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Soft and fluffy No Yeast Cinnamon Rolls make any morning feel magical, especially when they come out of the oven warm, tender, and dripping with melty chocolate chips. They are everything you love about cinnamon rolls without the long rising time or heavy dough, which means you get homemade comfort even faster.
These cinnamon rolls without yeast are light, buttery, and finished with a cream cheese frosting that practically melts into every swirl. They’re perfect for Christmas morning or any cozy day when you want something sweet without the wait. And with half the fat of traditional cinnamon buns, you can enjoy every bite with zero hesitation.
What Makes This Recipe So Good
What makes these No Yeast Cinnamon Rolls so good is how quickly they come together while still tasting like the soft, bakery-style cinnamon rolls you crave. Skipping the yeast means no rising time and no waiting around, yet the dough stays tender and fluffy, giving you a cinnamon roll that feels just as satisfying as the classic version.
This no yeast cinnamon roll recipe also leans into pure comfort with a swirl of cinnamon sugar and a generous handful of chocolate chips. Those little pockets of melted chocolate turn simple rolls into chocolate chip cinnamon rolls that feel extra special without extra effort. It is the kind of treat that feels achievable any day but still cozy enough to serve for holidays and slow weekends.
What Goes Into No Yeast Cinnamon Rolls
These No Yeast Cinnamon Rolls use simple pantry staples but still deliver the soft, tender texture you expect from a bakery-style roll.
- Light Spelt Flour: This flour keeps the dough soft and workable without yeast, and you can swap it with all purpose flour if that is what you have on hand. It helps the rolls stay tender even with a quicker, no rise method.
- Buttermilk: The acidity reacts with the baking powder and baking soda to lift the dough and give these cinnamon rolls without yeast their signature fluff. It also adds a gentle tang that balances the sweetness.
- Brown Sugar: Packed into the filling, brown sugar melts into a gooey cinnamon layer that creates the classic swirl. It gives depth that granulated sugar can’t achieve on its own.
- Cream Cheese: Softened cream cheese forms the base of the frosting, giving you a smooth finish that spreads beautifully over warm rolls. It adds richness without making the topping too heavy.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make No Yeast Cinnamon Rolls
- Preheat and Prepare: Preheat the oven to 220C or 425F. Line two 12-cup muffin trays with liners or parchment fitted to each well and set aside.
- Mix Filling: Combine brown sugar, granulated sugar, cinnamon, vanilla and salt in a medium bowl. Stir in the butter until the mixture looks sandy and evenly coated.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Make sure everything is fully blended before adding the wet ingredients.
- Form Dough: Pour melted butter and buttermilk into the center of the mix and gently fold until a soft dough forms. Knead for 30 seconds, adding a little flour if the dough feels too sticky to handle.
- Roll Out Dough: Lightly flour your surface and shape the dough into a 13 x 10 inch rectangle. Brush with butter and spread the cinnamon filling evenly, leaving a small border around the edges.
- Shape and Cut: Roll from the long side into a tight log and place it seam side down. Use a sharp knife to slice the log into 14 even pieces, keeping the cuts clean for tidy swirls.
- Bake Rolls: Arrange rolls in prepared muffin wells and bake for about 20 minutes until edges turn golden. Sprinkle chocolate chips over the tops while the rolls are still warm so they soften slightly.
- Make Frosting: Blend the cream cheese, yogurt, powdered sugar, vanilla and lemon juice until smooth. Warm briefly in the microwave and drizzle over the cinnamon rolls before serving.
No Yeast Cinnamon Rolls lean sweet and comforting, so they shine when paired with savory dishes that bring a little contrast. Try serving them with Cheesy Bacon Smashed Potatoes, where the creamy center and crispy edges balance the soft rolls without competing with their sweetness. Another great option is Garlic Browned Butter Baked Asparagus, which adds a warm, nutty flavor that quietly complements every bite.
For a brunch-style spread, pair the rolls with Blender Eggnog Crêpes. Their delicate texture and gentle spice mirror the cozy flavors in the cinnamon rolls, making the combination feel festive and effortless. Served together, they turn a simple morning treat into something much more memorable.
Tips for Making No Yeast Cinnamon Rolls
- If the dough feels too sticky while you are kneading, add just a sprinkle of flour at a time. It is easy to add too much and lose that soft, tender texture, so I always start small and check the feel of the dough before adding more.
