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.
4.85 from 124 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. Hi! I’m about to make these as it looks so easy and yum! Just wondering if you can double the recipe? (How much time will it take to make in total for a doubled recipe?) Thanks!

  2. 5 stars
    I am an impatient baker, but enjoy the craft. These rolls were so simple to make and tasted delish!! My husband loved them too (his fav treat) so I will definitely be making these again!

  3. 5 stars
    I made these and it was a win with my family they loved it. I switched up the inside a bit and topping but its great.

  4. 5 stars
    made these today and they turned out amazing ! was wondering if i could make the dough ahead of time, store in fridge/freezer, and back them the next morning ? Thanks !

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

      1. 2 stars
        Mine did not turn out so great. I cooked for amount of time suggested, but they came out horribly pale and hard. I followed everything as written. First time to try making from scratch. The frosting was delish, though.

      2. I’m sorry you didn’t enjoy the recipe, Dawn. I’ve never experienced that with this recipe. Oven temperatures (as well as baking dishes) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature?

    2. I really never thought of making homemade cinnamon rolls!! This morning I thought I could try and I used this recipe and I promise I loved them so very much!!!

  5. every time I make these the dough ends up being super super sticky and basically un kneadable is their a reason for this?? I love the recipe and they tasted great just a hassle when it comes to the kneading step??

    1. Hi Sophie! If it’s particularly humid where you live, you may need to adjust the recipe by adding more flour prior to rolling.

    1. That should work, Pat! 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. :)

  6. 5 stars
    they tasted amazing and looked delicious, and the smell made the whole house hungry right from the start you could smell the sweet cinnamon smell all throughout the house. it was my first time eating and making cinnamon scrolls but i certainly dont regret it.

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

  7. 5 stars
    Legit the best cinnamon rolls I have ever made, and I am an avid baker!! I cannot believe how light and fluffy they are without there being any yeast. This is seriously a GENIUS recipe! Followed it exactly and my rolls were perfectly baked right at 28 minutes. Would not change a thing! THANK YOU!

  8. 5 stars
    Hi! I love this recipe! For a pretty long time now, I’ve been looking for a delicious cinnamon roll recipe. I’ve tried a few in the past, and they never worked out. This recipe is not just simple, but very yummy! I made it with my best friend, and we enjoyed them very much!
    Quick question though, how long can these rolls last in the fridge?
    Thank you, and I love your recipes!

    1. I’m so thrilled you enjoyed the recipe, Marisa! The cinnamon rolls will last up to five days when stored in an airtight container in the fridge.

  9. 3 stars
    It’s funny when Kelly just post/show high rated comments. I did try the recipe and followed instructions carefully, 20-30mins baking time almost burnt my cinnamon rolls.

    1. Hi Kari – I don’t only post/show high rated comments. My team and I moderate all comments and only approve those that don’t include profanity or threats. Sorry you didn’t enjoy the recipe.

  10. 2 stars
    Tried and taste good. Cravings somehow satisfied, But your baking time advise 20-30mins??? Didn’t work. made some of it almost toasted,glad I took it out of the oven before it all burnt!

    1. Hi Ruby – 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!

  11. Ok I will try it without the convection however, the problem was the rolls would not brown. Has anyone else tried these with a gluten free flour? Should I add more baking powder?
    Thank you

    1. Hi Christina! If you want them more golden brown, you can brush them with melted butter prior to baking.

  12. I made these but used King Arthur Gluten free flour. I added walnuts and raisins to the filling. It was taking long to brown, the dough looked raw after 30 mins. Convection oven at 350f. I kept adding minutes and the outer part was like a rock. I did devour the inner layer of two. Delicious. Help! I would love to try again but need to use gluten free. Thank you
    Christina

    1. Hi there! I wouldn’t recommend using the “convection” setting, as the rolls will brown long before they bake inside.

      1. 5 stars
        Best cinnamon bun recipe I’ve ever tried!! Made a batch last week and they didn’t last 2 days in my house…. I’m busy making my 2nd batch now

    2. 5 stars
      This was my first time making cinnamon rolls and I used your recipe because I didn’t have any yeast, it was so easy to follow and the result was DELICIOUS! Thank you, I will definitely use this again!

