Easy No Yeast Cinnamon Rolls

Easy no yeast cinnamon rolls means you can enjoy freshly baked cinnamon rolls in an hour! No double rising! This is my husbands Great Grandmothers recipe and I’m so happy and honored to share it with you!

My diet starts January 1st.

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

Right after I finish this pan of cinnamon rolls. Ya feel me?

Speaking of cinnamon rolls, I’m so happy to share with you my husbands Great Grandma Mack’s (short for McNamara) recipe for easy no yeast cinnamon rolls.

My husband’s Aunt Penny did some digging around and found this recipe a few weeks before Christmas. Of course, the recipe was hand written with little to no specific measurements and called for Crisco. So I tested this recipe a few times, using butter and adding a little salt to the dough, but still keeping the integrity of her original recipe.

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

I’ve been apart of the McNamara family for over 21 years and I’ve heard my father-in-law talk about these cinnamon rolls from time to time. So when Penny found the long lost recipe, I decided to surprise my father-in-law by making them for him/us on Christmas morning. I quickly made a double batch on Christmas Eve night and baked them the next morning once we got to their home. My father-in-law said they tasted just as he remembered.

These no yeast cinnamon rolls can be whipped up in no time at all and they taste like perfection.

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Start by preheating your oven to 375°. Pour a tablespoon of melted butter into a 9.5-inch deep-sided pie dish [affiliate]. Use a pastry brush to cover the bottom and sides of the pan.

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To start, make the filling by combining the remaining 5 tablespoons of butter with 1/3 cup of both dark brown and granulated sugar, 2 teaspoons cinnamon and 1/4 teaspoon of kosher salt. Set off to the side.

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In a large bowl combine 2 cups all purpose flour, 1 heaping tablespoon baking powder and 1/2 teaspoon of kosher salt. Next drop in 6 tablespoons of cold, unsalted butter and use a pastry blender to cut the butter into the flour.

Ps. I have this one and love it! [affiliate]

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Pour in the 3/4 cup of cold whole milk and use a rubber spatula to combine. Use your hands to quickly knead any loose flour or butter pieces into the dough. Do not over work.

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On a lightly floured surface, roll the dough into a 10 x 6 rectangle that’s 1/2 an inch thick. Add the cinnamon sugar mixture and use an offset spatula [affiliate] to spread it all the way out to the edge of the dough.

Starting at one side, use your fingers to tightly roll the dough and then go back the other way, rolling as you go. Place the roll onto a small parchment lined sheet pan and freeze for 10 minutes.

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Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces. Cut each piece into thirds, so you will end up with 12 slices.

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Arrange the slices in the bottom of the prepared pan. Slide the pan into your preheated oven and bake for 28 minutes, rotating the pan halfway during baking.

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Meanwhile, make the icing by sifting 1 heaping cup of powdered sugar into a bowl…

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… and combine it with 6 tablespoons of heavy cream and 3/4 teaspoon of pure vanilla extract.

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Whisk until smooth. It should be super thick so it can melt once it tops the hot cinnamon rolls.

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They should come out bubbling, gooey and smelling amazing!

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

Pour the icing over top of the hot, straight-from-the-oven cinnamon rolls.

This is without a doubt my favorite part.

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

Oh yes yes yes.

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

With one day left of 2016 I’m going to splurge and do nothing but sit in my comfy clothes, drink coffee all day and write my year in review. Until then I’d love to know what are some recipes you would like to see in 2017!

Happy New Year Everyone!

Enjoy!

Easy No Yeast Cinnamon Rolls l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Easy No Yeast Cinnamon Rolls

Easy no yeast cinnamon rolls means you can enjoy freshly baked cinnamon rolls in an hour! No double rising! This is my husbands Great Grandmothers recipe and I'm so happy and honored to share it with you!

Yield: 12 cinnamon rolls

Prep Time: 25 minutes

Cook Time: 28 minutes

Total Time: about 1 hour

Ingredients:

FOR THE FILLING:
5 tablespoons melted unsalted butter plus 1 tablespoon for pan

1/3 cup dark brown sugar

1/3 cup granulated sugar

2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

FOR THE ROLLS:

2 cups all purpose flour

1 heaping tablespoon baking powder

1/2 teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into pieces

3/4 cup cold whole milk

FOR THE ICING:

1 heaping cup powdered sugar, sifted

6 tablespoons heavy whipping cream

3/4 teaspoon pure vanilla extract

Directions:

Preheat your oven to 375°.

In a small sauce pan melt 6 tablespoons of butter. Measure a tablespoon into a 9-inch deep-sided pie dish and brush the bottom and sides generously.

Pour the remaining butter into a small bowl with both sugars, cinnamon and salt. Stir until combined and set aside.

