Fluffy Cinnamon Rolls No Yeast

⬇️ Jump to Recipe
📄 Download PDF

These incredibly soft and fluffy cinnamon rolls come together in under an hour without any yeast! Using a clever combination of baking powder and buttermilk, you’ll achieve that bakery-style texture with a gooey cinnamon-sugar filling and luscious cream cheese frosting. Perfect for weekend breakfasts or whenever you’re craving that comforting cinnamon roll experience without the long rising times.

Cinnamon rolls have long been considered a labor of love, requiring hours of rising time and careful yeast management. But what if I told you that you could create bakery-quality cinnamon rolls in less time than it takes to watch your favorite show? This no-yeast version uses the magic of baking powder combined with buttermilk to create the most tender, pillowy dough that rivals traditional yeast-based recipes. The secret lies in understanding how chemical leavening agents work and treating your dough with care during assembly.

I discovered this method while experimenting with quick-bread techniques and haven’t looked back since. Whether you’re a busy parent, a beginner baker intimidated by yeast, or simply someone who wants fresh cinnamon rolls on a Tuesday morning, this recipe is your answer. The rolls taste as indulgent as the traditional version but require a fraction of the time and effort, making them accessible to everyone who craves that warm, gooey, cinnamon-spiced goodness.

What makes this recipe truly special is how the baking powder creates tender layers while the buttermilk adds tanginess that deepens the overall flavor. Combined with the aromatic cinnamon sugar filling and tangy cream cheese frosting, you’ll create a morning treat that your family will request again and again.

Why You’ll Love This Recipe

Ready in under an hour from start to finish with zero yeast management required
Incredibly soft and fluffy texture that rivals traditional yeast rolls but with easier preparation
Gooey cinnamon-sugar filling and tangy cream cheese frosting that tastes bakery-quality
Perfect for busy mornings, unexpected guests, or whenever you need comfort food fast

Ingredients

2.5 cups All-purpose flour (Measured by scooping and leveling, not packing)
2 teaspoons Baking powder (Ensures proper rise without yeast)
0.5 teaspoon Salt (Enhances flavor)
1 cup Buttermilk (Room temperature for best results)
3 tablespoons Unsalted butter (Melted, plus extra for brushing)
2 tablespoons Sugar (For the dough)
2.5 tablespoons Ground cinnamon (For filling, use high-quality cinnamon)
0.75 cup Brown sugar (Packed, for the filling)
4 tablespoons Unsalted butter (Softened, for filling)
4 ounces Cream cheese (Softened for frosting)
2 tablespoons Unsalted butter (Softened for frosting)
1 cup Powdered sugar (Sifted for smooth frosting)

Instructions

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Make sure to break up any lumps in the flour and distribute the baking powder evenly throughout. This step is crucial as it ensures your rolls will rise uniformly and have an even crumb structure.

💡 Sift the dry ingredients together for an even lighter texture in your finished rolls

In another bowl, whisk together the room-temperature buttermilk, melted butter, and sugar until the sugar is mostly dissolved. The mixture should be smooth and homogeneous. Don’t worry if it looks slightly curdled—that’s normal with buttermilk and indicates proper acidity for good rise.

💡 Use room temperature buttermilk as cold liquid will make the dough harder to work with

Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon until a shaggy dough forms. Then turn the dough onto a lightly floured surface and knead for 2-3 minutes until it comes together into a smooth, cohesive ball. The dough should be soft and slightly sticky but manageable. Be careful not to overwork the dough as this will lead to tough rolls.

💡 If the dough is too sticky, dust with a tablespoon of flour; if too dry, add buttermilk one teaspoon at a time

Roll the dough into a 12×8 inch rectangle on a lightly floured surface. In a small bowl, mix the ground cinnamon and brown sugar together. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the entire surface, making sure to coat it evenly for consistent flavor in every bite.

💡 Use parchment paper under your dough to prevent sticking and make transferring easier

Starting from the longer side, tightly roll the dough into a log, making sure to seal the seam by pinching it gently as you complete the roll. Using a sharp knife or dental floss, cut the roll into 9 equal pieces, cleaning your knife between cuts for clean edges. Place the rolls into a greased 9×13 inch baking pan, arranging them in a 3×3 pattern.

💡 Use unflavored dental floss to cut cinnamon rolls—it won’t drag the filling out like a knife will

Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, until they are golden brown on top and the edges are set but the centers still have a slight jiggle. The rolls should smell absolutely divine at this point. They will continue to cook slightly after removal from the oven.

💡 Tent with foil if the tops are browning too quickly before the insides cook through

While the rolls bake, beat together the softened cream cheese and softened butter until light and fluffy, about 2 minutes. Gradually add the sifted powdered sugar and beat until smooth and spreadable. The frosting should be creamy but not runny.

💡 If the frosting is too thick, add a splash of milk; if too thin, add more powdered sugar

Remove the rolls from the oven and let them cool for 2 minutes. Spread the cream cheese frosting generously over the warm rolls, allowing it to melt slightly into the crevices. Serve immediately while still warm for the best texture and flavor experience.

💡 Frosting warm rolls allows it to melt perfectly into all the cinnamon sugar layers

👨‍🍳 Chef’s Notes

The key to these rolls is understanding that baking powder, when combined with buttermilk’s acidity, creates the perfect rise without the lengthy fermentation time yeast requires. The buttermilk is essential—don’t substitute with regular milk as you’ll lose the chemical reaction needed for proper texture. I always insist on using high-quality cinnamon since it’s the star flavor in this recipe; Vietnamese cinnamon has a sweeter, more complex profile than cassia cinnamon. One professional trick I use is to let the rolls sit in the pan for exactly 2 minutes before frosting—this allows them to set slightly while still being warm enough for the frosting to meld perfectly.