Skip the 3-hour buns and the “maybe they’ll rise” stress. These Mini No-Yeast Cinnamon Roll Bites are the cheat code: soft, swirly, sticky-sweet, and ready before your coffee cools.

They taste like a bakery flex but come together like a weeknight snack.

No mixer, no yeast, no proofing—just quick dough, butter, cinnamon, and a 15-minute bake. You want wins? This is a guaranteed win.

Why You’ll Love This Recipe

No yeast, no wait: Baking powder does the heavy lifting.
You’re eating in under 40 minutes.
Mini size, max flavor: Crunchy edges, tender centers, big cinnamon payoff.
Beginner-friendly: Simple dough, no kneading or rising drama.
Customizable: Swap sugars, add nuts, toss in orange zest—make it yours.
Party-perfect: Bite-sized pieces that vanish from trays mysteriously fast.

Mini No-Yeast Cinnamon Roll Bites: Hot, Fast, Unreal

Recipe by Wendy CarterCourse: Snack, Vegetarian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Ingredients

For the Dough
2 cups (250 g) all-purpose flour – The base. Spoon and level for accuracy.
2 tbsp granulated sugar – Light sweetness in the dough.
1 tbsp baking powder – Gives lift without yeast.
1/2 tsp fine salt – Balances sweetness.
1/4 cup (57 g) cold unsalted butter, cubed – For tender, biscuit-like crumbs.
3/4 cup (180 ml) milk – Any dairy; whole milk = richer. Non-dairy works too.
1 tsp vanilla extract – Flavor boost
For the Filling
1/3 cup (70 g) brown sugar – Caramel-y sweetness.
2 tsp ground cinnamon – The star.
1/8 tsp fine salt – Sharpens flavors.
3 tbsp unsalted butter, melted – Helps the swirl stick and caramelize.
For the Glaze
1 cup (120 g) powdered sugar
1–2 tbsp milk – Adjust for drizzle consistency.
1/2 tsp vanilla extract
Pinch of salt – Keeps it from tasting flat.

Step-by-Step Instructions

Heat the oven: Preheat to 375ºF (190ºC). Line a baking sheet with parchment or lightly grease a mini muffin pan for bite-sized rounds.
Mix the dry ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
Cut in the butter: Add cold butter cubes. Use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs with pea-size bits. Keep it a bit chunky—those bits equal tender dough.
Add wet ingredients: Stir in milk and vanilla until a soft dough forms. If it’s sticky, sprinkle a teaspoon of flour; if dry, add a splash more milk. Don’t overmix.
Turn out and roll: Lightly flour your counter. Roll dough into a rectangle roughly 10×14 inches, about 1/4-inch thick.
Make the filling: Mix brown sugar, cinnamon, and salt. Brush dough with melted butter, then evenly sprinkle the cinnamon-sugar mix.
Roll and slice: Roll tightly from the long side into a log. Trim ends. Cut into 24–30 mini rounds (about 1/2 inch thick). A serrated knife or unflavored dental floss works best for clean slices—FYI, it’s magic.
Arrange to bake: Place slices cut-side up on the lined tray or tuck each into a mini muffin cup. Leave a bit of space—they puff.
Bake: 14–16 minutes, until lightly golden and set. Centers should spring back when gently pressed.
Glaze: Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. Drizzle generously over warm bites.
Serve: Let them set for 5 minutes so the glaze clings, then devour. Coffee optional, joy mandatory.

Storage Tips

Room temp: Store in an airtight container for up to 2 days. Re-warm 10–12 seconds in the microwave to revive softness.
Fridge: Up to 5 days, but wrap well to prevent drying.
Reheat lightly before serving.
Freeze: Freeze baked, unglazed bites in a zip bag up to 2 months. Warm at 300°F (150°C) for 6–8 minutes, then glaze.
Make-ahead: Assemble, slice, and freeze the raw spirals on a tray. Transfer to a bag once solid.
Bake from frozen—add 2–3 minutes.

Healthy Reasons to Try This

Portion control built in: Mini size means you can enjoy one or two without going full “cinnamon roll spiral.”
No deep-frying: Baked = fewer oils, cleaner flavor.
Customizable sugars: Use coconut sugar or reduce the glaze to manage overall sweetness.
Dairy-flexible: Works with almond or oat milk if you’re avoiding dairy.

Nutrition Stats

These are estimates per mini bite with glaze (assuming 28 pieces):

Calories: ~85
Carbs: ~13 g
Sugar: ~7 g
Fat: ~3 g
Protein: ~1 g
Sodium: ~110 mg

Macros will vary with ingredient brands, how heavy your glaze hand is (we see you), and whether you add mix-ins.

Common Blunders

Overmixing the dough: Makes tough bites. Stir just until combined.
Warm butter in the dough: You want cold butter for a tender crumb. Chill dough 10 minutes if your kitchen is hot.
Too thick slices: They won’t bake through evenly.
Aim for 1/2 inch.
Skimping on the filling: Dry spirals are sad spirals. Even coverage matters.
Baking too hot: Over-browned edges, raw centers. Stick to 375°F and check at 14 minutes.

Other Versions to Try

Maple Pecan: Add 1/4 cup chopped pecans to the filling; finish with maple glaze (swap milk for maple syrup).
Orange Cream: Mix 1 tsp orange zest into the dough and 1 tsp into the glaze for a bright twist.
Apple Pie Bites: Sprinkle 1/3 cup finely diced apple over the filling.
Bake on a tray, not in cups.
Chocolate Swirl: Replace half the brown sugar with mini chocolate chips and add a pinch of espresso powder.
Vegan Swap: Use vegan butter and non-dairy milk; results stay tender and delicious.

FAQ

Can I make these gluten-free?

Yes. Use a quality 1:1 gluten-free baking flour with xanthan gum. Add 1–2 extra tablespoons of milk if the dough seems dry, as GF blends absorb more liquid.

Do I need a mini muffin pan?

Nope.

A parchment-lined baking sheet works great. The muffin pan just encourages taller, rounder bites and extra caramelized edges.

Why are my bites tough?

Likely overmixed dough or too much flour. Measure flour by weight or spoon-and-level, and mix just until combined.

Also, don’t overbake—pull them when lightly golden.

Can I reduce the sugar?

Sure. Cut the filling sugar to 1/4 cup and the glaze to 3/4 cup powdered sugar. Flavor stays solid, just a bit less sweet.

How do I get super clean spirals?

Chill the rolled log for 10 minutes and slice with unflavored dental floss.

Slide under, cross ends, and pull tight—clean cut, no squish. IMO, it’s the pro move.

What if I don’t have brown sugar?

Use white sugar plus 1 teaspoon molasses. No molasses?

Straight white works; add a pinch more cinnamon and a smidge of butter to compensate.

Wrapping Up

These Mini No-Yeast Cinnamon Roll Bites deliver bakery-level payoff with weeknight effort.

They’re quick, forgiving, and wildly snackable—aka the kind of recipe you’ll “just whip up” and then wonder where they all went. Keep butter cold, slices small, and glaze generous.

Next brunch, game night, or “it’s Tuesday,” you’ve got the winning move.

Mini No-Yeast Cinnamon Roll Bites: Hot, Fast, Unreal

Why You’ll Love This Recipe