These cinnamon rolls don’t require any yeast or proofing and are easier to make than traditional cinnamon rolls. They are soft and flaky, with swirls of gooey cinnamon sugar filling, and topped with cream cheese icing.
I don’t make cinnamon rolls from scratch often because they are a lot of work. But these cinnamon rolls are much easier than traditional ones. I’ve made half a dozen batches this week to perfect them.
Texture of No Yeast Cinnamon Rolls
Because this recipe doesn’t use yeast and doesn’t allow the dough to proof, the end result won’t be the same as classic cinnamon rolls. However, they are still delicious.
The exterior of the rolls have a firmness to them similar to biscuits. The inside is flaky, soft and sweet.
However, this recipe is not quite as biscuit-like as some of the other no yeast cinnamon roll recipes out there. The few recipes I tried resulted in a dry biscuit texture that reminded me too much of canned biscuit dough. Those versions tasted fine but if I’m going through the trouble of making something completely from scratch, I need it to taste better than premade dough I can buy.
No Yeast Dough
- When making the cinnamon roll dough, you will need to get your hands dirty.
- First you need to crumble cold butter into the flour.
- After you add in the liquid ingredients, you need to knead the dough until it comes together.
- The dough should be slightly sticky, but not too sticky to roll out. You roll the dough out on top of a sheet of parchment paper so that the dough doesn’t stick to the bottom.
One of the key differences in this dough compared to many other no yeast doughs I’ve tried is that it contains Greek strained yogurt. Greek yogurt keeps the dough moist and soft. I used nonfat Greek yogurt but I think low fat and full fat should work as well. You do need to make sure to remove any water or moisture from the Greek yogurt before using it.
Cinnamon Sugar Filling
The cinnamon sugar filling will be a thick paste. You want to spread the paste as evenly as possible across the dough (leaving about 1/2 inch around the edges free).
This may take some patience because as the paste spreads, it begins to dry out. You don’t want a paste that is too watery because the filling will just leak out of your rolls when it bakes.
More No Yeast Recipes
No Yeast Cinnamon Rolls
Cinnamon Roll Dough
- 3 cups all-purpose flour
- 1 ½ tbsp baking powder aluminum-free
- 6 tbsp granulated white sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter cubed
- 1 cup plain Greek yogurt
- 2 large egg yolks
- 1 tsp vanilla
Cinnamon Sugar Filling
- 1 ¼ cup light brown sugar
- 1 ½ tbsp cinnamon
- 1/4 cup unsalted butter melted
- 1 tbsp water
Cream Cheese Icing
- 4 oz cream cheese
- 4 tbsp unsalted butter
- 1 ½ cups powdered sugar
- milk as needed
- Preheat oven to 375°F. Line the bottom of a 9 x 13 inch baking pan with parchment paper.
- In a large bowl add flour, baking powder, sugar, salt. Whisk until evenly combined.
- Add in butter. Using your hands, crumble the butter into the flour until the flour looks like coarse crumbs.
- In a small bowl, whisk together yogurt, egg yolks and vanilla. Add wet mixture to the flour bowl. Make sure to use a spatula to scrape your bowl to get all of the yogurt egg mixture because otherwise your dough will be too dry.
- Stir wet ingredients into flour until a dough forms. Use your hands to knead the dough a few times until all the ingredients are evenly combined. The dough should only be slightly sticky.
- Line your rolling surface with a large sheet of parchment paper (slightly bigger than 12 x 16 inches). Place your dough on top of the parchment paper and roll it out to a 12 x 16 rectangle. If the dough is sticking to your rolling pin, you can lightly flour it. It is okay if your rectangle does not have straight edges, a free form rectangle is fine. You should try to roll slightly beyond the 12 x 16 so that you can trim off the ends later.
- In a medium bowl, combine cinnamon sugar ingredients. Mix until a smooth paste forms.
- Using a spatula, spread cinnamon sugar across the dough, leaving about 1/2 inch around the edges free. Try your best to spread the filling as evenly as possible across the dough. The filling will start to get dry and harder to spread as you continue working it.
- Starting from the long end of the dough, roll it up tightly to form a log. Using a serrated bread knife, first slice off the uneven ends. Then slice log into 12 same-sized rolls (Use a ruler to make them all the same). Wipe your blade after each slice to keep the cuts clean.
- Place rolls into prepared baking pan. Bake for about 30 minutes or until rolls are golden brown.
- While rolls are cooling, make your icing. Combine cream cheese, butter and powdered sugar into a mixing bowl and mix on high speed until smooth. Add milk, one tablespoon at a time, to thin out icing until it reaches your desired consistency. If you prefer a very thin, glaze-like icing, you can use just half of the icing recipe to yield enough glaze for your rolls. Spread icing over the tops of your rolls after they have cooled.
- Dough slightly adapted from Bigger Bolder Baking
- I used nonfat Greek yogurt but other varieties of greek yogurt should work. Make sure to remove any water/moisture from your yogurt before using.
- If your dough is too sticky, you can lightly flour the surface and rolling pin. Be careful not to use too much flour as it will make the dough dry.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.