No Yeast Cinnamon Rolls

Easy cinnamon rolls with no yeast! Make these in under an hour, no waiting for them to rise, but no one will ever know you "cheated." These are soft and delicious.

4.85 from 19 votes

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Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 25

Cook Time: 25

Total Time: 50

Servings: cinnamon rolls

Calories: 408kcal

Author: Michelle

Ingredients

Filling Ingredients:

1 cup brown sugar
2 tablespoons unsalted butter melted
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins optional

Dough ingredients:

2 1/2 cups flour plus more for kneading
2 tablespoons brown sugar
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 tablespoon unsalted butter

Cinnamon Mocha Icing ingredients:

3 tablespoons buttermilk
1 tablespoon strong brewed coffee
1/2 teaspoon vanilla
1 cup powdered sugar
1 tablespoon cocoa powder
3/4 teaspoon cinnamon

Instructions

Preheat oven to 425 degrees. Use softened butter to thoroughly grease the bottom and sides of a round cake pan or cast iron skillet.
Make filling first. Mix together sugar, cinnamon, cloves, and salt. Add 2 tablespoons melted butter and stir until the consistency of wet sand, then set aside.
1 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 2 tablespoons unsalted butter
Add the flour, baking soda, baking powder, brown sugar, and salt to a bowl. Whisk to incorporate. In a separate bowl, add buttermilk and melted butter. Whisk to combine, then pour over dry ingredients.
2 1/2 cups flour, 2 tablespoons brown sugar, 1/2 teaspoon salt, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 3 tablespoons buttermilk, 1 tablespoon unsalted butter
Stir the wet and dry ingredients together until combined.
Knead dough for a minute on a well floured surface. Roll the dough to a rectangle approximately 9 inches by 11 inches.
Brush dough with another tablespoon of melted butter.
Add filling to dough. Cover the rectangle, but leave a half inch without filling on a long end. Sprinkle the raisins over filling if using them.
1/2 cup raisins
Carefully roll the dough up, starting with the long side. Pinch along the seam to seal.
Cut into eight equal size piece and place each into prepared pan.
Brush tops of cinnamon rolls with more melted butter. Bake at 425 degrees for 25 minutes until they are a golden brown. If using cast iron, start checking at 20 minutes.
While they are baking, prepare your icing. Add 4 tablespoons buttermilk, then add the powdered sugar, 3/4 teaspoon cinnamon, and cocoa powder.
1 cup buttermilk, 1 cup powdered sugar, 1 tablespoon cocoa powder, 3/4 teaspoon cinnamon, 1 tablespoon strong brewed coffee
Stir with a fork until combined, then add vanilla. Frost your cinnamon rolls after they've cooled for several minutes.
1/2 teaspoon vanilla

Equipment

Cast Iron Skillet

Bread Knife

Food Storage Containers

Notes

To make a traditional icing, use 4 tablespoons buttermilk, 1 1/4 cup powdered sugar, and 1/2 teaspoon vanilla. Mix as you would the other icing and pour over slightly cooled cinnamon rolls.
These cinnamon rolls are best eaten the day you make them. If you plan to save leftovers, ensure you store them in a tightly sealed container. Reheat for 10 seconds in the microwave to soften them before eating.
Note that the cast iron skillet cooks the cinnamon rolls faster than a baking dish. They will bake in 20 minutes rather than 25.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.