Rating: 4 stars 3.7
483 Ratings
  • 5 star values: 212
  • 4 star values: 113
  • 3 star values: 60
  • 2 star values: 34
  • 1 star values: 64

Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
18
Yield:
18 cinnamon rolls
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Satisfy your sweet tooth first thing in the morning with these shortcut cinnamon rolls. There's no yeast required, so it's perfect for beginner bakers or anyone who is short on time (or patience).

This recipe for from-scratch cinnamon rolls is easy to make with ingredients you probably already have on hand. 

What Sets These Cinnamon Rolls Apart?

Unlike most traditional cinnamon roll recipes, these rolls are made without yeast — that means there's no need for proofing or kneading. The best part? They come together quickly and easily in just a little over a half an hour. 

These homemade cinnamon rolls feature an optional 5-ingredient cream cheese icing, but you can leave them plain or top them with the store-bought stuff to make this recipe even simpler. 

How to Store Cinnamon Rolls

Store these cinnamon rolls in an airtight container in the fridge for up to a week. If you want to keep them longer than that, consider freezing them. To freeze baked cinnamon rolls for up to three months, you'll want to double wrap them for complete protection: Wrap each cinnamon roll in one layer of storage wrap followed by one layer of aluminum foil. Thaw in the fridge overnight and reheat in the microwave or oven. 

Allrecipes Community Tips and Praise

"I have made this recipe twice and received raves for it each time," according to SueB. "It is very easy to make and was well received."

"They were better than I expected," says Jeana. "Yeast and I do not get along very well, so I had pretty much given up making good cinnamon rolls. But these were gorgeous and tasted wonderful. I didn't have cream cheese so I just drizzled them with basic milk-confectioner's glaze then added pecans."

"These are truly amazing cinnamon rolls," raves ​​CuriousCat. "They taste like the store-bought cinnamon rolls in a tube. I added the butter that you're supposed to brush on the dough into the cinnamon mixture, and they were much softer. The dough was also rather sticky, but an extra 1/2 cup of flour can fix that."

Editorial contributions by Corey Williams

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dough:
Filling:
Cream Cheese Frosting:

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.

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  • Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.

  • Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.

  • Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.

  • Bake in the preheated oven until rolls are set, 20 to 25 minutes.

  • Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Cook's Note:

I often cut this recipe in half for just my boyfriend and I (and a few leftover rolls) and it works very well! Bake for 15 minutes instead of 20.

Nutrition Facts

223 calories; protein 2.7g; carbohydrates 31.6g; fat 9.9g; cholesterol 36.7mg; sodium 262.1mg. Full Nutrition
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