• Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Serves: 9

No Yeast Cinnamon Rolls

  • Recipe Submitted by on

 Ingredients List

  • For the dough
  • 1 tablespoon butter, melted (to brush pan)*
  • 2 and 1/2 cups flour, spooned and leveled
  • 2 tablespoons white sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted (to add to wet ingredients for the dough)
  • 1 and 1/4 cups buttermilk
  • For the cinnamon filling
  • 1 cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cardamom (optional)
  • dash salt
  • 3 tablespoons butter, melted (for the cinnamon filling)
  • 2 tablespoons butter, to drizzle over shaped rolls
  • For the icing
  • 2 ounces cream cheese, softened
  • 1/4 cup buttermilk
  • dash salt
  • 2 cup powdered sugar


Preheat your oven to 425 degrees F.
In a small bowl, add 1 tablespoon butter and melt it in the microwave. Use a pastry brush to spread it in the center and up the sides of a 9-inch round cake pan (or a 10-inch cast iron skillet). Set aside.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a small bowl, melt 2 tablespoons butter. Add 1 and 1/4 cup buttermilk and stir.
Add the wet ingredients to the dry ingredients and stir with a wooden spoon until liquid is mostly absorbed. Transfer the dough to a very well floured work surface.
Flour your hands and knead the dough 2-5 times until it has come together.
Pat the dough into a roughly 12x9 inch rectangle.
Prepare the filling. In a small bowl, combine brown sugar, cinnamon, cardamom (optional), and salt. Add 3 tablespoons melted butter and stir.
Sprinkle the brown sugar mixture all over the dough, leaving a 1/2 inch border on the edges. Press the sugar into the dough so that it sticks.
Use a spatula or your hands to help loosen the dough and roll into a tight cylinder, starting from the long end. Pinch seams to seal.
Use a very sharp serrated knife to slice into 8 equal segments. Place 1 roll in the center of the pan, then surround it with the rest of the rolls.
Melt 2 tablespoons butter in a small bowl. Drizzle over the shaped rolls evenly.
Bake at 425 for 24-26 minutes, until brown on top and the rolls look set when you shake the pan.
Let cool for a couple minutes, then loosen the edges of the pan with a knife.
While the rolls cool, beat cream cheese in a bowl until smooth. Add buttermilk and beat well until the lumps are mostly gone. Add powdered sugar and beat well, scraping sides of bowl. Add more buttermilk to the mixture to get to a consistency you like.
Prepare a rimmed plate, or a parchment paper lined rimmed baking sheet (with or without a cooling rack set over the top.) Invert the pan so that the rolls come out upside down.
Drizzle with cream cheese icing.
Serve warm! Milk is really great with these rolls.

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