No-Yeast Cinnamon Rolls in 30 Minutes! Easy, Fluffy, & Delicious Recipe

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 2 tablespoons Granulated Sugar
• 1/2 teaspoon Salt
• 2 teaspoons Baking Powder
• 1/2 cup Unsalted Butter (cold, cut into 1‑cm cubes)
• 3/4 cup Whole Milk (room temperature)
• 1/2 cup Brown Sugar (packed)
• 1/4 cup White Granulated Sugar
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Vanilla Extract
• 1 cup Powdered Sugar (for glaze)
• 2 tablespoons Milk (for glaze, room temperature)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the flour, granulated sugar, salt, and baking powder until evenly distributed.

   Time: PT3M

2. Cut in Cold Butter

   Add the cold butter cubes to the dry mixture. Using a fork (or pastry cutter) press and rub the butter into the flour until the mixture resembles coarse crumbs with some pea‑size pieces.

   Time: PT5M

3. Add Milk and Form Dough

   Pour the whole milk into the bowl and stir with a wooden spoon until a soft dough comes together. It will be slightly sticky.

   Time: PT3M

4. Knead Briefly

   Turn the dough onto a lightly floured surface and knead for about 1 minute, just until smooth.

   Time: PT2M

5. Rest Dough While Preparing Filling

   Cover the dough with a clean kitchen towel and let it rest on the counter while you make the filling.

   Time: PT5M

6. Prepare Cinnamon Filling

   In a separate bowl combine the brown sugar, white sugar, ground cinnamon, and vanilla extract. Stir until the mixture is uniform.

   Time: PT3M

7. Roll Out Dough

   On a lightly floured surface roll the rested dough into a rectangle about 12 × 9 inches (30 × 23 cm) and about ¼‑inch thick.

   Time: PT5M

8. Add Filling

   Evenly sprinkle the cinnamon‑sugar mixture over the rolled dough, leaving a ½‑inch border at the short ends.

   Time: PT3M

9. Roll and Cut

   Starting from the long side, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the log into 12 equal pieces.

   Time: PT5M

10. Bake Rolls

    Place the rolls on a parchment‑lined baking sheet, spacing them slightly apart. Bake in a pre‑heated oven at 375°F (190°C) for 18‑20 minutes, until golden brown.

    Time: PT20M

    Temperature: 375°F

11. Prepare Glaze

    While the rolls bake, whisk together powdered sugar and 2 Tbsp milk in a small bowl until smooth.

    Time: PT3M

12. Glaze and Serve

    Remove the rolls from the oven, let them sit 2 minutes, then drizzle the glaze over the warm rolls. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will be denser)
• Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquids)
• Instead of Salt: Sea Salt, Kosher Salt (same amount)
• Instead of Baking Powder: Self‑rising flour (adjust other leavening)
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Whole Milk: Almond Milk, Soy Milk (may affect texture)
• Instead of Brown Sugar: Dark Muscovado Sugar, Honey (reduce other liquids)
• Instead of White Granulated Sugar: Coconut Sugar
• Instead of Ground Cinnamon: Ground Nutmeg (half amount)
• Instead of Vanilla Extract: Maple Extract, Almond Extract (use 1/2 tsp)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Milk: Water (will be less sweet)

Equipment Needed

• Large Mixing Bowl
• Fork or Pastry Cutter
• Measuring Cups and Spoons
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Oven
• Knife or Bench Scraper
• Cooling Rack (optional)
• Small Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Keep the butter cold when cutting it into the flour; this creates a flaky texture.
• Do not over‑mix or over‑knead the dough; a brief knead is enough.
• Roll the dough to an even thickness to ensure uniform baking.
• Cut the rolls evenly to achieve consistent size and cooking time.
• Bake until the tops are golden but not burnt; watch the oven closely during the last minutes.

Chef Tips from the Video

• For an extra caramel note, substitute half of the brown sugar with dark muscovado.
• Brush the tops of the rolls with a little melted butter before baking for a richer crust.
• If you like a streusel topping, mix 2 Tbsp flour, 2 Tbsp brown sugar, and 1 Tbsp butter; sprinkle before baking.

Troubleshooting

Storage

Refrigerator: Store cooled rolls in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped rolls for up to 2 months; reheat in the oven at 350°F for 10 minutes.

Room temperature: Best enjoyed the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• The dough can be wrapped tightly and refrigerated overnight for a richer flavor.
• Glaze can be prepared ahead and stored in the refrigerator; stir before using.

Frequently Asked Questions