent recipe. thx. I used the grater on the apples and not did not saute them. I also put sliced almonds on top of the glaze.

  52. postedAug 19, 2014 5:49 PM
    Cheryl Cummings

    Yummy looking…..sort of reminds me of apple strudel 🙂

  53. postedNov 10, 2014 4:48 PM

    I made these yesterday for a brunch potluck. I certainly did something wrong – I think perhaps I didn’t flour the surface enough, and put in too much filling, because when I tried to roll them up, the dough kept breaking. They ended up a bit structurally challenged and more like “lumps” than “rolls” – but still really delicious! I’ll have to try it again and see if I can perfect the right log and slice approach! My friends still loved them.

  54. postedNov 12, 2015 9:42 AM

    How does the leftover rolls keep the next couple of days? Does it get hard?

    • postedNov 14, 2015 1:14 AM

      These stay fairly tender.

  55. postedApr 15, 2016 7:06 AM

    Looks awesome!

  56. postedMay 15, 2016 5:08 PM
    Cindy clark

    Do you have to use unsalted butter,  I don’t usually have unsalted in the fridge….
    They look amazing and I am going to try them soon…..

    • postedMay 15, 2016 7:51 PM

      salted should be fine too 🙂

  57. postedMay 20, 2016 8:55 PM
    Dehla Fout

    This is recipe is awesome… I noticed I didn’t have any apples, so I used raisins instead. It was so good!!! My husband and kids love it!!

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