  13. 5 stars
    Excellent the sugar and cinnamon added the to the dough is what makes it for a no yeast cinnamon roll! This is a keeper of a recipe

  14. 5 stars
    I tried the cinnamon rolls with no yeast. I made my dough in the breadmaker and doubled the recipe. I got 2 dozen about 1 inch height-4-5 inches round- nice-soft-easy. My husband ate one when they got out of the oven. When I took them out of the oven I put the melted butter and vanilla together and sprinkled with the convection sugar. He loves them. Glad I doubled the recipe! Going to freeze half and eat as required. Thanks

  15. Wow! Made them twice in two days! Family and guests went crazy for the cream cheese frosting! Thanks

  16. 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.

  17. 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!

  18. 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

  19. 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.

  20. 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.

  21. 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.

  22. 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!

      2. 5 stars
        Hi Carol! I’ve tried freezing homemade cinnamon rolls before, and it always turns out fine for me. Though make sure not to freeze the icing, because when you heat up the rolls again it will become a very skinny and thin texture.

  23. 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! :)

  24. 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

  25. 5 stars
    baking for years, using various old recipes because I am not young. This is by far the best I have come across over the years. Kudos…….I use a different icing, more of a glaze……..

  26. 5 stars
    I baked these for my family and my little brother went crazy for them. It was so simple and fast, and resulted in an amazing product. Will definitely be making again in the future.

  27. 5 stars
    Amazing!!! The taste and texture I would BOTH rate 10/10!!! I also loved how easy this recipe was, and the fact that I had everything I needed already in my kitchen. I replaced the whole milk with oat milk! My husband loved them too, and I shared this recipe with so many people! A crowd pleaser in the future for sure…. thank you!

  28. 4 stars
    I love the recipe, sadly I did not have cream cheese so I did not get to try out the icing. I had to use GF flour and that definitely contributed to how they turned out. They did not rise, or even fall in the oven. They stayed exactly as they were before I baked them, so that was a little confounding. (Yes I did but the baking powder in) So they were OK but I was hoping for something a bit more pillowy but I am not complaining because that is kind of what you get when you don’t use yeast(and use GF flour).

  29. 5 stars
    All of the other recipes I use never give me enough flavor, but this gave me lots of flavor. My whole family liked this. Thanks so much.

    1. Hi there! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

  30. 5 stars
    First recipe I ever tried for cinnamon rolls & I honestly haven’t even looked for another one because this is so yummy & easy!!

    1. That should work! Almond milk is 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. :)

  31. 5 stars
    These were so easy and amazingly good. My husband is a cinnamon roll snob. He also hates icing. I gave him one without and one with icing! He LOVED the lightness of the icing . Then he said, ” You know, these are going to affect my waistline now if you keep making these!” He wants them on a regular rotation! Score! Next time I’ll add nuts! Yummy and fast!!! Thank you!

  32. My granddaughter age 10 and I made these cinnamon rolls. We chose this recipe to avoid the lengthy time when using yeast. My only concern was the time to cook (30 minutes at 350 degrees). They looked very light and uncooked at the end of that time so I added five more minutes; still not looking very done so kept adding more minutes. Finally I was afraid they would be too dry so took them out. They tasted fine but a little doughy. Should I have cooked at a higher temperature or just added more time in the beginning? I read where 375 degrees was the optimum for cinnamon rolls.

    1. Hi there! I’ve never experienced that with this recipe. Oven temperatures (as well as baking dishes) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature?

  33. Any tips for making these rolls in a hit and humid climate? Find the best is not kind to any Christmas dough related baking.

  34. 5 stars
    I just made this. It sure is a great idea. I wonde, instead of cutting the log into 9, can I cut the log into smaller rolls?

    1. Hi there! 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.

  35. Hi there,

    Could I use almond milk instead of whole milk and a vegan butter to make a dairy free version?

