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No Yeast Cinnamon Rolls Recipe - From start to finish in under an hour!

1-Hour No-Yeast Cinnamon Rolls Recipe

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My No-Yeast Cinnamon Rolls recipe can be made from start to finish in about an hour for fluffy, ooey-gooey cinnamon rolls in no time at all!

Hi Bold Bakers!

I adore making yeasted dough! From the texture to the smell I just love every aspect of it. Saying that, If I could cut down the time from when I make my dough until I am putting it in my mouth, then I’ll just take that option. I’m no fool!

Cinnamon rolls can seem like a process, but with this incredible No-Yeast Cinnamon Rolls Recipe up your sleeve you can bake up this classic sweet treat in no time with ease! While normal cinnamon rolls can take up to a minimum of 4 hours before you even get them in the oven, this no-yeast version can be made start to finish in under an hour.

They come out fluffy and tender, filled to perfection with cinnamon sugar, and then generously slathered with the quintessential cream cheese glaze. Who could say no to that?

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How To Make A Cinnamon Rolls Recipe Without Yeast

While other cinnamon roll recipes require yeast, this one is super unique as it rises up into a light fluffy roll without the yeast and in way less time. While yeasted dough taste lovely, they can be time consuming. I don’t know about you but when I want cinnamon rolls I don’t think, “Oh I really want to enjoy one 24 hours from now,” I want one a.s.a.p.!

Usually, cinnamon roll dough needs to ferment or proof. This adds air to the dough and is what makes the dough puff up. Most cinnamon rolls actually have to proof 2 times, one before being filled and rolled and once after being filled, before they are baked. While this yields a lovely result it takes a lot of patience and effort.

The secret to my No-Yeast Cinnamon Rolls Recipe is in the combinations of cold butter, sour cream, and baking powder. The cold butter is cut into the flour like you would do when making a rough puff pastry, and this adds richness and flaky layers to the dough. The sour cream binds everything together and tenderizes the dough, making it elastic and great for rolling up like a traditional cinnamon roll. The baking powder is, of course, the raising agent that takes the place of the yeast, making sure my no-yeast cinnamon rolls are fluffy.

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After the no-yeast cinnamon roll dough is made, the rest of the process is business as usual: I fill my rolls with a mixture of butter, brown sugar, and cinnamon, because what’s a cinnamon roll without that sweet sticky aromatic filling? At the end, I then top these with a super rich glaze — made not just of powdered sugar and cream cheese, but a bit of butter and vanilla extract too. The finished no-yeast cinnamon rolls are gorgeous, no one will ever know how much time you saved making them!

[ Out of cream cheese? Make your own! Here’s my Homemade Cream Cheese recipe! ]

What If The Dough Is Too “Loose” or Too “Sticky?”

In the video for this recipe (above!), I share a really important trick for getting dough to be the perfect consistency.

When adding the wet ingredients into the dry, I always hold back a bit of the wet until I bring the dough together. This is because you can always add more but you can not take away. I start on the drier side, then I add the sour cream and egg mixture little by little until I am left with a soft elastic dough that isn’t too wet — but also is not crumbly and dry. I do this with all dough, be it bread or pastry.

Can you make these the night before you bake them?

One of the coolest things about my No-Yeast Cinnamon Rolls Recipe is that it’s way less temperamental than a yeasted dough. If you want to make these ahead and bake them off in the morning, the unbaked cinnamon rolls keep covered in the fridge for up to 2 days. In the morning you can pop them straight into the oven and just chill while your house fills with the incredible smell of freshly baked cinnamon rolls.

Can I Make These Without Sour Cream?

If you don’t have sour cream, and that’s why you’re asking, you can always just make some! Here’s my recipe for Homemade Sour Cream.

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4.31 from 46 votes
No Yeast Cinnamon Rolls Recipe - From start to finish in under an hour!
No-Yeast Cinnamon Rolls Recipe
Prep Time
25 mins
Cook Time
35 mins
Total Time
50 mins

My No-Yeast Cinnamon Rolls recipe can be made from start to finish in about an hour for fluffy, ooey-gooey cinnamon rolls in no time at all!

