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11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

11 tips: What is a quick and easy homemade no-yeast cinnamon roll recipe?

11 tips: What is a quick and easy homemade no-yeast cinnamon roll recipe?

Here’s a quick and easy no-yeast cinnamon roll recipe:

Ingredients:

  • 2 cups all-purpose flour
  • Two tablespoons of baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 3/4 cup milk
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • Two tablespoons cinnamon
  • 1/2 cup powdered sugar
  • Two tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Mix flour, baking powder, and salt in a large bowl.
  3. Add in melted butter and milk and stir until a dough forms.
  4. On a floured surface, roll out the dough into a rectangular shape.
  5. Mix the white sugar, brown sugar, and cinnamon in a separate bowl.
  6. Sprinkle the cinnamon-sugar mixture over the dough.
  7. Roll up the dough tightly, starting at one end.
  8. Cut the dough into 1/2-inch slices and place them in a greased baking dish.
  9. Bake for 20-25 minutes until the cinnamon rolls are golden brown.
  10. Mix powdered sugar, milk, and vanilla extract in a small bowl to make the icing.
  11. Drizzle the icing over the cinnamon rolls and serve warm.

Enjoy your delicious homemade no-yeast cinnamon rolls!

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

Ten tips: What is a quick and easy homemade no-yeast cinnamon roll recipe?

Here is a recipe for Easy Homemade Cinnamon Rolls Without Yeast that you can try:

Ingredients:

  • 2 cups all-purpose flour
  • Two tablespoons granulated sugar
  • Two teaspoons of baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • Six tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • One tablespoon of ground cinnamon

Instructions:

  1. Preheat your oven to 425°F. Grease a 9-inch round cake pan with cooking spray.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk together the buttermilk and melted butter.
  4. Pour the buttermilk mixture into the flour mixture and stir until just combined.
  5. On a lightly floured surface, roll out the dough into a rectangle that is approximately 12 inches by 10 inches.
  6. In a small bowl, mix the sugar and cinnamon.
  7. Sprinkle the cinnamon sugar mixture evenly over the dough.
  8. Starting at one of the long sides of the rectangle, tightly roll up the dough into a log.
  9. Cut the log into eight equal pieces.
  10. Place the cinnamon rolls in the prepared cake pan.
  11. Bake for 15 to 20 minutes or until golden brown.
  12. Let cool for a few minutes before serving.

Enjoy your delicious homemade cinnamon rolls! 😋

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

Fifteen tips: What is a quick and easy homemade no-yeast cinnamon roll recipe?

Here’s a quick and easy no-yeast cinnamon roll recipe:

Ingredients:

  • 2 cups all-purpose flour
  • Two tablespoons of baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup granulated sugar
  • One teaspoon of vanilla extract
  • 1/4 cup brown sugar
  • Two teaspoons of ground cinnamon
  • Two tablespoons of softened butter

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9-inch round baking dish.
  2. Whisk together the flour, baking powder, and salt in a large mixing bowl.
  3. Mix the milk, melted butter, granulated sugar, and vanilla extract in a separate bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Turn the dough onto a lightly floured surface and knead it a few times until it comes together.
  6. Roll the dough into a 12 x 8-inch rectangle.
  7. Spread the softened butter over the dough, leaving a small border around the edges.
  8. In a small bowl, mix the brown sugar and cinnamon.
  9. Sprinkle the cinnamon sugar mixture over the buttered dough.
  10. Roll the dough tightly from the long side and pinch the seam to seal.
  11. Cut the roll into 8-10 equal-sized pieces and place them in the prepared baking dish.
  12. Bake for 20-25 minutes or until lightly golden brown on top.
  13. Let the cinnamon rolls cool for a few minutes before serving. Enjoy!

Note: You can also make a simple glaze to drizzle over the cinnamon rolls by mixing powdered sugar, milk, and vanilla extract until you reach the desired consistency.

What is the easiest recipe to make cinnamon roll without adding Yeast?

Easiest? Buy a can/roll of refrigerated cinnamon rolls, open, place on pan, bake as directed, then cool and frost with included frosting. But that’s not a recipe.

Make a rich biscuit dough, roll it out thinly, sprinkle with a mix of cinnamon and sugar, dot with butter, roll up and slice, place on pan, bake, cool, frost with a confectioner’s sugar glaze.

