No Yeast Cinnamon Rolls

While my boys and I were in North Carolina visiting family a few weeks ago, I did a search for a quick (no yeast) cinnamon roll recipe to make for breakfast one morning. These delicious-looking rolls popped up from Young Married Chic. Mostly I wanted quick, but was hoping for delicious, too. While we ate, I heard the comment, "These are the best cinnamon rolls I have ever eaten." That comment came from my seventy-five-year-old father, who happens to love food more than anything the world. Anything in the world besides his family, that is.

So here you go, friends. The best cinnamon rolls my food-loving father has ever eaten!

No Yeast Cinnamon Rolls

Ditch the yeast! Simplify! (

Contributed by Megan Porta from

Published Jan 15, 2012

Serves: 8

Total time: 1 hr



  • 1 tablespoon butter, melted
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1 tablespoon butter, melted
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 5 tablespoons butter, melted (divided)
  • 3 oz. cream cheese, softened
  • 2 tablespoons buttermilk, at room temp
  • 4 tablespoons confectioners’ sugar
  1. Preheat oven to 425 degrees F. Pour 1 tablespoon of melted butter into a 9-inch nonstick cake pan. Brush to coat entire perimeter of pan.
  2. FILLING: In a small bowl, combine dark brown sugar, granulated sugar, cinnamon, cloves and salt. Add butter and stir until mixture is crumbly; set aside.
  3. DOUGH: In a medium bowl, combine flour, sugars, baking powder, baking soda and salt. In a separate bowl, combine buttermilk and 2 tablespoons butter. Add to the flour mixture and stir until liquid is just incorporated, about 30 seconds. Transfer dough to a lightly floured work surface and knead until just smooth, 3 to 4 minutes. Roll dough into a 9x12-inch rectangle. Brush surface of the dough with 1 tablespoon butter.
  4. Sprinkle the filling evenly over the dough, leaving ½-inch border around edges. Gently press the filling into the dough. Loosen dough from work surface. Starting at a long edge, roll dough to form a log. Pinch seam to seal.
  5. Seam-side down, cut the log into eight equal pieces. Place one roll in the center of the prepared pan. Place the seven remaining rolls around it in a circle. Brush with 2 tablespoons butter. Bake in preheated oven for 25 to 28 minutes, or until golden brown. Allow rolls to cool for 5 minutes. While the rolls are cooling, prepare the glaze.
  6. GLAZE: In a small bowl, whisk together the cream cheese and buttermilk until smooth. Add confectioners’ sugar 1 tablespoon at a time. Whisk until smooth glaze forms, about 30 seconds.
  7. Use a knife to loosen the rolls from the outer edge of the pan. Place a plate over top of the pan and invert rolls onto the plate. Place a serving plate on the inverted rolls and flip them over again. Drizzle glaze evenly over rolls and serve.