Fastest Cinnamon Rolls - No Yeast

READY IN: 40mins
YIELD: 8-12 rolls




  • Heat the oven to 400°F
  • Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
  • Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
  • Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process).
  • The dough will be soft and moist.
  • Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
  • With a rolling pin, roll the dough into a 12×15-inch rectangle.
  • Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
  • In a medium bowl, combine brown sugar and spices.
  • Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
  • Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
  • With a sharp knife, cut the roll into equal pieces (8-12 pieces).
  • Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
  • Bake until golden brown and firm to the touch, 20 to 28 minutes.
  • Set the pan on a wire rack to cool for 5 minutes.
  • Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
  • In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
  • Add milk as needed to achieve desired consistency.
  • Spread or drizzle onto warm rolls.
  • Let stand 10 minutes (or as long as you can stand) and serve.