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No-Yeast Cinnamon Rolls Recipe

My No-Yeast Cinnamon Rolls recipe can be made from start to finish in about an hour for fluffy, ooey-gooey cinnamon rolls in no time at all!

12 Servings

Prep Time: 25 min Cook Time: 35 min Total Time: 50 min

https://www.biggerbolderbaking.com/cinnamon-rolls-recipe-no-yeast/

To Make the Cinnamon Roll Filling
In a small bowl, whisk the butter, brown sugar and cinnamon until combined. Set aside.
To Make the No-Yeast Cinnamon Roll Dough
In a large bowl, add the flour, sugar, baking powder, and salt. Then rub in the butter using your fingertips (or a pastry blender) until it resembles coarse breadcrumbs.
In a separate jug whisk the sour cream, egg yolks, and vanilla until combined.
Add the wet ingredients into the dry and mix gently until a soft dough forms.
To Shape the No-Yeast Cinnamon Rolls
Preheat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside.
Turn the dough out onto a lightly floured surface and roll it out into a 16 x 12 inch rectangle.
Spread the cinnamon roll filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges.
Starting from a long side, roll the dough into a tight 16 inch (40 cm) log.
Using a sharp serrated knife, cut the log into 12 equal pieces, about 1¼ inches (3.2 cm) thick.
Arrange the rolls, cut side down, in the prepared pan, placing 9 around the edge and 3 in the center. (At this point you can refrigerate the rolls and bake them off the following day if you wish).
To Bake the No-Yeast Cinnamon Rolls
Bake for 30-35 minutes or until the rolls have puffed up, the filling is bubbling and the tops are golden brown. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
To Make the Cream Cheese Glaze
In a large bowl whisk together the cream cheese, butter, sugar and vanilla until smooth.
Spread generously over the warm rolls.
To Serve and Store the No-Yeast Cinnamon Rolls
Enjoy immediately with a cup of coffee! These are best enjoyed freshly baked but you can store leftovers in the refrigerator for up to 3 days. Reheat in a 300℉ (150℃) oven for 7 minutes.

Ingredients

½ cup (4 oz/115 g) butter (, melted )

1 ¼ cups ( 7 ½ oz/213 g) dark brown sugar

2 ½ tablespoons ground cinnamon

3 cups (15 oz/426 g) all-purpose flour

⅓ cup (2 ½ oz/71 g) granulated sugar

1 ½ tablespoons baking powder

¾ teaspoon salt

¾ cup (6 oz/170 g) butter (, cold and cubed )

1 cup (8 oz/225 g) sour cream

2 large egg yolks

1 ½ teaspoons vanilla extract

½ cup (4 oz/115 g) cream cheese (, at room temperature )

1 cup (4 oz/115 g) powdered sugar (, sifted)

¼ cup (2 oz/57 g) butter (, softened)

1 teaspoon vanilla extract

Instructions

Step 1

To Make the Cinnamon Roll Filling

Step 2

In a small bowl, whisk the butter, brown sugar and cinnamon until combined. Set aside.

Step 3

To Make the No-Yeast Cinnamon Roll Dough

Step 4

In a large bowl, add the flour, sugar, baking powder, and salt. Then rub in the butter using your fingertips (or a pastry blender) until it resembles coarse breadcrumbs.

Step 5

In a separate jug whisk the sour cream, egg yolks, and vanilla until combined.

Step 6

Add the wet ingredients into the dry and mix gently until a soft dough forms.

Step 7

To Shape the No-Yeast Cinnamon Rolls

Step 8

Preheat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside.

Step 9

Turn the dough out onto a lightly floured surface and roll it out into a 16 x 12 inch rectangle.

Step 10

Spread the cinnamon roll filling evenly over the dough, leaving a ½ inch (12 mm) border along both long edges.

Step 11

Starting from a long side, roll the dough into a tight 16 inch (40 cm) log.

Step 12

Using a sharp serrated knife, cut the log into 12 equal pieces, about 1¼ inches (3.2 cm) thick.

Step 13

Arrange the rolls, cut side down, in the prepared pan, placing 9 around the edge and 3 in the center. (At this point you can refrigerate the rolls and bake them off the following day if you wish).

Step 14

To Bake the No-Yeast Cinnamon Rolls

Step 15

Bake for 30-35 minutes or until the rolls have puffed up, the filling is bubbling and the tops are golden brown. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Step 16

To Make the Cream Cheese Glaze

Step 17

In a large bowl whisk together the cream cheese, butter, sugar and vanilla until smooth.

Step 18

Spread generously over the warm rolls.

Step 19

To Serve and Store the No-Yeast Cinnamon Rolls

Step 20

Enjoy immediately with a cup of coffee! These are best enjoyed freshly baked but you can store leftovers in the refrigerator for up to 3 days. Reheat in a 300℉ (150℃) oven for 7 minutes.