Course: Breakfast
Cuisine: American
Servings: 12
Author: Gemma Stafford
No-Yeast Cinnamon Roll Dough
  • 3 cups (15oz/426g) all-purpose flour
  • 6 tablespoons sugar
  • 1 1/2 tablespoons baking powder, leveled
  • 3/4 teaspoon salt
  • 3/4 cup (6oz/170g) butter, cold and cubed
  • 1 cup (8oz/225g) sour cream
  • 2 large egg yolks*
  • 1 1/2 teaspoons vanilla extract
Cinnamon Roll Filling
  • 1/2 cup (4 oz/115g) butter, melted
  • 1 1/4 cup ( 7 1/2oz/213g) light brown sugar
  • 2 1/2 tablespoons cinnamon
Cream Cheese Glaze
  • 1/2 cup (4oz/115g) cream cheese, room temperature
  • 1 cup (4oz/115g) powdered sugar
  • 1/4 cup (2oz/57g) butter, room temperature
  • 1 teaspoon vanilla extract
  1. Pre-heat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside. 

Cinnamon Roll Filling
  1. In a small bowl, combine the melted butter, brown sugar, and cinnamon until evenly combined. Set aside while making the dough.

For the No-Yeast Cinnamon Roll Dough
  1. To make the dough combine the flour, sugar, baking powder, and salt. Next, add in the cold cubed butter and rub it in using your fingertips until you've reached the texture of coarse breadcrumbs. 

  2. In a separate jug combine the sour cream, egg yolks*, and vanilla.

  3. Add the wet ingredients into the dry then gently stir until just combined. (Read paragraph above about wet doughs.)

  4. Once the dough has come together into a smooth ball, turn it out onto a lightly floured work surface.

  5. Using a lightly floured rolling pin, roll the dough into a 16 x 12 inch rectangle. 

  6. Spoon the cinnamon filling onto dough and spread evenly with back of spoon. Spread filling as evenly as possible over the dough to within 1 inch of edges. 

  7. Beginning from the long side, tightly roll the dough into a log. Using a sharp, serrated knife, cut the dough into 12 slices each measuring 1-1/2 inches thick. Place slices, cut side down, in prepared pan. There should be 9 rolls on the outside and 3 on the inside (At this point you can refrigerate the rolls and bake them off the following day if you wish).

  8. Bake rolls for 30-35 minutes or until the rolls have puffed up, the filling is bubbly and top crust is golden brown. 

Cream Cheese Glaze
  1. While the cinnamon rolls are baking make your glaze: In a large bowl combine the cream cheese, butter, sugar and vanilla. Whisk together until smooth then set aside.

  2. Once the cinnamon rolls are done remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack. 

  3. While still warm spoon over the glaze making sure to cover each roll generously in glaze. Enjoy straight away!  Store leftovers in the refrigerator for 3-4 days.

Watch the Recipe Video!

Recipe Notes

Egg substitute: 4 tablespoons of sour cream or yogurt


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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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Write a Comment and Review

  1. Catherine hine on September 14, 2019 at 8:56 pm

    Can you add chocolate chips?

    • Gemma Stafford on September 15, 2019 at 7:23 am

      I don’t see why you can’t Catherine. Let me know how it turns out. Thanks for being here.

  2. Luana Mitten on September 8, 2019 at 8:11 am

    Oh, my sweet cinnamon rolls! I love cinnamon rolls but haven’t had them for years because I can’t eat gluten. Yeast doughs just don’t work well with GF flours. Since there is no yeast in these, I thought I’d give them a try with King Arthur measure for measure GF flour. And it worked!!! They are delicious. I haven’t made them with regular flour so I can’t compare but even though people know I bake GF, they kept asking if they were really gluten-free. The one thing to note is whenever I substitute GF for regular flour, I use a very light hand. GF flour often makes dough dry and/or dense.

    • Gemma Stafford on September 8, 2019 at 8:30 am

      Thank you for sharing Luana. I am happy that you can enjoy cinnamon rolls again!

