No Yeast Cinnamon Roll Recipe: Ready in 90 Minutes

The best no yeast cinnamon roll recipe uses baking powder and baking soda as leavening agents, creating soft, fluffy rolls in under 2 hours total time. This quick cinnamon roll method eliminates the 2+ hour yeast rising time while maintaining excellent texture and flavor through proper ingredient ratios and technique.

Craving homemade cinnamon rolls but don't have yeast or time for traditional rising? You're not alone. Many home bakers search for reliable easy no yeast cinnamon roll recipe options when they need a faster solution. The good news: you can create bakery-quality cinnamon rolls without yeast that rival traditional versions in both texture and taste.

The Science Behind Yeast-Free Cinnamon Rolls

Traditional cinnamon rolls rely on yeast for that signature airy texture, but yeast requires several hours of rising time. The quick cinnamon rolls without yeast method substitutes chemical leaveners—baking powder and baking soda—that react immediately when mixed with liquid and acid. This creates carbon dioxide bubbles that lift the dough during baking.

Key to success: using the right ratio of leavening agents. Too little and your rolls will be dense; too much creates a metallic aftertaste. Our tested formula balances both for optimal rise without compromise.

Why Choose a No-Yeast Approach?

Home bakers opt for baking powder cinnamon rolls for several practical reasons:

• Time constraints (ready in 90 minutes vs. 3+ hours with yeast)
• Yeast unavailability or expiration
• Simpler process for beginner bakers
• Consistent results without temperature sensitivity
• Dietary considerations (though yeast itself isn't problematic for most)

Characteristic	Yeast Rolls	No-Yeast Rolls
Total Time	3-4 hours	1-1.5 hours
Texture	Chewy, airy	Softer, cake-like
Flavor Complexity	Subtle tang	Sweeter profile
Skill Level	Intermediate	Beginner-friendly

Perfect No-Yeast Cinnamon Roll Recipe

This fast cinnamon roll recipe no waiting method delivers consistently excellent results. The secret lies in the buttermilk-baking soda reaction and precise flour measurement.

Ingredients

• 2 ½ cups (315g) all-purpose flour, spooned and leveled
• 3 tsp baking powder (not expired!)
• ½ tsp baking soda
• ½ tsp salt
• ⅓ cup (75g) unsalted butter, cold
• ⅔ cup (160ml) buttermilk, cold
• 1 large egg, room temperature

Filling

• ½ cup (115g) softened butter
• 1 cup (220g) packed brown sugar
• 3 tbsp cinnamon
• ¼ tsp salt

Icing

• 4 oz cream cheese, softened
• ¼ cup (55g) butter, softened
• 1 cup (120g) powdered sugar
• 1 tsp vanilla
• 1-2 tbsp milk

Step-by-Step Instructions

Dough Preparation

1. Mix dry ingredients: Whisk flour, baking powder, baking soda and salt in a large bowl
2. Cut in butter: Using a pastry cutter, work cold butter into flour until pea-sized crumbs form
3. Add wet ingredients: Whisk buttermilk and egg, then pour into flour mixture
4. Form dough: Stir until just combined (don't overmix), then turn onto floured surface
5. Knead gently: Fold and press 10-12 times until cohesive (overworking creates tough rolls)

Rolling and Baking

6. Roll dough: Pat into 16x12 inch rectangle (¼ inch thick)
7. Spread filling: Evenly coat with butter, then cinnamon-sugar mixture
8. Roll tightly: Starting from long side, roll into log and pinch seam
9. Cut rolls: Slice into 12 equal pieces using dental floss for clean cuts
10. Bake immediately: Place in greased pan, bake at 375°F for 20-22 minutes

Texture Optimization Tips

Many no yeast cinnamon roll recipe attempts fail because of texture issues. Avoid these common pitfalls:

• Flour measurement: Spoon flour into measuring cup then level—don't scoop directly
• Cold ingredients: Keep butter and buttermilk chilled to control gluten development
• Don't overmix: Stop as soon as dough comes together to prevent toughness
• Immediate baking: Chemical leaveners start working immediately—bake right after cutting
• Pan size matters: Use a 9x13 inch pan for proper expansion room

Storage and Reheating

These rolls maintain quality better than yeast versions due to their cake-like structure:

• Room temperature: Store covered for up to 2 days
• Refrigerated: Keeps well for 5 days—reheat before serving
• Freezing: Freeze unfrosted rolls for up to 3 months
• Best reheating: 10-15 seconds in microwave followed by 1 minute in 350°F oven

Why This Recipe Works When Others Fail

Most quick cinnamon rolls without yeast recipes miss critical details that affect texture. Our formula succeeds because:

• Uses both baking powder AND baking soda for balanced rise
• Incorporates buttermilk's acidity to activate baking soda fully
• Maintains proper fat-to-flour ratio for tender crumb
• Specifies exact rolling thickness for even baking
• Includes professional baker's trick: dental floss for clean cuts

Frequently Asked Questions

Can I make no yeast cinnamon rolls gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour blend that contains xanthan gum. You may need 1-2 tablespoons extra buttermilk as GF flours absorb more liquid. Results will be slightly denser but still delicious.

Why did my no yeast cinnamon rolls turn out dense?

Density usually comes from overmixing the dough, expired leavening agents, or incorrect flour measurement. Always spoon flour into measuring cups rather than scooping, check your baking powder/soda expiration dates, and stop mixing as soon as the dough comes together.

How can I make these rolls sweeter without adding more sugar?

Add ¼ teaspoon of maple extract to the dough or use dark brown sugar instead of light in the filling. You can also increase the cinnamon to 4 tablespoons which enhances perceived sweetness through flavor complexity.

Can I prepare no yeast cinnamon rolls the night before?

Yes, assemble the rolls in the pan, cover tightly, and refrigerate overnight. The cold slows but doesn't stop the chemical reaction, so add 2-3 minutes to baking time the next morning. Do not cut the rolls before refrigerating or the filling will seep out.