Breads & Doughs, Breakfast

1-Hour No-Yeast Cinnamon Rolls Recipe

4.32 from 47 votes
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!
No Yeast Cinnamon Rolls Recipe - From start to finish in under an hour!

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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Gemma's No-Yeast Cinnamon Rolls Recipe

4.32 from 47 votes
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!
Author: Gemma Stafford
Servings: 12
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!
Author: Gemma Stafford
Servings: 12

Ingredients

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

Instructions

  • Pre-heat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside. 

Cinnamon Roll Filling

  • 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

  • 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. 
  • In a separate jug combine the sour cream, egg yolks*, and vanilla.
  • Add the wet ingredients into the dry then gently stir until just combined. (Read paragraph above about wet doughs.)
  • Once the dough has come together into a smooth ball, turn it out onto a lightly floured work surface.
  • Using a lightly floured rolling pin, roll the dough into a 16 x 12 inch rectangle. 
  • 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. 
  • 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).
  • 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

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

Recipe Notes

Egg substitute: 4 tablespoons of sour cream or yogurt

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Comments & Reviews

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Anamika
Guest
Anamika
7 days ago

Hi Gemma, your recipes are great, have tried most of it. I have a question about this cinnamon rolls that is can i use self rising flour instead of all pupose flour?

Member

Can you add chocolate chips?

lmitten65
Member
lmitten65
2 months ago

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… Read more »

Hindy
Member
3 months ago

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!

Hindy
Member
Hindy
3 months ago

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.

jroybal
Member
jroybal
6 months ago

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.… Read more »

Margo
Guest
Margo
6 months ago

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

Chef Behr
Member
Chef Behr
7 months ago

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.

JacquelineLim
Member
JacquelineLim
7 months ago

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.
Jacqueline

Debra Hunt
Member
8 months ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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