Preheat your oven for a fast and family favorite recipe for Easy Homemade Cinnamon Rolls Without Yeast, which are topped with tangy cream cheese frosting.
It’s hard to beat a warm batch of homemade cinnamon rolls, all those swirls of pillowy butter-soaked carbs. Slather a tangy cream cheese frosting on top and we just won breakfast … and brunch … and snacktime, too (at least in our house).
But what do you get when you take this notoriously tricky yeasted dough, which involves hours of prepping and proofing, and strip it down to the no yeast, no stand mixer, no eggs and no proofing basics? This recipe for Easy Homemade Cinnamon Rolls Without Yeast.
How Do You Make Cinnamon Rolls Without Yeast?
I’m so glad you asked! The answer is short and sweet, just two little words: baking powder.
We’ve been on a major no-yeast baking kick around here, including my new favorite recipes for homemade bread and homemade pizza dough, neither of which requires yeast or proofing. And yet the results are still light, airy, tender doughs … with rave reviews!
By omitting the yeast, and swapping in the perfect amount of baking powder, we’re able to get homemade cinnamon rolls onto your breakfast table in under an hour. That’s less time than it takes to watch an episode of Tiger King. Win!
What’s the Texture of Homemade Cinnamon Rolls Without Yeast?
Unlike traditional cinnamon rolls, which rise, puff and then fill a baking dish as they bake, these cinnamon rolls won’t have the same amount of rise. That doesn’t mean they won’t be light and buttery!
The cinnamon rolls have a slightly denser texture and chewier bite that the classic confection. If you’ve ever made our Pizza Dough Cinnamon Rolls, consider this its DIY upgrade.
Just look at those cinnamony spirals. They’re the result of a silky-smooth dough that takes shape in 20 minutes, and that includes a 15-minute resting time.
What’s the Best Frosting for Cinnamon Rolls?
There’s really only one answer to this, in my opinion: sweet and tangy cream cheese frosting.
The key with this frosting recipe is that it’s just sweet enough to complement the rolls. The goal is to avoid a cloying sweetness, and instead, create a perfect marriage of cinnamon, butter, sugar and cream cheese.
So if you’re ready to ditch the yeast, skip the stand mixer, forget the eggs and lose the lengthy hours-long process of whipping up one of breakfast’s greatest carbs, then look no further than this recipe for Easy Homemade Cinnamon Rolls Without Yeast!
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For the dough:
- 2 cups all-purpose flour, plus more for rolling out dough
- 2 1/4 teaspoons baking powder
- 3 Tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 3 Tablespoons unsalted butter, plus more for greasing baking dish
For the filling:
- 1/2 cup packed light brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1 Tablespoon unsalted butter, melted
For the frosting:
- 4 oz. cream cheese, at room temp
- 4 Tablespoons unsalted butter, at room temp
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar, sifted
Make the dough and filling:
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
- In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)
- Add the milk mixture to the flour, and using a spatula, mix just until combined.
- Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.
- Cover the dough loosely with a damp towel and let it rest for 15 minutes.
- Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
- Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.
- In a small bowl, whisk together the brown sugar and cinnamon.
- Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.
- Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
- Arrange the rolls in the greased baking dish.
- Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.
Make the frosting:
- In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just until combined.
- Add the confectioners’ sugar and beat just until combined.
- Remove the rolls from the oven and let them cool completely before frosting and serving.
- The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can you make this with gluten free flour?
That should work, Marie!
What do I do If my dough feels like rubber?
You likely over-worked it!
Just a quick question do I have to microwave the milk or is that an option?
Also, What do I do If my dough is too wet?
Hi Asher! You can either heat the mixture over the stove or microwave it, but it needs to be warm to make a smooth dough. If it’s too wet, you can add more flour a few tablespoons at a time.
This was the simplest yet still delicious recipe I’ve ever made!
Woohoo! I’m so glad you enjoyed the cinnamon rolls, Amelia!
I love this recipe you know why cause there is no egg or yeast . Where I live yeast is hard to get so thank you for this ☺☺☺☺☺☺
I’m so glad you enjoyed the recipe, Anna!
I tried to make them but my dough came out crumbly why?
Hi Briana – Crumbly dough is a result of too much flour and not enough liquid. If it’s too crumbly, add milk 1 Tablespoon at a time, until the dough is cohesive.
Can i mix just dry ingredients the night before, then add wet ing the next morning then mix, roll and bake after church
That works, Linda!
Made them for the first time tonight and the family LOVED them. I used bread flour instead of all purpose and they turned out great. The bread flour made them chewier and light. Thank you again for providing an alternative to yeast filled cinnamon rolls.
You are so welcome, Silvia! I’m thrilled your family enjoyed the cinnamon rolls!
They taste so so amazing. This frosting has to be the best ever!!!!!
Yay! I’m thrilled you enjoyed the recipe!
The best rolls ever everyone i gave them to loved them. I loved that they were yeast free
I’m so happy to read this, Sarah!
Good morning, just a quick question, does it matter what milk is used, I use a low fat milk but am happy to buy a full cream one if that is better for the recipe.
Hi Cheryl! Higher fat milk will lead to a more moist and tender cinnamon roll for sure!
I love this recipe! It never disappoints! Can I prep it, leave it out, and bake it in the morning?
I wouldn’t recommend making these in advance since the leavener begins working immediately and could lose some of its “oomph” if made too far in advance. I’m so glad you’ve been enjoying the recipe, Sandra!
Very Good! I made this and was skeptical that it didnt fill out the pan. The recipe said it wouldn’t so i was also worried it would be underdone. It was not. They were very light and very nice. I 10/10 recommend!
Woohoo! I’m so glad you enjoyed the recipe, Emma!
These were really good and very tasty. Almost comparable to “real” thing. Mine didn’t look quite as beautiful but I had no complaints . I do like the frosting but I’ll probably do simple icing that melts into the middle next time! My husband loved everything about them!
Love reading this, Erin! I’m so glad you and your husband enjoyed the recipe!
Amazing recipe, my kids and I love it! We have bookmarked this page and will continue to use this recipe.
Hope you are doing well, Amar’e
I’m so happy your family enjoyed the recipe, Amar’e!
I love your recipes!! Great ideas and tasty too!! Just like candy..lol !!!
I’m so happy you’ve been enjoying Just a Taste, Robin!
I love this recipe! It never disappoints! Can I prep it, leave it out, and bake it in the morning?
Hi Sandra! I wouldn’t recommend making these in advance since the leavener begins working immediately and could lose some of its “oomph.” If you’d like a make-ahead option, I recommend trying my recipe for Make-Ahead Cinnamon Rolls with Cream Cheese Frosting: https://www.justataste.com/make-ahead-cinnamon-rolls-cream-cheese-frosting-recipe/
Hi there well i dont have milk so will the cinnomon rolls still turn out.?
Hi Patricia – You could use non-dairy milk. It’s a bit thinner than whole milk so you may need to adjust the flour but just do it based on how the dough feels when you’re kneading it and add more if it gets too sticky. :)
This recipe is a hit with my friends, co workers, and family! I get stuck making them once a week now! Not that I care! I love them, too!! Thank you so much!
I’m so thrilled you’ve been enjoying the recipe, Justice!
Delicious!! If you are looking for a quick, yummy cinnamon treat, this is the one! The combo of the frosting and the biscuit-y cinnamon-y type bun is divine!
Only one thing about the instructions – we did NOT wait until they were cool to slather the frosting on and shove them in our mouths. :)
Thank you for this excellent recipe.
This is what I love to read, Tara! I’m so thrilled you enjoyed the recipe!
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