  3. Harriet on July 29, 2019 at 5:53 am

    I made this twice and same problem. When I add sour cream, 2 egg yolks and vanilla the dough is still crumbly and doesn’t blend together. First time did it by hand. Second time use a dough hook. Should I add another egg yolk or sour cream or??? To hold dough together so it can roll easily. I put it in frig, it helped a bit. Seemed lined it needs more liquid. They taste great! Not giving up!!! Lol!

    • Gemma Stafford on July 30, 2019 at 7:40 pm

      Ugh Harriet I’m sorry to hear that. That’s very frustrating.

      I suggest adding more sour cream to bring it together. I might revisit this recipe because someone else had a note that theirs was too soft.

      Leave it with me 🙂

  4. Harriet Segal on July 26, 2019 at 4:05 pm

    Cinnamon buns just came out of the oven. The dough was very very soft and started to lose shape. It seemed like there was too much butter in dough. I weighed the butter so that was correct amount. Although tastes great, not nice enough to serve to company.

    • Gemma Stafford on July 28, 2019 at 6:33 pm

      Oh I’m sorry to hear that. It is a softer dough as it’s not yeasted however it shouldn’t have been this soft.

      Can you just triple check the measurements. I’m glad they still takes good :).


      • Harriet on July 29, 2019 at 5:58 am

        They taste Great! Should I add more. Sour cream or more eggs so dough will form.

  5. jroybal on April 25, 2019 at 1:03 pm

    I made this recipe for the first time for Easter and the Cinnamon Rolls were fantastic! I even made them the night before and then just baked them the next morning. They’ve now been in the fridge 4 days and still taste amazing, especially if you heat them up in the microwave for about 30 sec per piece.

    I decided to grate in the frozen butter as Gemma has suggested for other similar recipes and it seemed to work just fine. Though at first, it seemed like there wasn’t enough liquid even after I poured in all from the recipe. But once I put down the spoon and used my hands to combine everything and kind of knead it all together in the bowl, the dough turned out fine.

    The only issue I had was the icing came out too stretchy (sticky?) and thick. I was hoping it would melt when spread onto the top of the warm rolls but it really didn’t. Next time I think I will add a little milk to see if that helps thin it out a bit.

    I really love I can make these and not have to deal with the yeast and rising and such. Don’t need to plan ahead as much. I’m assuming using this dough to make sticky buns rather than cinnamon rolls would also work since they are similar.

    Thanks for all your great recipes Gemma.

    • Gemma Stafford on April 26, 2019 at 3:00 am

      Hi there,
      yes! that is the idea. A fermented dough is such a great thing to have in your repertoire. I have a number of similar recipes here for you ( A lot here for you to try.
      Thank you for your lovely review of this recipe, I appreciate your taking the trouble to write it,
      Gemma 🙂

    • Vivian on May 18, 2019 at 8:29 pm

      I baked this for breakfast today I did add dark chocolate drop and minimized the sugar. It worked very well and it tasted amazing. Thanks.

      • Gemma Stafford on May 19, 2019 at 3:30 am

        Hi Vivian,
        thank you for this lovely review, and for the input. Delighted you were able to make this recipe your own,
        Gemma 🙂

  6. Margo on April 17, 2019 at 10:06 am

    what is a substitute that i can use for cream cheese for the frosting?

    • Gemma Stafford on April 18, 2019 at 3:43 am

      Hi Margo,
      you can use a simple glaze. That is just powdered sugar, mixed with warm milk, very little will do it, pour over thre hot cinnamon rolls to set up. You can do it with water too, simple and effective. Add zest of lemon or orange too, lots of options.
      Gemma 🙂

  7. Chef Behr on April 9, 2019 at 7:23 am

    Made these this morning. I took the left over egg whites and whipped them into a chocolate meringue which I spread on to the dough before the filling. Then rolled, par-froze, and cut them. They baked up nicely. Kind of remind me of scones.

    • Gemma Stafford on April 10, 2019 at 4:23 pm

      WOW, yum!

