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.

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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  • Lynna wrote:

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

  • Sonia wrote:

    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)!

  • Des wrote:

    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! 🙂

  • Ashley@BakerByNature wrote:

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

  • Joanne @ Fifteen Spatulas wrote:

    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 =)

  • Cat Colbert wrote:

    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.

    • Lori Lange wrote:

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

  • Theresa wrote:

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

  • Karen @ Sugartown Sweets wrote:

    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. 🙂

  • Heather wrote:

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

  • Sheila wrote:

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

  • Anna @ Crunchy Creamy Sweet wrote:

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

  • Yvette N. wrote:


    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.

  • Becki’s Whole Life wrote:

    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!

  • Joanne wrote:

    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.

  • Carole wrote:

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

    • Lori Lange wrote:

      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.

  • Chung-Ah | Damn Delicious wrote:

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

  • Holiday Baker Man wrote:


  • Sommer @ ASpicyPerspective wrote:

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

  • Stephanie @ PlainChicken wrote:

    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.

  • Becky wrote:

    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!