No Yeast Cinnamon Rolls – The easiest homemade cinnamon roll recipe you’ll ever need. No yeast; No dough-punching; No two-hour rise times; Simple, easy, cinnamon-y, gooey, need-a-fork-to-eat-it yummy goodness.
Can y’all say snow day? Yes, we got 23 inches dumped on us this weekend. Now, can y’all say cheer sleepover? Yes. Miss Emma had a sleepover at our house. So, what am I to do with a house full of girls and no desire to leave the house, shovel out of snow or even get dressed in anything other than my sweats and fuzzy socks??? You make cinnamon rolls for breakfast!
Now, on a morning like this I believe that you shouldn’t have to get up at the crack of dawn just to have them ready before it’s lunch time. Literally, I have one recipe which I love but it has three (3) hours, yes three hours of letting the dough rise. Today I am NOT feeling that! Hence, I give to you my No Yeast Cinnamon Rolls recipe. These cinnamon rolls can be ready in less than an hour. And let me tell y’all, since these rolls don’t use yeast they have a softer, flakier texture to them, which is perfect for those of us (#me) who love melt-in-your-mouth cinnamon rolls that require a fork to enjoy.
Easy No Yeast Cinnamon Rolls that can be made, baked, and on your plate in under an hour!
If you try these out, I’d love to know how you like them! Please leave a comment or tag #carrieshomecooking on Instagram!
- 2 ½ cups flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 4 Tbsp cold butter
- 8 Tbsp Milk
- 2/3 cup packed brown sugar
- 2 tsp cinnamon
- 4 Tbsp Butter, softened
- 4 cups powdered sugar
- 6 Tbsp half-and-half
- 1 dash of salt
- 2 tsp almond extract
- Preheat oven to 400°F; grease a 9 x 13 baking dish with non-stick spray.
- In a large bowl, combine flour, sugar, baking powder and salt; mix well.
- Cut in the cold butter using a fork, until crumbly.
- Stir in milk, 2 Tbsp at a time, mixing with fork until the dough forms into a ball.
- Divide the dough in half; set one half aside.
- Turn the other half of the dough onto a lightly floured surface; roll into a 7-inch square.
- Using 2 Tbsp of the filling butter (softened) spread it over the dough.
- In a small bowl, combine the brown sugar and cinnamon filling ingredients; mix well.
- Sprinkle half of the brown sugar cinnamon mixture over the buttered 7-inch square.
- Next roll it dough up into a jellyroll style log; cut into 6 even slices.
- In a greased baking pan place the cut side up.
- Repeat steps 6 - 11 with the remaining dough you set aside.
- Bake at 400°F for 18 – 20 minutes or until golden brown.
- Using a mixer, combine the powdered sugar and half-and-half in a medium sized bowl.
- Add almond extract and salt; mix well.
- When the cinnamon rolls come out of the oven, spread the icing over them while they are still warm.