Quick No Yeast Cinnamon Rolls (40 Minutes) – Sally’s Baking Addiction


This shortcut recipe for quick no yeast cinnamon rolls makes buttery, homestyle rolls that fluff up beautifully—and in record time! Since you’re skipping the yeast, you can also skip the traditional dough rising and kneading and have cinnamon rolls in about 40 minutes. They’re perfect for the times you crave homemade cinnamon rolls, and don’t want to wait!

You know when you wake up and think, “I wish I could have homemade cinnamon rolls right now,” and then you remember you have to wait a million hours for dough to rise and you cry into your boring bowl of cereal? …No? Just me?

I’ve been on a quest to develop a recipe for quick cinnamon rolls that maintain all the flavor and fluff without the patience and work that yeast requires. (Because, in reality, I’m tired but still want to bake something. LOL.) My homemade cinnamon rolls take about 4 and 1/2 hours, or need to be prepped the night before. Even my easy cinnamon rolls require patience, rising, and kneading.

So if you want from-scratch cinnamon rolls NOW, make today’s no yeast version.

These No Yeast Cinnamon Rolls Are:

Plus, there’s NO kneading, NO rising, and the dough comes together in just 1 bowl. And you can bake them in a pie dish, cake pan, or even as cinnamon roll muffins. This recipe is dynamite.

spreading cream cheese icing on a round pan of cinnamon rolls.
cinnamon roll in glass dish with bite taken out.

Key Ingredients & Why This Recipe Works

Baking soda, melted butter, and buttermilk are also key ingredients in my no yeast bread recipe.

After a few trials and errors, I was shocked with the final result. These no yeast cinnamon rolls taste similar to the yeasted version and only took me about 40 minutes total. Obviously they’re not as flaky and doughy as the traditional, but I don’t think anyone would EVER notice or complain that there’s no yeast. (My 10+ taste testers ohh’d and ahh’d without batting an eye!)

How to Make Quick No Yeast Cinnamon Rolls

You can go from craving to eating warm, gooey from-scratch cinnamon rolls in record time. Here’s how my recipe works:

Here are step-by-step photos so you know what to expect:

egg, butter, and dry ingredients in glass bowl and then shown again all mixed together.

The assembly steps are exactly like regular cinnamon rolls, only without the rise time!

dough rolled out on marble counter with cinnamon and brown sugar on top.
dough rolled up into log filled with cinnamon and brown sugar.

Before cutting, you can mark the 14-inch log with a knife to ensure you have 12 even rolls. That’s what I usually do:

cutting cinnamon rolls and shown again placed into glass pie dish.
12 no yeast cinnamon rolls in glass pie dish.
3 cinnamon rolls on wooden plate.

Success Tip: Expect a Soft Dough

Do not incorporate more flour than you need in this dough. I want you to expect and embrace a soft dough. Instead of mixing more flour INTO the dough to make it workable, use extra flour when shaping the rolls. If the dough is sticking to your counter and rolling pin as you work, dust it all with more flour.

Bottom line: Mixing in more flour than you need could result in crumbly, dense rolls. Instead, use it when assembling the rolls.

Can I Bake These as Cinnamon Roll Muffins?

Yes! If you love the slightly crusty, chewy exterior of a cinnamon roll that’s been baked closest to the edge of the pan, try baking these no yeast cinnamon rolls as muffins. After cutting your 12 rolls, place them in a greased standard 12-count muffin pan. Each roll gets that crusty edge all the way around, and they puff up beautifully when they bake. Such a fun recipe!

cinnamon rolls in muffin pan before and after baking.
cinnamon roll muffin in muffin pan with bite taken out of it.

And if you’re on a roll (ha!), try these cinnamon roll cookies too. 😉

Print

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  1. Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1–2 teaspoons of melted butter instead of non-stick spray.
  2. Make the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it’s too sticky and wouldn’t roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
  3. Place dough on a floured work surface and using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
  4. Fill the rolls: Spread softened butter (the softer, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
  5. Bake the rolls: Bake for 22–26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195-200°F (91-93°C) when done.  Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
  6. Make the icing: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
  7. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.



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