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Fast and Fluffy No Rise Cinnamon Rolls – which means no yeast! This recipe came about when my daughter had a friend for a sleepover and I forgot to make overnight cinnamon buns! These fast, fluffy cinnamon rolls rise WITHOUT YEAST which makes them perfect for an emergency morning cinnamon bun!
Fast & Easy Cinnamon Rolls
Don’t get me wrong I love a good yeasty cinnamon roll, there is no other kind! Sometimes however you just don’t have the time to make them and that’s when this recipe comes in handy. You might have noticed that I have another no-yeast cinnamon buns recipe on my website – My Easy Cinnamon Buns with No Yeast– and while those are also really good cinnamon buns, they are a crunchy, dense cinnamon roll. I wanted to see if you could make cinnamon buns that rise.
These are probably the closest that you will ever get to a yeasted cinnamon roll but spend half the time making it!
Tips and Tricks for No-Rise Cinnamon Rolls
- The real trick is that you are going to bake these cinnamon rolls low and slow. That is going to give the baking powder time to start its lift action. When you bake cinnamon rolls at a higher temperature you aren’t allowing the rising agent to do its proper job. That’s why it’s ok to bake yeasted cinnamon rolls at a high temperature, the yeast has already done its job!
- Space them nicely in the 9×13 pan. As you can see you don’t get the really puffy cinnamon rolls that are stuck together, however, these are the lightest and fluffiest no-rise cinnamon rolls that I have ever made!
- If the cinnamon rolls aren’t browning, simply turn up the oven to 350 or 375 and brown them at the end for 5 minutes or so.
- Definitely ice them with my Cinnamon Roll Icing Glaze! It is the best!
So these are just that much better texture-wise than the no-rise cinnamon rolls that you make in the muffin tins. I love them both, to be honest, but the other cinnamon rolls done in the muffin tins can get crunchy! The texture is definitely closer to real cinnamon rolls but again, it’s not the same. However, if you are forgetful like me and didn’t put cinnamon rolls in the fridge for an overnight rise, then this is the best recipe you can use!
Happy Baking! If you are looking for some other breakfast-baking recipes:
- Chocolate Chip Banana Bread Scones
- Healthy Peach Breakfast Crisp
- Honey and Coconut Biscuits
- Coconut Rhubarb Scones
Love,
Karlynn
Fast & Fluffy Cinnamon Rolls, No Rise, No Yeast
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 12
- Calories
- 162
- Author
- Karlynn Johnston
Ingredients
DOUGH
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter
- 3 ⁄4 cup milk
FILLING
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Pre-heat your oven to 325 °F. Spray a 9×13 pan generously and set aside.
- In a small bowl combine softened butter, brown sugar and cinnamon until it forms a crumbly mixture. Set aside.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in the softened butter, then stir in milk to form a soft dough.
- Roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick.
- Spread the filling on the rolled out dough.
- Roll up the rectangle. With a sharp knife slice into 12 rolls. Place the rolls cut side up into the pan.
- Bake in the oven for 30-35 minutes or until they are browned and done. If you find they are not browning, turn up the oven to 350 °F. Remove from the oven once they are fully baked.
- Make a batch of The Best Danish, Pastry and Cinnamon Roll Icing Glaze and drizzle on top of the cinnamon rolls.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Vincent says
Really like this recipe more like the ones my mother would make years ago.
Doihave to includethis says
What flour?
Lisa says
This is an ok biscuit recipe. Used this recipe in a quick fix since I didn’t have time for my usual recipe to rise overnight. As a cinnamon roll recipe, all 6 of us tossed them in the trash.
Ashley S. says
This recipe is very, very salty. This would make a great biscuits & gravy recipe but not good as cinnamon rolls! I even reduced the salt because it just seemed like too much, and still was very salty.
Meely says
Did you use salted butter???
Phyl C says
I made these with gluten free flour and cornflour and I love them. I shall make them again. They are so much better than the U.K. shop bought gluten free flaky pastry ones. Thank you Karlynn for the recipe. I adapt all your recipes that I have made to gluten free as I have Coeliac disease. Along with your cinnamon rolls icing they won’t last long.
Lorraine says
Hi I made these yesterday not bad the only thing the bottoms were hard I used a glass pan should I use foil pan instead?
Phoebe says
I wouldn’t say these are like a typical cinnamon bun but more like an English scone (I guess due to the lack of yeast and addition on baking powder). But actually a really yummy dough and quite crumbly but very soft and not tough. I would add a bit more sugar to the dough or reduce the salt suggested in the recipe. Definitely recommend, sooo much quicker and easier than traditional cinnamon buns.
Donna G says
GREAT RECIPE! Super easy. Used my dough hook to mix batter together. Would place them a bit closer so that the edges rise but are crisped as well. The crunchy exterior really sets these apart.
For the icing, I only used 2c of sugar (mostly because I ran out). Have enough leftover for another bunch of buns – too bad!!
My son loved these; an easy college student recipe to send
Angelique says
I won’t redo again. The dough tasted very much like flour and salt, it was very crumbly and the only nice thing was the filling. Maybe something I’ve done wrong, but massive fail in my kitchen!
Sab says
Pleasantly surprised how fluffy and good these are. The dough was easy to make and the sweetness came from the filling and icing…which is how it’s supposed to be (saw a comment that said these weren’t sweet enough) Anyhoo, I will make this again!
Alex says
Did not make nearly a big enough batch to fill a 9×13 pan if you try and keep the dough at a half an inch. The entire dough laid out at a half an inch is about 7×9. The amount of filling did not match the amount of dough at all. The filling was delicious, the taste of the rolls is good, but the size of the batch to fit a 9×13 pan should be much bigger.
Amanda Fernandez says
Can you use whole wheat flour instead of the white flour
Taika says
Yes, I used whole wheat bread flour.
Melissa says
it was a quick easy recipe and very delicious. I made extra filling and topped the tops with filling too it was great!
Smiley says
Why is my filling paste like?
Kayla T Thompson says
Try using regular sugar in the filling. Part of baking is adjusting recipes to your needs and tastes.
Davianna says
They looked great by all means but looks can be deceiving. They didn’t have the taste I was looking for. I could distinctly taste the salt and baking powder. It wasn’t sweet enough at all. I followed each ingredient and did the measurements correctly. I just wish people would be more honest and write actual reviews and ones that don’t lead people on. I won’t say it was a waste of time because I love trying new things but I just wish it came out like how everyone else claimed.
Lizzy says
💯 agree..
Emily says
These are the best! I wanted to make cinnamon rolls for my dads birthday but didn’t read the recipe for a different one and needed to make one that was quicker. These are perfect! Super easy and I will make them again!