Introduction
The kitchen smells like butter and cinnamon, and the oven timer ticks like a little drum—this is my favorite slow-morning soundtrack. I roll the dough, breathe in the sweet spice, and think of family breakfasts. These Easy No-Yeast Cinnamon Rolls are my go-to when I want warm comfort without the fuss. This always takes me back to Sunday dinners. For a quick roundup of similar simple recipes, I also like to keep a list of quick, easy recipes nearby.
Why You’ll Love This
- Fast morning wins: no rising time, ready in under an hour.
- Kid-friendly: little hands can help roll and cut.
- Budget-wise: pantry staples, big flavor.
- Flexible: make more, freeze some, reheat later.
- Cozy and familiar—like a hug from the oven.
I often pair this with other simple ideas from my collection of easy dinner ideas to round out a brunch.
Quick Recipe Snapshot
- Servings: 8–10 rolls
- Prep time: 15 minutes
- Cook time: 15–20 minutes
- Total time: 35 minutes
- Skill level: Easy
- Taste: sweet + spiced, buttery
Trust me—follow the cues below and these will come out tender and golden.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Chef notes:
- Use room-temp cream cheese for smooth icing.
- Unsalted butter helps control salt.
- Brown sugar gives a deeper molasses note.
I keep a small jar of cinnamon handy; it saves time and smells wonderful.
How to Make It
- First, preheat your oven to 375°F (190°C) so it’s hot and ready.
- In a bowl, whisk flour, granulated sugar, baking powder, and salt until even.
- Then add milk and melted butter; mix until a soft dough forms and pulls from the sides.
- Next, dust a surface with flour and roll the dough into a rectangle about 10×8 inches.
- Spread a little melted butter, sprinkle brown sugar and cinnamon evenly; you should see a dark ribbon of spice.
- Roll the dough tightly from one short end, pinch the seam, then slice into 1-inch rolls with a sharp knife.
- Place rolls on a baking sheet, leaving space to puff; bake 15–20 minutes until edges turn golden and the centers feel set.
- Meanwhile, beat cream cheese, powdered sugar, and vanilla until smooth and glossy.
- Finally, drizzle icing over warm rolls; let it melt into crevices before serving.
Watch for aroma and color: when the tops glow and the sugar melts at the edges, they’re done. For more simple crowd-pleasers, see my roundup of quick, easy recipes.
Kitchen Tips (From My Kitchen)
- Time-saver: Mix icing while the rolls bake, so it’s ready right out of the oven.
- Common mistake + fix: If dough feels dry, add 1 tablespoon more milk; it should be soft, not crumbly.
- Simple variation: Add a pinch of nutmeg or cardamom to the cinnamon for warmth.
I also link this method when friends ask for simple brunch ideas.
Serving Ideas
- Weekend brunch with scrambled eggs and fresh fruit.
- Cozy breakfast in bed—serve on a small tray with coffee.
- Holiday morning: add a side of spiced orange marmalade.
Optional garnish: toasted pecans or a light dusting of extra cinnamon.
For quick hosting, I often lay them on a waxed-paper lined board and let guests help themselves.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze baked rolls for up to 1 month; thaw overnight in fridge.
- Reheat: Warm a roll in the microwave 12–15 seconds or oven at 325°F for 5–7 minutes to keep texture.
Leftover idea: slice one, add a smear of jam, and make a sweet breakfast sandwich.
Easy No-Yeast Cinnamon Rolls
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Add the milk and melted butter; mix until a soft dough forms.
- Dust a surface with flour and roll the dough into a rectangle about 10×8 inches.
- Spread melted butter over the dough, then sprinkle with brown sugar and cinnamon evenly.
- Roll the dough tightly from one short end, pinch the seam, and slice into 1-inch rolls.
- Place rolls on a baking sheet with space between them.
- Bake the rolls in the preheated oven for 15-20 minutes until golden brown.
- While the rolls are baking, beat together cream cheese, powdered sugar, and vanilla until smooth.
- Drizzle the icing over warm rolls once they’re out of the oven.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. You can assemble, cover, and refrigerate for a few hours; bake right before serving.
Q: Any good substitutions?
A: Swap half-and-half for milk for a richer dough; brown sugar can be swapped 1:1 with coconut sugar.
Q: How do I know they’re done?
A: Tops should be golden and the center set when you press gently; a toothpick comes out clean.
Q: Can I freeze them?
A: Absolutely—bake, cool, then freeze. Reheat from frozen or thaw in the fridge. These Easy No-Yeast Cinnamon Rolls reheat nicely and taste nearly fresh.
Final Thoughts
I love how these rolls come together quickly and still feel indulgent. They’re forgiving, small-batch, and perfect when you want comfort without planning. So roll up your sleeves, light a pot of coffee, and enjoy the warm, sticky joy of Easy No-Yeast Cinnamon Rolls.
Conclusion
If you want another no-yeast approach, I like the technique in Easy Cinnamon Rolls (no yeast!) for a slightly different filling idea, and this version from a well-known source is great for comparison: Easy No-Yeast Cinnamon Rolls Recipe.
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