No Yeast Cinnamon Rolls

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This No Yeast Cinnamon Rolls recipe 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

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.

I bake my no yeast cinnamon rolls in a muffin tin… for no particular reason except that I just want to keep them intact and not spreading out all over the place.

making No Yeast Cinnamon Rolls

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.

A note about the dough:

It will be sticky. If you find that you need to, then add an additional tablespoon of flour to it at a time to get it to a consistency that will be good for rolling.

making No Yeast Cinnamon Rolls

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.

making No Yeast Cinnamon Rolls

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.

making No Yeast Cinnamon Rolls

I drop 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 don’t do that… and I love them just the way they are, but I like that gooey option idea too.

No Yeast Cinnamon Rolls just out of the oven

They bake up kind of muffin-like (but not muffiny in texture- they’re a bread texture instead). Note: THEY DO NOT TURN OUT LIKE SOFT CINNAMON ROLLS THAT YOU KNOW AND LOVE!  They are more crusty. Read all of the comments below the recipe. People who have tried these have been happy with the results!!

adding cream cheese frosting to No Yeast Cinnamon Rolls

Cream cheese frosting (or a glaze of some sort) is a must.  A MUST.

No Yeast Cinnamon Rolls with Cream Cheese Frosting

No Yeast Cinnamon Rolls with Cream Cheese Frosting

Get wild and crazy with your frosting designs, or just spread it on top of the cinnamon rolls like a normal human being would.

No Yeast Cinnamon Rolls

Bake these No Yeast Cinnamon Rolls!

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 eat a few and give the rest to neighbors.  Happy neighbors!

Here are a few more “no yeast” breakfast treats you might like to try:

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5 from 2 votes

No Yeast Cinnamon Rolls

Cinnamon rolls made easy!
Prep Time 30 minutes
Cook Time 20 minutes
Servings 12 servings
Calories 270kcal
Course Breakfast
Cuisine American
Keyword cinnamon rolls, no yeast cinnamon rolls



  • 4 tablespoons unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 3 teaspoons ground cinnamon


  • 2 cups bread or all purpose flour (plus 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


  • 2 ounces cream cheese, at room temperature
  • 2/3 cup powdered sugar
  • 3 tablespoons milk or buttermilk


  • Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.


  • In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.


  • 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. The dough will be sticky. If you find that you need to, then add an additional tablespoon of flour to it at a time to get it to a consistency that will be good for rolling.
  • 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. 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.



Serving: 1roll | Calories: 270kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 231mg | Potassium: 188mg | Fiber: 1g | Sugar: 28g | Vitamin A: 330IU | Calcium: 99mg | Iron: 1mg
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Lori Lange of Recipe Girl

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  • Pam wrote:

    These sound yummy!! Would you recommend adding some chocolate (like nutella) in this, perhaps into the filling? If so, would I just lessen the brown sugar, or is there anything else I should remove?

    • Lori Lange wrote:

      You’ll just have to experiment- I haven’t tried that!

  • Nettie wrote:

    Just made these!! Super easy n sooo delicious! I want another one and am trying to convince one was enough! Just what I wanted! Highly recommend this recipe!

  • michael laico wrote:

    OMG, cinnamon rolls are my favorite for breakfast!!! yum….. I have a recipe that my mom gave me that I make all the time.

  • shirley schley wrote:

    Can I dilute cream in stead of using milk?

    • Lori Lange wrote:


  • 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.