Homemade Cinnamon Rolls Without Yeast Recipe


These no yeast cinnamon rolls are the very best self-made cinnamon rolls you’ll ever make. With no dough-punching & no anticipating the dough to upward push, the hardest aspect about these cinnamon rolls is watching for them to come out of the oven!

                        Homemade cinnamon rolls without yeast


  • 2 cups of all-purpose flour (240g)
  • 1 teaspoon of salt-
  • 3 Tablespoons of sugar (38g)
  • ¾ cup of milk (178ml)
  • 5 Tablespoons cold unsalted butter+ additional 2 Tbsp of  butter for baking
  • 1 Tablespoon of baking powder


  • 2 teaspoons cinnamon
  • 3 Tablespoon butter softened
  • 4 Tbsp butter melted
  • ½ teaspoon vanilla extract
  • Icing*
  • 3 oz cream cheese softened (85g)
  • 1 Tablespoon of milk (15ml)
  • ⅔ cup of brown sugar (133g)
  • 3 Tablespoons of white sugar (38g)
  • 1 teaspoon of vanilla
  • 1 ½ cups of powdered sugar (190g)

Instructions: How to make cinnamon rolls without yeast

Step 1: Preheat your oven to 375F. Combine sugar, baking powder, flour, and salt together and mix it really well.
Step 2: Using a pastry cutter (or fork and knife if missing) cut five Tablespoons of butter into the dry mix. Now add your milk and mix until all your ingredients mix really well.

Step 3: Dump the dough onto a completely properly floured surface and roll till it forms a cohesive ball. Continue to flour the surface you are operating with as needed. Use a rolling pin to roll the dough out to kind of a 10×12″ rectangle.

Step 4: Make your filling by means of combining brown sugar, sugar, and cinnamon after which stirring in butter and vanilla. This may be very much like a paste.

Step 5: Spread the filling over the rectangle of dough, leaving about ¼” of the area as a perimeter around the filling. Carefully roll dough starting with one of the 12″ ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.

Step 6: Place the reserved 2 Tbsp of butter into a 9″ pie pan and set it in your preheating oven for a few minutes till the butter has melted. Remove from oven. Cut the log, spacing your cuts approximately 1″ apart. If the log is not conserving its form properly, transfer it to your freezer for about 10 mins after which attempt to reduce once more (it must preserve its form this way so you could have more often than not spherical cinnamon rolls).

Step 7: Place your cinnamon rolls in a baking dish, they do not need to be touching, they’ll spread to fill their surrounding location. Bake on 375F for 28-30 minutes (starting to lightly brown around edges). Prepare your icing even as the rolls are baking. With a mixer, combine cream cheese and butter, and vanilla.

Step 8: Gradually upload sugar, scraping down the perimeters of the bowl as needed. Add milk, stirring till combined. When cinnamon rolls are completed, cast off from the oven and permit to cool for five minutes earlier than spreading icing over rolls.

Step 9: These cinnamon rolls are great and soft. Keep in thoughts that the hotter they may be, the more difficult it will be to split one from the other. But in case you move in for one cinnamon roll and end up with one and a half, it’s truly no longer the worst thing that might take place, right?


This recipe makes a whole lot of frosting! If you don’t like a lot of frosting on your cinnamon rolls, feel loose to cut it in half.

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