    1. Hi Amanda – I haven’t made this recipe with those substitutions so I can’t say for certainty what the results would be. Let me know if you give it a shot!

  36. I made this recipe (I did half) and it was awesome! Very easy! Doing half, I ended up getting 4 scrolls which were delicious!

    1. Hi Shay – 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!

    1. Hi Aaliyah – That *should* work. Water is 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.

    1. Hi Traci – I wouldn’t recommend that because the baking powder starts reacting as soon as it’s combined with the liquid, so if you make the dough ahead of time, the baking powder will lose all of its lifting power and the rolls won’t puff up at all.

  37. 4 stars
    I tried this recipe. It’s so simple compared to recipes using yeast! Loved it! Gave it to my son for breakfast and he loved it!! Will definitely make it again!!

  38. 5 stars
    Woke up craving cinnamon rolls but didn’t have any of those from a can. Found this recipe and said why not. Loved them. Won’t buy any of those can kinds any more. Recipe quick, easy and all the ingredients in the house. Nothing like home made on a cold morning.

    1. Hi Jackie! That should work. Almond milk is 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. :)

  39. Yep, it worked beautifully. My first time too. The timing was beautiful. I had one minute to spare. Got the kitchen cleaned and the icing made while they cooked.
    The only thing I will change next time is the roll up process. I had my roll laying in a skim of flour. It was too much. Made the edges a little dry, but nothing icing didn’t fix. That icing is great.

  40. 4 stars
    This was my first time
    Doing cinnamon rolls from scratch and it was an easy enough recipe to follow, so I don’t know where I went wrong. When I took my rolls out of the oven it looks like a good amount of the brown cinnamon and sugar had leaked out of the bottom of them as they were all sitting in a small brown puddle. Still looked, smelled, and tasted good though!

    1. Hi Jackie – Did you roll the dough somewhat tightly so the spiral was nicely defined? A snug roll is what you’re aiming for. :)

  41. 5 stars
    I usually make homemade yeast cinnamon rolls. However, this particular Saturday morning I was craving rolls and didn’t want to spend all day making them. I found your recipe online and loved how easy it looked – no yeast or eggs. I gave it a shot and loved how they turned out! So wonderfully easy AND tasty! I don’t care for cream cheese frosting, but had frosting I put on my cinnamon rolls. YUMMY!! Thank you so much for sharing. I will be making them again.

  42. 5 stars
    Awesome! It comes out really soft and moist. And i love the idea of not using yeast.. as yeast doesn’t come handy in my kitchen most of the time( specially when you have cravings for cinnamon rolls with out advance notice). My hubby loves it too.. Hands down to this recipe… Cheers for sharing…i put some crash walnuts in to the filling and still turns out amazing.

  43. 5 stars
    So delicious! My first time making homemade cinnamon rolls and they turned out really well. So easy to follow and I even experimented a little and added a splash of lemon juice to the milk/butter combination! Will definitely be making these again! Thanks for sharing this recipe!

  44. So, mine looked so heavy when putting on pan and then cooking them they hardly got any bigger and quite frankly so ugly! ….but… my kids loved them. Despite the texture and look being way different they were decent tasting and quick fix to craving cinnamon rolls! I will do it again for sure

    1. Hi Maegan! These cinnamon rolls do have a slightly denser texture and chewier bite than the classic confection. I’m glad your kids enjoyed them! :)

    1. Hi Nadia – 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. :)

  45. 5 stars
    OMG Kelly! I just made these cinnamon rolls today and veganised them. Can’t believe how easy they are and still so fluffy, moist and delicious. This is going to be my go to recipe from now on. I LOVED THEM!! Thank youu so much for sharing this recipe :)

    1. Hi Kaelia! That should work. Non-dairy milk is 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. :)

  46. Great recipe!!! This was not only yeast free it was also hassle free. I loved that there was no yeast used. (Don’t like the taste) Its Sunday morning and my family has decided to make every Sunday morning cinnamon roll Sunday. Which is fine with me because they are easy to make, I have most of the ingredients in my pantry. This recipe is fantastic!!!

