Easy Cinnamon Roll Recipe No Yeast – Soft, Fluffy Rolls in Under 30 Minutes

Picture this: Saturday morning arrives, and you’re craving warm, gooey cinnamon rolls straight from the oven. But then reality hits—traditional recipes require yeast, hours of rising time, and planning ahead. What if there’s a way to have bakery-quality cinnamon rolls on your table in less than 30 minutes, no yeast required?

I discovered this game-changing approach on a hectic weekday morning when my kids were begging for something special. No time for yeast proofing, no patience for waiting—just the irresistible aroma of cinnamon and the joy of warm, pillowy rolls that tasted like hours of work went into them. This method has become my secret weapon for spontaneous brunches, last-minute desserts, and those moments when only cinnamon rolls will satisfy.

Why This Cinnamon Roll Recipe No Yeast Works Every Time

You might wonder how rolls can be fluffy and tender without yeast. The magic lies in baking powder—a chemical leavening agent that works instantly. Unlike yeast, which needs warmth, time, and perfect conditions to activate, baking powder starts working the moment it meets liquid. This means your dough rises in the oven, not on your counter.

The time difference is remarkable. Traditional yeast-based rolls demand 2-3 hours from start to finish, with most of that spent waiting. This cinnamon roll recipe no yeast takes approximately 30 minutes total, including baking time. You’ll spend just 15 minutes on actual prep work.

Now, let’s address the texture question. While yeast creates that distinctive bread-like chewiness, baking powder produces a tender, biscuit-style texture that’s equally delicious—think of it as a cross between a cinnamon roll and a scone, but softer and more delicate. Many people actually prefer this texture because it’s less dense and easier to bite through.

This approach is perfect whether you’re a complete beginner or an experienced baker looking for convenience. You won’t need a stand mixer, proofing baskets, or any specialized equipment. Just basic kitchen tools and 30 minutes of your time.

Essential Ingredients for No Yeast Cinnamon Rolls

What You’ll Need (Makes 12 Rolls)

Dough Ingredients:

Ingredient	Quantity	Purpose	Substitution Options
All-purpose flour	2½ cups	Structure	Can use half whole wheat
Baking powder	4 teaspoons	Leavening agent	Must be fresh (check expiration)
Salt	½ teaspoon	Flavor enhancer	Sea salt or kosher salt
Granulated sugar	2 tablespoons	Sweetness & browning	Coconut sugar works
Unsalted butter (cold)	4 tablespoons	Flakiness & flavor	Vegan butter alternative
Milk	¾ cup	Moisture	Dairy-free milk, buttermilk
Vanilla extract	1 teaspoon	Flavor depth	Optional but recommended

Filling Ingredients:

Ingredient	Quantity	Notes
Brown sugar	⅔ cup packed	Dark or light brown sugar
Ground cinnamon	2 tablespoons	Use fresh for best flavor
Softened butter	3 tablespoons	Must be spreadable
Optional: Pecans/walnuts	½ cup chopped	For extra texture

Cream Cheese Frosting:

Ingredient	Quantity	Temperature
Cream cheese	4 ounces	Room temperature
Butter	2 tablespoons	Softened
Powdered sugar	1 cup	Sifted
Vanilla extract	½ teaspoon	Pure extract
Milk	1-2 tablespoons	As needed for consistency

Ingredient Quality Tips

Fresh baking powder makes all the difference in this cinnamon roll recipe no yeast. Baking powder loses potency after six months, even if unopened. Test yours before starting—add a teaspoon to hot water. If it fizzes vigorously, you’re good to go. If the reaction is weak or nonexistent, buy a new container.

The type of cinnamon matters more than you might think. Most grocery stores carry Cassia cinnamon, which has a sharp, spicy flavor. Ceylon cinnamon (sometimes called “true cinnamon”) offers a sweeter, more delicate taste. Either works beautifully, but Ceylon provides a more sophisticated flavor profile.

Temperature is crucial for your ingredients. Keep your butter cold for the dough—this creates those flaky layers you love. However, your milk should be at room temperature, and your cream cheese and butter for frosting must be properly softened. Room temperature ingredients blend smoothly, while cold cream cheese creates lumpy frosting.

