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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