Easy No Yeast Cinnamon Rolls-A fluffy, gooey homemade from scratch cinnamon roll with a cream cheese glaze. These cinnamon rolls are quick and easy to prepare without using yeast!! These are perfect for a weekend breakfast or brunch!
I have the perfect recipe for you to make this weekend! Imagine waking up late and having fresh, homemade, from scratch cinnamon rolls on the table in less than an hour. Impossible? Not anymore! These no yeast cinnamon rolls are easy to make and they taste so good! I have made these multiple times and they’re have never been any leftovers 🙂 .
It is important that a cinnamon roll is light and fluffy. Well because there is no yeast, this is difficult to achieve. This is why most no yeast cinnamon rolls taste like a cinnamon sugar filled biscuit. The secret to getting a soft cinnamon roll without using yeast, is heavy cream. Heavy cream is essentially just high fat milk. Thus, it is what keeps our cinnamon rolls soft and fluffy. The fat tenderizes the dough while the liquid adds moisture. As you recall, moisture plus flour=gluten strands. More gluten strands=tough dough. That’s why I like using heavy cream. The fat acts against the liquid encompassing the flour particles so that every time the liquid tries to attach, it slips off of the fat. This prevents gluten formation. Fortunately there isn’t enough fat in the heavy cream to prevent all gluten formation or we would be left with a dough that was extremely fine and breakable. The heavy cream has just the right ratio of fat and liquid to form enough gluten strands to hold our cinnamon rolls together, while still maintaining that desired softness.
The best part of the cinnamon roll has to be the cinnamon sugar filling! This filling does not disappoint! It is so gooey and flavorful you will want to eat it off the spoon! Traditionally you spread butter on your rolled out dough and then sprinkle cinnamon sugar over it. But, I think you get an extra gooey filling if you mix the butter with the cinnamon sugar prior to spreading. I use brown sugar in the filling because it creates a nice balance of flavor with the cinnamon. The combination of brown sugar and cinnamon adds just the right hint of sweetness to our cinnamon rolls.
In my family we like to glaze our cinnamon rolls with a cream cheese glaze. The cream cheese gives a little bit of tang that goes well with the sweet cinnamon rolls. I always add in a little butter to make a rich glaze.
These no yeast cinnamon rolls are the perfect remedy to a cold winter morning! Make them for an extra special, warm and comforting breakfast this weekend. I know I’m going to making these this weekend when it’s snowing like crazy outside.
- ⅓ cup unsalted butter, softened
- ⅓ cup (60 grams) light brown sugar
- 2 Tablespoons cinnamon
- 2 cups (290 grams) all-purpose flour
- 2 Tablespoons (25 grams) sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1¼ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter, soft
- 3 Tablespoons cream cheese, soft
- ¾ cup (95 grams) confectioners' sugar
- 2-3 teaspoons milk
- Preheat oven to 400°
- Grease a 9-inch round or 8x8-inch baking pan
- In a small mixing bowl, cream together the butter, brown sugar, and cinnamon
- Set aside
- In a medium mixing bowl, combine the flour, sugar, baking powder, and salt
- In a small mixing bowl, whisk together the heavy cream, egg, and vanilla.
- Make a well in the center of the dry ingredients. Pour the heavy cream mixture into the well.
- Using a spoon, stir just until the heavy cream mixture is absorbed. There will still be flour left in the bowl!
- Pour the ball of dough out onto a lightly floured surface. Place any unmixed flour or pieces of dough that are not mixed in on top of the dough ball.
- Flour your hands. Gently knead the dough 5-6 times until the dough holds together. At this point all of the flour and clumps should be mixed in.
- Put more flour down if necessary.
- Pat the dough flat and shape into a small rectangle. This makes it easier to roll the dough into a rectangle, as opposed to starting with a circle.
- Spread flour over your rolling pin.
- Roll the dough into approximately a 16x14-inch rectangle. Try to keep the dough as even as possible. This will ensure even cooking times.
- Spread the filling over the dough. I used the side of a metal spoon to gently spread the filling over the dough without ripping it. If you do rip the dough, just push it back together!
- Roll long side to long side into a semi-tight log. At the end you will have a seam where the edge is exposed. You want to put this side down when you cut.
- A serrated knife works best for cutting.
- Cut into 8-16 rolls. The larger the rolls, the longer they will take to cook.
- Transfer the cinnamon rolls to your prepared baking pan.
- Bake at 400° for 15-25 minutes. The rolls will be done when they are golden brown and a toothpick inserted into the dough comes out clean.
- Meanwhile prepare your glaze.
- Use an electric beater to whip the butter and cream cheese together until soft and fluffy.
- Add in the confectioners' sugar and 2 teaspoons of milk. Beat to combine.
- Add in more milk if necessary.
- Serve the cinnamon rolls warm. I usually serve them straight from the oven!
- You can glaze the cinnamon rolls in the pan or serve the glaze on the side and let everyone glaze their own roll.