No Yeast- Apple Cinnamon Rolls with Maple Icing.

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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.

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Slice one-inch slices.

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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.

No Yeast- Apple Cinnamon Rolls with Maple Icing

Yield: 12 cinnamon rolls

Prep Time:35min

Cook Time:25 min


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.

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  • Jordan Bowman wrote:

    These were very good! However, the top of the roll after it’s been cooked tastes a little like a biscuit; I don’t know if I could have avoided that or not. Also, instead of using the icing recipe, I suggest using powdered sugar, milk, and some orange juice. Just eyeball it; it turns out great!

  • Ruthie wrote:

    Yeast free cinnamon rolls!!! THANK YOU. I can’t have yeast & I’ve been missing so many yummy things. I’m trying this tonight.

  • Dehla Fout wrote:

    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!!

  • Cindy clark wrote:

    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…..

    • Lori Lange wrote:

      salted should be fine too 🙂

  • Mamoona wrote:

    Looks awesome!

  • :D wrote:

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

    • Lori Lange wrote:

      These stay fairly tender.

  • Felicia wrote:

    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.

  • Cheryl Cummings wrote:

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

  • Donna wrote:

    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.

  • Caitlin wrote:

    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.

  • Leah wrote:

    Just made these for Sunday brunch. They are fantastic.

  • Kathy Gredig wrote:

    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.

  • Wendy S. wrote:

    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.

    • Lori Lange wrote:

      I was just kidding around… 🙂

  • Denise wrote:

    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.

  • Daisy wrote:

    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?

    • Lori Lange wrote:

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

  • Christina wrote:

    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.

  • br wrote:

    Can i use whole wheat flour instead?

    • Lori Lange wrote:

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

  • Gramita wrote:

    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.

    • Lori Lange wrote:

      so glad you enjoyed!

  • Erika Vaughn wrote:

    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?

    • Lori Lange wrote:

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