I am a cinnamon rolls addict. These homemade cinnamon rolls are my go-to recipe. With that said, I also really like these quick cinnamon rolls without yeast.
They come out super flaky and soft and are oh so delicious. Sometimes your craving for cinnamon rolls is so bad that you can’t wait for the dough to rise or you don’t want to have to knead the dough. That is where these cinnamon rolls without yeast come in.
Start to finish you will be eating these in about an hour. Isn’t that quick? They are super easy to make with everyday ingredients. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these you need everyday ingredients like:
- Flour (All-purpose/plain or bread)
- White granulated sugar
- Baking powder
- Butter (unsalted or salted)
- Milk -- I like to use whole milk but you can use other milk as well.
For the filling, you will need brown sugar, white granulated sugar, ground cinnamon, butter, and vanilla extract.
For the icing you will need powdered sugar, butter, and milk. You may also add a bit of vanilla extract.
Step 2: How to make quick cinnamon rolls without yeast
Begin by preheating the oven to 375 F/190 C. In a large bowl add the flour, sugar, salt, and baking powder. And then whisk them all together.
Cube the butter and cut it into the flour mixture. Use a pastry blender or a fork to smash down the butter into the flour mixture. Keep doing this until no big chunks of butter are left. This technique creates a nice flaky texture for the baked rolls.
You may also choose to do this in a food processor if you like. It is okay to have some small pieces of butter left.
Step 3: Finish the cinnamon roll dough
Now add all the milk into the bowl and mix it in with a wooden spoon or other sturdy spoon. The dough will start to come together.
Pour the dough onto a floured surface and knead it for 2 to 3 minutes until the dough is combined nicely. Shape the dough into a disc and set it aside for now.
Step 4: Make the quick cinnamon rolls without yeast filling
Now it is time to prepare the filling. In a medium bowl add the brown sugar and white granulated sugar. Melt the butter in the microwave or on the stovetop. Then add it to the bowl along with the vanilla extract. Mix it all together into a yummy paste.
Step 5: Roll out that cinnamon rolls dough
Add some flour to the surface again and then roll out the dough with a rolling pin. Make the dough roughly 12 inches by 10 inches wide. It doesn’t have to be exact. Now evenly spread on the paste with a spatula.
A different method would be to spread on softened butter first and then sprinkle on the sugar mixture. Both methods work great.
Step 6: Roll and Cut those quick cinnamon rolls without yeast
Tightly roll up the dough lengthwise and place the seam side down. Now it is time to cut it into rolls. I trick I learned in my 8th cooking class is to use a bit of floss and place it under the dough and then cross it and pull. This cuts the roll quickly and efficiently without damaging it. Sometimes when using a knife it can smash the roll.
Place the cutout rolls into and 10 inch round cake pan greased with butter. Or you may also use a 13 inch by 9-inch rectangle pan.
Place the pan on the middle rack in the oven and bake the cinnamon rolls for 25 to 30 minutes until they are nice and golden brown on the top. Once they are done baking allow them too cool for 5 minutes.
Step 7: Make the glaze and serve those quick cinnamon rolls without yeast
In a medium bowl add the powdered sugar. Melt the butter and add it to the powdered sugar along with the milk. Mix it all together with a fork or spoon until it forms a thick glaze.
Drizzle the glaze on top of the quick cinnamon rolls without yeast and then serve up a piece. Can you eat just one roll? I know I can’t! Enjoy.
How to store the cinnamon rolls?
Cover the cinnamon rolls with plastic wrap and place them in the fridge. They will last 5 to 6 days in the fridge. Heat them up for a few seconds in the microwave when you want to eat one.
Do you have to use brown sugar?
No, you can use all white granulated sugar if you like.
Cinnamon Rolls Without Yeast
- 10 inch round cake pan (13x9 inch baking pan will work fine too)
- rolling pin
- Wooden spoon or Silicone Spoon
- Pastry blender
- 2 1/4 cups of all-purpose/plain flour 270g
- 2 tbsp white granulated sugar 25g
- 1 tbsp of baking powder 14g
- 1 tsp of salt 4g
- 6 tbsp of unsalted butter cubed (84)
- 3/4 cup whole milk any milk will work (180ml)
- 1/3 cup packed brown sugar 65g
- 1/3 cup white granulated sugar 65g
- 2 tsp ground cinnamon 5g
- 1/4 cup unsalted butter melted (55g)
- 1 tsp. vanilla extract 5ml
- 1 cup powdered sugar confectioner’s, icing (120g)
- 3 tbsp. butter melted (42g)
- 1 tbsp. milk 15ml
- 1/2 tsp. vanilla extract optional (2ml)
- Preheat the oven to 375 F/190 C. Place the rack in the middle position.
- In a large bowl whisk together the flour, sugar, salt, and baking powder.
- Cut the cold butter into cubes and then add it into the flour mixture. Use a pastry blender or fork to cut in the butter with the mixture until there are no large chunks left. This will created a flaky texture to the rolls.
- Add all the milk and blend everything together with a wooden spoon until the dough forms.
- Pour the dough onto a floured surface and knead it for 2 to 3 minutes. Until the dough is all together nicely. Use any extra flour as needed to keep it from sticking. Shape the dough into a disc and set aside.
- Now in a small bowl melt the butter and add the brown sugar and the white granulated sugar as well as the vanilla extract. Mix them all together to form a past.
- Roll out the dough on a floured surface in a 12-inch long by 10 inch wide rectangle. It doesn't have to be exact. Then evenly spread on the paste. Or baste the butter on top of the rolled out dough and then sprinkle on the sugar mixture.
- Roll the dough lengthwise tightly until it forms a large snake. Place the seam side down. Use floss and place it underneath the dough and cross it and pull. This will cut the dough and create the rolls. Or you can use a knife. Sometimes a knife cut will smash the dough.
- Place the cinnamon rolls into a butter greased 10-inch round pan or 13x9 inch butter greased rectangle pan. Bake the rolls for 25 to 30 minutes until they are nice and golden brown on the top. Allow them to cool for 5 minutes.
- Make the glaze by adding the powdered sugar, milk, and melted butter to a bowl and whisking those ingredients together. Then drizzle the glaze onto the rolls. Now enjoy!
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