- When spreading the cinnamon filling, try to keep an even layer from edge to edge. I like using the back of a spoon because it helps prevent tearing and keeps the swirls tight once you roll everything up.
- If your kitchen runs cold, warm the buttermilk slightly before mixing it in. Even a gentle temperature boost helps the dough come together faster and keeps it easier to work with.
- Slice the rolls with a sharp knife and use a gentle sawing motion. Pressing straight down can squash the log and ruin the swirl, so slow and steady really does make cleaner cuts.
Recipe FAQ’s
Yes. All purpose flour works perfectly and gives you the same soft texture. You may need a touch more or less depending on humidity, so add it gradually while kneading.
A little stickiness is normal with no yeast cinnamon rolls. If it feels too wet to handle, add flour one tablespoon at a time and knead briefly. Adding too much flour at once makes the rolls dense.
Roll the dough gently but with steady tension. Once sliced, place each roll seam side down in the muffin tin so the heat helps seal the shape as it bakes.
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No Yeast Choc Chip Cinnamon Rolls
Ingredients
Cinnamon Filling:
- 3/4 cup light brown sugar , packed
- 1/3 cup natural sweetener/granulated sugar of choice
- 3 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter , melted
- (EXTRA) 2 tablespoons melted butter for brushing dough
Cinnamon Rolls:
- 2 1/2 cups light spelt flour (or plain/all-purpose flour/s), plus 1/4 cup extra flour for working and dusting
- 3 Tbsp granulated sugar/natural sweetener of choice
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tablespoons light butter , melted
- 1 1/4 cups buttermilk (if you don’t have buttermilk, it can be easily made with 1 1/4 cups skim/low fat milk and 1 1/4 tablespoon white vinegar/lemon juice; mix through as the very first step and set aside)
Cream Cheese Frosting:
- 4 oz low fat/fat free cream cheese , softened at room temperature
- 4 tablespoons low fat vanilla greek yoghurt (or any yoghurt)
- 1/4 cup powdered sugar/natural sweetener
- 1/2 tsp vanilla extract
- 1 teaspoon lemon juice
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 220c | 425F. Line 2x ’12 muffin’ muffin trays with liners or baking/parchment paper measured to fit muffin holes, and set aside.
Filling:
- In a medium-sized bowl, combine brown sugar, granulated sugar/sweetener, cinnamon, vanilla and salt. Mix well, and add in the 2 tablespoons melted butter. Mix together until well combined, and set aside.
Rolls:
- In a separate, larger bowl, whisk together the 2 1/2 cups flour, sugar, baking powder, soda and salt.
- Make a well in the centre, and pour the melted butter and ‘buttermilk’ into the centre, mixing them well before folding in to the rest of the ingredients. Mix gently with a wooden spoon until a dough forms. Knead mixture for about 30 seconds until smooth. If the dough is too sticky and wet to work with, add 2 tablespoons flour and knead again. (Add a little extra flour only if needed at this point, but do not go over 1/4 cup extra flour).
- Sprinkle work bench/surface with a little extra flour, coat your hands in a little flour, and shape the dough with your hands into a 13 x 10 inch rectangle. Brush the surface with 1 tablespoon of the melted butter, and spread the brown sugar mixture over the top (leaving a 1cm | 1/2-inch gap around the edges). Start rolling the dough from on the long edge until rolled to opposite end. Roll it seam side down and, using a sharp knife, cut dough into 14 equal portions.
- Place rolls into prepared muffin holes. Bake in preheated oven 20 minutes until edges are golden brown. Sprinkle chocolate chips over the tops while they’re still warm.
Cream Cheese Frosting:
- Blend together cream cheese, yoghurt, sugar, vanilla and lemon until smooth and free from lumps.
- Warm frosting up in the microwave and pour over cinnamon rolls.
Notes
- Best served warm and fresh out of the oven, or warmed up in the microwave if storing.
- Store in an airtight container for one day, or freeze for two months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These turned out SO good! Thank you so much for this FANTASTIC recipe!
P.S. I have also made your red velvet cake which was also AMAZING.
No yeast?! This is definitely something I need to try!
Yes girl! Try them! Thank you for your support Xx