Name: Easy No-Yeast 40-Minute Cinnamon Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup Milk; ½ cup Granulated Sugar; ⅓ cup Butter (softened); 2 Large Eggs; 2 teaspoons Baking Powder; 1 teaspoon Salt; 4 ¼ cups All-Purpose Flour; 1 teaspoon Canola or Vegetable Oil; ½ cup Light Brown Sugar; 1 ½ tablespoons Ground Cinnamon; ¼ cup Butter (very soft but not melted); 4 ounces Cream Cheese (softened); ¼ cup Butter (softened); 1 ½ cups Confectioners' Sugar; ½ teaspoon Pure Vanilla Extract; ⅛ teaspoon Salt

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No-yeast cinnamon roll recipe for those lazy day breakfasts. They’re no-rise buns topped with cream cheese icing, and done in 40 minutes!

Update 1/19/24: I’ve updated this recipe based on comments and changed it to a 40-minute recipe rather than a 1-hour recipe. The hand kneading and the rest time with the damp towel have been omitted. The extra kneading made many cinnamon rolls too tough (over-kneading), and the extra rest time has been found unnecessary.

Four no-rise 1-hour cinnamon rolls topped with cream cheese frosting on a gray plate next to a wooden bowl of brown sugar and cinnamon.

These quick and easy cinnamon rolls are made without yeast or the need for rising time, perfect for a time-efficient treat. The dough comes together swiftly with simple pantry ingredients, rolled out and generously sprinkled with a cinnamon-sugar mixture.

Once baked, they are topped with a luscious cream cheese icing, adding a delightful sweetness to the soft and flavorful rolls.

I love making these for Christmas morning because I can prepare them the night before or the morning of (depending on my cooking mood) and they’re done so quickly.

The aroma of cinnamon rolls is a warm and inviting fragrance that fills the air with a delightful blend of rich and comforting sweetness. It’s heavenly baking cinnamon rolls for everyone to enjoy on the holidays.

Traditional cinnamon rolls call for yeast to make the dough rise, but that requires waiting for the dough to rise, sometimes multiple times with extra kneading in between each rise. Don’t get me wrong, those cinnamon rolls turn out divine!

Two no-rise 1-hour cinnamon rolls in a silver baking pan

However, sometimes I just want homemade cinnamon rolls and don’t want to wait. I have a way of skipping the extra kneading and rising.

So, how do cinnamon buns rise with no yeast?

To make quick cinnamon rolls without yeast, you can use baking powder or baking soda as a leavening agent. In my recipe, I use baking powder.

Ingredients for No Yeast Cinnamon Rolls

Milk
Granulated Sugar
Butter
Baking Powder
Salt
Large Eggs
All-Purpose Flour
Canola or Vegetable Oil
Light Brown Sugar
Ground Cinnamon
Butter

Cream Cheese Icing Ingredients

Cream Cheese
Butter
Confectioners’ Sugar
Pure Vanilla Extract

How to Make No Yeast Cinnamon Rolls

In an electric mixer with a dough hook or a large bowl with a wooden spoon, add butter, oil, sugar, eggs, and milk. Whisk flour, salt, and baking powder together in a medium bowl.
Slowly add in dry ingredients until well mixed and the dough pulls away from the sides of the bowl and a soft dough forms. Do not over-knead the dough because it will cause it to become dense and hard while it bakes.

A silver Kitchen Aid electric mixer with a silver mixing bowl containing milk, two eggs, and a stick of butter with a dough hook attachment.

A silver Kitchen Aid electric mixer with a silver bowl of cinnamon roll dough

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13″ x 9″ pan with nonstick cooking spray.
On the lightly floured surface, roll out the dough with a rolling pin until it measures an 18-inch x 12-inch rectangle and is about ¼-inch thick.
Brush dough with ⅓ cup softened butter. It will seem like a lot of butter, but the brown sugar and cinnamon will provide a delicious filling.
In a small bowl, blend brown sugar and cinnamon with a fork to break up any lumps. Sprinkle cinnamon filling on top of the buttered dough.

A large white cutting board with a rolling pin to the right of it and a rectangular shape of cinnamon roll dough rolled out thin across the board

Cinnamon roll dough rolled out thin in a large rectangular shape with butter spread on top with a small bowl of melted butter next to it and a pastry brush

Starting on the long edge, roll the dough into a log. Trim the edges of the log.

A long log roll of cinnamon roll dough on a white cutting board

A white cutting board with a long log of cinnamon roll dough rolled up and sliced in 14 slices. The ends are placed to the side.

Begin cutting the dough into 1 ½″ thick slices to get approximately 10-12 pieces.
I found it easiest to cut the log in half, and then each of those halves in half again. Then cut those into thirds.

12 no-rise 1-hour cooked cinnamon rolls in a silver baking pan

Arrange cinnamon rolls in the prepared pan and bake for 20-25 minutes until the centers are set. Avoid overbaking, as these no-yeast cinnamon rolls can become dry and tough.

A Kitchen Aid stand electric mixer with a silver mixing bowl of confectioners' sugar, butter, and cream cheese bricks with a whisk attachment.

A Kitchen Aid stand mixer with whisk attachment inside a silver mixing bowl with cream cheese frosting

While the rolls bake, prepare the icing by mixing all frosting ingredients in a stand mixer with a whisk attachment or in a bowl with a hand mixer.

12 no-rise 1-hour uncooked cinnamon rolls in a silver baking pan

12 no-rise 1-hour cinnamon rolls in a silver baking pan topped with cream cheese frosting

When the rolls are done baking, allow them to partially cool before frosting. Spread cream cheese frosting over top of warm rolls.

Make-Ahead Cinnamon Rolls

These cinnamon rolls can be made ahead.

After they have been rolled and placed in the 13″ x 9″ baking dish, cover them with plastic wrap and place them in the refrigerator for up to 24 hours.

When you’re ready to bake them, remove them from the refrigerator 30 minutes before to allow them to come to room temperature. Then bake according to directions.

Storing Leftovers

Refrigerating

Cinnamon rolls are best enjoyed fresh, and if kept at room temperature, they are generally safe to eat within 1 to 2 days.

Cream cheese frosting must be stored in the refrigerator to prevent spoilage because it contains dairy. It can last up to 1-2 weeks in the refrigerator in an airtight container.

If the rolls have cream cheese frosting already on top, store them in the refrigerator to prevent spoilage for up to 3-4 days.

Freezing

Freezing cinnamon rolls is a great way to store sweet treats for later.

Allow the cinnamon rolls to cool completely at room temperature after baking. This helps to retain their texture and prevents condensation inside the packaging.
Wrap each individual cinnamon roll tightly in plastic wrap. This helps to prevent freezer burn and keeps the rolls fresh.
When you’re ready to enjoy the cinnamon rolls, remove them from the freezer and let them thaw in the refrigerator overnight. Alternatively, you can reheat them directly from the freezer (see below.)

Three no-rise 1-hour cinnamon rolls topped with cream cheese frosting on a gray plate next to a wooden bowl of brown sugar and cinnamon.

How to Reheat Cinnamon Rolls

Cinnamon rolls are so good when they’re hot and fresh!

Reheating from room temperature or refrigerated: If you want to warm leftovers, reheat them in the microwave for 15-20 seconds. They will soften, and the icing will begin to melt, making it nice and gooey.

Reheating from frozen: To reheat frozen cinnamon rolls, you can warm them in the microwave with a low or medium power setting on your microwave to avoid overheating or drying out the rolls. Start with 20-30 seconds on low power.

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