Love cinnamon rolls, but afraid of baking with yeast? These Cinnamon Rolls Without Yeast are the perfect solution, and they make for one heck of a tasty breakfast!
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“And make sure to grab a package of cinnamon buns on the way out.” If only I had a dime for each time I heard my grandma say that! My grandparents lived in upstate South Carolina, and we’d take regular trips up from Charleston to visit.
My sister and I loved roaming around their yard and exploring the old barn back behind the house. We loved picking wild blackberries and then helping grandma make a cobbler for dessert. And we loved waking up early to eat cinnamon rolls!
I remember my grandma would wake up at 5:00am every day. As a kid, I thought that was crazy…crazy awesome! I mean I was so excited to be visiting that I woke up early anyways, and it was great to have someone to play with that early in the morning. In hindsight, my parents must have loved that, too, as it meant they could sleep in until 7:00am. (As a parent myself now, sleeping in until 7:00am is a luxury. It’s funny how life works like that!)
But back to these Cinnamon Rolls Without Yeast. I’d sneak downstairs and find my grandma sipping on her first cup of coffee while my grandfather sat in his threadbare recliner reading the morning paper. He would read the Sports section first, then the Obituaries and then the rest of the paper. It’s strange what details you remember from childhood, isn’t it?
Now my grandma loved to bake (her nickname was ‘Sweet’), but she didn’t make these cinnamon rolls without yeast. Instead, she picked them up from a little bakery down the road. The bakery was a small, white cinderblock building standing alone on the side of the highway that ran out of town. It didn’t have much of a sign, and the parking lot was just gravel. Come to think of it now, it was the kind of place you would never, ever stop at…unless you were a local who knew about their delicious cinnamon rolls!
The buns were packed in disposable foil pans and then plastic wrapped. And they were stacked dozens high on the old wooden countertop. The only decision you had to make was “with or without raisins.” I’m not entirely sure that bakery made anything other than cinnamon rolls actually!
My sister and I were reminiscing about those childhood days a couple of weeks ago, and she challenged me to come up with a cinnamon roll recipe that reminded us of those cinnamon rolls from Belton, SC. I love a good challenge, so I accepted. And, by golly, I think these come pretty darn close to what I remember!
Cinnamon Rolls Without Yeast
Have you ever made cinnamon rolls without yeast? I love baking, so I don’t mind a good yeasted bread recipe. However, I hear a lot of folks say they’re afraid of yeast. Well, this recipe is for you!
Instead of yeast, this recipe uses a combination of baking soda and baking powder…and that means you can make a batch of these Cinnamon Rolls Without Yeast for breakfast without waiting for the rolls to rise. (The rising happens in the oven.) Nice and easy! (Extra bonus: this recipe doesn’t require a mixer or kneading!)
Do take special note that this recipe requires buttermilk. Baking soda reacts once it’s mixed with something acidic…and that’s where the buttermilk comes in. Regular milk won’t work here. (Although you could do the trick where you use regular milk and then stir in a tablespoon or two of vinegar or lemon juice. The vinegar/lemon juice is acidic, so that would work.)
The texture of these no yeast cinnamon rolls is fantastic – soft bread filled with buttery, cinnamon sugar filling! I opted for a cream cheese frosting for these cinnamon rolls, but you could absolutely go with a more traditional frosting depending on your preferences.
How to Store Leftover Cinnamon Rolls
To store leftovers, just wrap them tightly with plastic wrap or store in an airtight container. (I personally opt for the plastic wrap.) They can be stored at room temperature for 2-3 days or refrigerated for up to a week. To reheat, just pop ’em into a 300°F oven for 5-10 minutes, or until heated throughout.
If you love cinnamon rolls, but don’t want to wait for the dough to rise, then these homemade Cinnamon Rolls Without Yeast are the perfect solution! And if you make a batch of these at home, share a photo on Instagram and tag me (@Spicedblog) or come back and leave a comment here. Enjoy, my friends!
Cinnamon Rolls Without Yeast
For the Dough
- Preheat oven to 425°F. Grease and flour (or spray with nonstick cooking spray) a 9-inch square baking dish; set pan aside.
- Using a large bowl, combine all of the dry ingredients for the dough (flour, brown sugar, baking powder, baking soda, salt and cinnamon).
- Add buttermilk and 2 Tbsp of the melted butter; stir until smooth.
- Turn dough out onto a lightly floured surface. Sprinkle top of dough with flour and then use a rolling pin to roll into 9”x12” rectangle. Brush the top of the dough with the remaining 2 tablespoons butter.
- Using a small bowl, combine all of the Filling ingredients (brown sugar, granulated sugar, cinnamon, and raisins). Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½” border on all sides.
- Starting with a short end, roll dough tightly into a log; pinch seam to seal dough. Slice log into 9 pieces. Lay pieces cut-side up in prepared baking pan.
- Bake for 22-25 minutes, or until golden brown. Remove rolls from oven and let cool slightly.
- While rolls are cooling, make the glaze by whisking together the cream cheese and butter until smooth. Add the powdered sugar and vanilla; whisk until smooth. Using a table knife, spread glaze over warm rolls and serve.
Looking for more tasty cinnamon roll recipes? Check out these other favorites, too: