Quick No-Yeast Cinnamon Rolls – Soft, Sweet, and Ready Fast
These cinnamon rolls are for the days you want something warm and cozy without waiting hours for dough to rise. They bake up soft, buttery, and swirled with a gooey cinnamon-sugar filling. No yeast means no fuss—just simple pantry ingredients and a fast bake.
You’ll have them on the table in under an hour, icing and all. Perfect for weekend mornings, holiday brunch, or a sweet afternoon treat.
Quick No-Yeast Cinnamon Rolls - Soft, Sweet, and Ready Fast
Ingredients
Method
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment for easy cleanup.
- Mix the dry ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until combined.
- Cut in the butter: Add cold butter cubes.Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.
- Add the wet ingredients: Stir in buttermilk and vanilla with a fork until the dough just comes together. If it’s dry, add 1–2 tablespoons more buttermilk. Do not overmix.
- Bring the dough together: Turn the dough onto a lightly floured surface. Knead gently 4–6 times to smooth it out.It should be soft but not sticky.
- Roll it out: Pat or roll the dough into a rectangle, about 10x12 inches and 1/4-inch thick. Trim edges if you want cleaner rolls.
- Make the filling: In a small bowl, mix brown sugar, cinnamon, and a pinch of salt. Brush the dough with melted butter, then sprinkle the cinnamon-sugar evenly, leaving a 1/2-inch border along one long edge.
- Roll and slice: Starting from the long edge opposite the border, roll the dough into a tight log.Pinch the seam to seal. Use a sharp knife or dental floss to cut 8–10 even rolls.
- Pan and bake: Arrange rolls in the prepared pan, slightly touching. Bake 18–22 minutes, until puffed, lightly golden on top, and the centers look set.
- Make the glaze: Whisk powdered sugar, milk or cream, vanilla, and a tiny pinch of salt until smooth and pourable.Adjust with more liquid or sugar as needed.
- Finish and serve: Let rolls cool 5 minutes. Drizzle generously with glaze and serve warm.
What Makes This Recipe So Good
- No rising time: Baking powder and buttermilk replace yeast for instant lift and tenderness.
- Quick to make: From mixing bowl to oven in about 20 minutes, then a short bake.
- Soft and fluffy texture: The dough is rich and biscuit-like, but not dry.
- Classic cinnamon roll flavor: Brown sugar, cinnamon, and vanilla deliver familiar, bakery-style warmth.
- Simple icing: A quick vanilla glaze ties everything together without being too heavy.
What You’ll Need
- For the dough:
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/3 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk (cold), plus 1–2 tablespoons if needed
- 1 teaspoon vanilla extract
- For the filling:
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional add-ins: Chopped pecans, mini chocolate chips, orange zest, or a smear of softened cream cheese in the filling.
Step-by-Step Instructions
- Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9-inch round cake pan or line it with parchment for easy cleanup.
- Mix the dry ingredients: In a large bowl, whisk flour, granulated sugar, baking powder, baking soda, and salt until combined.
- Cut in the butter: Add cold butter cubes.Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-size bits.
- Add the wet ingredients: Stir in buttermilk and vanilla with a fork until the dough just comes together. If it’s dry, add 1–2 tablespoons more buttermilk. Do not overmix.
- Bring the dough together: Turn the dough onto a lightly floured surface. Knead gently 4–6 times to smooth it out.It should be soft but not sticky.
- Roll it out: Pat or roll the dough into a rectangle, about 10×12 inches and 1/4-inch thick. Trim edges if you want cleaner rolls.
- Make the filling: In a small bowl, mix brown sugar, cinnamon, and a pinch of salt. Brush the dough with melted butter, then sprinkle the cinnamon-sugar evenly, leaving a 1/2-inch border along one long edge.
- Roll and slice: Starting from the long edge opposite the border, roll the dough into a tight log.Pinch the seam to seal. Use a sharp knife or dental floss to cut 8–10 even rolls.
- Pan and bake: Arrange rolls in the prepared pan, slightly touching. Bake 18–22 minutes, until puffed, lightly golden on top, and the centers look set.
