No Yeast Jumbo Cinnamon Rolls covered with cream cheese frosting in a round metal pan with a brown and white towel behind on a wooden surface (with logo overlay)

No Yeast Jumbo Cinnamon Rolls in Less than One Hour

Make breakfast delicious with No Yeast Jumbo Cinnamon Rolls with cream cheese frosting that take less than one hour with no yeast in the dough.

I’ve mentioned before that breakfast is not usually a very exciting meal at our house. It typically consists of cereal, oatmeal, and the occasional scrambled eggs. Sometimes we get adventurous and try something different. We’ve been trying to do “Big Breakfast Sunday” and have a new recipe every Sunday for breakfast. Recently it was No Yeast Jumbo Cinnamon Rolls made from scratch.

Sometimes, when the boys are grocery shopping with Justin, they will convince him to grab a tube of cinnamon rolls for breakfast. Lately, though, we’ve noticed that the quality has been declining in those store-bought cans of cinnamon pastry goodness.

One weekend recently, Tyler asked for cinnamon rolls, but we didn’t have any. I decided we could probably make some that would taste much better than the store-bought, so I started looking up recipes. Almost every one of the required yeast.

Yeast = Rising Time. Rising time meant that it would take a couple of hours for most of the recipes. There are a few different times that the dough needs time to rise. Well, this girl enjoys her sleep, and I was not waking up at oh-dark-thirty just to make some cinnamon rolls.

I started searching for recipe ideas that don’t use yeast. The results were fewer. But I finally found this recipe and had everything we needed already. And it takes less than an hour to make. Yes, that’s a bit longer than popping open a tube and baking, but it’s worth it!

Step by Step

To make the cinnamon rolls, you want to use an 8- or 9-inch round cake pan. Melt about one tablespoon of butter and swirl it around the pan to coat the entire bottom. In a medium bowl, combine the sugar, brown sugar, cinnamon, and salt to make your cinnamon filling.

Stainless steel bowl with brown sugar, sugar, cinnamon, and salt on a white and grey marble surface

Add in some vanilla extract and the butter. Use a pastry blender or two butter knives (or your hands) to cut the butter into the cinnamon-sugar mixture and set this aside.

Stainless steel with a pastry blender combining cinnamon mixture with softened butter

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

Stainless steel mixing bowl with flour, sugar, baking powder, baking soda, and salt on a white and grey marble surface

Use a 2-cup liquid measuring cup to measure out 1 cup of buttermilk and 1/4 cup of another milk. I used almond milk since that’s what we have, but you can also use cow’s milk or more buttermilk as well. Then whisk in 2 tablespoons of melted butter.

Glass measuring cup with buttermilk, milk, and melted butter whisked together next to a stainless steel bowl of dry ingredients in the corner on a white and grey marble surface

Pour the milk mixture into the flour mixture to form your dough. Mix until just combined, then flour your hands and knead for about 30 seconds. I found I had to add some flour to the dough because it was too sticky to even work with. Preheat the oven to 425F. You can do this at the start, but I found my oven was ready long before I was. I don’t like to waste electricity. Lightly flour a clean working surface and turn out the dough.

Ball of dough on a white and grey marble surface

Use your hands or a rolling pin to flatten the dough into a rectangle about 12″x10″.

Spread about 2 tablespoons of softened butter across the dough, then sprinkle the cinnamon-sugar mixture to the edges. You can use a slanted knife to help spread the mixture as needed.

Dough rolled out into a semi-rectangular shape covered with a cinnamon sugar mixture on a white and grey marble surface

Starting with the long end, carefully roll the dough into a log. Pinch the seam to seal. Cut off the ends so there isn’t any excess.

Dough covered with cinnamon sugar mixture rolled into a log with the edges sealed on a white and grey marble surface

Slice the log into 8 equal pieces.

Log of rolled dough filled with cinnamon sugar mixture cut into 8 pieces next to a pastry butter on a white and grey marble surface

Put the first cinnamon roll in the middle of the prepared pan, and spread the rest around the outside. Use the remaining 2 tbsp of melted butter to brush the tops of the cinnamon rolls.

Cut cinnamon rolls laying on their sides so the roll is facing upwards in a round 9-inch metal cake pan next to a pastry cutter and extra bit of dough on a white and grey marble surface

Bake the cinnamon rolls at 425F for about 15 minutes, then lower the heat to 350F and bake for about another 10 minutes, just until the edges start to get brown.

