Yeast-free cinnamon rolls! These cinnamon rolls without yeast require zero proofing time and can be made from start to finish in an hour.
Rapid Rise: Irresistibly Delicious Yeast-Free Cinnamon Rolls in Under an Hour
Imagine this: it’s a chilly morning, or perhaps a sudden sweet craving hits in the afternoon. What could be better than warm, gooey, homemade cinnamon rolls? Traditionally, making these beloved pastries involves a significant time commitment, primarily due to the yeast needing time to proof and the dough needing to rise. But what if we told you it’s entirely possible to whip up a batch of delectable cinnamon rolls in under an hour, with absolutely no yeast required? It is possible, and this recipe is your secret weapon!
These speedy cinnamon rolls come together from start to finish in less than 60 minutes, making them the ultimate solution for last-minute cravings, unexpected guests, or those moments when you realize your pantry is surprisingly devoid of yeast. They’re a game-changer for anyone who loves the comforting taste of homemade baked goods without the long wait.
How to Achieve Perfect Yeast-Free Cinnamon Rolls: The Magic of Chemical Leaveners
The brilliance behind making cinnamon rolls without yeast lies in harnessing the power of traditional chemical leaveners: baking powder and baking soda. Instead of relying on yeast to produce carbon dioxide and make the dough rise, these ingredients react with liquids and acids to create gas bubbles, giving the rolls their lift and tender texture during baking. This innovative approach completely eliminates the need for active dry yeast, warm proofing environments, and the waiting game, drastically cutting down your preparation time.
We’ve adapted this clever technique, inspired by the culinary experts at Cook’s Illustrated magazine, to bring you a recipe that’s not just fast but also incredibly reliable.
Understanding the Texture: Cake-Like vs. Traditional Chewy
It’s important to set expectations regarding the texture of these quick cinnamon rolls. Since they don’t use yeast, they won’t have the same elastic, chewy, and bread-like consistency of traditional yeasted cinnamon rolls. Instead, you’ll find them to be delightfully more cake-y and tender. Think of them as a delicious hybrid between a scone and a conventional cinnamon roll – soft, fluffy, and moist, but without the typical stretchy doughiness.
While the texture is different, it’s by no means inferior! These yeast-free buns are every bit as delicious, decadent, and satisfying as their yeasted counterparts, just in a uniquely wonderful way. They offer a slightly denser crumb that perfectly soaks up the sweet cinnamon filling and luscious icing. The simplicity and speed of this recipe make them an irresistible choice for a spontaneous baking adventure, proving that you don’t always need yeast to achieve pure cinnamon roll bliss.
Essential Ingredients for Your No-Yeast Cinnamon Roll Success
Crafting these rapid-rise cinnamon rolls requires a few common pantry staples. Let’s explore some key ingredients and why they are vital to this recipe:
- All-Purpose and Whole Wheat Flour: The combination of these flours provides a balanced structure and a subtle depth of flavor. While all-purpose flour provides the necessary gluten for shaping, a touch of whole wheat flour adds a pleasant nuttiness.
- Baking Powder and Baking Soda: These are the stars of our yeast-free show! Baking powder is a double-acting leavener, meaning it reacts once when mixed with liquid and again when exposed to heat in the oven, ensuring a good rise. Baking soda, on the other hand, requires an acid to activate it, which brings us to…
- Buttermilk: This acidic ingredient is crucial for activating the baking soda, creating those essential carbon dioxide bubbles. Buttermilk also contributes to a wonderfully tender crumb and a slight tang that complements the sweet filling. If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal 1¼ cups. Let it sit for 5-10 minutes until it slightly curdles.
- Unsalted Butter: Used in the dough, filling, and for brushing the rolls, butter adds richness, flavor, and helps create a golden-brown exterior. Using unsalted butter allows you to control the total amount of salt in the recipe.
- Dark Brown Sugar and Cinnamon: The heart of any good cinnamon roll! Dark brown sugar brings moisture and a deep molasses flavor to the filling, while a generous amount of ground cinnamon delivers that classic warm spice.
