No Yeast Cinnamon Rolls

Flour, buttermilk, butter, cinnamon, and cream cheese come together in these no yeast cinnamon rolls—gooey, fluffy, and done in under an hour.

this Recipe

So here’s the thing—I love cinnamon rolls. Like, love-love. But the traditional kind? The ones with yeast? They’re a whole process. You mix the dough, then you wait. Then you wait some more. And if your house is like mine, you’ve got approximately two windowsill spots warm enough for dough to rise… and both are already occupied by cats. True story.

Anyway, it was last December. Cold. Snowing. I had socks on that didn’t match and a mood that was… let’s say “complicated.” I needed comfort food. Something warm, soft, and absolutely smothered in icing. The craving was real.

But I didn’t have yeast.

What I did have was buttermilk, some dusty baking powder, and a leftover stick of butter that somehow survived Thanksgiving. So I took a swing. I tossed together a quick dough, rolled it up, baked it, and—no joke—ate the first roll standing over the sink like some kind of emotionally unstable raccoon.

And you know what? It was amazing. Like, why didn’t I do this sooner? amazing. So now these No Yeast Cinnamon Rolls are my go-to. They’re faster, fuss-free, and dare I say… better? No rising. No stress. Just warm, sticky happiness in under an hour.

Why You’ll Love This No Yeast Cinnamon Rolls Recipe?

Okay, I’m not saying these will fix your whole life. But if you’ve had a long day—or let’s be honest, a long year—these rolls help. They’re soft in the middle, a little crispy on the edges, and packed with that cinnamon sugar swirl that tastes like childhood Christmas mornings… minus the itchy sweaters.

Plus, no yeast means no “wait and pray” moments. You don’t have to babysit dough or wonder if your yeast is dead. (We’ve all stared at lifeless dough and questioned everything.)

You mix, roll, bake, and boom—done. These no yeast cinnamon rolls are like the middle ground between biscuits and cinnamon buns. A little denser, sure, but still melt-in-your-mouth good. And let’s not even start on the cream cheese icing. It’s the kind of thing you “accidentally” make extra of… and then eat with a spoon when no one’s looking.

Ingredient Notes:

No fancy stuff here. If you’ve got a basic pantry, you’re probably 80% there already.

• Flour (2½ cups): Just regular all-purpose. Nothing artisanal.

• Sugar (¼ cup): Sweetens the dough a bit. Think subtle—not cupcake level.

• Baking soda + powder (1 tsp each): Your rise team since we ditched the yeast.

• Buttermilk (1 cup for dough, more for icing): Tangy and tenderizing. If you don’t have it, I’ve totally faked it with milk and lemon juice. Works in a pinch.

• Butter (1 stick, melted): You’ll divide it. Half goes in the dough, half on top. Or just eyeball it. I won’t tell.

• Vanilla (2 tsp): Not mandatory, but makes it feel bakery-fancy.

• Salt (pinch): Yes, even in sweet stuff. Trust me.

• Brown sugar + cinnamon (1 cup + 1 tbsp): Your filling. Smells like a hug.

• Cream cheese (5 oz): Room temp makes mixing easier, but I’ve microwaved it more than I’d like to admit.

• Powdered sugar (1 cup): For the frosting cloud on top.

How To Make No Yeast Cinnamon Rolls?

Step 1: Crank that oven.
425°F. You want it hot by the time you’re done rolling. No dilly-dallying.

Step 2: Make your dough.
Mix the flour, sugar, baking powder, baking soda, buttermilk, half the melted butter, salt, and vanilla in a big bowl. Stir just until everything kinda holds together. It might look a little shaggy or messy. That’s okay. Life’s messy too.

Step 3: Mix your filling.
Brown sugar, cinnamon, and 2 tablespoons of butter. That’s it. You’ll probably want to taste it. You probably shouldn’t. You will anyway.

Step 4: Time to roll.
Flour the counter lightly. Divide the dough in half (unless you’re into mega-rolls). Roll each piece into a rectangle—ish. Don’t stress over perfect edges. These are cinnamon rolls, not blueprints.

Step 5: Sprinkle and swirl.
Spread the filling evenly over each dough rectangle. Roll it up tightly from the long side like you’re tucking it in for a nap. Trim off the weird ends if you want, or bake them as a snack for yourself. Zero judgment.

Step 6: Slice and set.
Cut each log into 12 slices. Place them cut-side down in a greased 9×13 dish. They can snuggle—it’s fine.

Step 7: Butter, bake, breathe.
Brush the tops with the rest of the melted butter. Bake for 20 minutes. While they bake, take a breath. Maybe text a friend. Maybe stare at the oven like it’s a crystal ball.

Step 8: Icing time.
Mix your cream cheese, powdered sugar, and just enough buttermilk to make it spreadable. If it’s too thick, add a little more buttermilk. If it’s too thin, add a little more sugar. If you eat half before the rolls are ready? That’s between you and the frosting gods.

Storage Options:

I rarely have leftovers, but if you do—bless your self-control—these store pretty well. Cover them and leave at room temp for a day or two. For longer storage, pop them in the fridge. Reheat in the microwave or oven. Or eat cold like a weird little goblin. (I do. I love it.)

You can also freeze them after baking. Wrap them tight, and they’ll last up to 2 months. Just reheat before frosting, or frost and freeze together if you’re the kind of person who plans ahead. (Teach me your ways.)

Variations and Substitutions:

These no yeast cinnamon rolls are pretty forgiving. Here are some ideas if you’re short on stuff or just feeling experimental:

• No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let it sit 5 mins.

• Add chopped pecans or walnuts to the filling for a lil crunch.

• Toss in orange zest for a citrusy vibe. I did this once by accident. It ruled.

• Maple extract in the frosting = chef’s kiss.

• Dairy-free? Use plant butter and vegan cream cheese. Totally works.

• Want it even faster? Skip the frosting and dust with powdered sugar. Simple and sweet.

What to Serve with No Yeast Cinnamon Rolls?

Honestly? These stand on their own. But if you’re making a whole thing out of it, here’s what I like to pair them with:

• Hot coffee, obviously. Or chai if you’re vibing.

• Scrambled eggs or something savory to balance the sugar.

• Fruit salad (because balance, right?).

• Bacon. Always bacon.

Frequently Asked Questions:

Can I prep these ahead?
Kind of. You can make the dough and filling a few hours in advance and refrigerate, but don’t roll and slice too early—they puff better fresh.

Can I freeze the dough?
Not really. Since there’s no yeast, it doesn’t rise properly if frozen raw. But baked and frozen? Yes, totally.

Do they really taste like regular cinnamon rolls?
Kinda. They’re more biscuit-like, sure, but still soft, gooey, and insanely satisfying. Honestly? I sometimes prefer them. Depends on the day.

So, what do you think? Are you about to become the person who makes cinnamon rolls on a random Tuesday just because?

Try these. Trust your cravings. And if you eat three before they even cool down—well, friend, I’ll be right there with you.

Let me know how yours turn out—I’ll be in the kitchen licking icing off a spoon.

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No Yeast Cinnamon Rolls

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

These no yeast cinnamon rolls are tender, sweet, and filled with cinnamon and brown sugar. Quick to prepare and topped with cream cheese icing, they’re perfect for any occasion.

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24 Servings

Ingredients

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For the Dough:

• 2½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup buttermilk
• Pinch of salt
• ½ cup 1 stick unsalted butter, melted and divided
• 2 teaspoons vanilla extract

For the Filling:

• 1 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter melted

For the Icing:

• 5 ounces cream cheese softened
• 1 cup powdered sugar
• 2 to 4 tablespoons buttermilk

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Instructions

 

Preheat the Oven:

1. Begin by preheating the oven to 425°F (220°C). Prepare a 9×13-inch baking dish by greasing it lightly with butter or non-stick spray.

Prepare the Dough:

1. In a large mixing bowl, combine the flour, granulated sugar, baking soda, baking powder, salt, ½ of the melted butter (approximately 4 tablespoons), buttermilk, and vanilla extract. Stir until just combined. The dough should be soft and slightly sticky.

Prepare the Filling:

1. In a separate bowl, mix together the brown sugar, ground cinnamon, and 2 tablespoons of melted butter until fully incorporated.

Shape the Dough:

1. Transfer the dough to a lightly floured surface. Knead gently a few times to bring it together. Divide the dough into two equal portions. Roll each portion into a rectangle approximately ¼ to ⅛ inch thick.

Assemble the Rolls:

1. Evenly distribute half of the cinnamon filling over each rectangle. Starting from the long edge, roll each rectangle tightly into a log. Trim off uneven ends if desired, and slice each log into 12 even pieces.

Bake the Rolls:

1. Place the slices cut-side down into the prepared baking dish. Brush the tops of the rolls with the remaining melted butter. Bake in the preheated oven for approximately 20 minutes or until golden brown and cooked through. Remove from the oven and allow to cool slightly, about 15–20 minutes.

Prepare the Icing:

1. In a mixing bowl, combine the softened cream cheese, powdered sugar, and 2 to 4 tablespoons of buttermilk, adjusting the consistency as desired. Mix until smooth.

Frost and Serve:

1. Once the rolls have cooled slightly, spread the cream cheese icing generously over the top. Serve warm.

Notes

To make these cinnamon rolls gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure your baking powder, powdered sugar, and cream cheese are certified gluten-free. Be mindful of cross-contamination by preparing the recipe in a gluten-free-safe kitchen environment.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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