  47. 5 stars
    This was great. Will take a couple of tries to perfect 5he dough, but I like the removal of yeast. Appreciate the comments of others. I reck9n my grandkids will love these. Will try also with watery sugar topping.

  48. Recipe looks great. Can water or fruit juice be used instead of the milk or vegan milk? I have butter flavoured marge. Thanks.

  49. 5 stars
    This recipe was great ! I searched for no-yeast cinnamon rolls and I had everything used in this recipe. My cinnamon rolls came out awesome ! Thanks for this very useful recipe ! :)

  50. So I am a very inexperienced baker and I was able to make these and they came out great! Great recipe-maybe better than Cinnabon’s! My only complaint was that I could still taste the cream cheese in the icing even after thoroughly blending, even with adding sugar. Anyway, thank you!

  51. I was looking for a no-yeast cinnamon roll recipe and decided to try this one. After rolling out the dough, the individual rolls were smaller than I thought they should be, and not quite as tight, so I baked them in a muffin tin, thinking that would keep them from unraveling. I baked for 25 mins and they came out pretty near perfect! I also used zero-sugar oat milk instead of whole milk. This recipe was so easy, I’ll definitely use it again. My baking skills are hit-or-miss, so this gave me a nice confidence boost. :) Thanks!

    1. That should work! Non-dairy milk is 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. :)

    1. Hi Linda – That works! 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. :)

  52. 5 stars
    Love how these turned out tastewise! My only issue was aesthetics. How can I avoid the rolls unravelling in the oven? Also, the sugar melted and leaked in the tray, was this to be expected?

    1. Hi Hannah – Did you roll the dough somewhat tightly so the spiral was nicely defined? A snug roll is what you’re aiming for. Some of the sugar will leak into the baking dish, but I imagine more of yours did if the rolls unraveled.

  53. 5 stars
    Made them today, out here in sunny,
    heat-waved, southern CA. Very yummy and easy, I had a blast making them. You’re the BOSS, Kelly.

  54. 5 stars
    Loved this recipe!! The frosting was perfect and cinnamon roll was exactly what i was looking for!

    Only alteration (For the dough) ; I added a 1/4 cup room temp. butter and cut it in with a pastry cutter. Subsequently, i got a supper flakey texture similar to that of a croissant. :)

  55. 5 stars
    Loved this recipe!! The frosting was perfect and cinnamon roll was exactly what i was looking for!

    Only alteration (For the dough) ; I added a 1/4 cup room temp. butter and cut it in with a pastry cutter. Subsequently, i got a supper flakey texture similar to that of a croissant.

  56. 5 stars
    I really enjoyed this recipe, but my dough took a little longer to roll out then normal, it was just a little thick and hard, is it something I did or is that meant to happen. Thanks. Have a great day!

  57. Hi Kelly, I think I may have messed up the recipe somewhere along the line and I was hoping you might have some thoughts/advice. They turned out kind of hard and crunchy. I kept them in the oven for much longer (about 45 mins) because they stayed very pale even after 40 minutes. I was wondering if maybe they were crunchy because I kept them in for so long but then I don’t know how to get them not-pale or maybe it’s an over-kneading problem? Lmk if you have any thoughts! Thank you!

    1. Hi there! The rolls definitely ended up crunchy because of the extended bake time. They should only bake for 25 to 30 minutes until they are pale golden.

    1. That should work! It’s a little 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. :)

  58. 5 stars
    I never thought I’d say this about a nonyeasted cinnamon roll recipe but these are amazing and we’ve worked them into regular breakfast rotation when I haven’t planned for my favorite sourdough recipe (so 90% of the time that I wake up wanting cinnamon rolls). They’re wonderful! Thank you!

  59. Hi Kelly, It’s my first time here and I’m excited to try your recipe.
    I wanted to ask if the timing and temperature you provided for a regular or convection oven.

    Thank you!

