These no yeast cinnamon rolls are the easiest homemade cinnamon rolls you’ll ever make. With no dough-punching & no waiting for the dough to rise, the hardest thing about these cinnamon rolls is waiting for them to come out of the oven!
This is one of my older recipes on the blog (originally published April, 2015), and also one of my favorites. My old pictures didn’t do justice to these amazing easy cinnamon rolls, so I’m updating the pictures and re-publishing today. Originally I was going to re-write the whole post, but instead I’m leaving about 90% of the original writing, because it just didn’t feel right to change it. I left the old photos at the very bottom of the post, too, in case you wanted to have a laugh.
I present to you: The lazy girl’s cinnamon roll recipe.
No yeast. No dough-punching. No two-hour rise time followed by another hour of rise time.
Nothing but cinnamon-y, gooey, need-a-fork-to-eat-it goodness <3.
I (obviously) enjoy baking, and considering that you’re reading this I assume you don’t hate spending time doing it either. I’ve even previously posted a recipe for orange sweet rolls that require all of those heinous, time-consuming things mentioned above, taking over 3 hours from start to finish.
However… if you want cinnamon rolls for breakfast on a Saturday morning, you shouldn’t have to get up at the crack of dawn just to have them ready before it’s actually lunch time. These cinnamon rolls can be ready in less than one hour (probably faster if you spend more time actually baking and less time sampling the cinnamon filling… or is that just me…).
Since these rolls don’t use yeast they have a softer, flakier texture to them, which is perfect for those of us who love melt-in-your-mouth cinnamon rolls that require a fork to enjoy.
And wait! We haven’t even discussed the frosting yet!
That lovely, crowning cream cheese-based, sticky frosting that any cinnamon roll would just be sad and naked without. Pour this cream cheese frosting on heavy over these cinnamon rolls while they’re still warm, and enjoy!
If you try these out, I’d love to know how you like them! Please leave a comment or tag #sugarspunrun on Instagram!
Easy Cinnamon Rolls (no yeast required!)
Ingredients
Rolls
- 2 cups (240 g) all-purpose flour
- 3 Tablespoons (38 g) sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
- ¾ cup (178 ml) milk
Filling
- ⅔ cup (133 g) brown sugar
- 3 Tablespoons (38 g) white sugar
- 2 teaspoons cinnamon
- 4 Tablespoons salted butter melted
- ½ teaspoon vanilla extract
Icing
- 1 oz (28 g) cream cheese softened
- 1 Tablespoon salted butter softened
- ¼ teaspoon vanilla
- ½ cup (63 g) powdered sugar
- ½ Tablespoon (7 ml) milk
Instructions
Rolls
- Preheat oven to 375F (190F).
- In a medium-sized mixing bowl, whisk together flour, sugar, baking powder and salt.2 cups (240 g) all-purpose flour, 3 Tablespoons (38 g) sugar, 1 Tablespoon baking powder, 1 teaspoon salt
- Use a box grater to grate 5 Tablespoons of butter into the dry ingredients (alternatively use a pastry cutter to cut in the butter).5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking
- Add milk and stir until all ingredients are just combined.¾ cup (178 ml) milk
- Transfer dough onto a very well floured surface and use your hands to work the dough together until it forms a cohesive ball. Continue to flour the surface you are working with as needed.
- Generously sprinkle flour on the top of the ball of dough and use a rolling pin to roll dough out to roughly a 10x12" rectangle. Set aside and prepare your filling.
Filling
- Prepare your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This mixture will be very much like a paste.⅔ cup (133 g) brown sugar, 3 Tablespoons (38 g) white sugar, 2 teaspoons cinnamon, 4 Tablespoons salted butter, ½ teaspoon vanilla extract
- Spread the filling over the rectangle of dough, leaving about ¼" of space as a perimeter around the filling.
- Carefully roll dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.
- Cut into 10 slices. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)
- Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
- Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.
- Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.
Icing
- Use an electric mixer to cream together softened cream cheese, butter and vanilla extract.1 oz (28 g) cream cheese, 1 Tablespoon salted butter, ¼ teaspoon vanilla
- Gradually add sugar, scraping down the sides of the bowl as needed.½ cup (63 g) powdered sugar
- Add milk, stirring until combined.½ Tablespoon (7 ml) milk
- When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.
- These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This post contains affiliate links, which means that if you purchase anything through these links I may get a small commission at no extra cost to you. Please view the disclosure policy for more information.
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Original photos:
Ashley
Made these last night and stuck them in the fridge to cook this morning for Christmas breakfast and they were a total hit! They cooked just fine after being in the fridge overnight. This was my first ever attempt at making cinnamon rolls that didn’t come from a can and I will definitely be bookmarking this recipe for use again!
Carrie Wilson
This was my first ever attempt at baking homemade cinnamon rolls. I like the flavors of the dough, filling and icing. I have a few problems with the end product…1-the roll itself is dry and crumbly 2-the bottom of the rolls especially the filling tastes burnt and is chewy sticky hard. What could I do to combat this when I make this recipe again?
Sam
Hi Carrie! I’m so sorry this happened! It sounds like they may have needed just a little less time in the oven. 🙁
Heather
I’ve been making this recipe for a few years, and I find I have to drop my oven down to 350 to avoid burning the bottom. I keep an eye on them too to make sure they don’t cook too long and keep that melt-in-your-mouth texture. You may just have to experiment a bit to find the right setting for your oven. It’s worth it though! My kids and husband now prefer these over the yeast cinnamon rolls!