In a large bowl combine the flour, baking powder, 1/2 teaspoon kosher salt and drop in the 6 tablespoons of cold butter. Use a pastry blender to cut the butter into the flour mixture. Once it resembles small peas, pour in the milk. Use a rubber spatula to combine. Use hand to gently need any loose flour/butter pieces into dough. DO NOT OVER WORK.

On a lightly floured surface, roll the dough out to a 10 x 6 rectangle. Pour the filling mixture onto the dough and use an offset spatula to spread the filling to the edges of the dough.

Starting at one side, roll the dough tightly, going back and forth until the dough is in a log shape. Place the roll onto a parchment lined small sheet pan and place in the freezer for 10 minutes. This will make slicing the cinnamon rolls easier.

Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces. Cut each piece into thirds, so you will end up with 12 slices.

Place in prepared pan and bake on the middle rack of your oven for 28 minutes, rotating the pan halfway through baking.

While the rolls are in the oven baking, start making the icing by combining the sifted powdered sugar, heavy cream and vanilla extract.

Once the cinnamon rolls are golden, remove and instantly pour the icing over top. Use an offset spatula to carefully spread the icing evenly.

Serve immediately.

[this post contains affiliate links.]

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15 Responses to “Easy No Yeast Cinnamon Rolls”

  1. #
    1
    Stephanie — December 31, 2016 at 8:10 am

    These look delightful! I swear I could smell them cooking while I was reading the article!

    • Laurie McNamara replied: — January 1st, 2017 @ 3:24 pm

      Thank you, Stephanie! Happy New Year <3

  2. #
    2
    Pam Kaufman — December 31, 2016 at 9:38 am

    They look delicious! I love that there is no yeast so I could whip up a batch anytime without waiting for them to rise. Definitely going to make them soon!

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    3
    Susan — December 31, 2016 at 9:57 am

    These are very much like what I used to make with Bisquick, seemingly a million years ago, though I never knew to cut them, and never did icing. Lately I’ve been seeing a lot of references to cinnamon rolls, which makes me crave them (don’t need them!), so I might have to give in and make these. My husband would probably love the icing, because he’s a big fan of sugar, but I would put the icing only on half the rolls because I know I would like them better without. Actually, I had been thinking about those old cinnamon rolls and thinking about how to make them without the commercial mix. Thank you for ending my year on such a happy note.

    • Laurie McNamara replied: — January 1st, 2017 @ 3:22 pm

      Happy New Year, Susan! I hope you love the recipe! 🙂

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    4
    Shelby Brisendine — January 1, 2017 at 5:19 am

    One food dream has just come true! Thank you for this recipe! Cannot wait to make it!

    • Laurie McNamara replied: — January 1st, 2017 @ 3:12 pm

      Oh I’m so glad!! I can’t wait to hear your thoughts!!

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    5
    LINDA — January 1, 2017 at 12:04 pm

    These Cinnamon Rolls are amazing! Tender, delicious, and easy. I will never need to make the yeast variety again. Because I had a hankering for the Cinnabon flavor, I did use some cream cheese in my icing! Yummmm, Laurie! Thank you for sharing this heirloom recipe.

    • Laurie McNamara replied: — January 1st, 2017 @ 3:12 pm

      I’m so glad you tried them!!! <3

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    6
    Ashley — January 1, 2017 at 6:12 pm

    This morning I was lamenting the lack of cinnamon rolls in my life and wishing I could make some without all the hassle. I sighed, and decided to check my favorite cooking blog to find something else fun to bake. Lo and behold, the most recent post was this!!! I added some pecans to the filling and was short on butter so I replaced a little in the filling with coconut oil. Otherwise I followed the recipe exactly. Mine don’t look quite as pretty as yours, but OMG I am in heaven. My year is off to a great start, thank you for this!

    • Laurie McNamara replied: — January 5th, 2017 @ 9:07 am

      I LOVE that you added pecans! Happy New Year, Ashley!

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    7
    Shelby Brisendine — January 11, 2017 at 11:27 pm

    Laurie, made this recipe today. Using gluten free flour did not work for me.
    My rolls became crisps. Will make again using regular flour. The reason for my comment is that in the list you have baking powder which I used, and in the directions you mention baking soda. Also, I baked at 350. Did not see a temperature listed for the oven. Is 350 correct?

    PS – Even though they were crispy, they still tasted good.

    • Laurie McNamara replied: — January 11th, 2017 @ 11:52 pm

      Hi Shelby! It’s definitely baking powder and not soda. Gah! Sometimes I think my fingers have a mind of their own! Thanks for the heads up and bake at 375°. Enjoy!! 🙂

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    8
    Laura — July 13, 2017 at 7:40 am

    Love the look of these cinnamon rolls! Oh my yum! I’m certain that my husband will agree when I make them this weekend. Quick question though, can I prep them to the point of cooking, put them in the fridge overnight, and cook them the next morning?

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