    1. Hi Emily! 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!

  60. hey! i want to try this recipe but i only have lactose free milk instead of whole milk, table salt instead of kosher salt, and baking soda instead of baking powder :< the measurements might be different and im not sure if it'll work out or not. Please help me out, thank you!

    1. Hi Tiffany! Baking powder and baking soda don’t have a 1:1 substitute ratio so that won’t work. Sorry!

    1. Hi Lucy! I have never made this recipe with metric measurements but you are welcome to use an online converter. :)

  61. 4 stars
    Love this recipe it tastes delicious, the only thing was they tasted a bit like a scone? A bit too heavy? What can I do to make them taste lighter and not as dense

    1. Hi Tayla – The cinnamon rolls have a slightly denser texture and chewier bite than the classic confection because they are made without yeast. :)

    1. Hi Katie – That should work! 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. :)

  62. 5 stars
    I wasn’t really sure at first, and then I decided to try it. This was a REALLY good recipe but they came out sloppy because I didn’t roll the logs up tight lol.

  63. 5 stars
    I made these last night and omg they were delish! I didn’t even have a dough roller and I ended up using a water bottle I had. Even without a roller, they were so easy to make! the dough was easy to roll. I just had to add extra flour! Thank you so much for this recipe!! They tasted amazing!!

  64. If I want to freeze them -at what stage is best and then what temp/time to bake/reheat?
    Thanks!

    1. Hi Nicole – 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!

  65. 5 stars
    Delicious !
    And so way to make. The first batch was eaten in 2 days! Baking a second batch as requested by everyone.
    Thanks

  66. 5 stars
    These are so good and pretty simple to make. Question, can you leave them out on the counter with the icing after cooking or do they need to be refrigerated if not all ate in one setting?

  67. Just made these today, but with a savory filling of chorizo, onion, jalapeno, shredded potato and queso fresco. They are beautiful! I panicked when I realized I didn’t have yeast for this concoction, and your recipe saved the day. I even ‘iced’ them with homemade nacho cheese sauce! Thank you!

  68. 4 stars
    Delicious and such a simple recipe.
    Remind me of my mum’s cooking when I was a kid.
    Now Introducing this delicacy to some Aussie mates.

  69. 5 stars
    This is the 3rd time I’ve made this delicious recipe. Had to make them for a friend’s birthday. Everyone loves them!!

  70. super easy, especially with limited ingredients! Perfect for a quick baked snack or beginner baker

    1. I’m so glad you enjoyed the cinnamon rolls, Zara! And 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. :)

  71. 5 stars
    Made a vegan version of these lovely cinnamon rolls, and it was gorgeous! Thanks for the lovely recipe :)!

  72. I just made this recipe and they were so good! It’s such a foolproof recipe and so easy to make. I made another frosting recipe as I had no cream cheese. Thanks for sharing!

  73. The best ever I made them and ended up making 5 more batches for my family so tender and soft ❤️❤️❤️Love it keep up the good work

  74. Hi Kelly these were a great hit! A quick and easy dessert when you don’t have eggs. I made them for my parents anniversary and everyone loved them. I think they will now be on permanent rotation ‍

  75. 5 stars
    Loved making these with my daughter, they taste delicious although we decided not to make the cream cheese frosting as we didn’t have any cream cheese but these cinnamon roll tasted incredible by themselves!

  76. Hello, I would like to make these for breakfast but all I have is self rising flour. Can I use this instead of all purpose flour. What will be the substitutions for salt and baking powder. Thank you.

    1. Hi Tyler – I haven’t tried that sub so I’m not 100% positive, but my gut tells me it would! Just omit the baking powder and salt from the recipe. Let me know if you give it a shot!

  77. Would the frosting work with regular white sugar because I unfortunately do not have confectioners sugar

  78. 5 stars
    My spouse can’t have gluten and loves baked goods. I love experimenting, learning, and baking, so it works out really well.

    I tried this recipe with my own poorly mixed hand made gluten free flour blend (to which I added even more starch and xanthan gum, just to be sure) and made a few other adjustments (almond milk instead of cow milk, avocado oil instead of butter in the dough, plus extra oil to account for the fat that was missing from the milk substitution).

