This No-Yeast GIANT Cinnamon Roll is a game-changer for anyone craving a warm, gooey treat without the wait. With just 25 minutes of prep and 35 minutes in the oven, you’ll have a golden, pillowy masterpiece that fills your kitchen with the irresistible aroma of cinnamon and sugar. The soft, tender layers are generously swirled with a rich, buttery filling, while the glossy glaze adds the perfect touch of sweetness. It’s a dessert that feels indulgent yet surprisingly simple to make.
Every bite delivers a heavenly mix of textures—fluffy dough, sticky filling, and a delicate crunch from the caramelized edges. Whether it’s a cozy weekend breakfast or a comforting dessert, this giant roll is sure to impress. The recipe skips the yeast, so you can enjoy the same decadent flavors and textures without the fuss. It’s a foolproof way to bring a little warmth and joy to your table in under an hour.
Ingredients for a No-Yeast Giant Cinnamon Roll
- Cinnamon Roll Filling:
- 3 tablespoons (1 1/2oz/43g) butter, melted
- 6 tablespoons (2oz/57g) dark brown sugar
- 1/4 teaspoon cinnamon
- Cinnamon Roll Dough:
- 1 cup (5oz/142g) all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 5 tablespoons (2 1/2oz/71g) cold butter, cubed
- 1/3 cup (2 1/2oz/71g) plain yogurt (or sour cream as a substitute)
- 1 large egg
- 1/4 teaspoon vanilla extract
- Cream Cheese Glaze:
- 1/4 cup (2oz/57g) cream cheese, softened
- 2 tablespoons (1oz/28g) butter, softened
- 1/4 cup (1oz/28g) powdered sugar
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Butter a 6-inch round cake pan or oven-safe dish and set aside.
- Make the Cinnamon Roll Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Set aside in the fridge while preparing the dough.
- Prepare the Dough: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and rub it in using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
- In a separate jug, whisk together the yogurt, egg, and vanilla extract.
- Add most of the wet ingredients to the dry ingredients and gently stir until just combined. Add the remaining liquid if needed to form a smooth dough.
- Turn the dough out onto a floured surface and roll it into a roughly 20 x 4-inch rectangle using a lightly floured rolling pin.
- Assemble the Roll: Spread the cinnamon filling evenly over the dough, reaching the edges. Starting from the long side, roll the dough into a log and place it in the prepared baking pan.
- Bake: Bake for 30-35 minutes or until golden brown.
- Make the Glaze: While the roll is baking, combine the softened cream cheese, butter, powdered sugar, and vanilla in a small bowl. Whisk until smooth and set aside.
- Finish and Serve: Once baked, let the cinnamon roll cool for 15 minutes before spooning the glaze over the top. Enjoy immediately! Store leftovers in an airtight container at room temperature for up to 2 days.
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese glaze is a classic choice, you can get creative with other toppings! Try a drizzle of caramel sauce or a sprinkle of chopped pecans for added crunch. For a fruity twist, add a dollop of raspberry jam or a handful of fresh berries on the side.
Serve It Up: Presentation Tips
Slice your giant cinnamon roll into wedges for a stunning centerpiece at brunch. Pair it with a cup of hot coffee or a glass of cold milk for the ultimate treat. For a special touch, dust with a little extra powdered sugar before serving.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5 minutes. Pro tip: Add a splash of milk before reheating to keep it moist!
Mix It Up: Recipe Variations
Swap out the cinnamon filling for nutella or a mix of apple slices and caramel for a unique twist. You can also use whole wheat flour for a slightly nuttier flavor. Feeling adventurous? Add a pinch of cardamom to the dough for a warm, aromatic touch.
Quick Tips: Time-Saving Hacks
Prep the cinnamon filling and glaze ahead of time to save minutes during baking. Use a food processor to quickly blend the dough ingredients if you’re short on time. For an even faster cleanup, line your baking pan with parchment paper before adding the dough.
Make A No-Yeast GIANT Cinnamon Roll
Ingredients
Cinnamon Roll Filling
- 3 tablespoons butter 1 1/2oz/43g
- 6 tablespoons dark brown sugar 2oz/57g
- 1/4 teaspoon cinnamon
Cinnamon Roll Dough
- 1 cup all-purpose flour 5oz/142g
- 2 tablespoons sugar
- 1 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 5 tablespoons butter 2 1/2oz/71g
- 1/3 cup plain yogurt 2 1/2 oz/71g (or sour cream)
- 1 large egg
- 1/4 teaspoon vanilla extract
Cream Cheese Glaze
- 1/4 cup cream cheese 2 oz/57g, softened
- 2 tablespoons butter 1oz/28g, softened
- 1/4 cup powdered sugar 1oz/28g
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C), then butter a 6-inch round cake pan or oven-safe dish. Set aside.
- For the Cinnamon Roll Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Set aside in the fridge while making the dough.
- For the No-Yeast Cinnamon Roll Dough: To make the dough combine the flour, sugar, baking powder, and salt. Next, add in the cold cubed butter and rub it in using a pastry blender or your fingertips until you’ve reached the texture of coarse breadcrumbs.
- In a separate jug combine the yogurt, egg, and vanilla.
- Add the majority of the wet ingredients into the dry then gently stir until just combined. Add the remaining liquid if you need it.
- Once the dough has come together into a smooth ball, turn it out onto a floured work surface.
- Using a lightly floured rolling pin, roll the dough into a roughly 20 x 4-inch rectangle.
- Spread the cinnamon filling as evenly as possible over the dough all the way to the edge.
- Beginning from the long side, roll the dough into a log before placing it in your baking pan.
- Bake rolls for 30-35 minutes or until golden brown.
- Cream Cheese Glaze: While the cinnamon roll is baking make your glaze: In a small bowl combine the softened cream cheese, butter, sugar, and vanilla. Whisk together until smooth then set aside.
- Once the cinnamon roll is done remove from the oven and allow to cool for 15 minutes before spooning over the glaze. Enjoy straight away! Store leftovers in an airtight container at room temperature for 2 days.