Or follow this recipe:

Yield: 12-15 cinnamon rolls

Total Time: 45 mins (includes resting time)

Prep Time: 20 mins

Cook Time: 15 mins

Ingredients:

Biscuits:

  • 4 1/2 cups (22.5 ounces) all-purpose flour
  • 1/3 cup (2.5 ounces) granulated sugar
  • 3/4 teaspoon baking soda
  • 2 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 13 tablespoons (6.5 ounces) very cold butter
  • 2 cups buttermilk (plus a few tablespoons more, if needed)

Filling:

  • Four tablespoons butter, melted
  • 1/2 cup (3.75 ounces) light brown sugar
  • 1/2 to 1 tablespoon cinnamon (depending on how cinnamony you like them)

Icing:

  • 1/2 cup (2 ounces) powdered sugar
  • One tablespoon of melted butter
  • Two tablespoons heavy cream
  • Splash of vanilla extract

Directions:

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Combine the flour, sugar, baking soda, baking powder, and salt in a bowl or in the bowl of a food processor (you can easily do the following steps in a bowl by hand, using a pastry blender to cut in the butter). Cut the butter into the flour mixture until the mixture is like a coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
  3. Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together, but you want to keep it manageable. If there are many dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time, until the dough comes together (it’s ok to have dry bits here and there).
  4. Scrape the dough from the food processor or bowl onto a lightly floured counter.
  5. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in thirds (see visual below), repeating three times and pressing to 1-inch thick after each fold. These folds, combined with the cold butter, help create flaky layers.
  6. With a lightly floured rolling pin (or pressing quickly with your hands), roll the dough into a 1/4-inch rectangle, about 18X10 or thereabouts. Roll quickly – the more the dough is worked with and processed, the less flaky and tender the rolls will be.
  7. Spread the melted butter over the top. Combine the sugar and cinnamon and spread evenly over the butter.
  8. Start rolling up the cinnamon rolls, beginning with one long edge, rolling tightly without pulling and stretching the dough.
  9. Reposition the long roll until it is seam-side down.
  10. Use a serrated knife, dental floss, or a bench knife/scraper to cut into 1- or 1/2-inch rolls. Tuck the loose end of each roll underneath and place an inch or so apart on the prepared baking sheet(s).
  11. The rolls can be covered and refrigerated for up to two days. To bake immediately, bake for 12-15 minutes. If baking straight from the refrigerator, add a few minutes to the baking time.
  12. Let the rolls cool for 10 minutes before drizzling with the icing.
  13. For the icing, whisk together the powdered sugar, melted butter, heavy cream, and vanilla until smooth and creamy.

Notes:

I usually champion the homemade buttermilk solution, but it has failed miserably when I’ve used it in this recipe (dough too wet, rolls flattening while baking). It COULD work, but I’d suggest using a modified homemade version: half sour cream and half milk to equal the amount in the recipe, so it’s a thicker homemade buttermilk than just adding lemon juice to milk.

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

What is the recipe for really fluffy cinnamon rolls?

Fluffy Cinnamon Rolls

Ingredients

For the dough:

¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)

Two ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)

¼ cup granulated sugar

One egg plus one egg yolk at room temperature

¼ cup butter, melted (I prefer salted, but unsalted works, too)

3 cups bread flour, plus more for dusting

3/4 teaspoon salt

For the filling:

2/3 cup dark brown sugar (light brown sugar also works)

Two tablespoons of ground cinnamon

¼ cup butter softened

For the cream cheese frosting:

4 oz cream cheese, softened

Three tablespoons butter softened

¾ cup powdered sugar

½ teaspoon vanilla extract

Instructions

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave-safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk, and melted butter. Mix until well combined. Next, stir in flour and salt with a wooden spoon until a dough forms.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more bread flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer the dough ball to a well-oiled bowl and cover it with plastic wrap and a warm towel. Allow dough to rise for 1 to 1 ½ hours or until doubled in size. This may take more or less time, depending on the humidity and temperature in your home.

After the dough has doubled, transfer it to a well-floured surface and roll it out into a 14×9-inch rectangle. Spread softened butter over the dough, leaving an ¼ inch margin at the far side of the dough.

In a small bowl, mix brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.

Tightly roll the dough up, starting from the 9-inch side, and place the seam side down, making sure to seal the edges of the dough as best you can. You will need to cut about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want.

Cut into 1-inch sections with a serrated knife or floss. You should get nine significant pieces.

Place cinnamon rolls in a greased 9×9 inch baking pan or round 9-inch cake pan. (I also recommend lining the pan with parchment paper in case any of the filling leaks out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, so we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes nine cinnamon rolls.