    It was sticky while kneading it so I needed to add more flour; but it was still sticky.

    I was so proud of myself when I succeeded in rolling it out, rolling it up with the filling, and cutting it into pieces (much more thinly than reconmended).

    They never turned golden so I ended up baking them for a very long time.

    Probably all of my adjustments led to them turning out way more like biscotti than cinnamon rolls, but my spouse, roommates, and I loved them nonetheless!

    Thanks so much for the easy recipe!

  79. you say to “Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.” but the BUTTER was melted and combined with the milk and mixed into flour…….. should i melt MORE butter to brush on????

    1. Hi there! As noted in the recipe above under “For the filling,” you will need 1 Tablespoon melted butter to brush the dough with.

  80. 5 stars
    So GOOD!
    they are not fluffy like a regular one but they are perfect so easy to follow the recipe!

    1. Hi there! 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.

    1. That should work! It’s just 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. :)

  81. so good! I am 10 and made this in 30 min. it is so good and i love it
    This is better than food network

  82. 5 stars
    The recipe looks so goood! I am planning on making them tomorrow. Would the recipe still work out well if I halved all of the ingredients?

  83. 5 stars
    These are not only delicious, but the dough is so beautiful and so easy to work with. The rolls are tender and stay fresh for at least a couple of days – just in case there are any leftovers. I will definitely be making these often!

  84. fantastic easy to follow. totally worth telling my friends how yummy …did not last long in my house!!!

  85. 5 stars
    This is super easy to make, but I was wondering if you think preparing the dough and keeping it in a jar in the fridge until I’m ready to bake them would hurt anything?

    Otherwise, I may well mix my dry dough ingredients and tape a list of wet ingredients/their amounts to it to keep ready to mix it.

    1. Hi there! I wouldn’t recommend that because the baking powder starts reacting as soon as it’s combined with the liquid, so if you make the dough ahead of time, the baking powder will lose all of it’s lifting power and the rolls won’t puff up at all.

  86. 5 stars
    Just put the rolls in the oven and I’m making the frosting now. They smell heavenly and the recipe was very specific and easy to follow! I’m only 14 but it wasn’t even that difficult for me! I would definitely recommend especially if you don’t have yeast like me!

  87. After a long day at work my siblings and I started to cook since our parents were still at work, I decided to use this recipe and made cinnamon rolls to cheer us up. Good to know that while we’re adulting we still love cinnamon rolls, they were delicious! Thank you!!

    1. Hi Juliana! Combine the milk and butter in a microwave-safe bowl. Microwave for 15-second intervals, stirring between each interval, until the butter is melted.

  88. 4 stars
    This recipe looks really simple as I love to bake but am only 13. Thank you so much for this recipe!!

    1. I’m thrilled that you’re 13 and love to bake, Emily! I hope you enjoy this recipe, I’m looking forward to hearing your results!

  89. 5 stars
    Turned out great! Very easy to follow directions, so even this beginner didn’t mess it up.

  90. 4 stars
    Made these AWESOME cinnamon rolls for Mother’s Day for my sister( added raisins) which she loves..Didn’t have sea salt though..( ran out) used regular salt was still YUMMMY…Thank you for such a Wonderful recipe!

  91. Made these for my wife for mother days! My 3 year old even helped! They were super easy and amazing! Thanks for the excellent recipe!

  92. 5 stars
    its a tad bit cakey instead of bready which i get because no yeast but still soooo sooo yummy. absolutely delish!!!

  93. 5 stars
    We prefer cinnamon rolls with caramel and nuts rather than frosting and they were delicious – I’ve made two batches in two days. Thank you for this recipe :)

    1. Hi Harmoni – I wouldn’t recommend that because the baking powder starts reacting as soon as it’s combined with the liquid, so if you make the rolls ahead of time, the baking powder will lose all of it’s lifting power and the rolls won’t puff up at all.