  8. JacquelineLim on March 19, 2019 at 11:53 pm

    Hi Gemma, made them earlier and had it with tea. It’s amazingly easy and delicious! Will definitely make again and will add on some raisins.

    Thank you for sharing your recipes.

    • Gemma Stafford on March 21, 2019 at 6:10 am

      Delighted you liked them, Jacqueline 🙂


  9. Debra Hunt on February 25, 2019 at 1:57 pm

    Hi Gemma, can you add nuts or raisins before you roll it up or maybe some jam for my Favorite Part
    The Middle ,,,,,,

    • Gemma Stafford on February 25, 2019 at 4:48 pm

      Hi, yes that would be lovely here! Great idea!

  10. Debra on February 25, 2019 at 1:52 pm

    can you add nuts or raisins to the recipe or maybe some jam that will be in my favorite spot lol the middle ,,,,,love Bigger Bolder Baker

    • Gemma Stafford on February 25, 2019 at 3:57 pm

      Yes, that’s a great idea!

  11. Melissa Feldmeyer on February 24, 2019 at 9:48 am

    I’m so sad to read all the comments that their rolls turned out well. Mine did not turn out very well at all 🙁 they were pretty hard and crumbly once they were baked even though I left them in for the lowest baking time. And there didn’t seem to be enough icing but I made do with what I had. Perhaps I will try again but I’m not sure what I did wrong…any advice?

    • Gemma Stafford on February 25, 2019 at 4:40 pm

      Hi there, perhaps they were over proofed as they should not be crumbly they are more chewy or perhaps the yeast was inactive. I’m sorry to hear that!

  12. Shreya barath on February 24, 2019 at 8:10 am

    Hi Gemma I used the microwave to bake my cinamon rolls is that ok?

    • Gemma Stafford on February 25, 2019 at 4:12 pm

      WOW, great idea! I’ll have to try that, how did it come out?

  13. MimiA on January 17, 2019 at 10:13 am

    These were really good, I just made them. The recipe is so easy to replicate. I didn’t have sour cream, I used Greek yogurt instead and it still turned out great.

    • Gemma Stafford on January 18, 2019 at 8:56 pm

      Great job! I am delighted to hear that

  14. Patricia Nunez on January 13, 2019 at 11:26 pm

    Hello Gemma! I just want to say that I really do love your baking channel and it’s because of you that has inspired me to bake more.

    I was wondering since I am intolerant to gluten can I use gluten free flour in the recipe and if so what would be the measurements? Thanks!

    • Gemma Stafford on January 14, 2019 at 2:27 am

      Hi Patricia,
      The problem with yeast baking is that it relies on the gluten to work. If you wish to use an all purpose gluten free flour then you need to add xanthan gum to mimic the gluten. Some flour manufacturers make a blend including the gum, and this will help. However, it is never the same thing. I suggest you do a little research online, discover how other gluten intolerant people manage this, it is a big question.
      People with celiac disease will need to totally avoid this protein in wheat, you may be able to work with a little, but I would not like to tell you the wrong thing here, your health is more important,
      Gemma 🙂

      • Patricia Nunez on January 15, 2019 at 3:51 pm

        Hi Gemma!

        I really appreciate your response! Thank you so much for taking the time to answer and I will definitely follow your advice. I love your videos and keep on baking!

        Much love,

        Patricia Nunez

  15. Uvlight on January 7, 2019 at 3:59 am

    Hey! Can i use milk instead of soure cream?

    • Gemma Stafford on January 7, 2019 at 10:22 am

      Yes, you can or you can use yogurt! Enjoy!

  16. Lee on December 25, 2018 at 3:25 pm

    Omgoodnes I made these this morning for Christmas breakfast!! There weren’t any left for a picture! Absolutely will be making them again! Merry Christmas everyone and thank you Gemma!!

    • Gemma Stafford on December 26, 2018 at 6:52 am

      success!!!! I love to hear that 🙂


  17. Zee on December 2, 2018 at 7:55 pm

    I only have self raising flour. Do i need to add in the the bicarbonate soda?

