Easy No-Yeast Cinnamon Rolls

Recipe from Allysa Torey | Adapted by Margaux Laskey | Updated Jan. 4, 2024

Recipe Overview

• Total Time: 45 minutes

• Rating: 4/5 (Based on 4,142 reviews)

• Number of Comments: 374

Introduction

Traditional yeast-risen cinnamon rolls require hours of rising, making them impractical for spontaneous baking. This recipe delivers a time-efficient alternative, adapted from At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery by Allysa Torey. It leverages baking powder and baking soda for rapid leavening, ensuring a quick rise without extended waiting. Toasted pecans add a satisfying crunch to the cinnamon-sugar filling, while a tangy cream cheese glaze elevates the final result. The outcome is tender, chewy, and cake-like rolls—best enjoyed by unwrapping bit by bit and savoring with your fingers.

Ingredients

Dough

• 2 ½ cups (300g) all-purpose flour

• 1 tablespoon (15g) baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 tablespoon ground cinnamon

• ¾ cup (150g) granulated sugar

• ½ cup (115g) unsalted butter, softened, divided

• 2 large eggs, room temperature

• ½ cup (120ml) whole milk, room temperature

• 1 teaspoon pure vanilla extract

Filling

• ½ cup (100g) packed light brown sugar

• 2 tablespoons (25g) unsalted butter, melted

• 1 tablespoon (15g) ground cinnamon

• ⅓ cup (50g) toasted chopped pecans (optional)

Cream Cheese Glaze

• 4 oz (115g) cream cheese, softened

• 2 tablespoons (28g) unsalted butter, softened

• 1 cup (120g) powdered sugar

• ½ teaspoon vanilla extract

• 1–2 tablespoons whole milk (to thin, if needed)

• Pinch of salt

Instructions

Step 1: Preheat and Prep Pan

Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch baking pan or line with parchment paper.

Step 2: Mix the Dough

1. Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

2. Wet Ingredients: In another bowl, beat ¼ cup softened butter until smooth. Add sugar and beat 2–3 minutes until pale and fluffy. Beat in eggs one at a time, then stir in vanilla.

3. Combine: Alternate adding dry ingredients and milk to the wet mixture, mixing just until combined (small lumps are okay; overmixing causes toughness).

Step 3: Assemble and Roll

1. Transfer dough to a floured surface. Roll into a 16×12-inch rectangle (¼-inch thick).

2. Brush with remaining ¼ cup melted butter.

3. Mix brown sugar, 1 tbsp melted butter, and 1 tbsp cinnamon for filling; spread evenly over dough. Sprinkle pecans if using.

4. Roll tightly from the long side into a log. Cut into 12 equal pieces with a sharp knife.

Step 4: Bake

Arrange rolls in the pan, cut-side up, with ½-inch spacing. Bake 20–22 minutes until golden. A toothpick inserted in the center should have moist crumbs (not wet batter).

Step 5: Cool and Glaze

1. Cool in the pan 10 minutes, then transfer to a rack to cool completely.

2. Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix. Thin with milk 1 tbsp at a time until drizzling consistency.

3. Drizzle glaze over cooled rolls. Let set 10–15 minutes before serving.

Finished Product

These rolls feature a tender, chewy, cake-like texture with sweet cinnamon, crunchy pecans, and tangy cream cheese glaze. Enjoy fresh or store airtight at room temperature for up to 3 days.

Note: For a dairy-free option, substitute plant-based butter and cream cheese.