Easy No-Yeast Cinnamon Rolls Recipe (2024)

Since these didn’t require a rise, I decided to try making a gluten free version using cup-for-cup gf flour. The dough was (as expected) a bit more crumbly than regular dough but with a little care still rolled out, and up, pretty well. They turned out great!Thanks NYT…my celiac husband hasn’t had cinnamon buns in a looooong time. I used Bobs Red Mill 1to1 baking flour—my go-to brand for a while now.

Good recipe. Next time, I’d leave out the pecans and add them in later by sprinkling them on the rolled out dough after spreading the cinnamon and butter mixture. Having the pecans in beforehand made it harder to spread.

Instead of a serrated knife I use a medium length piece of dental floss or sewing thread to slice the rolled up dough.

Stop what you are doing and MAKE THIS. They are outstanding! Followed recipe exactly. Only thing, I used a cast iron skillet and I rubbed softened butter in the pan instead of oil. The crunch from the butter and the cinnamon that oozes out of the bottom was insanely good. Definitely use butter instead of oil. We ate them all within the hour. So good.

This looks good but I think the suggestion to refrigerate the dough for baking later is bad advice. This dough rises from a combination of acid in the buttermilk and baking powder. That means it needs to go in the oven as quickly as possible after mixing, while the chemical reaction is still happening. Just a tip I learned from vegan baking.

Kwibbles- you can make buttermilk from any non-dairy milk, just add one tablespoon of white vinegar to one cup of whatever milk you have and give it a good whisk. Good luck! :)

This turned out better than what I thought it was going to taste like. I did cut down sugar in the filling and added more spices. I also recommend adding 1-2 tsp vanilla to the dough so when you bite into it it doesn’t scream “there’s a hecking lot of baking powder in here.” Found that to make the dough a little less abrasive.

Made this for the first time, my first ever cinnamon rolls, this morning. Substituted yogurt/milk mixture for buttermilk. Came out great. Cut the glaze recipe in half, and still didn't need it all--the filling is already plenty sweet and flavorful, and a little gooey glaze goes a long way. Tried orange zest in half the glaze, might try lemon next time.

Substituted yogart for buttermilk and added i cup raisins and ground clove and nutmeg (1/2 tsp each) to the dough rather than pecans to the filling - all worked well. Also sliced into 12 pieces and baked individually in greased muffin tin - which added nice crispy outsides.

Made these this morning when my yeasted rolls didn’t rise - saved the day! The texture is a little more like cinnamon rolls from a can than ones with yeast but with a much more delicious from-scratch taste. I added about a Tbs of maple syrup to the icing and it was fab.

Christmas Day, 2021. I doubled the recipe and made it in a 10 inch cake pan. Didn’t have buttermilk so used sour cream instead. Cut into 12 rolls. Made while waiting for the family to wake up and open presents. Came out lovely. They are very biscuit like and if you don’t want to use the frosting, suggest adding a tablespoon or two of sugar to the dough. Will definitely make again, very easy.

These were a very present help when we realized at the last minute that we wouldn’t be able to maintain (for various reasons) our annual tradition of yeast cinnamon rolls on Christmas morning. As advertised, they take less than an hour to make, though I had to bake them for ten more minutes than called for. I thought they were remarkably good for a quick version of cinnamon rolls, like plush, cinnamon-y buttermilk biscuits, with a soft interior and slightly crunchy exterior.

I'm not sure I'm reading this correctly. Once you roll and cut the dough do you end up with 8 buns each 1" high (8" log divided into 8 pieces) or almost 2" high (15" log cut into 8 pieces)? I would think they should be 1" high but that's not what the recipe says (to me, anyway).

Step 4 says that you start with one of the long sides. You should end up with a roll the length of the long side or 15 inches.

Liz— that is a great idea to bake in a cast iron oven. I looked up c.roll recipes baked in them and they all turn out great …. They said oven temp 350, bake 20-25 mins. Trying this out this week and will report after I make these .

I agree with the baker who cut the glaze recipe in half. I prepared it as written, used all the glaze, and it was way too sweet. If I make them again I’ll make less glaze and put less sugar and more nuts in the filling.

Looking for advice here. Followed all directions. Mine rose fine, but I feel like all the filling melted out to the bottom. The bottom quarter inch of the buns are basically soaked in butter and the rolled interior part is dusted with remaining cinnamon. Any tips on how to prevent?

For what it’s worth, I thought these were even better the next day out of the fridge. Sitting in the icing made everything softer and smooshier. Only took 30 minutes to get to room temperature. Will bake day before from now on.

Instead of butter cream use yogurt plus some milk

I tried these one Sunday morning when it was cold and grey outside - still in my pajamas - i had a sudden urge to give this 'faat rise' recipe a try...putting it together was fairly easy and they smelt and looked lovely coming hot out of the oven - just the smell alone made the dreary morning seem brighter. But; even though very good; Id have to say the end result was a little disappointing - and I'm thinking maybe just perhaps because most all of us want that yeast-risen dough.

I used Bob's 1:1 gluten-free and honestly thought it was pretty bad. 4/10 at most. It's too crumbly -- you can't add the extra hydration that 1:1 needs because then it becomes a batter. Then it's terribly mealy when it cools. I'm sure these are tasty with real flour but I'll find a recipe intended to be GF. Won't make them again.

Nah, it’s worth it to make the yeast version and put your patience to the test. I had high hopes for these, but they just weren’t worth the effort, even though they were easier.

Loved this recipe, tasted delicious. Made one upgrade; brushed the hot rolls with melted marmalade, then applied the icing. It sealed in the moisture, and the rolls weren’t dry the next day.

More of a cinnamon biscuit than a cinnamon roll. They are ok.

I was served one of these at a friend's home and it was wonderful.

As someone who really struggles to be successful with yeasted dough...these are a game changer!!I couldn't be happier or more proud of how perfect they turned out. I did not use pecans, and I did not put vanilla in the icing- I opted for lemon zest, and it was delightful!!Suffice it to say, everyone was pleased and I'll happily make them again! Thank you for such a wonderfully easy and delicious recipe!

So easy and delicious! I cooked it in a well buttered 10-inch cast-iron frying pan, so the presentation was great and the sides were super crispy.

Because of what I had on hand, used avocado oil in the dough and salted butter in the filling. Because I’ve been to Magnolia Bakery, halved the sugar in the icing. Rolls were a hit, with a lovely texture. And YES— pecans on after spreading next time!

In mammoth. 1.5 teaspoons baking powder. Milk instead of buttermilk. 415 oven for about 20m. Next time put some salt in filling.

Rich! Make half the frosting. Doug is surprisingly tender