Recipe

No-Yeast Cinnamon Rolls

Quick cinnamon rolls with a tender, biscuit-like crumb and a buttery cinnamon swirl, finished with a simple cream cheese glaze.

By Matt Campbell

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4.8

A baking dish filled with freshly baked no-yeast cinnamon rolls with a glossy cream cheese glaze dripping into the swirls on a bright kitchen counter

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If you want cinnamon rolls today, not “after the dough rises twice and you develop a new personality,” you are in the right place. These no-yeast cinnamon rolls are my weeknight chaos special: mix, roll, bake, inhale. No proofing. No waiting around staring at a bowl like it owes you money.

The vibe here is tender and cozy, with crisp edges where the sugar caramelizes and soft centers that basically demand icing. They are not trying to be a copycat of a 14-hour bakery project. They are trying to be reliably delicious with ingredients you already have.

Flour, baking powder, sugar, cinnamon, butter, milk, and eggs arranged on a clean kitchen counter with a rolling pin nearby

Why It Works

No yeast, no rise time: Baking powder does the lifting, so you can go from craving to cinnamon roll in about an hour.
Soft, not tough: Cold butter and gentle mixing keep the dough tender. Overmixing is the enemy here.
Big cinnamon flavor: A buttery brown sugar filling melts into those swirls and caramelizes at the edges.
Glaze that behaves: A quick cream cheese glaze stays spoonable and sets just enough to cling to every spiral.

Hands rolling out cinnamon roll dough on a lightly floured countertop with a wooden rolling pin

Pairs Well With

Storage Tips

Room temp: Keep rolls covered tightly for up to 2 days. If your kitchen runs warm or you want to play it extra safe (especially with cream cheese glaze), refrigerate instead.

Refrigerator: Store covered for up to 5 days. Warm before eating for best texture.

Freezer: Freeze baked, unglazed rolls for up to 2 months. Thaw overnight in the fridge, then warm and glaze. You can also freeze glazed rolls, but the glaze may weep a little after thawing.

Reheat: Microwave 15 to 25 seconds per roll, or warm covered in a 300°F oven for 8 to 12 minutes. Add a tiny splash of milk or a dot of butter before reheating if they look dry.

Common Questions

Are no-yeast cinnamon rolls fluffy?

They are fluffy in a tender, biscuit-meets-cake way. You will not get the same stretchy chew as yeast dough, but you will get soft layers and a cozy bite with way less effort.

Why is my dough tough?

Usually one of three things: too much flour, overmixing, or overbaking. Spoon and level your flour, mix just until the dough comes together, and bake until the centers look set (no wet dough). If you use a thermometer, aim for around 190°F.

Can I make them ahead?

Yes, with a small asterisk. Assemble the rolls, cover, and refrigerate up to 8 to 12 hours. They will still be delicious, but chemical leavening can lose a little pep over time, so they may bake up slightly less tall. Bake straight from the fridge, adding 2 to 5 extra minutes as needed.

Can I use self-rising flour?

You can. Replace the flour, baking powder, and salt with 2 1/2 cups self-rising flour. The texture can vary by brand, so add milk gradually and stop when the dough is soft and just not sticky.

What if I do not have cream cheese?

Do a quick vanilla glaze: mix 1 cup powdered sugar, 1 to 2 tablespoons milk, 1/2 teaspoon vanilla, and a pinch of salt.

A spoon drizzling creamy glaze over warm cinnamon rolls in a baking dish on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowl
Whisk
Pastry cutter or fork (optional, but helpful)
Rolling pin
9x13-inch baking dish (or similar)
Sharp knife or unflavored dental floss for slicing
Small bowl for glaze

The first time I tried to scratch the cinnamon roll itch without yeast, I treated the dough like it was regular bread dough and kept kneading like I was mad at it. The results were… durable. These days I keep it gentle: cold butter, quick mix, light flour, and a confident roll. The payoff is exactly what I want from a home kitchen: warm spirals, a cinnamon cloud in the air, and a glaze situation that makes people “just check one” and then somehow check three.