To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar, and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Recipe Notes

To make overnight cinnamon rolls:

After placing the rolls into the greased pan (after the first rise), cover them overnight in the fridge and bake them in the morning as directed. I like to bring my cinnamon rolls to room temperature by leaving them on the counter for 30-45 minutes before baking (known as the second rise).

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

What is a good recipe for cinnamon rolls in 2024?

A buttery, tender brioche dough proved to be the best base for rich Ultimate Cinnamon Buns. Adding cornstarch to all-purpose flour in the dough makes the buns especially tender.

Try this:

DOUGH

¾ cup whole milk, heated to 110 degrees

One envelope (2 1/4 teaspoons) instant or rapid-rise yeast

NOTE: Make sure the yeast is fresh.

Three large eggs, room temperature

Four ¼ cups all-purpose flour

½ cup cornstarch

Note: There are no substitutes for cornstarch. Corn flour and cornmeal are not the same. If you are in a region that doesn’t sell it, try ordering online, or, sadly, try another recipe.

½ cup granulated sugar

1 ½ teaspoons salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

FILLING

1 ½ cups packed light brown sugar

1 ½ tablespoons ground cinnamon

¼ teaspoon salt

Four tablespoons unsalted butter softened

GLAZE

4 ounces cream cheese, softened

One tablespoon whole milk

One teaspoon of vanilla extract

1 ½ cups confectioners’ sugar

1. For the dough: Adjust the oven rack to the middle position and heat the oven to 200 degrees. When the oven reaches 200 degrees, shut it off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.

2. Whisk milk and yeast in a liquid measuring cup until yeast dissolves, then whisk in eggs. In a bowl of a stand mixer fitted with a dough hook, mix flour, cornstarch, sugar, and salt until combined. With the mixer on low, add warm milk mixture in a steady stream and mix until the dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes. Turn the dough onto a clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.

Note: In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl.

3. For the filling: Combine brown sugar, cinnamon, and salt in a small bowl. Turn the dough out onto a lightly floured surface. Roll dough into an 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll the dough into a tight cylinder, pinch lightly to seal the seam, and cut it into eight pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For smaller cinnamon buns, cut the dough into 12 pieces.

Note: For a big cinnamon flavor with no other distracting spices, blend a good amount of cinnamon with brown sugar. Slather softened butter all over the dough to keep the filling from spilling out as you roll the dough. The butter and cinnamon sugar are baked into a vibrant, gooey filling.

4. Heat the oven to 350 degrees for the glaze and to bake. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in a medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to a wire rack and top buns with ½ cup glaze; cool for 30 minutes. Using foil overhang, lift buns from the pan and top with the remaining glaze. Serve.

Make Ahead: After transferring pieces to the prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove the plastic wrap and continue with step 4 as directed.

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

What is a good recipe for cinnamon rolls in 2024?

Recipes?

Cinnamon Rolls has ONE recipe in SWEDEN, and all others are something other than it exists…

850 gr flour

1/2 teaspoon of salt

One teaspoon of cardamom powder

One dl sugar

25 gr yeast

150 gr margarine

Five dl milk

One egg

Mix everything, taking care to soften the margarine first.

if you use a kneader, stop the processing when the dough comes off the edge …

Let rise for about 1 hour in a large bowl to the double!

knead again and:

1 – you can do a “sweet braid.”

or rolls.

The procedure is the same; you could make a “rose cake by putting the rolls side by side into a baking tin and then build a one-piece cake

spread the dough, preferably with your hands or a rolling pin, about 1/2 cm thick.

On the sheet spread, powder, sugar, and pi, pieces of margarine or butter.

Roll everything up.

then decide if you want to make rolls or braid

Cut the roll completely to a thickness of 1.5 cm or cut it only for 2/3, leaving it whole at the base.

If you have cut everything, put them in a baking tin about 1 cm from one another, let them rise for about 1 hour, and have cinnamon rolls.

If you have only partially cut it, even with the scissors, fold it alternately to the right, left, and in the center of the affected slices, and you will have a braid or krans.

You will have the sweet rose if you put them all together in a baking pan.

the braid/krans

Oven at 200 C degrees, cooking about 20 to 25 minutes

the rolls

1 hour 220 C.degrees cooking 20 – 25 minutes

11 tips: What is a quick homemade no-yeast cinnamon roll recipe?

How is a pot cinnamon roll made?

