Cinnamon rolls no longer need to be reserved for a special occasion. These Easy No Yeast Cinnamon Rolls are a cinch to whip up and taste divine!
Cinnamon rolls are one of my favorite things on the planet. Especially that bite right in the center where all the butter and sugar collect, and it’s all gooey and perfect…ahhhh, yum! They have to be smothered in frosting too. Boy, do I hate getting a cinnamon roll that’s stingy on the frosting.
These Easy No Yeast Cinnamon Rolls have everything I love in a traditional cinnamon roll, but they are SO much faster to make! There is no yeast in these rolls which means, no rising, no waiting. They are still made completely from scratch too – no box mixes here!!
If you never make cinnamon rolls because you think they take too much time, this recipe is for you! These really are easy to make, and while they have a few steps, it all comes together pretty quickly.
This is the recipe I came up with a few years ago and have used almost every time we want cinnamon rolls. Every now and then I make the kind using yeast, but honestly, this recipe tasted AWESOME and is a bazillion times faster, I always end up wishing I just made these instead.
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Easy No Yeast Cinnamon Rolls
|Prep time||25 minutes|
|Cook time||25 minutes|
|Total time||50 minutes|
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/3 cup sour cream
- 3/4 cups buttermilk
- 1/4 cup canola oil
- 1/2 cup butter (very soft)
- 1/3 cup brown sugar
- 1/3 cup sugar
- 2 teaspoons cinnamon
- 4 tablespoons butter (softened)
- 4 tablespoons cream cheese (softened)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- splash buttermilk
|Preheat oven to 375 |
In a large mixing bowl add flour, baking soda, baking powder, sour cream, buttermilk, and oil. Mix until a dough forms.
Toss some flour on your counter and roll out the dough into a large rectangle at least 1/8" thick.
|Evenly butter the entire surface of the dough with very soft (or melted) butter. Sprinkle on the cinnamon sugar as evenly as possible. |
Roll up the dough and slice into 12 equal rolls. Place them in a buttered pan with enough space in between for the rolls to expand.
|Bake for 20 - 25 minutes until lightly browned and puffy. Immediately pour the icing over the rolls. Serve warm.|
|Beat together butter and cream cheese until smooth. Add vanilla, powdered sugar, and milk and mix until creamy. Pour over hot rolls.|