Step-by-Step: Making Your Cinnamon Roll Recipe No Yeast

Preparation (5 Minutes)

Start by preheating your oven to 400°F (200°C). This might seem hot compared to some baking recipes, but the high temperature helps your rolls rise quickly and develop that golden-brown exterior.

Grease a 9×13-inch baking pan generously with butter or line it with parchment paper. The parchment makes cleanup easier and prevents sticking—a lifesaver when you’re dealing with sugary filling.

In a large mixing bowl, whisk together your flour, baking powder, salt, and sugar. Take your time with this step. Clumps of baking powder create uneven rising, resulting in some rolls that are fluffy while others are dense. A thorough whisking ensures every bite is perfect.

Next, cut your cold butter into small cubes—about half-inch pieces work well. Add these to your flour mixture, then use a pastry cutter, fork, or even your fingers to work the butter into the flour. You’re aiming for a texture that resembles coarse crumbs or wet sand. Some pea-sized butter pieces are fine; they’ll create pockets of flakiness in your finished rolls.

Making the Dough (5 Minutes)

Pour your milk and vanilla into the flour-butter mixture. Here’s where many people go wrong with this cinnamon roll recipe no yeast—they overmix. Stir gently with a wooden spoon or spatula until the ingredients just come together. The dough will look shaggy and lumpy, and that’s exactly what you want. Overmixing develops gluten, which makes your rolls tough and chewy instead of tender and soft.

Turn the dough onto a lightly floured surface. Knead it gently—and when I say gently, I mean it—8 to 10 times maximum. You’re not making bread here; you’re just bringing the dough together into a cohesive ball. The dough should feel soft and slightly sticky. If it’s too sticky to handle, dust your hands and the surface with a bit more flour, but don’t go overboard.

Rolling and Filling (7 Minutes)

Now comes the fun part. Roll your dough into a rectangle measuring approximately 12×18 inches. Aim for an even ¼-inch thickness throughout. Uneven rolling means some rolls will be doughy while others are overcooked.

Spread your softened butter evenly across the dough, leaving a half-inch border around the edges. This border is important—it helps seal your roll and prevents filling from leaking everywhere during baking.

In a small bowl, mix your brown sugar and cinnamon together. Sprinkle this mixture generously over the buttered dough. If you’re adding nuts, scatter them evenly now.

Starting from one of the long sides, roll the dough tightly into a log. Too loose, and your swirl won’t be defined. Too tight, and you’ll squeeze out all the filling. Aim for firm but not forceful.

Here’s a professional baker’s trick: use unflavored dental floss or fishing line instead of a knife to cut your rolls. Slide the floss under the log, cross the ends over the top, and pull. This slices cleanly without squashing your beautiful spiral. Cut your log into 12 equal pieces—each should be about 1.5 inches wide.

Baking to Perfection (15-18 Minutes)

Arrange your rolls cut-side up in your prepared pan. Leave a small space between each one—they’ll expand during baking and naturally touch, but starting them too close together steams them instead of allowing proper browning.

Slide the pan into your preheated oven and set a timer for 15 minutes. Check them then—they might need another 2-3 minutes depending on your oven. You’re looking for a golden-brown color on top, and the dough should spring back when you gently press it.

While your rolls bake, make your frosting. Beat the cream cheese and butter together until fluffy and smooth. Add your powdered sugar gradually, mixing well after each addition. Stir in the vanilla and add milk one tablespoon at a time until you reach your desired consistency. Some people prefer thick, spreadable frosting; others like it thin enough to drizzle.

When your rolls come out of the oven, resist the temptation to frost them immediately. Hot rolls will melt your frosting into a puddle. Wait 5-10 minutes until they’re warm but not scorching, then spread or drizzle your frosting generously.

Pro Tips for the Best No Yeast Cinnamon Rolls

Common Mistakes to Avoid

Testing your baking powder is non-negotiable for this cinnamon roll recipe no yeast. Old baking powder is the number one reason these rolls fail. When you add it to hot water, it should fizz enthusiastically within seconds. A weak reaction means weak rising power.

Overmixing is your enemy. When you combine the wet and dry ingredients, stop as soon as you no longer see dry flour. Those lumps and rough texture? That’s what creates tender rolls. Mix until smooth, and you’ll end up with tough, dense results that taste more like hockey pucks than pastries.