Ingredients

for four servings

  • nonstick cooking spray for greasing
  • 2 cups water(480 mL)

DOUGH

  • 2 ¼ cups all-purpose flour(280 g), plus more for dusting
  • One teaspoon of baking powder
  • ½ teaspoon baking soda
  • One teaspoon of kosher salt
  • 1 cup whole milk(240 mL)
  • Two tablespoons unsalted butter, melted

FILLING

  • Two tablespoons unsalted butter, melted and divided
  • ⅓ cup dark brown sugar(75 g)
  • Three tablespoons granulated sugar
  • One tablespoon of ground cinnamon
  • ⅛ teaspoon kosher salt

ICING

  • ¾ cup powdered sugar(80 g)
  • 4 oz cream cheese(115 g), softened
  • Two tablespoons unsalted butter softened
  • ¼ teaspoon vanilla extract
  • Two tablespoons whole milk

Preparation

  1. Grease a 7-inch (17 cm) springform pan with nonstick cooking spray. Cut a 7-inch (17 cm) round of parchment paper to fit over the pan and set aside.
  2. Make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the milk and melted butter and mix with a rubber spatula until a rough dough forms.
  3. Turn the dough onto a lightly floured surface and knead until stiff, about 3 minutes. Roll the dough into a 9 x 12-inch (22 x 30 cm) rectangle.
  4. Make the filling: Brush the dough with one tablespoon of melted butter.
  5. Whisk together the brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Sprinkle the cinnamon sugar filling over the dough and press into the melted butter.
  6. Starting from a long end, roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Cut into eight equal pieces, each about 1½ inches (3 cm) wide.
  7. Place the rolls, cut-side up, in the prepared pan and brush the tops with the remaining tablespoon of melted butter. Place the parchment round on top and wrap the entire pan tightly with foil.
  8. Place the trivet inside the Instant Pot and pour in the water. Lower the pan with the cinnamon rolls into the Instant Pot, close it, and set it to manual high pressure. Set the timer for 25 minutes. When the 25 minutes have elapsed, allow the Instant Pot to naturally release the pressure for 15 minutes, then manually release the remaining steam.
  9. Meanwhile, make the icing: Add the powdered sugar, cream cheese, butter, vanilla, and milk to a large bowl. Beat with an electric hand mixer until thoroughly combined and smooth, about 2 minutes.
  10. Carefully remove the pan with the cinnamon rolls from the Instant Pot. Unwrap the pan, release the springform, and transfer the rolls to a serving platter.
  11. Spread the icing all over the top of the cinnamon rolls and serve warm.
  12. Enjoy!

Bakers: What is your favorite recipe for homemade cinnamon rolls?

Easy homemade cinnamon rolls.

Ingredients:

Dough:

2 Cups Warm Milk

1/2 Cup Sugar

1/2 Cup melted butter

1 Packet Yeast

5 Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Salt

Filling:

3/4 Cup Butter Softened

3/4 Cup Brown Sugar

2 Tablespoon Cinnamon

Icing:

4 Oz Cream Cheese

Two tablespoons butter melted

2 Tablespoon Milk

1 Teaspoon Vanilla Extract

1 Cup Powdered Sugar

Method:

Step 1: In a bowl, whisk milk, sugar, and butter. The mixture has to be warm; add yeast over and whisk to join, and let sit for 5 minutes until the blend starts to foam.

Step 2: Add 4 cups of flour and mix with a wooden spoon until mixture becomes dough. Cover with a plastic wrap and wait for 60 minutes, or double the dough.

Step 3: Meanwhile, get 2 round cake containers ready and prepare them with butter greasing.

Step 4: Now check the dough and add baking powder, Salt, and 1/4 cup flour. Roll the dough and add the flour if needed to make it knead dough just until it is not sticky.

Step5: Now roll the dough into a giant square shape of about ½ inch thickness,

Spread the melted butter and sprinkle the sugar and cinnamon richly.

Step 6: Now roll the dough in a log shape and cut the roll into 14 equivalent pieces.

Step 7: Place about seven rolls into each prepared cake pan. Again, cover the pan with a clean towel or plastic wrap and let it sit for 30 more minutes.

Step 8: Preheat your oven to 350°F.After 30 minutes:

  • Remove the plastic.
  • Brush the melted butter.
  • Sprinkle the cinnamon powder.
  • Bake for 25-30 minutes until light golden brown.

Step 9: For the icing, beat cream cheese and butter together and add powdered sugar and vanilla. Beat well and add milk; blend until the icing is smooth. More milk can be added according to the consistency you want.

Shower the icing over cinnamon rolls and serve!

11 tips: What is a quick and easy homemade no-yeast cinnamon roll recipe?

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