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A hand holding a plate with a Giant Cinnamon Roll on it, with a slice in the other hand.
Giant Cinnamon Roll Recipe (No Yeast!)
Prep Time
25 mins
Cook Time
35 mins
 

No yeast? No problem. My Giant Cinnamon Roll recipe not only solves the issue of not always needing a full batch, but it doesn't use yeast, either.

Course: Breakfast, Dessert
Cuisine: American
Author: Gemma Stafford
Ingredients
Cinnamon Roll Filling
  • 3 tablespoons (1 1/2oz/43g) butter
  • 6 tablespoons (2oz/57g) dark brown sugar
  • 1/4 teaspoon cinnamon
Cinnamon Roll Dough
  • 1 cup (5oz/142g) all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons (2 1/2oz/71g) butter
  • 1/3 cup (2 1/2 oz/71g) plain yogurt* (or sour cream)
  • 1 large egg
  • 1/4 teaspoon vanilla extract
Cream Cheese Glaze
  • 1/4 cup (2 oz/57g) cream cheese softened
  • 2 tablespoons (1oz/28g) butter softened
  • 1/4 cup (1oz/28g) powdered sugar
  • 1/4 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 400°F (200°C), then butter a 6-inch round cake pan or oven-safe dish. Set aside.

For the Cinnamon Roll Filling:
  1. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Set aside in the fridge 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 a pastry blender or your fingertips until you've reached the texture of coarse breadcrumbs.
  2. In a separate jug combine the yogurt, egg, and vanilla.
  3. Add the majority of the wet ingredients into the dry then gently stir until just combined. Add the remaining liquid if you need it.
  4. Once the dough has come together into a smooth ball, turn it out onto a floured work surface.
  5. Using a lightly floured rolling pin, roll the dough into a roughly 20 x 4-inch rectangle.

  6. Spread the cinnamon filling as evenly as possible over the dough all the way to the edge.
  7. Beginning from the long side, roll the dough into a log before placing it in your baking pan.
  8. Bake rolls for 30-35 minutes or until golden brown.
Cream Cheese Glaze:
  1. While the cinnamon roll is baking make your glaze: In a small bowl combine the softened cream cheese, butter, sugar, and vanilla. Whisk together until smooth then set aside.

  2. Once the cinnamon roll is done remove from the oven and allow to cool for 15 minutes before spooning over the glaze. Enjoy straight away! Store leftovers in an airtight container at room temperature for 2 days.

Watch the Recipe Video!

Recipe Notes

*Yogurt: If you are using Greek yogurt just note that it is much thicker than plain yogurt so you probably will need a little extra for your dough to come together. 

Egg Substitute: You can substitute the egg in this recipe fro flax egg or chia egg. Check out my 7 Best Egg Substitutes in Baking Chart.