Rolling your dough too thin seems like it would create delicate rolls, but it actually makes them dry and crispy. That quarter-inch thickness provides the perfect ratio of dough to filling and creates a soft, substantial roll.

Invest in a sharp knife or use that dental floss trick. A dull knife squashes your carefully rolled spiral into an oval blob. Clean cuts preserve the shape and ensure even baking.

Watch your baking time carefully. Just two or three extra minutes can transform moist, tender rolls into dry, crumbly ones. Set a timer and check them at 15 minutes.

Texture and Flavor Enhancements

Want extra-tender rolls? Add one tablespoon of sour cream to your dough. The acidity tenderizes the gluten, creating an even softer crumb.

Brush the tops of your hot rolls with melted butter the moment they come out of the oven. This creates a glossy finish and adds an extra layer of richness.

Experiment with your spices. A pinch of cardamom in your filling adds complexity and warmth. Nutmeg brings earthy sweetness. For a truly unique twist, add a teaspoon of orange zest to your cream cheese frosting—the citrus brightens the sweetness beautifully.

Make-Ahead and Storage Options

This cinnamon roll recipe no yeast adapts wonderfully to make-ahead scenarios. After cutting your rolls, arrange them in the pan, then wrap the entire thing tightly in plastic wrap and aluminum foil. Freeze for up to two months. When you’re ready to bake, place the frozen rolls directly in the oven—no thawing required—and add five extra minutes to the baking time.

For overnight preparation, assemble everything through the cutting and arranging stage, then cover tightly and refrigerate. The next morning, let the pan sit at room temperature for 20 minutes while your oven preheats, then bake as directed.

Baked rolls keep for two days at room temperature in an airtight container, five days in the refrigerator, or three months in the freezer. Frost them after reheating, not before freezing. To reheat, microwave individual rolls for 10-15 seconds or warm the entire pan covered with foil at 300°F for 10 minutes.

Why Choose a Cinnamon Roll Recipe No Yeast Over Traditional Methods?

The time savings alone make this method worthwhile. Traditional yeast rolls require at least two and a half hours—30 minutes of active work, plus two hours of rising time. This recipe delivers comparable results in just 30 minutes total, with only 15 minutes of hands-on work.

Success rates differ dramatically too. Yeast is temperamental. Too hot, and you kill it. Too cold, and it won’t activate. Expired yeast won’t rise at all. Baking powder is straightforward and reliable. As long as it’s fresh, it works every single time.

You don’t need special equipment for this cinnamon roll recipe no yeast. No stand mixer to haul out and clean. No warm spot to let dough rise. No wondering if your kitchen is too drafty or too warm. Just mix, roll, cut, and bake.

High-altitude bakers especially benefit from this method. Yeast recipes require complex adjustments at elevation—less yeast, more liquid, different rising times. Baking powder recipes need minimal tweaking, making success much more likely.

Your New Go-To Cinnamon Roll Recipe No Yeast

You now hold the key to spontaneous cinnamon roll happiness. No more planning ahead, no more waiting for dough to rise, no more failed attempts because your yeast didn’t cooperate.

This recipe delivers tender, flavorful rolls with that perfect cinnamon-sugar swirl in the time it takes to brew coffee and set the table. Whether you’re impressing brunch guests, treating your family to a special breakfast, or satisfying a sudden craving, these rolls are your answer.

The base recipe is just your starting point. Once you’ve mastered it, experiment with different fillings—chocolate chips, dried fruit, nuts, or even savory options with cheese and herbs. Try different frostings—maple, caramel, or simple vanilla glaze. Make them mini for parties or double the recipe for crowds.

Ready to transform your kitchen into a bakery? Gather your ingredients, set aside 30 minutes, and prepare for the most rewarding half-hour of baking you’ll experience. Your family will think you spent all morning in the kitchen, but you’ll know the delicious truth.

Save this recipe, share it with friends who love to bake, and come back to it whenever that cinnamon roll craving strikes. Because now you know the secret: homemade cinnamon rolls don’t have to be complicated or time-consuming. They just need the right recipe—and this is it.

Start baking today and taste the difference that 30 minutes can make!