No Yeast Cinnamon Rolls

Okay, so you’re craving something warm, gooey, and sweet, but the thought of wrangling yeast makes you want to crawl back into bed? Me too, friend, me too. Enter the hero of our story: No Yeast Cinnamon Rolls. We’re talking cinnamon roll bliss without the hours of waiting for dough to rise. It’s practically magic, or at least science I don’t fully understand but totally appreciate.

Why This Recipe is Awesome

This isn’t just a recipe; it’s a life hack. You’ll get all the joy of freshly baked cinnamon rolls without the time commitment or the stress of wondering if your yeast is, well, alive. Plus, it’s seriously hard to mess up. Like, even *I* can make these, and my kitchen adventures often involve smoke alarms. You’ll look like a baking genius with minimal effort. Win-win!

Ingredients You’ll Need

• For the Dough (the “No Yeast” part, obvi):
• 2 cups all-purpose flour (the basic stuff)
• 1 tablespoon baking powder (our yeast imposter, shhh!)
• ¼ teaspoon salt (just a pinch, for balance)
• ½ cup granulated sugar (for a touch of sweetness in the dough)
• ½ cup cold butter, cubed (because cold butter makes happy dough)
• ¾ cup milk (any kind works, your preference)
• For the Filling (the gooey good stuff):
• ½ cup packed light brown sugar (that rich molasses flavor)
• 1 tablespoon ground cinnamon (can you even have too much cinnamon? Rhetorical question.)
• ¼ cup unsalted butter, softened (room temp is key here, don’t forget!)
• For the Icing (the grand finale):
• 1 cup powdered sugar (also known as confectioners’ sugar)
• 2-3 tablespoons milk (just enough to make it drizzle-worthy)
• ½ teaspoon vanilla extract (a little extra somethin’-somethin’)

Step-by-Step Instructions

1. Get Doughy: In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Now, add your cold, cubed butter. Use your fingers (or a pastry blender if you’re fancy) to cut the butter into the flour mixture until it resembles coarse crumbs. We’re aiming for pea-sized bits, not butter globs.
2. Milk It: Slowly pour in the milk, mixing until a soft dough forms. Don’t overmix! Just bring it together. Lightly flour a clean surface and gently knead the dough a few times, just to make it cohesive.
3. Roll Call: Roll out the dough into a rectangle, roughly 12×10 inches. Try to keep the thickness even; no mountain ranges in your dough, please.
4. Fill ‘er Up: In a small bowl, mix the brown sugar and cinnamon for the filling. Spread your softened butter evenly over the dough rectangle, leaving a small border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter.
5. Roll and Slice: Tightly roll up the dough from one of the long edges (the one *with* the filling going all the way to the edge). Once rolled, use a sharp knife or even unflavored dental floss (yes, really!) to slice the roll into 12 equal pieces. About 1 inch thick each.
6. Bake Time Baby! Arrange the rolls in a lightly greased 9×13 inch baking pan. Preheat your oven to 400°F (200°C) first! Bake for 18-22 minutes, or until they’re golden brown and smell absolutely heavenly.
7. Icing on the Cake (Roll): While the rolls are cooling slightly (but still warm!), whisk together the powdered sugar, milk, and vanilla extract for the icing. Drizzle generously over the warm cinnamon rolls. Prepare for immediate gratification.

Common Mistakes to Avoid

• Forgetting to preheat the oven: Rookie mistake. Your rolls need that hot blast from the start to get fluffy.
• Overmixing the dough: You’re not making bread, so ease up! Overmixed dough means tough rolls, and nobody wants a tough roll.
• Using melted butter for the dough: Nope, nope, nope. Cold butter is key for that tender, flaky texture. Don’t skip this.
• Not spreading the filling to the edge: You want maximum cinnamon-sugar goodness in every bite, right? Don’t be shy!
• Cutting rolls too thin: They’ll unroll and look sad. Aim for about an inch for sturdy, impressive rolls.

Alternatives & Substitutions

• Dairy-Free? You can totally use a non-dairy milk (almond, soy, oat) and vegan butter sticks for both the dough and filling. The icing might need a tiny bit more non-dairy milk to reach the right consistency.
• No Brown Sugar? While brown sugar gives that classic depth, you can substitute with granulated sugar for the filling if you’re in a pinch. It’ll still be delicious, just a slightly different vibe.
• Want extra somethin’ somethin’? Add a pinch of nutmeg or cardamom to your cinnamon filling for an extra layer of spice. Or, throw some chopped pecans/walnuts in there! FYI, chocolate chips are also a valid life choice.
• Cream Cheese Icing Lover? Swap some of the milk in the icing for softened cream cheese (about 2 oz) for that tangy, rich cream cheese frosting experience. IMO, this is a top-tier upgrade.

FAQ (Frequently Asked Questions)

• Can I prepare these ahead of time? You bet! You can assemble the rolls in the pan, cover them, and pop them in the fridge overnight. Just let them sit on the counter for about 20-30 minutes before baking the next morning. Freshly baked rolls for breakfast? Yes, please!
• My dough is too sticky, help! A little extra flour on your work surface and hands will do the trick. Don’t add too much to the dough itself, though, or it’ll get dry.
• Can I make these without a stand mixer? Absolutely! Your hands are your best tools for this recipe. Just be gentle with the dough.
• Why is my icing too runny/too thick? It’s a delicate balance, my friend. Add milk *a tiny bit at a time* for a thinner icing, or more powdered sugar for a thicker one. You’re the boss of your icing!
• How long do these last? TBH, they usually don’t last long enough to go stale. But if by some miracle you have leftovers, store them in an airtight container at room temp for 2-3 days, or in the fridge for up to a week. Reheat briefly in the microwave for that fresh-baked feel.
• Can I use self-rising flour? Nope! Self-rising flour already has leavening agents and salt, so it’s not a direct swap. Stick to all-purpose flour and our trusty baking powder for this recipe.

Final Thoughts

See? No yeast, no problem! You just whipped up a batch of delicious cinnamon rolls that probably took less time than deciding what to watch on Netflix. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Just try not to eat the whole pan yourself (I say, as I reach for my third). Enjoy!