    1. I haven’t tried them with WW flour, but it’s not a 1:1 sub with AP flour, so I’d start out with only subbing in a 1/4 cup WW flour and go from there!

  94. 5 stars
    Best Cinnamon rolls i’ve ever, had! I used this recipe a few times, then couldn’t remember which website it was on so have spent an hour finding it again but i am so happy i have!!!
    This recipe is great and so easy. I also like to try and avoid yeast so this is great.

    1. Woohoo! I’m so thrilled you’ve been enjoying the cinnamon rolls recipe, Isabella!

  95. 5 stars
    Made them with my 10 year old today and they were incredible!
    We used Oatley oat milk and a dairy free butter but the taste was amazing.
    We are going to make more and try out different rolling techniques as we made small bitesized rolls, which actually were perfect.

    Thank you!

  96. 5 stars
    I’ve been seeking the perfect cinnamon scrolls for several years now, and these were absolutely fantastic! Easy to make with ingredients in the cupboard (we did without the frosting). The dough was as described, and for us exactly how we like it. (Not a scone dough texture). Cant wait to try them again!

    1. That should work! It’s just a bit thinner than whole milk so you may need to adjust the flour.

  97. 5 stars
    Hi! Made this for the first time and it was delicious! Thanks for a no yeast recipe :) question: if I wanted to make it a bit sweeter – at what point should I add a little more sugar?

  98. 5 stars
    This recipe was really good and not difficult to follow at all! We ended up mashing a ripened banana and adding it to the center, along with the brown sugar and cinnamon, and that turned out nicely. The icing really tied it all together (although we only used half of both the vanilla extract and confectioner’s sugar than what was said in the recipe so it would not be as sweet). We will be making these again :)

    1. Hi Jasmyn! I haven’t tried this substitution so I can’t say with certainty what the results would be but you can sub 1 teaspoon baking powder by mixing together 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar. Let me know if you give it a shot!

  99. I just found this recipe and am ready to try, but first a quick question. I have some milk 2% going south (sour) can i use that in the recipe?

    1. Hi Judy – That should work! Try using 2/3 cup 2% milk + 1 tablespoon veg oil. 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.

  100. 5 stars
    These were tasty and pretty easy to make! My rolling needs some work, but that didn’t impact the taste ;) My sister-in-law made these first and recommended to halve the frosting recipe, so I did – half was plenty for us!

    1. Hi Stephanie – That should work! Try using 2/3 cup 2% milk + 1 tablespoon veg oil. You may need to adjust the flour but just do it based off how the dough feels when you’re kneading it and add more if it gets too sticky. Looking forward to hearing your results!

  101. hey there …my cinnamon rolls are still getting done ….its been 45 mins now but no sign of becoming brown ….what do I do ? hope this msg reaches in time

    1. Hi there! Oven temperatures (as well as baking dishes) can cause great variances in the bake time. Do you have an oven thermometer to ensure your oven is running at the correct temperature? And is the rack in the center of the oven?

  102. 5 stars
    Absolutely loved this recipe!! Really didn’t want to wait for the dough to rise like typical yeast recipes, so this was a perfect alternative! Will definitely be maiming again soon :)

  103. 5 stars
    Came out perfect! My kids absolutely loved them and a much quicker alternative when you want cinnamon rolls on a whim but dont feel like waiting for the dough to rise.

  104. So I’m mixing the sugar and cinnamon right into the dough. As I just read your directions it tells me to, is that what you meant. Thanks just clarifying. I’m so excited to make these.

    1. Hi Ingrid – No, you don’t mix the cinnamon-sugar mixture into the dough. After you’ve rolled the dough into a 10×14-inch rectangle and brushed the dough all over with butter, you’ll sprinkle the cinnamon-sugar mixture on top. I hope that helps to clarify!

  105. 5 stars
    I am making this recipe tomorrow for a Sunday breakfast and it looks delicious, but can you please clarify the step of melting the butter and milk together? In your notes you say you can’t use cold milk. So does the milk have to be room temp. prior to melting with the butter in the saucepan?