- Make the glaze: Whisk powdered sugar, milk or cream, vanilla, and a tiny pinch of salt until smooth and pourable.Adjust with more liquid or sugar as needed.
- Finish and serve: Let rolls cool 5 minutes. Drizzle generously with glaze and serve warm.
Storage Instructions
- Room temperature: Keep leftover rolls in an airtight container for up to 2 days. Reheat briefly in the microwave to soften.
- Refrigerator: Store up to 4 days.The glaze may firm up; warm before serving.
- Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, warm in a 300°F (150°C) oven for 10–12 minutes, then glaze.
- Make-ahead tip: Assemble rolls, cover, and refrigerate up to 12 hours. Bake straight from the fridge, adding 2–3 minutes if needed.
Health Benefits
- Portion control: Homemade rolls let you manage size and sweetness better than store-bought options.
- Less processed ingredients: You know exactly what’s in your rolls—no artificial flavors or preservatives.
- Calcium from dairy: Buttermilk and milk provide a small boost of calcium and protein.
- Optional upgrades: Add chopped nuts for healthy fats and a bit of fiber, or swap part of the flour for white whole wheat to increase nutrients.
Pitfalls to Watch Out For
- Overmixing the dough: This makes the rolls tough.Mix until just combined and handle gently.
- Warm butter in the dough: If the butter melts before baking, you’ll lose flakiness. Keep ingredients cold.
- Too much flour: Over-flouring the counter or measuring tightly can dry out the dough. Spoon and level your flour.
- Underbaking: The tops may brown before the centers set.Look for puffed rolls and a dry-looking center spiral.
- Runny glaze: If the glaze is too thin, it will soak in and disappear. Aim for a thick-but-pourable consistency.
Variations You Can Try
- Orange Cinnamon Rolls: Add 1 tablespoon orange zest to the dough and 1 tablespoon to the glaze. Swap some milk in the glaze for orange juice.
- Pecan Sticky Rolls: Scatter 1/2 cup chopped pecans and 2 tablespoons extra brown sugar in the pan before adding rolls.A drizzle of honey over the hot rolls is great.
- Maple Glaze: Replace milk with maple syrup in the glaze and reduce powdered sugar slightly to keep it balanced.
- Chocolate Swirl: Add 1/4 cup mini chocolate chips to the filling. A touch of espresso powder in the dough boosts flavor.
- Cream Cheese Icing: Beat 4 ounces softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, 1 teaspoon vanilla, and a splash of milk until smooth.
- Gluten-Free: Use a quality 1:1 gluten-free baking flour with xanthan gum. Add 1 extra tablespoon buttermilk if the dough seems dry.
FAQ
Can I use regular milk instead of buttermilk?
Yes.
Use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes to thicken before adding to the dough.
Why are my rolls tough?
You likely overmixed or added too much flour. Mix just until the dough comes together and use a light hand when kneading.
How do I cut neat rolls?
Unflavored dental floss works best.
Slide it under the log, cross the ends over the top, and pull tight to slice cleanly without squishing.
Can I make them dairy-free?
Yes. Use a neutral non-dairy milk mixed with 1 tablespoon vinegar for the buttermilk, and swap in plant-based butter for both the dough and filling.
How do I know when they’re done?
They’ll be lightly golden on top, puffed, and the center swirl will look set rather than doughy. If unsure, bake 2–3 minutes more.
Can I add raisins or fruit?
Absolutely.
Sprinkle up to 1/2 cup raisins, finely chopped apples, or dried cranberries over the filling before rolling.
Final Thoughts
Quick No-Yeast Cinnamon Rolls give you all the comfort of a classic bakery favorite without the wait. The dough comes together fast, the filling is simple, and the glaze brings just the right sweetness. Keep the technique gentle, don’t overmix, and you’ll get soft, tender rolls every time.
Whether you dress them up with citrus, nuts, or chocolate, they’re a warm, crowd-pleasing treat you can make any day of the week.
