These quick and easy Cinnamon Rolls are made with no yeast. No kneading or rising time needed. Make it, roll it, fill it and bake it. So good and fast they will become your favorite anytime Cinnamon Bun recipe.
I am a Cinnamon Roll lover, but sometimes when I really want one I don’t want to spend the time waiting for them to rise and rest, so I give up. But with these No Yeast Cinnamon Buns, I can make them and eat them in no time. So tasty and soft, who needs yeast?!
Recipe Ingredients
- Flour – all purpose
- Sugar – just a little granulated sugar for some sweetness
- Baking Powder –
- Baking Soda
- Salt
- Cold Butter – you can either cut this into cubes or grate with a cheese grater
- Yogurt – plain whole fat is best
- Egg – large
For the Filling
- Apricot Jam – is a wonderful combination with nuts
- Finely chopped nuts – I used hazelnuts but walnuts, pecans or even almonds will work
- Brown Sugar
- Granulated Sugar
- Cinnamon – the perfect addition
For the Glaze
- Icing/Powdered Sugar – be sure to sift it to remove any lumps so you have a smooth glaze
- Cream – I use whole cream but half and half or even milk will do
Different fillings to use
I used this nut filling for a cookie recipe, and since I had leftovers I decided it would make the perfect filling and it certainly did. If not you can use a traditional, butter, brown sugar and cinnamon filling, or a chocolate cream or even a hazelnut cream filling.
Recipe Steps
In a small bowl beat together the yogurt and egg. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped or grated cold butter and combine until it resembles coarse crumbs.
Add the yogurt mixture to the flour mixture and mix with a fork or spatula to form a soft dough (do not over mix).
Move to a lightly floured flat surface and pat into a large rectangle, then gently roll out with a floured rolling pin to an 11×8 inch rectangle.
Spread the top of the dough with the apricot jam and sprinkle with 3/4 of the nut mixture.
Roll up from the long end and pinch the edges to seal the dough. Cut into 9 -12 slices. Depending on the pan used.
Arrange the slices cut side down on the prepared pan and sprinkle with the remaining nut mixture.
Bake in the pre-heated oven until golden. Remove from the pan and let cool to warm, spread with the glaze and serve.
How to make the Nut filling
It’s also best to toast the nuts first if you are using whole nuts, I used toasted hazelnuts for this recipe. In a food processor add the toasted nuts, and coarsely chop, then add the sugars and cinnamon and pulse or chop until finely ground but not a powder. If you purchase finely chopped nuts then you can skip the toasting process, and just mix the ingredients together in a bowl.
How to toast nuts
Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake.
What is the best frosting for Cinnamon Rolls?
I like to use a simple powdered sugar and cream mixture, you could substitute the cream with maple syrup or juice depending on your filling, you could spread the buns with a cream cheese frosting. Or even leave them simple with a dusting of powdered sugar.
FAQs
Store the cinnamon rolls in an airtight container, they will keep for up to 2-3 days at room temperature and up to 7 days in the fridge. You can warm them up in either a low oven or in the microwave.
Freeze the completely cooled rolls in a freezer safe airtight container, or wrap in foil (either together or individually) and place in a freezer safe airtight bag. They will keep for up to 2-3 months. Thaw at room temperature then warm in a low oven or microwave.
Looking for an easy and delicious Breakfast treat this holiday season? Then these No-Yeast Cinnamon Rolls are exactly what you need. Enjoy!
More No Yeast Recipe
Perfect No Yeast Cinnamon Rolls
Ingredients
- 1 cup yogurt (plain whole fat)
- 1 large egg
- 2½ cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup cold salted butter (cubed)
FOR THE FILLING
- ½ cup finely chopped nuts (pecans, walnuts or hazelnuts)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon cinnamon
- ¼ cup apricot jam
FOR THE GLAZE
- ½ cup powdered/icing sugar (sifted)
- 2 tablespoons cream
Instructions
- Pre-heat the oven to 375F (190C). Grease and flour or line an 9 inch (23cm) square or rectangle pan with parchment paper, be sure to lightly butter the paper.
- In a small bowl beat together the yogurt and egg.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped or grated cold butter and combine until it resembles coarse crumbs.
- Add the yogurt mixture to the flour mixture and mix with a fork or spatula to form a soft dough (do not over mix).
- Move to a lightly floured flat surface and pat into a large rectangle, then roll out with a floured rolling pin to an 11×8 inch (28x20cm) rectangle. Spread the top of the dough with the apricot jam and sprinkle with 3/4 of the nut mixture. Roll up from the long end, pinch the edges to seal the dough. Cut into 9-12 slices. (I used a square pan and I made 9 slices).
- Arrange the slices cut side down on the prepared pan and sprinkle with the remaining nut mixture. Bake in the pre-heated oven for approximately 20-25 minutes, until golden or a toothpick comes out clean or with a couple of crumbs attached. Remove from the pan and let cool to warm on a wire rack, then spread with the glaze if desired and serve.
FOR THE FILLING
- If you are using whole nuts it's best to toast them first (see notes for instructions), I used toasted hazelnuts for this recipe. In a food processor add the toasted nuts, and coarsely chop, then add the sugars and cinnamon and pulse or chop until finely ground but not a powder. If you purchase finely chopped nuts then you can skip the toasting and chopping process, and just mix the nuts, sugars and cinnamon together in a bowl.
FOR THE GLAZE
- In a bowl mix together until smooth the powdered sugar and cream. Depending on how thick you like it you can add more cream or more powdered cream. Spread over the warm cinnamon rolls and serve.
Wendy says
These cinnamon rolls were divine! Easy to make and no yeast was used (eliminating long rising time, etc). I didn’t have enough yoghurt so I whisked in some evaporated milk to make up the one cup needed. Thanks for these no yeast recipes. I am from the sunny island of Jamaica and will be sharing your recipes with friends!
Rosemary says
Hi Wendy, thanks so much so glad you enjoyed them. Lucky you to be nice and warm in Jamaica. Happy New Year.
Janine says
Mmmm, these were sooo good. So moist and delicious for Christmas morning.
Rosemary says
Hi Janine, thanks so much, so glad you enjoyed them. Happy New Year.