No Yeast Apple Cinnamon Rolls with Maple Icing.

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No Yeast Apple Cinnamon Rolls with Maple Icing are amazing rolls to make for a weekend breakfast!

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 apple cinnamon rolls come in handy.  That’s right- NO YEAST, I TELL YOU, and no rising-needed!!  They’ll definitely be done in time to be served as breakfast.

Apples for Apple Cinnamon Rolls

How to make No Yeast Apple Cinnamon Rolls:

Sauté chopped apples and get them cinnamon-sugared and slightly softened.

Rolling Tip:

Here’s my secret when making baked goods that you have to roll out on a mat:  I measure my flour on the mat so that the excess just gets pushed onto the mat and can be used to flour the mat for rolling. I love this rolling mat for rolling out dough. It’s large and easy to clean.

No Yeast Apple Cinnamon Roll dough

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

No Yeast Apple Cinnamon Rolls process of rolling dough and adding toppings

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

Process rolling No Yeast Apple Cinnamon Rolls

Roll it up log-style.

No Yeast Apple Cinnamon Rolls cut

Slice one-inch slices.

No Yeast Apple Cinnamon Rolls ready for oven

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

No Yeast Apple Cinnamon Rolls - Drizzling icing

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 Pinterest Image

Sit and stare and drool!

spatula lifting No Yeast Apple Cinnamon Roll in a green dish

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 Roll on a white plate

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

Here are a few more apple breakfast recipes you might like to try:

no yeast apple cinnamon rolls in green dish with spatula
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No Yeast Apple Cinnamon Rolls

Easy and delicious cinnamon rolls with no rising!
Prep Time 35 minutes
Servings 12 cinnamon rolls
Calories 318kcal
Course Breakfast
Cuisine American
Keyword apple, cinnamon rolls, maple, no yeast



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


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


  • 2 cups all purpose flour
  • 2 tablespoons granulated white sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 large egg


  • 1 cup powdered sugar (sifted, to remove lumps)
  • 3 tablespoons butter, melted
  • 3 tablespoons maple syrup
  • 2 teaspoons milk (more, if needed)


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


  • In a medium skillet, melt the butter over medium heat. Add the apples and sugars. Saute until the apples are slightly softened, about 5 minutes. Set aside to cool.


  • In a medium bowl, add the filling ingredients (brown sugar, butter and cinnamon) and stir until the mixture is combined and lumpy.


  • In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, use a whisk to combine the applesauce, milk, butter 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.


  • In a medium bowl, whisk together the icing ingredients until smooth. Spoon the icing over the warm rolls. Serve warm. Leftovers may be stored in a covered container and enjoyed later.



Serving: 1roll | Calories: 318kcal | Carbohydrates: 53g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 235mg | Potassium: 207mg | Fiber: 2g | Sugar: 35g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
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  • Paula wrote:

    Hi Lori – can these be frozen and if so at what point?

    • Lori Lange wrote:

      I haven’t tried freezing them- not sure!

  • 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.