    • Gemma Stafford on December 3, 2018 at 2:25 am

      Hi Zee,
      There is no bicarb in this recipe, just baking powder. This is already in your self raising flour, you will not need to add it,
      Gemma 🙂

  18. Emma on November 21, 2018 at 3:44 am

    Hello im gonna try this today. If you have the time, can I make them as portions buns? What time in the oven then? 🤔

    • Gemma Stafford on November 21, 2018 at 11:35 am

      Hi Emma,
      You can break these up into portions as you wish, but I think you mean as separate buns on a tray. Yes, why not, the baking time will not change too much, and you will need to monitor it for you.
      I hope you enjoy this recipe,
      Gemma 🙂

      • Emma on November 21, 2018 at 11:53 am

        Thank you for your fast answer.that exactly what I ment. Im having a cold so my english isnt in its right place 😂
        I tryed it but forgot to make them smaller så some of them went overboard🤣, floating instead of rising. but tastevise they turned out great. But a little bit to sticky inside and to much color around, but that maybe my oven.

        • Gemma Stafford on November 22, 2018 at 2:51 am

          Hi Emma,
          Your English is exactly in the right place, here with us!
          I am delighted you persevered with this recipe. I am a great believer in experiential learning, the best learning of all is by doing. you have learned a lot, well done you,
          Gemma 🙂

  19. Tyra on November 15, 2018 at 9:41 am

    I made these a couple of months ago and they were amazing!

    • Gemma Stafford on November 16, 2018 at 10:37 am

      AW i’m delighted to hear that, next time send us a photo!

  20. Harriet Segal on October 21, 2018 at 9:27 am

    Made cinammon rolls and they were YUMMY!!! So soft and DELICIOUS!!! My only problem was when they were in the oven so much filling or butter was Bubbles up around them. When they cooled down it was fine. Also, I put dough in frig for two days. When I took it out, I could see pieces of butter but some dough was not mixed in and was still in powder form. Do you think I should use dough hook on machine instead of by hand! Love your show and awesome recipes!!!

    • Gemma Stafford on October 22, 2018 at 3:24 am

      Hi Harriet,
      Thank you for this review.
      I am delighted that you made this recipe. The bubbling of the sugar is perfectly normal, and important to the end result.
      No, do not mix with a dough hook, that will over develop the gluten and give you a tough result. Mix lightly, use a dinner fork to mix/blend in the butter, then add the liquids lightly, until the dough comes together cleanly. Try it, you slightly under mixed I think. Glad all worked out in the end,
      Gemma 🙂

  21. Lynn on October 19, 2018 at 1:45 pm

    Hi Gemma,

    These look amazing – can’t wait to try them! What happens if you use the whole egg rather than just the yolks?

    Also, I LOVE the fact that you use salt in your desserts!! So many people/restaurants don’t and the baked item just tastes so bland.

    Keep the fantastic recipes coming!


    • Gemma Stafford on October 20, 2018 at 8:25 pm

      I’m delighted to hear that Lynn :). Use the whole egg and just hold back a little of the other liquid. Or freeze your whites and save them for meringue in the future.


  22. Angelica on October 18, 2018 at 1:53 pm

    Hi Gemma,
    Could you use Plain Yogurt instead of sour cream?

    • Gemma Stafford on October 19, 2018 at 2:46 am

      Hi Angelica,
      Yes, a perfect substitution,
      Gemma 🙂

  23. Lisa Rae Schriver on October 18, 2018 at 3:29 am

    Love these buns. Nice alternative to the yeast roll “process”. Gem, my great-aunt Hulda used to make what she called currant buns when I was a small child. The buns were something she made early in the am while I was still asleep so I never saw what went into making these delicious treats. Sadly, she has passed and I am unable to ask her how they were made. They were more of a hard roll with tiny fruit pieces resembling tiny raisins. She was of German decent. Have you ever made or heard of these? Any info would be appreciated.