- Powdered Sugar and Maple Syrup (for icing): Powdered sugar creates a smooth, melt-in-your-mouth icing. Maple syrup adds a touch of natural sweetness and a lovely, distinct flavor that pairs beautifully with cinnamon.
Gathering these ingredients beforehand will make your baking process even smoother and faster!
Yeast Free Cinnamon Rolls
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Equipment
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9-Inch (23 cm) Round Cake Pan
Ingredients
Cinnamon Sugar Filling:
- ¾ cup packed dark brown sugar
- 1 tablespoon powdered sugar
- 2 heaping teaspoons ground cinnamon
- pinch ground cloves
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter melted
Yeast Free Dough:
- 2 cups (240g) unbleached all-purpose flour
- ½ cup (60g) whole wheat flour
- 2 tablespoons (24g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cup (300 mL buttermilk
- 1 tablespoon (15g) unsalted butter melted
For Shaping and Baking:
- 4 tablespoons (60g) unsalted butter melted and divided
Maple Cinnamon Icing:
- 2 tablespoons (30 mL) buttermilk
- 1 tablespoon cream cheese softened
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ¾ cup powdered sugar sifted
Instructions
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1. Prepare Sugar Filling: In a medium bowl, combine the packed dark brown sugar, powdered sugar, ground cinnamon, ground cloves, salt, and melted butter. Mix these ingredients thoroughly until they form a thick, cohesive paste. This paste will be spread across the dough, so ensure it’s well combined. Set this delightful filling aside for later.
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2. Preheat Oven and Prepare Pan: Preheat your oven to a precise 425°F (220°C). Position an oven rack in the center to ensure even baking. Lightly grease a 9-inch (23 cm) round cake pan with butter. This step prevents sticking and helps the rolls achieve a beautiful golden crust. Set the prepared pan aside.
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3. Prepare Dry Dough Ingredients: In a large mixing bowl, whisk together the unbleached all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is crucial for the leavening agents to work effectively. Set this mixture aside.
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4. Combine Wet and Dry Ingredients: In a separate medium bowl, combine the buttermilk with 1 tablespoon of melted unsalted butter. Whisk these wet ingredients together until well blended. Pour the buttermilk mixture into the bowl with the dry ingredients. Stir using a spoon or spatula until the ingredients are just combined. Be careful not to overmix; the dough will appear shaggy and somewhat wet at this stage, which is perfectly normal.
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5. Knead the Dough: Transfer the shaggy dough onto a generously floured countertop or work surface. Knead the dough gently for approximately 1 to 2 minutes, just until it becomes smooth and uniform. Over-kneading can result in tough rolls, so stop as soon as it’s smooth.
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6. Shape the Dough and Add Filling: Lightly flour your rolling pin (or use your hands to pat) and shape the dough into a 9 x 12 inch (23 x 30 cm) rectangle. While perfection isn’t strictly necessary, aim for a rectangle that is as uniform as possible in thickness. This helps ensure even baking. Brush the entire surface of the dough with 2 tablespoons of the melted butter set aside for shaping.
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7. Spread the Cinnamon Sugar: Evenly sprinkle the prepared cinnamon sugar filling across the surface of the buttered dough. Make sure to leave a ½-inch border clear on all sides of the rectangle. Gently use your fingertips to press the sugar filling into the dough. This helps it adhere and prevents it from falling out when you roll the dough.
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8. Roll and Slice: Starting from one of the long edges of the rectangle, carefully roll the dough into a tight, spiraled log. Once rolled, pinch the seam firmly to seal it shut and place the log seam-side facing down. Now, cut the log into 8-equal width slices. A helpful tip for uniformity is to first slice the log in half, then cut each half in half, and then each quarter in half again. Arrange these slices, spiral side facing up, into your greased 9-inch cake pan. Don’t fret if there are small gaps between the rolls; they will expand and fill out the pan beautifully as they bake. Finally, brush the tops of the buns with the remaining 2 tablespoons of melted butter.
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9. Bake the Rolls: Transfer the pan to your preheated oven and bake for 23 to 25 minutes, or until the rolls are beautifully golden brown on top and cooked through. While the cinnamon rolls are baking to perfection, you’ll have just enough time to prepare the luscious maple icing.
