Description
This easy no-yeast cinnamon roll recipe delivers soft, fluffy rolls with a rich cinnamon-sugar filling and a smooth cream cheese icing. Perfect for a quick breakfast or cozy dessert, these cinnamon rolls bypass the long rise time of yeast dough without sacrificing flavor or texture. With just simple pantry ingredients and about 36 minutes from start to finish, they’re ideal for beginners or anyone craving fresh, homemade pastries fast.
Ingredients
Scale
Dough
- 2 1/2 cups flour (spooned and leveled)
- 2 tablespoons white sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons butter (melted, to add to wet ingredients)
- 1 1/4 cups buttermilk
Pan Preparation
- 1 tablespoon butter (melted, to brush pan)
Cinnamon Filling
- 1 cup brown sugar (packed)
- 2 teaspoons cinnamon
- 1/4 teaspoon cardamom (optional)
- 1 dash salt
- 3 tablespoons butter (melted, for the filling)
Finishing
- 2 tablespoons butter (to drizzle over shaped rolls)
Cream Cheese Icing
- 2 ounces cream cheese (softened)
- 1/4 cup buttermilk
- 1 dash salt
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 425 degrees F to ensure it reaches the proper baking temperature while you prepare the dough.
- Prepare Pan: Melt 1 tablespoon butter in the microwave, then use a pastry brush to coat the bottom and sides of a 9-inch round cake pan or 10-inch cast iron skillet. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, white sugar, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a small bowl, melt 2 tablespoons butter and add 1 1/4 cups buttermilk; stir to blend.
- Combine Dough: Pour the wet mixture into the dry ingredients and stir with a wooden spoon until mostly absorbed and a sticky dough forms. Transfer to a very well floured surface.
- Knead Dough: Flour your hands and knead the dough gently 2 to 5 times just until it comes together into a cohesive ball.
- Shape Dough: Pat the dough into an approximately 12 x 9 inch rectangle.
- Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, cardamom (if using), and salt. Stir in 3 tablespoons melted butter until well mixed.
- Add Filling to Dough: Evenly sprinkle the sugar mixture over the dough, leaving a 1/2-inch border around edges. Press the sugar filling gently into the dough to help it stick.
- Roll Dough: Starting from the long edge, use a spatula or your hands to carefully loosen and roll the dough tightly into a cylinder. Pinch the seam to seal.
- Slice Rolls: Using a sharp serrated knife, slice the roll into 8 equal pieces. Place one roll in the center of the prepared pan and arrange the others around it.
- Butter Rolls: Melt 2 tablespoons butter and drizzle evenly over the arranged rolls to enhance browning and flavor.
- Bake: Bake at 425°F for 24 to 26 minutes, or until the rolls are golden brown on top and set when the pan is gently shaken.
- Cool Briefly: Remove from oven and let cool a few minutes. Run a knife around the edges of the pan to loosen the rolls.
- Prepare Icing: Beat the softened cream cheese until smooth. Gradually add buttermilk and beat until smooth and nearly lump-free. Add powdered sugar and salt, beating until combined and scraping down the bowl. Adjust consistency with more buttermilk as needed.
- Invert Rolls: Place a rimmed plate or parchment-lined tray nearby. Invert the pan to release the cinnamon rolls upside down onto the surface.
- Drizzle Icing & Serve: Generously drizzle the cream cheese icing over the warm rolls and serve immediately, ideally with a glass of milk.
Notes
- Using baking powder and baking soda instead of yeast significantly reduces prep time.
- Be careful not to over-knead the dough to keep rolls tender.
- The optional cardamom adds a subtle warm spice note—feel free to omit.
- If desired, brown sugar can be replaced with coconut sugar for a slightly different flavor profile.
- Adjust icing consistency by adding more or less buttermilk as per preference.
- Serve rolls warm for best texture and flavor.
