Easy no yeast cinnamon rolls means you can enjoy freshly baked cinnamon rolls in an hour! This recipe is my husbands Great Grandmother’s and I’m so happy and honored to share it with you!
My diet starts January 1st. Right after I finish this pan of cinnamon rolls.
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.
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.
Start by preheating your oven to 375°. Pour a tablespoon of melted butter into a 9.5-inch deep-sided pie dish. Use a pastry brush to cover the bottom and sides of the pan.
To Make These No Yeast Cinnamon Rolls You Will Need:
- dark brown sugar
- granulated sugar
- ground cinnamon
- kosher salt
- all-purpose flour
- baking powder
- kosher salt
- cold unsalted butter, cut into pieces
- cold whole milk
- powdered sugar, sifted
- heavy whipping cream
- pure vanilla extract
First make the filling:
Start 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.
Make the Dough:
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.
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.
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 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.
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.
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.
Make the icing:
Sift 1 heaping cup of powdered sugar into a bowl and combine it with 6 tablespoons of heavy cream and 3/4 teaspoon of pure vanilla extract.
Whisk until smooth. It should be super thick so it can melt once it tops the hot cinnamon rolls.
They should come out bubbling, gooey and smelling amazing!
Pour the icing over top of the hot, straight-from-the-oven no yeast cinnamon rolls.
This is without a doubt my favorite part.
Oh yes yes yes.
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!
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Enjoy! And if you give this Easy No Yeast Cinnamon Rolls recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Easy No Yeast Cinnamon Rolls
FOR THE FILLING:
- 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 unbleached 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
- 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.
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THANK YOU in advance for your support!
These look delightful! I swear I could smell them cooking while I was reading the article!
Thank you, Stephanie! Happy New Year <3
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!
Enjoy, Pam!! <3
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.
Happy New Year, Susan! I hope you love the recipe! 🙂
One food dream has just come true! Thank you for this recipe! Cannot wait to make it!
Oh I’m so glad!! I can’t wait to hear your thoughts!!
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.
I’m so glad you tried them!!! <3
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!
I LOVE that you added pecans! Happy New Year, Ashley!
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.
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!! 🙂
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?
We love them!! Thank you for sharing
I’m so glad, Sharon!
I just made these and they are super delicious !!! They are like a fluffy pancake to me and my kids devoured them and said they where the best cinnamon rolls ever !!!!
This makes my heart happy, Miranda! Thank you for taking the time to make this recipe and coming back to leave your comment! ❤️
Just made this today for a Christmas Eve treat. I cannot believe how amazing these are!! Very moist and delicious!! The best thing is i had every ingredient already on hand, easy and delicious. Will make these again.
Gluten free option
1. Follow filling and frosting recipes as is then follow dough recipe as is, but replace wheat flour with 1 to 1 gluten free flour and add 4 extra tablespoons of butter (This makes the dough more pliable and far less likely to crack as you roll it up and less dry after baked, as gluten free baked goods tend to be)
2. Roll out in between 2 sheets of parchment paper. Once rolled to desired rectangle, sprinkle some flour and rub over one side of the rectangle. Then, carefully flip over, using the parchment paper. Put filling on non floured side. The flour on the bottom will allow you to roll it up without sticking to your hands or the parchment paper… the added butter makes the dough a bit more sticky but keeps it all together with no cracking.
3. Put roll in freezer for 10-15 min, following original recipe directions… makes cutting the roll much easier. However, I cut my pieces 1.5 to 2in thick each… due to no yeast, they don’t rise and therefore cutting too thin can result in cinnamon roll cookies instead of yummy, gooey rolls.
4. Bake at 300 degrees, for 33-35min. (Crisp top, clean toothpick)
4. Lightly butter the rolls immediately after removing from oven and then follow butter with your frosting. Let rest 5-10min before serving.
Ps I’m the only one in my house with food allergies, yet everyone loved them and had no idea I substituted the flour. Great recipe!
Thank you for the GF adaptation, Kat! You’re awesome! Happy New Year!
The best word to describe these cinnamon rolls is AWESOME! We had every intention of making them Christmas morning, but time slipped away. So we designated today as Cinnamon Roll Day. They were easy to make and we have devoured the entire pan of rolls in just minutes. There’s no doubt we will be making them again….soon!
Yay! I’m so happy to hear it, Fran! Happy New Year!
I love cinnamon rolls. However, your recipe seems to be old. Did it change at all. This is 2021