Yeast Free Cinnamon Rolls
Yeast free cinnamon rolls! These cinnamon rolls without yeast require zero proofing time and can be made from start to finish in an hour.
Did you know it’s possible to make yeast free cinnamon rolls in under an hour? It is! These cinnamon rolls come together start-to-finish in less than an hour.
They are perfect for last-minute cinnamon rolls cravings or those moments when you realize you don’t have any yeast in your pantry.
How to Make Yeast Free Cinnamon Rolls:
The trick to making cinnamon rolls without yeast is to use traditional chemical leaveners like baking powder and baking soda. This allows the cinnamon rolls to rise during baking, but avoids the need for traditional active dry yeast and proofing time. I learned this trick from Cook’s Illustrated magazine.
It is important to note that these rolls are more cake-y in texture and naturally less doughy and chewy than traditional yeasted cinnamon rolls. This is to be expected. You can’t have it all!
That said, they are equally as delicious and decadent, just a lot easier to make and throw together in a whim.
Yeast Free Cinnamon Rolls
Equipment
- 9-Inch (23 cm) Round Cake Pan
Ingredients
Cinnamon Sugar Filling:
- ¾ cup packed dark brown sugar
- 1 tablespoon powdered sugar
- 2 heaping teaspoons ground cinnamon
- pinch ground cloves
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter melted
Yeast Free Dough:
- 2 cups (240g) unbleached all-purpose flour
- ½ cup (60g) whole wheat flour
- 2 tablespoons (24g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cup (300 mL buttermilk
- 1 tablespoon (15g) unsalted butter melted
For Shaping and Baking:
- 4 tablespoons (60g) unsalted butter melted and divided
Maple Cinnamon Icing:
- 2 tablespoons (30 mL) buttermilk
- 1 tablespoon cream cheese softened
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ¾ cup powdered sugar sifted
Instructions
- Prepare Sugar Filling: In a medium bowl, mix together the dark brown sugar, granulated sugar, cinnamon, cloves, salt, and melted butter until a thick paste forms. Set aside for later.
- Preheat the oven to 425°F (220°C) with a rack in the center position. Grease a 9-inch (23 cm) cake pan lightly with butter. Set aside.
- Prepare Dough: Whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a separate medium bowl, combine the buttermilk with 1 tablespoon melted butter. Whisk to combine. Add the buttermilk mixture to the dry ingredients and stir until just combined. The dough will be shaggy and wet at this stage.
- Transfer to a well-floured countertop or surface and knead the dough until it is smooth, roughly 1 to 2 minutes.
- Shape and Bake Rolls: Pat or roll the dough into a 9 x 12 inch (23 x 30 cm) rectangle. Perfection isn't necessary here, but try too make the rectangle as uniform as possible. Brush the dough with 2 tablespoons of the melted butter.
- Sprinkle the cinnamon sugar filling evenly across the surface of the dough, leaving a ½-inch border on all sides. Use your fingertips to gently press down the sugar filling.
- Starting from the long edge of the rectangle, roll the dough into a tight spiraled log. Pinch the seam to seal and set seam-side facing down. Cut the log into 8-equal width slices (note: to ensure uniformity, I prefer to slice the log in half, cut each log half in half, and so forth). Arrange the slices, spiral side facing up, into the greased cake pan. Don't worry if there are small gaps between the rolls, the buns will spread out during baking. Brush the tops of the buns with the remaining 2 tablespoons melted butter.
- Bake for 23 to 25 minutes or until golden brown and cooked through. As the cinnamon rolls are baking, prepare the maple icing.
- Prepare Icing: In a small food processor, combine all of the icing ingredients and pulse until very smooth.
- For Serving: Once the cinnamon rolls have baked, set on a wire rack and while they are still warm, drizzle generously with the maple icing. Serve warm.
21 Comments on “Yeast Free Cinnamon Rolls”
7 months pregnant… And woke up this morning craving cinnamon buns… Certainly didn't want to wait an hour for yeast to rise recipe… So I did this one… I'm staring at the hot pan of done buns and the little one is kicking, cause she can tell we're eating soon! They look amazing… The only thing I did different was make a double batch of the icing cause I like 'em gooey! I don't have to taste to know that this is going to be the best cinnabon ever… Ther are golden and the filling is bubbling, and the smell like heaven!!! Thank you thank you!
It’s great for spontaneous baking–and people who are impatient (which I admit, I am). I love using yeast too though!
Thanks Anna!
Thanks for posting this recipe. I love the no yeast formula. I do not really love using yeast, but sometimes I need to use it, no other choice. I had a lot of kitchen disasters due to yeast. That is the reason why I love no- yeast recipes. Will be sure to try this out!
Oooh yay! They are really really good, I promise. Let me know how they turn out!
<3 Laura
Oh WOW. These are going on the “to bake” list. Very close to the top.
Aren’t they so simple and delicious? Love them. Thanks for your awesome comments.
<3 Laura
I just made a yeastless cinnamon bun as well. There was nothing more satisfying than whipping these up in minutes – for my kids – on a school day! Yours look heavenly!
Thanks!! I think most of the credit should go to Cook’s Illustrated for inspiring yeast-less cinnamon buns, but I’ll take it nonetheless 😉
this proves that u dont need yeast to make some dynamite delicious cinni buns!! nice work girl!! <3 xo
YUM. I never thought to make cinnamon buns at home! These look so amazing. I feel like I can smell them through the computer screen. 😀
Thanks! It really is pretty simple, its pretty hard to mess this one up. Let me know if you try these out!
<3 Laura
Don’t be scared! I don’t even know why I used my stand mixer for this (as seen in the photograph), because I later realized I ended up mixing most of it by hand. Lazy habit, I guess. The dough comes together super quickly , the rest you just need a table for to roll it all up. It seems much more intimidating to make 8-9 batches of Alliebars at a time! Eek.
<3 Laura
I love cinnamon buns but they seem like so much work 🙁 I guess it’s because I don’t have a stand mixer? Or maybe it’s the dough. I think I should get over it though!!
I think I may have heard of that! That is so interesting, I guess the people at Cinnabon must be the friendliest people on earth (hehe). You won’t even notice that the yeast is missing! Thanks for visiting!
<3 Laura
There is also scientific research that people who smell cinnamon are nicer to each other (they had scientists, like, go up to people and annoy them or something, hahaha).
Definitely need to make these and get in a good mood! So interesting that Cooks Illustrated (aka the Bible) leaves out the yeast. And awesomely easier, too!
I might have made that up, but I’m pretty sure its in their marketing strategy. I don’t really like their products either, but the smell gets me every time. Cinnamon bun email coming your way! 😉 (now it’s your turn to send me your Challenge #2 dish!)
<3 Laura
Holy YUM!!! That looks aaaamazing 🙂
I’d been thinking about making cinnamon rolls for breakfast tomorrow and you’ve in fact made up my mind. So thanks 🙂
Oh my GOD those cunning devils. No wonder I always swoon when I pass by their stores, even though I’m not a big fan of their products. Too sweet! But I’ll bet yours is perfect. Let me be the judge, will you? Email one over. ;-p
No problem! Now, I need to go make your version.
Hehe, it’s hard to see pictures of cinnamon rolls and NOT get a craving. Let me know if you make these ones! I forgot to add in the ingredients that you need two additional tablespoons of butter for the dough (to brush over before baking)–but it is there in the directions. Happy Sunday!
WOW!!! Those look amazing!!! Great job..thanks for sending the link! 🙂