    1. Hi there! When you warm the milk with the butter (to melt the butter) the milk will become warm as well. So you can start with cold milk.

  106. 5 stars
    Delicious! I put mine in an 8-inch pie plate with great results. Thank you for a recipe that I don’t have to get up extra early to make!

  107. Hi Kelly!
    Was wondering if your no yeast cinnamon rolls can be made the night before and refrigerated overnight.
    Thank you!

    1. Hi Kelly! I wouldn’t recommend doing that because the baking powder starts reacting as soon as it’s combined with the liquid, so if you make the rolls ahead of time, the baking powder will lose all of it’s lifting power and the rolls won’t puff up at all.

  108. 5 stars
    We used GF flour (cup for cup brand) and a 1/2 & 1/2 and 2% milk hybrid. They are sooo good and my nine year old son loved helping!

  109. 5 stars
    These were fantastic! I followed the directions exactly and they came out perfect. Will definitely be making these again! Thank you so much for providing a yeast free recipe since it’s so hard to find at the store at the moment!

  110. 5 stars
    I just popped these into the oven, and am getting ready to make the frosting. It was so easy to work the dough. I used coconut milk in place of whole milk and it worked out fine. I haven’t baked much since my girls were little, but this recipe is so easy I’m sure I’ll be doing more! Thank you!

  111. 5 stars
    These were delicious!! Made them this morning for an Easter treat and everyone was happy with the end result. Would definitely make again!

  112. I made these this morning and they were fantastic! So easy and delicious. Loved the frosting. Loved the texture of the rolls. And no yeast-yay! Thank you!

  113. 5 stars
    Tried this recipe today with my daughter. Not sure in which part we failed to follow the instructions (but maybe on the 15 minute proofing part?). It still looked raw after 30 mins in the oven but took it out anyway avoiding the risk of being burnt. When we tasted it, it’s heavenly!!! Soft and chewy bun (but frankly it looked more like a biscuit) perfect with the frosting. I added chopped cashews in the filling. Everything tasted great together (minus the look). My picky son had 3 servings in one sitting (had to serve it in the dark though, LOL). Will do this again. Any tips on how to make it look like the photos above at least?

    1. Hi Kristine! It’s so hard to say what could have happened to your cinnamon rolls but I’m thrilled you enjoyed the recipe!

  114. 5 stars
    These cinnamon rolls were the perfect alternative to making cinnamon rolls with yeast especially when you are needing something fairly quick. They turned out great and the frosting kept my husband raving for days! Would make again! Thanks for the easy recipe. :)

  115. 5 stars
    Great quick recipe, loved them warm with just butter!! We can’t find yeast in the local stores, so this just fit in. Not quite as good as my grandmother used to make after she baked her bread, but very tasty.

  116. 5 stars
    These are amazing! Quick, yummy, and such a fun way to keep us entertained for a little bit while stuck at home. Thank you!

  117. Can you please explain what you mean regarding the butter and milk?
    Should milk be at room temperature?
    Don’t understand what you mean
    Need an answer as I want to make them on Easter

    1. Hi Yolanda – The milk and butter must be melted together, which you can do in a small saucepan on the stove or in the microwave (directions are given in the recipe above).

    1. Hi Susan! I wouldn’t recommend doing that because the baking powder starts reacting as soon as it’s combined with the liquid, so if you make the rolls ahead of time, the baking powder will lose all of it’s lifting power and the rolls won’t puff up at all.

  118. Just made these for an afternoon surprise for my family. They taste awesome. Be sure to read note about melting butter & warming milk . My dough wasn’t perfect and I think it’s because I rushed this part.
    They look great and the icing is perfect !

  119. These look AWESOME. I don’t want to visit a grocery store right now but I don’t have whole milk. Can I use 2%? I also have 32% whipping cream, can I use a combination of cream and milk?

    1. That should work! Try using 2/3 cup skim milk + 1 tablespoon veg oil. You may need to adjust the flour but just do it based off how the dough feels when you’re kneading it and add more if it gets too sticky. Let me know how it goes and tag me on Insta if you share!