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10. Prepare Icing: In a small food processor (or using a whisk in a bowl), combine all of the icing ingredients: buttermilk, softened cream cheese, pure maple syrup, ground cinnamon, and sifted powdered sugar. Pulse or whisk until the mixture is incredibly smooth and free of lumps. If you prefer a thinner icing, add a tiny bit more buttermilk; for a thicker icing, add a bit more sifted powdered sugar.
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11. For Serving: Once the cinnamon rolls are baked, remove the pan from the oven and set it on a wire rack. While the rolls are still warm (this is key for the icing to melt and seep into the nooks and crannies), generously drizzle them with the prepared maple cinnamon icing. Serve these delightful treats warm for the best experience. Enjoy your homemade, quick, and easy cinnamon rolls!
Tips for Yeast-Free Cinnamon Roll Perfection
- Don’t Overmix the Dough: Overmixing can develop too much gluten, resulting in tough rolls. Mix until just combined, then knead only until smooth (1-2 minutes).
- Use Cold Butter: For a flakier texture, some bakers prefer to use cold butter cut into small pieces and cut into the dry ingredients, similar to biscuit making. Our recipe uses melted butter for ease, but keep this in mind for experimentation.
- Proper Flour Measurement: Too much flour can make the dough dry. Use the spoon-and-level method: spoon flour into your measuring cup, then level it off with a straight edge.
- Uniform Slices: Cutting uniform slices ensures all your cinnamon rolls bake evenly. If some are thicker than others, they may cook at different rates.
- Warm Icing, Warm Rolls: Drizzling the icing over warm rolls allows it to melt slightly and spread beautifully, creating that irresistible gooey texture.
- Adjust Icing Consistency: If your icing is too thick, add a tiny bit more buttermilk or milk. If it’s too thin, whisk in a little more sifted powdered sugar.
Delicious Variations and Customizations
While classic cinnamon rolls are hard to beat, this yeast-free recipe is incredibly versatile and open to delicious adaptations:
- Cream Cheese Icing: For a more traditional topping, swap the maple cinnamon icing for a classic cream cheese frosting. Combine 4 oz softened cream cheese, ¼ cup softened unsalted butter, 1 teaspoon vanilla extract, and 1½-2 cups sifted powdered sugar. Beat until smooth and creamy.
- Nutty Additions: Sprinkle finely chopped pecans or walnuts over the cinnamon sugar filling before rolling for added crunch and flavor.
- Chocolate Swirls: Mix in mini chocolate chips with your cinnamon sugar filling, or drizzle melted chocolate over the baked rolls along with or instead of the icing.
- Orange Zest: Add a teaspoon of orange zest to the dough or the cinnamon sugar filling for a bright, citrusy note. You could also add a touch to the icing.
- Fruit & Spice: Consider adding a tablespoon of finely grated apple or pear to the filling for extra moisture and flavor, or a pinch of cardamom for a different spice profile.
Storage and Reheating Your Yeast-Free Cinnamon Rolls
These delightful cinnamon rolls are best enjoyed fresh and warm from the oven. However, if you happen to have any leftovers, here’s how to store and reheat them:
- At Room Temperature: Once completely cooled, store the cinnamon rolls in an airtight container at room temperature for up to 2 days. The texture might firm up slightly, but they will still be delicious.
- In the Refrigerator: For longer storage, place the rolls in an airtight container and refrigerate for up to 4-5 days.
- Reheating: To bring them back to life, place individual rolls in the microwave for 15-30 seconds until warm and soft. For a crispier exterior, you can reheat them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or in an air fryer for a few minutes. If they are un-iced, you can re-ice them after reheating for maximum gooeyness.
There’s truly nothing quite like the aroma of freshly baked cinnamon rolls filling your kitchen. With this fast and foolproof yeast-free recipe, you can enjoy that comforting experience any time a craving strikes, without the wait. So go ahead, gather your ingredients, and get ready to bake up some magic in less than an hour. Your taste buds (and your schedule) will thank you!