The texture is most affected with no yeast cinnamon rolls. They turn out softer and flakier, and aren’t at risk of tasting like yeast, which can happen when you add even a little bit too much yeast. It’s easy to make no-yeast cinnamon rolls!
These cinnamon rolls are baked within 15 minutes and once you’ve glazed them, you can enjoy!
You can reheat cinnamon rolls in the oven at 350F for 10-15 minutes. Add a little bit of butter on top of each cinnamon roll before reheating, and make sure to put them into an oven safe baking dish.
No-Yeast Cinnamon Rolls from scratch
- Rolling spoon
- Wooden spoon
- 2 cups unbleached flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 4 tsp unsalted butter
- 1 cup buttermilk
- 2 Tbsp unsalted butter
- ½ cup brown sugar
- 2 Tbsp cinnamon
- ½ cup powdered sugar
- ½ tsp vanilla
- 2 tsp milk
- Preheat oven to 425F.
- Combine 2 cups of flour, 1 Tbsp baking powder, and 1/2 tsp baking soda together in a medium bowl.
- Cut 4 tsp of butter into small pieces and add to the dry ingredients.
- Stir in 1 cup of buttermilk, mix well.
- On a clean surface, dust a small handful of flour and roll out the dough until it is 1/2 inch thick and a rectangular shape.
- Melt 2 Tablespoons of butter, brush it over the dough.
- Mix 1/2 cup brown sugar and 2 Tablespoons of cinnamon together and sprinkle it over the butter all the way to the edges.
- Roll dough in, long way.
- Cut into 1 inch equal slices.
- Arrange on a cookie sheet or any oven safe dish. (Don’t grease it.)
- Bake for 15 minutes or until bottom is golden brown.
- Make the glaze by whisking 1/2 cup powdered sugar, 1/2 teaspoon vanilla and 2 teaspoons of milk; drizzle glaze over the hot cinnamon rolls.