These Easy Cinnamon Rolls are a game-changer for anyone craving warm, gooey sweetness without the fuss of yeast. In just one hour, you’ll have a batch of soft, pillowy rolls swirled with rich cinnamon sugar and topped with a luscious glaze. The aroma alone will fill your kitchen with cozy, irresistible warmth, making it impossible to resist sneaking a bite straight from the oven.
Perfect for busy mornings or impromptu gatherings, these rolls boast a tender texture and a perfect balance of sweet and spiced flavors. Each bite delivers a melt-in-your-mouth experience, with the creamy glaze adding a decadent finish. Whether you’re a baking novice or a seasoned pro, this recipe promises effortless indulgence every time.
Ingredients for Easy Cinnamon Rolls (No Yeast Required!)
- Rolls:
- 2 cups (240 g) all-purpose flour
- 3 Tablespoons (38 g) sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold unsalted butter (plus additional 2 Tbsp for baking)
- ¾ cup (178 ml) milk
- Filling:
- ⅔ cup (133 g) brown sugar
- 3 Tablespoons (38 g) white sugar
- 2 teaspoons cinnamon
- 4 Tablespoons salted butter, melted
- ½ teaspoon vanilla extract
- Icing:
- 1 oz (28 g) cream cheese, softened
- 1 Tablespoon salted butter, softened
- ¼ teaspoon vanilla extract
- ½ cup (63 g) powdered sugar
- ½ Tablespoon (7 ml) milk
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Prepare the dough: In a medium-sized mixing bowl, whisk together flour, sugar, baking powder, and salt. Grate 5 Tablespoons of cold butter into the dry ingredients (or use a pastry cutter to cut it in). Add milk and stir until just combined.
- Shape the dough: Transfer dough to a well-floured surface. Use your hands to form it into a cohesive ball. Roll it out into a 10×12″ rectangle. Set aside.
- Make the filling: In a bowl, combine brown sugar, white sugar, and cinnamon. Stir in melted butter and vanilla to form a paste-like mixture.
- Assemble the rolls: Spread the filling evenly over the dough, leaving a ¼” border. Roll the dough tightly from one of the 12″ ends. Press the edge to seal. Cut into 10 slices. If the log is too soft, freeze for 10 minutes before slicing.
- Prepare the baking dish: Place 2 Tablespoons of butter in a 9″ pie pan. Melt in the preheating oven for a few minutes. Remove and arrange the cinnamon rolls in the pan (they will spread while baking).
- Bake: Bake at 375°F for 28-30 minutes, or until lightly browned around the edges.
- Make the icing: While the rolls bake, use an electric mixer to cream together softened cream cheese, butter, and vanilla. Gradually add powdered sugar, scraping the bowl as needed. Stir in milk until smooth.
- Finish: Let the cinnamon rolls cool for 5 minutes after baking. Spread the icing over the warm rolls. Serve and enjoy!
Storage and Reheating Tips
These cinnamon rolls are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. To reheat, pop them in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes until soft and gooey again.
Time-Saving Hacks
If you’re short on time, prepare the dough and filling the night before. Store the dough in the fridge and the filling in a separate container. In the morning, roll, assemble, and bake! Alternatively, use a food processor to quickly grate the butter and mix the dough for faster prep.
Recipe Variations to Try
Switch up the flavors by adding chopped nuts, raisins, or even chocolate chips to the filling. For a fruity twist, spread a thin layer of apple butter or mashed bananas before adding the cinnamon-sugar mixture. You can also swap the cream cheese icing for a simple glaze made with powdered sugar and milk.
Equipment Guidance
A box grater is your best friend for grating cold butter into the dough, but a pastry cutter works too. Use a sharp knife or dental floss to slice the dough log cleanly. A 9-inch pie pan is perfect for baking, but a square baking dish works just as well if you prefer thicker rolls.
Serving Suggestions
Serve these cinnamon rolls warm with a cup of coffee or tea for a cozy breakfast treat. Pair them with fresh fruit or a side of yogurt for a balanced meal. They’re also a hit at brunch gatherings—just double the recipe to feed a crowd!
Easy Cinnamon Rolls (no yeast required!)
Ingredients
Rolls
- 2 cups all-purpose flour (240 g)
- 3 Tablespoons sugar (38 g)
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 5 Tablespoons cold unsalted butter + additional 2 Tbsp butter for baking
- ¾ cup milk (178 ml)
Filling
- ⅔ cup brown sugar (133 g)
- 3 Tablespoons white sugar (38 g)
- 2 teaspoons cinnamon
- 4 Tablespoons salted butter melted
- ½ teaspoon vanilla extract
Icing
- 1 oz cream cheese softened (28 g)
- 1 Tablespoon salted butter softened
- ¼ teaspoon vanilla
- ½ cup powdered sugar (63 g)
- ½ Tablespoon milk (7 ml)
Instructions
- Preheat oven to 375F (190F).
- In a medium-sized mixing bowl, whisk together flour, sugar, baking powder and salt.
- Use a box grater to grate 5 Tablespoons of butter into the dry ingredients (alternatively use a pastry cutter to cut in the butter).
- Add milk and stir until all ingredients are just combined.
- Transfer dough onto a very well floured surface and use your hands to work the dough together until it forms a cohesive ball. Continue to flour the surface you are working with as needed.
- Generously sprinkle flour on the top of the ball of dough and use a rolling pin to roll dough out to roughly a 10×12″ rectangle. Set aside and prepare your filling.
- Prepare your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This mixture will be very much like a paste.
- Spread the filling over the rectangle of dough, leaving about ¼” of space as a perimeter around the filling.
- Carefully roll dough starting with one of the 12″ ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.
- Cut into 10 slices. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it’s shape this way so you will have mostly round cinnamon rolls).
- Place the reserved 2 Tbsp of butter into a 9″ pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
- Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.
- Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.
- Use an electric mixer to cream together softened cream cheese, butter and vanilla extract.
- Gradually add sugar, scraping down the sides of the bowl as needed.
- Add milk, stirring until combined.
- When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.
- These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it’s really not the worst thing that could happen, right?