No-Yeast Cinnamon Rolls

These no-yeast cinnamon rolls are your answer to fluffy, gooey, bakery-style rolls in under an hour. With a tender, rich dough and a cinnamon-sugar filling, these quick rolls skip the rise time without sacrificing flavor or texture. Topped with a luscious cream cheese glaze, they’re the perfect treat for breakfast, brunch, or dessert—no yeast or waiting required.

Why You’ll Love This Recipe

• No yeast needed: Skip the proofing time and go straight to rolling.

• Quick and easy: Ready in under an hour from start to finish.

• Soft, buttery texture: The dough is tender thanks to sour cream and butter.

• Sweet cinnamon swirl: Classic filling with warm brown sugar and cinnamon.

• Cream cheese glaze: Smooth, tangy topping for a decadent finish.

• Great for beginners: Simple steps and no yeast make this foolproof.

• Make-ahead option: Roll and chill overnight, then bake fresh in the morning.

• Customizable: Add nuts, raisins, or swap the glaze for icing.

• Perfect for any time: Weekend treat or last-minute dessert.

• Comfort food classic: All the nostalgic cinnamon roll flavor without the fuss.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 3 cups all-purpose flour

• 6 tablespoons sugar

• 1 ½ tablespoons baking powder

• ¾ teaspoon salt

• ¾ cup cold butter, cubed

• 1 cup sour cream

• 2 large egg yolks

• 1 ½ teaspoons vanilla extract

For the Filling:

• ½ cup melted butter

• 1 ¼ cups light brown sugar

• 2 ½ tablespoons cinnamon

For the Cream Cheese Glaze:

• ½ cup cream cheese, room temperature

• ¼ cup butter, room temperature

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

Directions

Prepare the Filling:

1. In a small bowl, stir together the melted butter, brown sugar, and cinnamon until fully combined. Set aside.

Make the Dough:

2. Preheat the oven to 400°F (200°C). Butter and line a 10-inch round baking pan.

3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

4. Add the cold cubed butter and use your fingers to rub it in until the mixture resembles coarse crumbs.

5. In a separate bowl or jug, mix the sour cream, egg yolks, and vanilla.

6. Pour the wet ingredients into the dry and stir gently until just combined into a soft dough.

7. Turn the dough onto a lightly floured surface and roll it into a 16×12-inch rectangle.

Assemble:

8. Spread the cinnamon filling evenly over the dough, leaving a 1-inch border.

9. Starting from the long edge, roll the dough into a tight log.

10. Slice into 12 even pieces (1½ inches thick) using a serrated knife.

11. Arrange rolls cut side down in the prepared pan (9 around the edge, 3 in the center).

12. Bake for 30–35 minutes, or until golden and bubbling.

Make the Glaze:

13. While the rolls are baking, whisk together the cream cheese, butter, powdered sugar, and vanilla until smooth.

Finish:

14. Let the rolls cool for 10 minutes in the pan. Transfer to a wire rack and spoon glaze generously over the warm rolls.

15. Serve immediately and enjoy!

Servings and timing

• Servings: 12 rolls

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 50 minutes

Variations

• Add nuts or raisins: Fold chopped pecans or raisins into the filling.

• Switch up the glaze: Use vanilla icing or caramel sauce instead of cream cheese glaze.

• Spice it up: Add nutmeg or cardamom to the filling for extra warmth.

• Chocolate version: Mix mini chocolate chips into the filling for a sweet twist.

• Fruit swirl: Add a layer of apple or berry compote with the cinnamon sugar.

Storage/Reheating

Refrigerator:
Store leftovers in an airtight container in the fridge for 3–4 days.

Freezer:
Wrap unglazed rolls tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before reheating and glazing.

Reheating:
Warm individual rolls in the microwave for 20–30 seconds or reheat a batch in a 300°F oven until warmed through.

FAQs

Can I make these cinnamon rolls ahead of time?

Yes, assemble the rolls and refrigerate overnight. Bake fresh the next day for an easy morning treat.

What’s the texture like without yeast?

These rolls are tender and fluffy, similar to a biscuit or scone-style roll—not quite as airy as yeast rolls, but just as satisfying.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat plain Greek yogurt is a good substitute for sour cream in this recipe.

Can I freeze the unbaked rolls?

Yes. After slicing and placing in the pan, wrap and freeze. Thaw in the fridge overnight, then bake as directed.

How do I make the dough less sticky?

If your dough feels too sticky to work with, add a bit more flour, one tablespoon at a time, until manageable.

Can I double this recipe?

Absolutely. Double all ingredients and use a larger baking dish or two pans. Adjust baking time if needed.

What kind of butter should I use?

Use unsalted butter to control the salt content. If using salted butter, reduce added salt slightly.

Can I use a different pan size?

Yes, a 9×13-inch pan works well. Baking time may vary slightly.

Can I make these rolls dairy-free?

Use vegan butter, plant-based sour cream or yogurt, and a dairy-free cream cheese for the glaze.

Why are my cinnamon rolls dry?

Be careful not to overbake them. Check for doneness at the 30-minute mark and remove once golden and puffed.

Conclusion

These no-yeast cinnamon rolls are your ticket to warm, gooey, cinnamon-sugar bliss—without the wait. Perfectly soft with a rich cream cheese glaze, they're ideal for weekend brunches, holiday breakfasts, or anytime you're craving something sweet and comforting in a hurry. With simple ingredients and no rise time, you can have fresh cinnamon rolls on the table in under an hour.

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