    • Gemma Stafford on October 18, 2018 at 5:45 am

      Hi Lisa,
      Thank you for your kind words, and I take your point!
      In Ireland we had a number of this type of recipe, currant buns, really more like a scone than a cake. I am wondering if they were baked with yeast, like my Mum’s Hot Cross buns ( This type of bun, maybe with less spice, is popular in Holland and in Germany.
      The fact that it is hard would suggest no yeast, and perhaps more like an Eccles Cake! more pastry than bun. You can google that one.
      Thank you for being here with us,
      Gemma 🙂

  24. Julie Braunreiter on October 17, 2018 at 2:11 pm

    The cinnamon rolls are delicious! My only comment is there was too much frosting for me. Next time I’ll half the frosting recipe. Other than that, the rolls couldn’t have been easier to prepare. Beats yeast rolls any day. Thanks, Gemma!

    • Gemma Stafford on October 18, 2018 at 7:42 am

      Hi Julie,
      YEA! I am delighted to get this lovely review.
      I tend on the generous side with frostings! this is true. I am delighted you liked this recipe, thank you for letting us know,
      Gemma 🙂

  25. BeachBunch on October 17, 2018 at 11:50 am

    I loved this recipe! It is actually rather similar to my grandma’s no-rise cinnamon roll recipe, which was an Irish soda bread base, and it used buttermilk instead of sour cream like yours. I will still make hers as it is a family tradition, BUT I never have buttermilk around and have to do the “homemade buttermilk” which makes them taste quite different, but we always have sour cream. I am also allergic to gluten AND eggs and use sour cream as my egg substitute often. I used the GF All Purpose Baking Mix from Costco, and added the extra Tbsps of sour cream for the egg, and it was FABULOUS!!!

    I also have to admit that, while I am never against a good calorie splurge, I decided to try these again and cut some butter and sugar. Altogether, I cut almost 2 cups of sugar and 3/4c of butter between the dough, the filling, and the topping. Again, your recipe is lovely, but my husband is a health nut and won’t eat “splurge foods” unless I promise him I have made them more “healthy”. This is the first cinnamon roll recipe I have been able to successfully do that with, and he said they are the best cinnamon rolls he has ever eaten!!! WIN!!! So thank you very much. You have made a Bold Baker-following family with this recipe. 🙂

    • Gemma Stafford on October 18, 2018 at 7:57 am

      Hi there,
      Haha! you made me smile!
      How lovely our Bold Bakers are, so generous with the input here, a great help to people who have all sorts of food intolerance.
      I am delighted with this too. Thank you for the tips re cutting back on the sugar too, and of course the egg.
      I was not too clear on the egg sub here, but you are right, sour cream will be perfect.
      Lots more to come here on BBB, stay tuned!
      Gemma 🙂

  26. Claude on October 16, 2018 at 3:40 pm

    Probably my first taste of a yeast free cinnamon bun. Made this recipe today and while they’re good, they’re not the same as yeast buns and I think I prefer the latter. I will have to face my fear of working with yeast and tackle your other cinnamon bun recipes! But for a quick cinnamon fix, this was an easy recipe to make! Thanks G!

    • Gemma Stafford on October 17, 2018 at 3:24 am

      Hi there,
      Yes, you really do need to tackle your fear of yeast! I know it is a live thing, but it should not be scary!
      I have a suggestion for you, try the No Knead type of dough, a fermented dough, this will give you the confidence to go on. ( make the dough the night before you have a free morning, you will be delighted you tried this one!
      Gemma 🙂

  27. Sherry Moore on October 16, 2018 at 12:15 pm

    Is there any other way to use something else other than eggs and sour cream or yoghurt in this recipe I got dairy allergy

    • Gemma Stafford on October 17, 2018 at 3:43 am

      Hi Sherry,
      Poor you, that is too bad. There are a number of yogurt types out there, soy yogurt is available widely now, also almond milk/yogurt. Do check your store.
      You can also make your own nut milks ( and culture this to make your own yogurt. I have a recipe here which you could also use (
      The egg substitute chart here will also help you. For this recipe you can proceed without the eggs if you have yogurt, you can use that as an egg sub.
      I hope this is of help,
      Gemma 🙂

  28. Redhead on October 15, 2018 at 8:00 am

    These were a hit in my home! Even my 2 year old loved them and he is a picky eater. Made them the night before and popped them in the oven the next morning. My sour cream/egg mixture was a bit thicker and the brown sugar/butter mixture was quite thinner than yours but it worked out wonderfully and they were delicious! Thank you for sharing this amazing and super simple recipe!

