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 🙂

No Yeast Cinnamon Rolls

Yield: 12 rolls

Prep Time:30 min

Cook Time:20 min


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

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  • Kimberly Stevenson wrote:

    Mine turned out sticky, and after I finished and decided to sample them, I was very disappointed to discover that the roll part ended up with a very baking powder-ish taste. I followed the recipe as exactly as possible.

  • Rachel-Anne Kosatsky wrote:

    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?

  • Ane wrote:

    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!

  • Maureen wrote:

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

    • Lori Lange wrote:

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

  • Zoe R wrote:

    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

  • Victoria White wrote:

    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!

  • Christine wrote:


    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?

    • Lori Lange wrote:

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

  • lolz123 wrote:

    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

  • holly wrote:

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

    • Lori Lange wrote:

      This is a no-yeast-needed recipe.

  • jooopa wrote:

    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!

  • Hiba wrote:

    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.

  • homersimpson wrote:

    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.

  • Jayne @ Tenacious Tinkering wrote:

    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.

  • Sunny wrote:

    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!

  • Christina wrote:

    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!

  • Missi wrote:

    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 🙂

  • Sheron wrote:

    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!!!

  • April wrote:

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

    • Lori Lange wrote:

      no idea. Sorry!

  • April wrote:

    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.

  • Sandy wrote:

    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!