Soft, gooey cinnamon rolls in just one hour? Yes, it’s possible! These no-yeast cinnamon rolls deliver all the warmth and indulgence of the classic treat without the wait. Fluffy layers of dough, swirled with a rich cinnamon-sugar filling, bake to golden perfection in just 35 minutes. Topped with a creamy glaze, every bite is a perfect balance of sweet, spiced, and melt-in-your-mouth goodness. Perfect for lazy weekends or last-minute cravings, this recipe is a game-changer for anyone who loves homemade baked goods.
From the first whiff of cinnamon wafting through your kitchen to the satisfying pull-apart texture, these rolls are pure comfort. The 25-minute prep time makes them surprisingly easy, while the quick bake ensures they’re fresh and warm when you’re ready to indulge. Whether you’re sharing with loved ones or treating yourself, these rolls are guaranteed to bring smiles and satisfy your sweet tooth. Ready in under an hour, they’re proof that delicious doesn’t have to mean complicated.
Ingredients for 1-Hour No-Yeast Cinnamon Rolls
- No-Yeast Cinnamon Roll Dough:
- 3 cups (15oz/426g) all-purpose flour
- 6 tablespoons sugar
- 1 1/2 tablespoons baking powder, leveled
- 3/4 teaspoon salt
- 3/4 cup (6oz/170g) butter, cold and cubed
- 1 cup (8oz/225g) sour cream
- 2 large egg yolks*
- 1 1/2 teaspoons vanilla extract
- Cinnamon Roll Filling:
- 1/2 cup (4 oz/115g) butter, melted
- 1 1/4 cup (7 1/2oz/213g) light brown sugar
- 2 1/2 tablespoons cinnamon
- Cream Cheese Glaze:
- 1/2 cup (4oz/115g) cream cheese, room temperature
- 1 cup (4oz/115g) powdered sugar
- 1/4 cup (2oz/57g) butter, room temperature
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Butter and line a 10-inch round tin. Set aside.
- Make the Cinnamon Roll Filling: In a small bowl, combine melted butter, brown sugar, and cinnamon until evenly mixed. Set aside.
- Prepare the Dough: In a large bowl, combine flour, sugar, baking powder, and salt. Add cold cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- In a separate jug, mix sour cream, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients and gently stir until just combined.
- Turn the dough onto a lightly floured surface and roll it into a 16 x 12-inch rectangle using a lightly floured rolling pin.
- Assemble the Rolls: Spread the cinnamon filling evenly over the dough, leaving a 1-inch border. Starting from the long side, tightly roll the dough into a log.
- Cut the log into 12 slices, each about 1 1/2 inches thick. Place the slices cut-side down in the prepared pan (9 on the outside, 3 in the center).
- Bake: Bake for 30-35 minutes, or until the rolls are puffed, the filling is bubbly, and the tops are golden brown.
- Make the Glaze: While the rolls bake, combine cream cheese, powdered sugar, butter, and vanilla in a bowl. Whisk until smooth.
- Finish: Let the rolls cool for 10 minutes, then turn them out onto a wire rack. While still warm, generously spoon the glaze over the rolls. Serve immediately or store leftovers in the fridge for 3-4 days.
Perfect Pairings: Sauce and Topping Ideas
While the cream cheese glaze is a classic choice, you can get creative with your cinnamon roll toppings. Try a maple glaze by mixing 1/2 cup powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk. For a fruity twist, drizzle with a raspberry or orange glaze made by blending powdered sugar with a bit of fruit juice. If you’re a fan of nuts, sprinkle chopped pecans or walnuts over the glaze for added crunch.
Make-Ahead Magic: Storage and Reheating Tips
These cinnamon rolls are perfect for prepping ahead! After assembling the rolls in the pan, cover them tightly with plastic wrap and refrigerate overnight. When ready to bake, let them sit at room temperature for 15 minutes before popping them in the oven. Leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, microwave individual rolls for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes.
Quick Fixes: Time-Saving Tips
Short on time? Use a food processor to quickly combine the dry ingredients and cut in the cold butter. This method takes just seconds! If you’re in a rush, skip the rolling pin and press the dough into a rectangle with your hands—it’s faster and still works beautifully. For an even speedier glaze, whisk together powdered sugar and milk for a simple icing that’s ready in minutes.
Mix It Up: Recipe Variations
Customize these cinnamon rolls to suit your taste! Swap the cinnamon filling for a chocolate-hazelnut spread or a mix of cocoa powder and sugar. For a seasonal twist, add a pinch of pumpkin spice to the filling. If you’re feeling adventurous, fold in chopped apples or raisins before rolling the dough. These variations are easy to try and add a fun twist to the classic recipe.
Essential Tools: Equipment Guidance
To make this recipe a breeze, you’ll need a few key tools. A 10-inch round cake pan is ideal for baking the rolls, ensuring they bake evenly and stay soft. A serrated knife is perfect for slicing the dough log cleanly without squishing it. If you’re making the glaze, a hand mixer or whisk will help achieve that smooth, creamy texture. Don’t forget a rolling pin and a sturdy mixing bowl to bring it all together!
1-Hour No-Yeast Cinnamon Rolls Recipe
Ingredients
No-Yeast Cinnamon Roll Dough
- 3 cups all-purpose flour 15oz/426g
- 6 tablespoons sugar
- 1 1/2 tablespoons baking powder leveled
- 3/4 teaspoon salt
- 3/4 cup butter cold and cubed, 6oz/170g
- 1 cup sour cream 8oz/225g
- 2 large egg yolks *
- 1 1/2 teaspoons vanilla extract
Cinnamon Roll Filling
- 1/2 cup butter melted, 4 oz/115g
- 1 1/4 cup light brown sugar 7 1/2oz/213g
- 2 1/2 tablespoons cinnamon
Cream Cheese Glaze
- 1/2 cup cream cheese room temperature, 4oz/115g
- 1 cup powdered sugar 4oz/115g
- 1/4 cup butter room temperature, 2oz/57g
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside.
- Cinnamon Roll Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon until evenly combined. Set aside 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 your fingertips until you’ve reached the texture of coarse breadcrumbs.
- In a separate jug combine the sour cream, egg yolks*, and vanilla.
- Add the wet ingredients into the dry then gently stir until just combined. (Read paragraph above about wet doughs.)
- Once the dough has come together into a smooth ball, turn it out onto a lightly floured work surface.
- Using a lightly floured rolling pin, roll the dough into a 16 x 12 inch rectangle.
- Spoon the cinnamon filling onto dough and spread evenly with back of spoon. Spread filling as evenly as possible over the dough to within 1 inch of edges.
- Beginning from the long side, tightly roll the dough into a log. Using a sharp, serrated knife, cut the dough into 12 slices each measuring 1-1/2 inches thick. Place slices, cut side down, in prepared pan. There should be 9 rolls on the outside and 3 on the inside (At this point you can refrigerate the rolls and bake them off the following day if you wish).
- Bake rolls for 30-35 minutes or until the rolls have puffed up, the filling is bubbly and top crust is golden brown.
- Cream Cheese Glaze: While the cinnamon rolls are baking make your glaze: In a large bowl combine the cream cheese, butter, sugar and vanilla. Whisk together until smooth then set aside.
- Once the cinnamon rolls are done remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack.
- While still warm spoon over the glaze making sure to cover each roll generously in glaze. Enjoy straight away! Store leftovers in the refrigerator for 3-4 days.
