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.

A white baking dish with cinnamon rolls and a bowl of 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.

A glass bowl with milk and butter being poured in

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!

A ball of cinnamon roll dough on a wood cutting board

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!

Cinnamon roll dough rolled out with cinnamon and sugar sprinkled on top

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!

Unbaked cinnamon rolls arranged in a baking dish

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.

A close-up of unfrosted cinnamon rolls

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.

A glass bowl with cream cheese frosting

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.

A close-up of no-yeast cinnamon rolls

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!

No-yeast cinnamon rolls in a baking dish with half of them frosted

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Breakfast

Easy Homemade Cinnamon Rolls Without Yeast

Preheat your oven for a fast and family favorite recipe for Easy Homemade Cinnamon Rolls Without Yeast, which are topped with a tangy cream cheese frosting.
4.9 from 101 votes
A white baking dish with cinnamon rolls and a bowl of frosting
Prep Time 30 mins
Cook Time 30 mins
Servings 9 servings

Ingredients 

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

Instructions 

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.

Kelly's Notes:

  • The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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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.


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Nutrition

Calories: 351kcal, Carbohydrates: 50g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 43mg, Sodium: 185mg, Potassium: 191mg, Fiber: 1g, Sugar: 27g, Vitamin A: 513IU, Calcium: 101mg, Iron: 2mg

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Comments

  1. Yummy, yummy, yummy. I made these when I needed something really quick for folks who came in unannounced and I had nothing sweet in the house. Was a big hit. Many thanks for this recipe. Sure will be my “go to” from now on.

  2. 5 stars
    I apparently can’t do math with cutting and accidentally cut them into 12. I just adjusted the amount in the pan and cook time being that they were thinner than they should have been. I also used the ends with the extra pieces in the other pan because… why not! The only thing I can say is that I will probably not put the topping on again because that was a lot of sugar!

  3. 5 stars
    You can easily cut the sugar in the dough in half because the filling is sweet enough.
    I spent about an hour on the prep time to make sure I did it correctly the first time.
    They’re dense and taste more like a cookie than a roll.
    Very nice alternative to yeast dough.
    Try it!
    Margie

  4. 5 stars
    Delicious recipe. I recommend. Five stars. I don’t let the dough rise and it turns out great. Thank you for this recipe without yeast. I made them for me and my sister and we loved it.

    1. Have made these a bunch of times have always turned out great not a cream cheese person just swapped it out for powdered sugar, butter and vanilla icing glaze. Can these be made and refrigerated for a couple of days before baking?

      1. Hi Theresa! I wouldn’t recommend making these in advance since the leavener begins working immediately and could lose some of its “oomph” if frozen/made too far in advance.

  5. 5 stars
    They were amazing, im not the best baker, but these were so easy for me and they tasted so good! My family loved them, for sure will make again.

  6. 5 stars
    These are perfect for that sudden craving for cinnamon rolls! They are super quick, easy and fun to make. Delicious!

      1. 5 stars
        My daugther was craving for cinnamon rolls and tried this recipe. It was great and we both loved it.

        I added some grated chocolates in the fillings. And it was awesome.

        Thanks for the recipe.

  7. I like that there is no yeast in the recipe. It scares me. Lol. But these were easy. The icing turned out a little thin for me. But I can play with that. But still baking they smell awesome.

      1. Hi Carol – I’ve never tried freezing these cinnamon rolls so I’m not certain how the texture/taste would be once thawed. Let me know if you give it a shot!

  8. 5 stars
    Kelly, I’ve been using your recipes for seven years now! You’re my ‘go to’ for easy and delicious foods; whether it’s “what’s for supper”, or simple snacks and drinks.
    These cinnamon rolls are super easy and delicious!!! I mean, it’s almost humorous!! I didn’t have cream cheese (please don’t judge me!) so I simply spread butter over the top and let it melt… Mmmmm… Thank you! Again and again!!

    1. Love, love, LOVE reading this Ann Marie! I’m so thrilled you’ve been enjoying Just a Taste for the past seven years! :)

  9. 5 stars
    This was a great recipe – I actually made them with extra sugar and cinnamon (in the dough and spread) but did not add frosting. This made them great Cinnamon Bun’s. Amazing thank you

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