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Quick & Easy No Yeast Cinnamon Rolls

These Quick & Easy No Yeast Cinnamon Rolls require very little work, yet still yield the tastiest, cinnamoniest, sweetest, doughiest, finger-lickingyist rolls you could make from scratch and still seem like you spent all day on them. 
Course Breakfast, Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 25 minutes
0 minutes
Total Time 1 hour
Servings 8 rolls
Calories 442kcal
Author Tiffany


  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 tablespoon cinnamon
  • ½ teaspoon vanilla
  • teaspoon salt
  • 2 tablespoons butter softened
  • optional: 1/2 cup raisins


  • 2 ½ cups flour
  • 2 tablespoons sugar
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 4 tablespoons melted butter divided
  • 2 tablespoons butter softened


  • 3 tablespoons butter softened
  • 3 ounces cream cheese
  • 1 cup powdered sugar
  • ¼ cup milk
  • ½ teaspoon vanilla or almond extract


  • Preheat oven to 425. Use 1 tablespoon softened butter to grease the bottom and sides of a 9 inch cake pan. Set aide.
  • In a medium bowl combine sugar, brown sugar, cinnamon, salt and vanilla. Mix together and set aside.
  • In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add 1/4 cup other milk (I used 1%) and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with well-floured hands for about 30 seconds, sprinkling in a little extra flour as needed if dough is too sticky to work with.
  • Generously flour a clean work surface. Roll (or press with fingertips) dough into a 12x10 inch rectangle. (does not have to be exact). Brush 2 tablespoons softened butter onto the entire surface of the dough. Sprinkle brown sugar filling evenly onto dough coming to about 1/2 inch of edges. 
  • Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Pinch to seal along the length of the rolls to seal the filling in. Pinch the ends together and cut off the excess, about 1/2 inch. Cut the dough into 8 equal sections.
  • Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter. 
  • Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown. (I like mine a little more doughy so I pulled them out a little early.)
  • While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and milk. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately.


*The dough should very sticky when you are working with it - resist the urge to add more flour, this will make the cinnamon rolls come out dense and tough. Simply dust your hands repeatedly with flour as you work with the dough. 


Calories: 442kcal | Carbohydrates: 79g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 475mg | Potassium: 171mg | Fiber: 2g | Sugar: 47g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 2mg