    • Gemma Stafford on October 16, 2018 at 9:08 am

      Hi there,
      Love your name ‘redhead’ you must have a little Irish in there somewhere!
      I am delighted you liked this recipe, it is a goodie. Good to have your little one seeing you baking, and enjoying the results, that is how they start!
      Thank you for telling me this. Reducing the butter may make the caramel/cinnamon filling thicker for you, just a bit though!
      Gemma 🙂

  29. Annie on October 13, 2018 at 7:31 am

    Can we use whole wheat pastry flour or sprouted white wheat flour? What about coconut sugar in place of regular sugar and brown sugar? Thanks!!! Love all your recipes and I can’t wait to try this one as cinnamon rolls Aden my daughter’s favorite!

    • Gemma Stafford on October 14, 2018 at 10:29 am

      Hi Annie,
      I have no experience of using sprouted wheat flour! I really must check it out.
      I believe you can replace it, like for like, in any recipe, in place of plain/all purpose white flour. I think it will work well in this recipe.
      Whole wheat flour is a different thing! Therte is a good reason you do not find it in fine baking, it is a bit heavy. However I tihnk you could use in in the ratio of 1:3. that is one measure of whole wheat to three of plain ap or sprouted wheat flour.
      The coconut sugar would be lovely, no issues at all for you there.
      I hope Aden enjoys this recipe, sounds like you are doing a great job!
      Gemma 🙂

  30. ShamimaS on October 13, 2018 at 5:38 am

    Hi Gemma!

    Please suggest how to make sour cream.

    • Gemma Stafford on October 13, 2018 at 2:35 pm

      You can find my sour cream recipe here!

      • ShamimaS on October 24, 2018 at 12:47 am

        Thank you so much Gemma….

  31. James Langston Jr on October 12, 2018 at 1:17 pm

    Hi Gemma,

    I just wanted to say that I am so excited about learning how to make some many wonderful dishes. The bold baking journey has just started for me. Thank you for making it easy to follow.


    • Gemma Stafford on October 13, 2018 at 3:01 pm

      So happy to hear it, James. Thank you for being part of the Bold Baking Community!

  32. Katherine on October 12, 2018 at 6:20 am

    Can you substitute yogurt for the sour cream? I can’t eat sour cream, but would love to make these cinnamon rolls. Thanks, I love your recipes!!

    • Gemma Stafford on October 13, 2018 at 2:42 pm

      Yes, you can Katherine. I hope you enjoy! 🙂

  33. Mila on October 12, 2018 at 3:57 am

    Omg Gemma, i’m gonna end up with diabetes!! kidding or maybe not 🙂
    Do you have a recipe for vanilla slice?
    Thanks 🙂

    • Gemma Stafford on October 13, 2018 at 9:21 pm

      I don’t Mila but I’ll add it to my list 🙂


  34. Bushra on October 12, 2018 at 3:11 am

    Hi Gemma,
    I live in the UK. Would this be plain flour that I would use?
    Can’t wait to make these! Thanks

    • Gemma Stafford on October 13, 2018 at 3:24 pm

      Yes, plain flour will work just fine. I hope you enjoy!

  35. Jeannine Johnson on October 12, 2018 at 12:38 am

    Why can’t we print this?

    • Gemma Stafford on October 13, 2018 at 3:04 pm

      Hi Jeannine, What seems to be the issue? What happened when you pressed the print button the recipe? And can you tell me what device you’re trying to print it from? Let me know and I’ll see how I can help. 🙂

  36. Elaine Madon on October 11, 2018 at 7:39 pm

    Great cinnamon buns and less time.