Meanwhile, prepare your cream cheese frosting by combining the cream cheese and butter. Then add in the powdered sugar, a little at a time, until it is creamy and smooth. Beat in the vanilla extract. Set aside until the rolls are done baking.

Stainless steel bowl with prepared cream cheese frosting on a white and grey marble surface

Let the cinnamon rolls cool for about 5-10 minutes before spreading the frosting. Serve warm and enjoy!

No Yeast Jumbo Cinnamon Rolls covered with cream cheese frosting in a round metal pan with a brown and white towel behind on a wooden surface (vertical)

Recipe

No Yeast Jumbo Cinnamon Rolls covered with cream cheese frosting in a round metal pan with a brown and white towel behind on a wooden surface

Jumbo Cinnamon Rolls

Make breakfast delicious with No Yeast Jumbo Cinnamon Rolls with cream cheese frosting that take less than one hour with no yeast in the dough.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon, icing, pastry
Servings: 8 rolls
5 from 6 votes

Ingredients

  • 1 tbsp butter (melted)
Filling
  • 2/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 4 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tbsp butter (softened)
Dough
  • 3 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup milk
  • 4 tbsp butter (melted)
  • 2 tbsp butter (softened)
Frosting
  • 2 tbsp butter (softened)
  • 1 oz cream cheese (softened)
  • 1/2 cups powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  • Grease an 8- or 9-inch round cake pan with 1 tablespoon of melted butter
Filling
  • In a medium bowl, combine all of the dry filling ingredients
  • Stir in the vanilla extract and cut in the butter, then set aside
Dough
  • In a large bowl, whisk the dry dough ingredients
  • In a liquid measuring cup, combine the buttermilk, milk, and 2 tbsp melted butter
  • Pour the milk mixture into the flour mixture until a dough forms
  • Knead with floured hands for about 30 seconds
  • Preheat oven to 425F
  • Turn out the dough onto a floured working surface and roll into a 12″x10″ rectangle
  • Spread the 2 tbsp of softened butter over the dough followed by the filling mixture
  • Starting with the long end, roll the dough into a log and pinch the seam to seal
  • Cut off the ends, then slice into 8 equal pieces
  • Place one cinnamon roll in the center of the pan and arrange the rest around it
  • Use the remaining 2 tbsp of melted butter to brush the tops of the cinnamon rolls
  • Bake at 425F for about 15 minutes, then reduce the heat to 350F and bake another 10-15 minutes, until the edges begin to brown
Frosting
  • While the rolls are baking, use a mixer to combine the butter and cream cheese
  • Slowly add in the powdered sugar and vanilla extract until creamy and smooth
  • After removing the rolls from the oven, let cool 5-10 minutes, then cover with frosting
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Nutrition Facts
Jumbo Cinnamon Rolls
Amount Per Serving (1 each)
Calories 491 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 49mg16%
Sodium 441mg18%
Potassium 193mg6%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 39g43%
Protein 6g12%
Vitamin A 591IU12%
Calcium 108mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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No Yeast Jumbo Cinnamon Rolls covered with cream cheese frosting in a round metal pan with a brown and white towel behind on a wooden surface (vertical with title overlay)

36 thoughts on “No Yeast Jumbo Cinnamon Rolls in Less than One Hour”

  1. Tonya Michelle

    I had no idea you could make these without yeast- interesting. They look amazing! I wish I had your skills in the kitchen

  2. I love the cinnamon smell but I have never made any cinnamon rolls. I think they would be a great sweet treat along with my afternoon coffee!

  3. ah, the best recipes always come up like that. Hapy accidents, we didn’t have this or that so we had to think outside the box and here we are with a new fave!

  4. My sweet tooth is dancing of joy just by looking at the pictures. I love a warm fresh baked cinnamon roll.

  5. My hubby was a huge fan of cinnamon rolls but I haven’t tried this with myself, Thank you so much for the Instruction

  6. I’m going to have to try this! My sons love cinnamon rolls and if I can knock them out without having to plan the night before they will be so excited. Thanks for the great information.

  7. Cinnamon rolls are my guilty pleasure. I can taste them by looking at your pictures. I could do them for our Friendsgiving party this Saturday.

  8. The rolls look yummy! We tried cinnamon rolls from the bakery. My daughter loves it. I will try to make a homemade one for her, though it is going to be difficult for me 🙂

  9. I really love cinnamon rolls especially for breakfast I’ve always to go in bakeshop to buy cinnamon rolls and it’s really delicious I would love to make this own version of cinnamons someday!

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