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The Fastest (No Yeast) Cinnamon Rolls Ever from The Food Charlatan
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5 from 1 vote

Easy Cinnamon Roll Recipe (No Yeast)

These no-yeast cinnamon rolls are super fast! Done in about an hour. The Cream Cheese Buttermilk Icing is the perfect compliment!
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Servings
Calories: 353kcal
Author: The Food Charlatan

Ingredients

For the dough:

  • 1 tablespoon butter melted (to brush pan)*
  • 2 & 1/2 cups flour spooned and leveled
  • 2 tablespoons white sugar
  • 1 & 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter melted (to add to wet ingredients for the dough)
  • 1 & 1/4 cups buttermilk

For the cinnamon filling:

  • 1 cup brown sugar packed
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamom optional
  • 1 dash salt
  • 3 tablespoons butter melted (for the cinnamon filling)
  • 2 tablespoons butter to drizzle over shaped rolls

For the icing:

  • 2 ounces cream cheese softened
  • 1/4 cup buttermilk
  • 1 dash salt
  • 2 cup powdered sugar

Instructions

  • Preheat your oven to 425 degrees F.
  • In a small bowl, add 1 tablespoon butter and melt it in the microwave. Use a pastry brush to spread it in the center and up the sides of a 9-inch round cake pan (or a 10-inch cast iron skillet). Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • In a small bowl, melt 2 tablespoons butter. Add 1 and 1/4 cup buttermilk and stir.
  • Add the wet ingredients to the dry ingredients and stir with a wooden spoon until liquid is mostly absorbed. Transfer the dough to a very well floured work surface.
  • Flour your hands and knead the dough 2-5 times until it has come together.
  • Pat the dough into a roughly 12x9 inch rectangle.
  • Prepare the filling. In a small bowl, combine brown sugar, cinnamon, cardamom (optional), and salt. Add 3 tablespoons melted butter and stir.
  • Sprinkle the brown sugar mixture all over the dough, leaving a 1/2 inch border on the edges. Press the sugar into the dough so that it sticks.
  • Use a spatula or your hands to help loosen the dough and roll into a tight cylinder, starting from the long end. Pinch seams to seal.
  • Use a very sharp serrated knife to slice into 8 equal segments. Place 1 roll in the center of the pan, then surround it with the rest of the rolls.
  • Melt 2 tablespoons butter in a small bowl. Drizzle over the shaped rolls evenly.
  • Bake at 425 for 24-26 minutes, until brown on top and the rolls look set when you shake the pan.
  • Let cool for a couple minutes, then loosen the edges of the pan with a knife.
  • While the rolls cool, beat cream cheese in a bowl until smooth. Add buttermilk and beat well until the lumps are mostly gone. Add powdered sugar and beat well, scraping sides of bowl. Add more buttermilk to the mixture to get to a consistency you like.
  • Prepare a rimmed plate, or a parchment paper lined rimmed baking sheet (with or without a cooling rack set over the top.) Invert the pan so that the rolls come out upside down.
  • Drizzle with cream cheese icing.
  • Serve warm! Milk is really great with these rolls.

Notes

You will need exactly 8 tablespoons (1 stick) of butter for the whole recipe.
 
Source: recipe slightly adapted from The Cook's Illustrated Cookbook

Nutrition

Serving: 1roll | Calories: 353kcal | Carbohydrates: 62g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Potassium: 104mg | Fiber: 1g | Sugar: 41g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg