Yeast-Free Cinnamon Rolls

I trust you all had a happy Valentine’s Day and a nice weekend cozying up. If you have President’s Day off and haven’t come down from that sugar high yet, I’ve got the perfect breakfast to enjoy with your loved ones.

Cinnamon rolls are usually our Sunday morning breakfast – without fail. Although, I’m talking about the ready made dough in a can. Unless it’s Christmas – then I’m making Cranberry Cinnamon Rolls with my mom. While those are seriously the best cinnamon rolls, they require a lot of time and a good amount of effort. Not ideal for a weekly breakfast.

When I saw these easy cinnamon rolls on Fantastical Sharing of RecipesBest Breakfasts of 2014 Countdown I had to make them. And make them I did. That weekend! There isn’t any yeast to proof or dough to rise. And it uses buttermilk! We’re new lovers of anything buttermilk in our breakfast batters/doughs. I will say that I found the clove to be too strong for my taste, Stuart quite enjoyed it though.

Yeast-Free Cinnamon Rolls


  • 3/4 C brown sugar
  • 1/4 C + 3 tbsp sugar, divided use
  • 2 tsp cinnamon
  • 1/4 tsp cloves
  • 7 tbsp butter, melted, divided use
  • 2 1/2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 C buttermilk
  • 2 tbsp cream cheese, room temperature
  • 2 tbsp milk
  • 1 C powdered sugar


  1. Preheat oven to 425 degrees F.
  2. In a bowl combine brown sugar, 1/4 C sugar, cinnamon, cloves, and 1 tbsp melted butter with a pinch of salt. Set aside.
  3. In the bowl of a stand mixer fitted with the dough hook, whisk together flour, remaining 3 tbsp sugar, baking powder, baking soda, and 1/2 tsp salt. Add the buttermilk and 2 tbsp of melted butter. Knead dough until it comes together around the dough hook and is smooth.
  4. Roll dough out on a floured surface into a 12″ x 8″ rectangle. Brush the dough with 2 tbsp melted butter and press the brown sugar filling over top. Roll the dough lengthwise and slice into 8 rolls.
  5. Place rolls cut-side down in a lightly greased 9″ round cake pan. Brush the tops with the remaining butter. Bake 20 – 25 minutes.
  6. Make the glaze: whisk together cream cheese, milk, and powdered sugar. Pour icing over cooked and slightly cooled rolls.

*This recipe is adapted from Sarah at*

Yeast-Free Cinnamon Rolls | Sew You Think You Can Cook


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