Easy No Yeast Cinnamon Rolls

Cinnamon rolls no longer need to be reserved for a special occasion. These Easy No Yeast Cinnamon Rolls are a cinch to whip up and taste divine!

Easy NO YEAST Cinnamon Rolls from scratch!! SO delicious! http://backforsecondsbog.com #breakfast #recipe #Cinnamonrolls

Cinnamon rolls are one of my favorite things on the planet. Especially that bite right in the center where all the butter and sugar collect, and it’s all gooey and perfect…ahhhh, yum! They have to be smothered in frosting too. Boy, do I hate getting a cinnamon roll that’s stingy on the frosting.

These Easy No Yeast Cinnamon Rolls have everything I love in a traditional cinnamon roll, but they are SO much faster to make! There is no yeast in these rolls which means, no rising, no waiting. They are still made completely from scratch too – no box mixes here!! :)Easy NO YEAST Cinnamon Rolls from scratch!! SO delicious! http://backforsecondsbog.com #breakfast #recipe #Cinnamonrolls

If you never make cinnamon rolls because you think they take too much time, this recipe is for you! These really are easy to make, and while they have a few steps, it all comes together pretty quickly.
This is the recipe I came up with a few years ago and have used almost every time we want cinnamon rolls. Every now and then I make the kind using yeast, but honestly, this recipe tasted AWESOME and is a bazillion times faster, I always end up wishing I just made these instead.

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Easy No Yeast Cinnamon Rolls

Serves 12
Prep time 25 minutes
Cook time 25 minutes
Total time 50 minutes
Everything you love about traditional cinnamon rolls in a fraction of the time! No yeast, no rising, no waiting! Just pure deliciousness, easy enough you can enjoy them anytime!



  • 2 1/2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/3 cup sour cream
  • 3/4 cups buttermilk
  • 1/4 cup canola oil


  • 1/2 cup butter (very soft)
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons cinnamon


  • 4 tablespoons butter (softened)
  • 4 tablespoons cream cheese (softened)
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • splash buttermilk


Step 1
Preheat oven to 375
In a large mixing bowl add flour, baking soda, baking powder, sour cream, buttermilk, and oil. Mix until a dough forms.
Toss some flour on your counter and roll out the dough into a large rectangle at least 1/8" thick.
Step 2
Evenly butter the entire surface of the dough with very soft (or melted) butter. Sprinkle on the cinnamon sugar as evenly as possible.
Roll up the dough and slice into 12 equal rolls. Place them in a buttered pan with enough space in between for the rolls to expand.
Step 3
Bake for 20 - 25 minutes until lightly browned and puffy. Immediately pour the icing over the rolls. Serve warm.
Step 4
Beat together butter and cream cheese until smooth. Add vanilla, powdered sugar, and milk and mix until creamy. Pour over hot rolls.


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  1. Tara Marchant Crim says

    If you use self rising flour can you leave out the soda and baking powder or is it best to use plain flour?????? Thanks for your help with this…. I love cinnamon rolls and am really looking forward to making home made ones….


    • says

      Honestly, I can’t say for sure since I have not tried making them that way. I would think it would work using self rising flour and leaving out the soda and baking powder. BUT no promises… I have only tested the recipe as written :) If you try it with the self rising flour please let me know!

  2. says

    Our house loves cinnamon rolls for breakfast on Saturday mornings but I don’t always have the time to make them. This recipe sounds perfect to whip up a quick batch! :)

    • Amy Austin says

      yes but with not as good results…to sour the milk (kind of make it buttermilk ish…) add 1 tsp of either lemon juice or vinegar to 1 cup of milk, let it sit for 20 mintues.

    • Nicole MsUntamebully Jenkins says

      Buttermilk can be made with a cup of milk an 1 tsp of vinegar n let sit for 5 mins

  3. says

    Okay, is it super silly and crazy that yeast gives me the heebie jeebies?! I just don’t like how a tiny packet of sand-like stuff can make or break an entire loaf of bread. It’s so maniacal! Hahaha. So therefore, I heart that these are no-yeast cinnamon rolls. No risk of having them blow up in your face, but plenty of gooey, cinnamony rewards at the end :)

  4. Lara says

    Hey lady, For the filling how do I add in the brown sugar? I think I am missing something, have everything ready to go just want to make sure I get it right!! Thanks-Lara

  5. says

    Your cinnamon rolls are making my mouth water! What a delicious splurge breakfood that I need to make very soon! I’ve never seen homemade ones that aren’t made with yeast, so that’s intruiging! I love how you staged your pictures, too. Beautiful:)

  6. says

    Ooh I love this, me and yeast have a love/hate relationship. I love the way it tastes, but I hate cooking with it!! Can’t wait to try these!

  7. shawnda says

    IS there any trick you used to make your dough not so flaky and fragile? Mine is falling apart almost like biscuit dough. :(

  8. Ciara Mae says

    Hello there.:) I want to try you recipe, but I don't have sour cream. What can I use instead of sour cream?:) Thank you.

  9. Rozee says

    Is it ok to assemble these the night before and bake them in the morning? I’m going to give that a try. It’d probably take a little longer to cook, but that’d make then easier yet! I’ll try it unless I hear back that you wouldn’t recommend it. I’d add the glaze after baking, of course…

  10. Rena says

    Hi! This looks amazing! How long do they last? If i want to serve them on Wednesday morning, can i make them today (Sunday)? And i’m assuming i frost them and store in the fridge? Do i warm them up before serving? Thanks!! Can’t wait to try these.

  11. Fatima Ayed says

    Omg I made this yesterday and everyone absolutely LOOVEEEDDD it! I was sceptical about using this recipe since I've had some bad experiences with using recipes from the internet but oh my, this was fantastic! Thank you so much for such a delicious and amazing recipe!

  12. Sara Ghansar says

    I made these tonight for my sis. She loved it and couldnt tell the difference from my yeast-rolls. Thanks so much for this quick recipe I wont be wasting 3 hours with yeast any more

  13. Sára Marie says

    these were unbelievable! I live outside the US so most of my friends have no idea what a cinnamon roll should actually taste like… but it was loved by all, especially me, who got them made quickly and in a pinch! great recipe, I will definitely be checking out your blog in the future :)

  14. Laurie says

    I made these for my 92 yr old Mom this morning. It’s just us so I cut the log in half to save for tomorrow morning. I added some lightly toasted pecans and m u sed them with the butter, sugar and Vietnamese cinnamon I have. I needed to cool down the mix so I put it in the freezer for 5 minutes. I learned that k lesson years ago when my filling ran out i f the rolls. Didn’t have powdered sugar so I put sugar in my Ninja and gave it a whirl. Can’t wait to try them. So far it’s a perfect recipe. Thanks for sharing

  15. bikki says

    hay!!! gorgeus recepie looking for to try it … i have one question… what can i use instead buttermilk? i can’t find it our stores :(

  16. says

    These were super, even with the small changes – coconut oil instead of canola; Greek yogurt in place of sour cream. I did not have any plain cream cheese on hand, but had chocolate – the kids still loved! It is a keeper for sure! Thanks so much for sharing it!

  17. Daisy Schwenke says

    These were amazing!! I will definitely
    make these again!! One thing I did to
    the frosting was instaid of buttermilk, I
    Put in heavy whipping cream, and also
    added some cinnamon!!

  18. says

    What a great recipe. I never think to make cinnamon rolls until the morning I want to make them and my family would rather not have to wait for the yeast to work it’s magic. This recipe is perfect for me.


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