    • Gemma Stafford on October 13, 2018 at 2:44 pm

      Happy to hear it, Elaine. Well done to you! I’d love to see photos you may have. You can submit them right on this page. #BoldBaker

  37. Anita Hatch on October 11, 2018 at 12:31 pm

    Hello Gemma!
    I could watch you cook all day long! You have a Lovely voice and delivery when you are telling us about your receipts! My son lives in Ca. and I live in Ma. so I don’t see him on a regular basis, but he is cooking some of your receipts via his Mom! Thank you so much for all of your tips!

    Anita from Cape Cod Ma.

    • Gemma Stafford on October 13, 2018 at 2:46 pm

      Hi Anita, Thank you for your lovely note. I’m delighted to hear you and your son are staying in touch via my recipes. I’d love to make it out to Cape Cod sometime myself. Thanks a million for being part of the Bold Baking Community! 🙂

    • Anita Hatch on October 14, 2018 at 12:09 pm

      Hi Gemma!

      After reading your reply to my comment, I noticed that I spelt Recipe incorrectly! I wrote Receipt! Not what I intended! I just wanted to clarify this! LOL!

      I also wanted to say that I love your recipes exactly the way they are! I know a lot of people have different health problems, and I am not making light of that, as I too suffer from slight “hypertension.” So, what I’m trying to say is this, there are so many sites online that will show substitution for many of the ingredients you use, so if people want to make what you put here online, but can’t because of health reasons, maybe they could use substitutions for ingredients and post their success in modifying your recipe! Just a suggestion! I personally think that you don’t need to modify a thing, because if I want to cook it I can, and if I can’t for health reasons I won’t!

      Love your Website and all of your videos, please continue to be as candid and lovely as you are when making them! Cook On Gemma!

      Thank you,
      Anita Hatch

      • Gemma Stafford on October 16, 2018 at 6:36 am

        Hi Anita,
        Thank you, I appreciate your kind support.
        I hear you about the substitutions, and I think that is a super suggestion! I do try to encourage the Bold Bakers to share their experiences here, I do not mind what they share, suggestions/substitutions/successes/failures, though I do not believe in failure, just see it as an opportunity to learn. Experience is the very best teacher in my book, I have had some pretty spectacular ‘learning curves’ in my time as a baker, I can testify to things going wrong!
        So, I hope lots of others will take your advice, let us all know how they manage a recipe, for good or evil! Then we will learnt together, a good BBB community effort.
        Thank you for this input, I appreciate your efforts,
        Gemma 🙂

  38. Donna Burdick on October 11, 2018 at 11:01 am

    Can these be made with gluten-free flour

    • Gemma Stafford on October 13, 2018 at 3:19 pm

      yes, Donnna. An all purpose gluten free flour should work fine. Just remember my tip about holding back some of the liquid.

  39. Rose Swedenburg on October 11, 2018 at 10:47 am

    can u sub the cinnamon with nutmeg?

    • Gemma Stafford on October 15, 2018 at 6:48 am

      Hi Rose,
      Yes! however it is not traditional, and I would worry about the quantity! The flavor is a lot different.
      Try it, but do not be too heavy handed!
      Gemma 🙂

  40. Offthewheatentrack on October 11, 2018 at 10:00 am

    Can you substitute the all purpose flour for gluten free flour?

    • Gemma Stafford on October 13, 2018 at 3:24 pm

      Yes, you can! I hope you enjoy.

  41. Anita on October 11, 2018 at 9:02 am

    Can I substitute non dairy yogurt for the sour cream?

    • Gemma Stafford on October 13, 2018 at 3:06 pm

      Yes, you can Anita! 🙂

  42. MarthaJohnson on October 11, 2018 at 8:50 am

    Was wondering… instead of baking in a large pan, could I use a 5” pan, bake half of the recipe, then freeze freeze the half?

    • Gemma Stafford on October 13, 2018 at 2:54 pm

      Yes, you can Martha. Make sure to freeze the finished rolls then defrost and bake them when you’re ready. Please do let me know how you get on. 🙂

  43. Stephanie link on October 11, 2018 at 8:42 am

    Thank you for these beautiful recipes !

    • Gemma Stafford on October 13, 2018 at 2:49 pm

      Thank you for being part of the Bold Baking Community, Stephanie! 🙂

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