Ingredients
- No-Yeast Cinnamon Roll Dough:
- 3 cups (426g) all-purpose flour
- 6 tablespoons sugar
- 1½ tablespoons baking powder, leveled
- ¾ teaspoon salt
- ¾ cup (170g) cold butter, cubed
- 1 cup (225g) sour cream
- 2 large egg yolks*
- 1½ teaspoons vanilla extract
- Cinnamon Roll Filling:
- ½ cup (115g) melted butter
- 1¼ cups (213g) light brown sugar
- 2½ tablespoons cinnamon
- Cream Cheese Glaze:
- ½ cup (115g) cream cheese, room temperature
- 1 cup (115g) powdered sugar
- ¼ cup (57g) butter, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Butter and line a 10-inch round baking pan. Set aside.
- Make the Filling: In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix well and set aside.
- Make the Dough: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cubed cold butter and rub it into the dry mixture with your fingertips until it resembles coarse breadcrumbs.
- In a separate bowl or jug, whisk together sour cream, egg yolks, and vanilla extract.
- Add wet ingredients to dry ingredients and gently mix until a soft dough forms. Do not overmix.
- Turn dough out onto a floured surface and roll into a 16x12-inch rectangle.
- Spread cinnamon filling evenly over dough, leaving a 1-inch border around the edges.
- From the long side, tightly roll the dough into a log. Cut into 12 equal slices (about 1½ inches thick).
- Place rolls cut side down in prepared pan (9 around the edges, 3 in the center).
- Bake for 30–35 minutes, until rolls are puffed, golden, and the filling is bubbling.
- Make the Glaze: In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Let rolls cool in the pan for 10 minutes, then turn out onto a wire rack. While still warm, generously spoon glaze over each roll.
Notes
- No yeast needed—baking powder provides the lift.
- For best results, use cold butter and do not overmix the dough.
- You can refrigerate unbaked rolls and bake the next day.
- Store leftovers in an airtight container in the fridge for 3–4 days. Reheat before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 370
- Sugar: 24g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
