Cinnamon Roll Recipe Without Yeast: No-Rise Soft and Pillowy Delight

These no-yeast cinnamon rolls deliver all the soft, pillowy goodness without the wait. The secret lies in a simple baking powder leavening that creates perfect texture.

You’ll get tender, flaky layers filled with warm cinnamon-sugar swirls. The entire process takes under an hour, with no rising required.

Ingredients for Cinnamon Roll Recipe Without Yeast

Soft, flaky layers start with these pantry staples and fridge basics.

The baking powder is doing the heavy lifting here—Clabber Girl or Rumford are reliable brands you’ll find at any Walmart or Kroger. I grab mine in bulk at Costco since this recipe’s a repeat offender in my kitchen. Butter quality shows up in the flavor, so Land O’Lakes or store-brand European-style are my go-tos (the higher fat content gives you that perfect flake).

No whole milk? 2% works fine—just avoid skim. Out of cream cheese? Neufchâtel at half the fat is actually lighter in texture and still tangy. If you’re fresh out of brown sugar, white sugar plus a touch of molasses (about 1 tbsp per cup) does the trick. The egg can be skipped (use 1/4 cup yogurt), but the dough won’t be quite as rich.

Dough keeps in the fridge for 24-48 hours before baking—tightly wrapped so it doesn’t dry out. Rolls freeze beautifully for up to 3 months (ice them before glazing). Leftovers? Microwave 15 seconds for that fresh-out-of-the-oven feel.

Step-by-Step Instructions for No-Yeast Cinnamon Rolls

These come together quickly with no rising time—just mix, roll, and bake.

Step 1: Make the Dough

In a large bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.25 cup granulated sugar, and 0.5 tsp salt. I always do this first to ensure even distribution of the leavening agent.

In a separate bowl, mix the 0.5 cup melted unsalted butter, 0.75 cup milk, 1 whole large egg, and 1 tsp vanilla extract. Pour the wet ingredients into the dry and stir just until combined. The dough will be soft but manageable.

Here’s the thing—don’t overmix or the rolls will turn out tough. A few lumps are fine. Let the dough rest for 5 minutes while you prepare the filling.

Step 2: Roll and Fill

Turn the dough onto a lightly floured surface and roll it into a 12×16-inch rectangle. I dust my counter with some extra all-purpose flour to prevent sticking. The dough should be about ¼-inch thick for even baking.

Spread the filling evenly over the dough: mix the 0.5 cup packed brown sugar with the 2 tbsp ground cinnamon and sprinkle it all over, leaving a ½-inch border along one long edge. Press the filling gently into the dough so it stays put when you roll it.

Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal it—this prevents the filling from leaking out during baking.

Step 3: Slice and Bake

Using a sharp knife or dental floss, cut the log into 12 equal pieces. I find dental floss gives the cleanest cuts without squishing the rolls. Place them cut-side up in a greased 9×13-inch baking dish, leaving a little space between each for spreading.

Bake at 375°F for 20-25 minutes until the rolls are golden brown and a toothpick inserted into the center of a roll comes out clean. If they start browning too quickly, tent the pan with foil.

Step 4: Make the Icing

While the rolls bake, beat the 4 oz softened cream cheese with the 1 cup powdered sugar until smooth. Add a splash of milk if needed to reach a drizzling consistency. The cream cheese should be at room temperature for lump-free icing.

Drizzle the icing over the warm rolls as soon as they come out of the oven. This lets it melt slightly into the crevices for maximum flavor in every bite. Serve immediately while still warm.

Essential Equipment for cinnamon roll recipe without yeast

Mixing Bowls

Start with a large mixing bowl (I use my 3-quart Pyrex) for the dry ingredients. It gives you plenty of room to stir without spilling. A second medium bowl works perfectly for the wet ingredients before combining. 💛

Rolling Surface

A clean, flat surface is essential for rolling the dough. I prefer a wooden cutting board dusted with flour, but a marble pastry board works beautifully too. The dough should roll out to 12×16 inches without sticking.

Rolling Pin

A French-style rolling pin (without handles) gives you the most control for even thickness. I keep mine in the freezer for 10 minutes before use to prevent sticking. Aim for ¼-inch thickness throughout the dough.

Baking Dish

A 9×13-inch glass baking dish is ideal—it conducts heat evenly and lets you see the bottoms browning. I grease mine with butter for extra flavor. Metal pans work too, but may require 2-3 minutes less baking time.

Knife or Floss

For clean cuts, use a sharp chef’s knife or unflavored dental floss. The floss method (slide under the log, cross, and pull) prevents squishing. I keep a 12-inch Wüsthof dedicated for baking tasks.

Cooling Rack

Let the rolls cool for 5 minutes on a wire rack before icing. This prevents soggy bottoms. I use a stainless steel rack that fits perfectly over my baking sheet for easy transfer.

Frequently Asked Questions