Linda
This was my first attempt at cinnamon rolls and was out of yeast, I was skeptical of a recipe without yeast but these were amazing! I will always use this recipe.
Rose
Sorry, but these were glorified muffins… 😔 The texture and taste of the dough were completely wrong. Won’t be making again.
Sam
I am sorry to hear you didn’t enjoy, Rose! 🙁
Araelia evens
Hi Sam, I’m only 12 but I love baking your cinnamon rolls were totally amazing and my family loved them💗
Jaimarie
I will be trying this recipe very soon but after digging through the comments couldn’t find if anyone at high altitude had any problems with this recipe? if the author of the recipe has a thought on it I’d love to know! I live in Wyoming above 5000ft altitude. it looks like a really solid recipe but before I put the work in I’d love some input! thank you so much
Sam
Hi Jaimarie! Unfortunately, I don’t have much experience with high altitude baking so I wouldn’t be able to provide any suggestions. 🙁
Janice
Weekday cinnamon rolls. So delicious and so easy. When you hear “these taste just like Cinnabon” you know you did it right. Thanks for the recipe.
Emily @ Sugar Spun Run
We’re so happy everyone loved them, Janice!
Tara
Can you use self rising flour instead of all purpose?
Sam
Hi Tara! I would not recommend it with this recipe.
Krystle
These are excellent and so easy!
Emily @ Sugar Spun Run
We’re so happy you love them, Krystle!
Tina
Best ever and sooooo easy to make!
Emily @ Sugar Spun Run
Thanks for your review, Tina! We’re so happy you love them.
Lydia
I love love love this recipe. However, I would like to make the dough and filling up tonight and bake them in the morning. Is that a possibility? Or will it mess up the texture/bake time/etc.?
Thanks!
Sam
Hi Lydia! You can make these the night in advance. I would just store them in an air tight container in the refrigerator overnight. 🙂
Donna BC
Hi Sam. I finally made these yesterday Sunday September 26, 2021. Fabulous. Many years ago I worked in Vancouver, BC and there was a most fascinating restaurant next to my work called The Normandy, and they served rolls like these. I would go there everyday for coffee and a roll. This recipe brings back fondest memories. Thank you for your expertise.
Emily @ Sugar Spun Run
Thanks for letting us know how you liked them, Donna! We’re so glad they bring back memories for you ❤️
Jennifer Crouse
Loved this recipe, so light and flaky just beautiful. It’s a keeper!!
Sam
I’m so glad you enjoyed it so much, Jennifer! 🙂
Sára
So Sam I truly believe you are an angel sent from heaven to bless my tastebuds 😉
I have made these cinnamon rolls (or as we call them cinnamon snails) twice in the past week because we just can’t get enough of them, and it’s just amazing!!!
Also today I have made cocoa snails instead, using this recipe but instead of the cinnamon i put in a tablespoon of cocoa powder (unsweetened obviously) and chopped up some chocolate and put it in too (part of it in the sludge and part sprinkled on before rolling). (also i omitted the icing in this case) And they are delicious too
Sam
Thank you so much, Sara! I’m so glad you have enjoyed them so much. I love the sound of the chocolate version too. 🙂
rey
i messed it up so bad it came out so crunchy and chewy i did not like that, but the topping was immaculate, thank you for sharing your recipe <3
Amanda
Lol don’t worry I messed mine up so bad they essentially melted in the oven 😭🤣
Cat
Hello,
I love these cinnamon rolls and have made them many times. These are our go-to Christmas morning breakfast. I did have one question about making them ahead of time and keeping them in the fridge before baking off the next day. It would make Christmas morning a lot leas hectic! Have you tried this?
Sam
Hi Cat! I’m so glad you’ve enjoyed the cinnamon rolls! While I’ve never quite made them in advance like this, thinking about it I don’t think it would be an issue. I would cover them tightly when storing then leave them on the counter while the oven preheats before baking. They still may need a bit more time in the oven but I do think it would work fine. I hope that helps!
Katy
ok. If I could tell you how good these cinnamon rolls are, it would be really hard. This the best thing I have ever eaten!
Sam
I’m so glad you enjoyed them so much, Katy! 🙂
Blair
These were THE BEST cinnamon rolls we have ever had!! My first time making cinnamon rolls and your recipe is so simple and easy to follow. Thank you!!
Sam
I’m so glad you enjoyed them so much, Blair! 🙂
Darlene
Hi again Sam, I made your cinnamon buns again, well I attempted too…. A few nights back I couldn’t sleep, it was 3am, so up I got to make your cinnamon buns. The double batch raised up beautiful and nicely browned on edges as always. My sleepy brain thought they looked different. A few hours later I woke from a nap to my hubby saying “hummm these are delicious!” I yelled “the cinnamon rolls?” Garry says “no the Cinnamonless Rolls.” It struck me, I forgot the cinnamon, haha. This is how new recipes are born. Sam, these are buttery and caramelly, and delicious!!! You just have to make these; Sam and Darlene’s Buttery Caramel Buns, hahaha. Oh my gosh Sam they are yummy.
Today I was eating one and thought; can one really ever have enough caramel? No, so… maybe a kiss of caramel icing is in order too.
Hope you will give them a try Sam.
Have a wonderful week.
Darlene
Nova Scotia
Sam
🤣 That story made my day! I love it! I’m so glad you were still able to enjoy them. The caramel icing sounds really tasty. I’ll definitely have to try it. 🙂