Hi friends! Today im sharing my no yeast cinnamon roll recipe with you. These cinnamon rolls turn out super soft, and delicious. The beauty of the dough is that although there is no yeast, it is very soft and your cinnamon rolls will expand while baking. 

Jump to Recipe

DOUGH

2 C all purpose flour

3 TBSP sugar

1 TBSP + 1 tsp baking powder (this quantity goes together)

1 tsp salt

5 TBSP cold butter 

3/4 C milk + 1 TBSP vinegar

FILLING

2/3 C brown sugar

3 TBSP sugar

2 tsp cinnamon

4 TBSP butter

1/2 tsp vanilla extract

CREAM CHEESE FROSTING

4 oz cream cheese

1 TBSP butter

1 tsp vanilla extract 

1/2 C powdered sugar

1 TBSP milk

(*I doubled the recipe since i also doubled the recipe for the cinnamon rolls)

DIRECTIONS

1. Add vinegar to milk and set it aside and preheat your oven to 350 F
2. In a mixing bowl, mix all dry ingredients; all purpose flour, sugar, baking powder, and salt, lightly whisk it to incorporate all the ingredients.
3. Add in small cubes of cold butter, and cut the butter into your dry ingredients using a dough cutter or fork.
4. After a few minutes of cutting the butter into the flour, stir the milk and vinegar and add it into the dry ingredients. And with a spatula lightly mix in the milk to the dry ingredients. The dough will look stringy and sticky, this is normal
5. Flour a non-stick surface and knead your dough by hand, you may also knead your dough in a stand mixer or in a bigger bowl, but I recommend doing this by hand. I used a totally of an additional 1/2 cups of all purpose flour to knead my dough. So basically slowly knead in a little bit of flour at a time until the dough no longer sticks to you.
6. Once the dough no longer sticks, re-flour your surface and use your floured hands to stretch the dough into a 12×9 rectangle. I also used the help of a rolling pin to make sure the dough was even and stretched far enough.
7. Now prepare the filling, place all the ingredients into a bowl and add in the melted butter. Stir until a thick paste forms. When you have your paste add it into the center of the dough and use a spatula to spread the filling 1/4 inch away from the edges.
8. Pick one of the long ends and begin to roll your dough, make sure to roll tightly and pat the ends of the dough from time to time to make sure that the end of the log remains stuck to the other dough. Once you have your log, cut it into 12 even pieces, beginning in the center.
9. Spray a 10×6 inch baking pan with non-stick baking and place the rolls into the pan with 1-1.25 inches apart. Bake your cinnamon rolls for 35 minutes, turn off the oven after 35 minutes and leave the cinnamon rolls to continue baking in a turned off oven for an additional 5 minutes.
10. While the cinnamon rolls bake, prepare the frosting. Start by beating the cream cheese and the butter to make sure they become soft, and add the remaining ingredients, continue mixing until the frosting becomes soft and it may even seem a bit loose or runny, this is completely fine.
11. Remove your cinnamon rolls from the oven, allow to cool for 10 minutes and with a spatula spread the frosting evenly. Adding the frosting while the rolls are still warm will melt the frosting a little bit and it will fall through the crevices and will make your cinnamon rolls a lot tastier.

NOTES: Make sure to store your cinnamon rolls in an airtight container to prevent drying or wrap them in cling wrap to help preserve the soft texture. I recommend heating the cinnamon rolls 15-20 seconds if you are eating the the next day out of the refrigerator.

---