Cinnamon Roll Recipe Without Yeast: Quick-Rise Cloud-Like Swirls

This yeast-free cinnamon roll recipe delivers quick results without sacrificing fluffiness. The secret is baking powder, which creates those signature cloud-like swirls in a fraction of the time.

You’ll get tender, sweet rolls with a perfect cinnamon-sugar filling and cream cheese glaze. No rising, no waiting—just mix, shape, and bake.

Ingredients for Cinnamon Roll Recipe Without Yeast

Baking powder replaces yeast for these fluffy, no-wait cinnamon rolls with rich filling.

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The baking powder is critical here—Clabber Girl or Rumford brands work reliably. For the flour, King Arthur or Gold Medal all-purpose give consistent results. The brown sugar should be fresh and moist (not hardened into a brick). Domino or C&H are solid choices. Cold butter is non-negotiable for flaky layers, so don’t soften it ahead of time.

No whole milk? 2% works in a pinch but full-fat gives the tenderest texture. For the cream cheese glaze, Philadelphia brand is the standard—don’t substitute low-fat. Out of powdered sugar? Pulse granulated sugar in a blender until fine. The cinnamon should be freshly opened—old spice loses its punch fast.

Dough can be prepped 1 day ahead and refrigerated (wrap tightly). Rolls bake best fresh but reheat at 300°F for 10 minutes if needed. Glaze keeps 3 days refrigerated—stir before using as it thickens when chilled.

Step-by-Step Instructions for Cinnamon Rolls Without Yeast

Here is the method. Straightforward, tested, works every time.

Step 1: Prepare the Dough

In a large bowl, whisk together the 2.5 cups All-Purpose Flour, 2.5 tsp Baking Powder, 0.25 cup Granulated Sugar, and 0.5 tsp Salt until evenly combined. This dry mixture forms the base of your quick-rise dough.

Cut in the 0.25 cup Unsalted Butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. The butter should be cold and cubed for optimal texture. Add the 0.75 cup Whole Milk and 1 whole Large Egg, mixing just until the dough comes together. Overworking it will make the rolls tough.

Step 2: Roll Out the Dough and Add Filling

Turn the dough onto a lightly floured surface dusted with extra All-Purpose Flour. Roll it into a 12×16-inch rectangle with a thickness of about ¼ inch. Use a rolling pin and apply even pressure to maintain consistent thickness.

Spread the dough evenly with softened butter (use part of the 0.25 cup Unsalted Butter reserved for this). Mix the 0.5 cup Light Brown Sugar and 2 tbsp Ground Cinnamon in a small bowl, then sprinkle this mixture evenly over the buttered dough, leaving a ½-inch border along one long edge.

Step 3: Roll, Slice, and Bake

Starting from the long edge with filling, tightly roll the dough into a log, pinching the plain edge to seal. Use a sharp knife to trim the ends for clean rolls, then slice the log into 12 equal pieces. Arrange the slices in a greased baking dish, leaving a little space between each for expansion.

Bake in a preheated oven at 375°F for 20-25 minutes until the rolls are golden brown and a toothpick inserted into the center comes out clean. The baking powder ensures a quick rise, eliminating the need for yeast.

Step 4: Prepare the Cream Cheese Glaze

While the rolls bake, beat the 4 oz Cream Cheese in a bowl until smooth. Gradually add the 1 cup Powdered Sugar, 1 tsp Vanilla Extract, and a tablespoon of Whole Milk at a time, mixing until the glaze is smooth and pourable. Adjust the consistency with a little more milk if needed.

The glaze should be thick but still drizzle easily. The cream cheese adds a tangy richness that balances the sweetness of the rolls.

Step 5: Glaze and Serve

Remove the rolls from the oven and let them cool in the pan for 5 minutes. While still warm, drizzle the cream cheese glaze generously over the top, allowing it to seep into the crevices between the rolls.

Serve immediately for the best texture. The glaze will set slightly as it cools, creating a beautiful, glossy finish. These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Make-Ahead Tips for This Dish

Overnight Dough Prep

Mix your dough as directed, then wrap it tightly in plastic wrap and refrigerate overnight. The cold actually improves the texture by allowing the flour to fully hydrate. In the morning, let it sit at room temperature for 30 minutes before rolling out.

Pre-Shaped Rolls

After rolling and slicing your cinnamon rolls, place them in your baking dish, cover with plastic wrap, and refrigerate for up to 12 hours. This is perfect for holiday mornings—I just pop them in the oven straight from the fridge, adding 5 extra minutes to the baking time. 💡

Glaze Prep Ahead

The cream cheese glaze can be made 2 days ahead and stored in an airtight container in the fridge. When ready to use, let it sit at room temperature for 15 minutes, then give it a good stir before drizzling.

Freezing Unbaked Rolls

Shape your rolls, then freeze them on a baking sheet for 1 hour before transferring to a freezer bag. They’ll keep for up to 1 month. Bake from frozen, adding 10-15 minutes to the baking time, and cover with foil for the first half to prevent over-browning.

Reheating Baked Rolls

Store baked rolls in an airtight container at room temperature for up to 2 days. To reheat, wrap individually in aluminum foil and warm at 300°F for 10 minutes. For a fresh-baked taste, I like to drizzle a little extra glaze on top after reheating. ❄️

Make-Ahead Tip

If you’re prepping the night before, mix your dry ingredients and cut in the butter, then cover and refrigerate. In the morning, just add the wet ingredients, mix, and proceed with the recipe. This saves 10 minutes of prep time on busy mornings.

Frequently Asked Questions