Quick Cinnamon Rolls - No Yeast

"These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together."
photo by esteban photo by esteban
photo by esteban
photo by Olivia F. photo by Olivia F.
photo by Adrianna R. photo by Adrianna R.
photo by Christine L. photo by Christine L.
photo by Raina S. photo by Raina S.
Ready In:
18 small rolls




  • For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
  • Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter (sometimes your hands are the best tools).
  • Stir in milk to form a soft dough.
  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
  • Spread the remaining filling on the rolled out dough.
  • Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
  • Bake for 20-25 min at 400°F.
  • For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
  • Once rolls are finished, drizzle on glaze and serve warm.

Questions & Replies

default avatar
    do you have to put the sugar at the bottom of the pan? seam a bit overboard.
  2. rocket p.
    So the cinnamon is coming out of the bottom when it gets baked any suggestions on how to fix it
  3. Cyndi41
    Hi! I'm making cinnamon rolls but would like to add pumpkin puree.. any suggestions or advice?.. thanks so much!!????
  4. Felicia A.
    Do you have a video on this
  5. Rod S.
    Can I use baking soda in place of yeast. And if so how much baking soda.


  1. marie_85
    Okay, so I read all the reviews and tried a bunch of different ways. Here is my two cents:<br/><br/>1. Leave the dough recipe as is. Adding an egg will make it stickier than necessary. <br/><br/>2. Love the filling recipe, but I added chopped walnuts to it. I also used it solely in the rolls, not at the bottom like the original recipe said to because if you do, it'll caramelize at the bottom into an ooey gooey mess.<br/><br/>When you are cutting them cut them about 1.5 to 2 inches thick. They will spread out horizontally but not height wise (unless you add yeast) so the height you cut them at will be about what they stay.<br/><br/>3. Bake it at 300 instead of 400...gets the dough gooeyer (is that a word??) It will take longer but WORTH it. Bake it only under the tops start to firm and if you stick a toothpick it comes out clean.<br/><br/>4. Bake them in a spring form pan (about 7-8 per pan, leaving room to spread out). Trust me on this one, that way you just pop the outer pan off when they are done and serve! <br/><br/>5. As you are letting them cool take a knife and gently slip it around the corners of the spring form pan and each other, so they pull apart nicely.<br/><br/>6. Once cool, add about 4 tbsp melted butter on top of the rolls to get them nice and buttery soft. Then put on the icing, pop the spring form pan, and serve! <br/><br/>TRUST ME. I baked these until I got a batch I liked and this is what worked. Love how quick this is though. No waiting on them to rise or messing with yeast. My whole family approved of them!
  2. LaynaLand
    Hello...<br/><br/>I just made these buns today...it was a new thing to put the filling on the bottom as well as inside...but, I tried it, and it was good.<br/>I did not get the amount of buns from my roll as the author did...I got ten small ones in a square metal pan.<br/>I decided not to use the icing...I thot it would be too sweet and for me, it would have been.<br/><br/>I used wholewheat flour and brown sugar for everything.<br/>I cannot understand putting an egg in the recipe...have not heard of this be4, and I am glad the author did not do that.<br/><br/>When I took the pan to the butcher board, I put a plate on top and then flipped the thing over, so that the sugar mix on the bottom of the pan was seen on the buns.<br/>It covered the whole bun with brown sugar mix, so you could not see the coil; but, I liked it that way better, it looked prettier.<br/><br/>The magic was in the tasting...they looked liked cinnamon buns I have made in the past...very simple w/o yeast, but, after the second biteinto it, I was hooked!<br/><br/>The flavor is perfect, the salt with the sweet...all you need is a big slather of hard butter and it's feasting time.<br/>I could not just have one...<br/>These are really good...not fancy...but, they taste great...a different version of the cinnamon bun, which the store sells you, that you pull apart...I guess it has it's place, but, these are fine for me.<br/><br/>I have printed out the recipe and thankyou to the author of them.<br/><br/>It was plenty sweet enough w/o icing, and I had run out of icing sugar, anyways.<br/><br/>Next time I make these, I will try Indian White Flour bread, which is part wholewheat and I cut them wider so they are bigger buns to munch on.<br/><br/>Last of all, I found the dough very pliable, soft and fairly co-operative.<br/><br/>Kudos to the Author.<br/><br/>Layna<br/>Vancouver, Canada.
  3. dreambaby_1982
    I thought it was rude of the other lady to talk so bad about the rolls when it was her mistake for using baking SODA instead of POWDER. This is a great recipe for the kids. My sister is not a cook so it was great to see her doing this with the kids helping. They are not the best but the kids loved eating what they had just made. I agree that taking them out early would have made them softer. The glaze was liquidy so we added more powdered sugar than the recipe said. We'll make them again for sure.
  4. neoplayinny
    Just made these for a late evening wintry snack! Read all reviews first, so made these corrections: added one egg to the dough, cut the baking powder back to 3 teaspoons. Also used bread flour instead of all purpose flour for a bit more "poof". Before I sprinkled the rolled out dough with the sugar & cinnamon mixture, I spread butter on the dough. May have been a mistake for the baking part of it, but not for the taste! They were VERY bubbly while baking, and wound up spilling over in the oven. Still, very good and easy! Love them!!!
  5. dancejennie
    This recipe is absolutely amazing! These are the best cinnamon rolls I've ever had. Here are a few changes that I made (and no that doesn't diminish the recipe it's just using sense folks.)<br/><br/>1. add an egg to recipe<br/>2. don't confuse baking soda with baking powder :0)<br/>3. add a TON more powdered sugar to glaze recipe<br/>4. use a lot of flour when rolling out so it doesn't stick to rolling board when you're trying to roll up the dough.<br/><br/>(number 1 and arguably number 3 are corrections I think should be made to the recipe)<br/>(numbers 2-4 are just common sense folks)<br/><br/>Enjoy!


  1. Marie-sophie D.
    not putting filling at the bottom of the baking pan
  2. Richard H.
    baked them at a lower temperature, a review said they would turn out more gooey, definitely a great idea though would try doing this if you make them
  3. ISABEL M.
    Put the cinnamon mixture into the rolls instead of the bottom of the pan.
  4. maddythornhill1
    I made them vegan and instead of placing the filling at the bottom of the pan I just put it all on the dough, they were delish!!!
  5. Lauren D.
    Super delicious. Add a tiny bit of salt to the filling and vanilla extract. For the icing i used the recipe below but with a bit more milk and butter than what was called for. https://www.geniuskitchen.com/recipe/white-glaze-icing-for-pastries-cinnamon-rolls-and-danishes-454978
    • Review photo by Lauren D.


I love to cook! I try to eat healthy but I also LOVE desserts.
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