Fast No-Yeast Cinnamon Rolls Ready in 40 Minutes

These quick No-Yeast Cinnamon Rolls are an easy and satisfying alternative to classic cinnamon rolls — ready in under an hour and no mixer required.

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Why we love this recipe

I love baking with yeast — it always feels like a little science experiment — but yeast-based pastries take time for proofing and resting. When you want a fast, homey cinnamon roll that still tastes comforting, these no-yeast, milk-free cinnamon rolls are the perfect solution.

Yes, you can make cinnamon rolls without yeast and without milk. These come together quickly and are ready in about 40 minutes, making them ideal for a last-minute breakfast or a sweet treat.

Note: rolls made without yeast won’t have exactly the same texture as traditional yeast rolls. They’re slightly more cake-like and tender rather than chewy and elastic.

Ingredients

These yeast-free rolls rely on Greek yogurt for tenderness and lift. Greek yogurt adds moisture and a light crumb while working with baking powder and baking soda to leaven the dough.

Rising comes from the combination of baking powder and a baking soda + yogurt pairing — the yogurt’s acidity activates the baking soda so the rolls puff up without yeast.

To make these No-Yeast Cinnamon Rolls, you will need (see recipe card below for quantities):

• Plain flour
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Greek yogurt (natural)
• Melted butter

For the filling:

• Soft butter (spreadable)
• Brown sugar
• Ground cinnamon

How to make cinnamon rolls with no yeast

This method skips kneading and long proofing. The dough is mixed, shaped, filled and baked right away — simple and fast.

After combining the dough, roll it into a rectangle, spread the filling, roll into a log and slice into individual rolls. Bake immediately — no rising time required.

Steps at a glance:

• Mix the dry ingredients in a large bowl.
• Add Greek yogurt and melted butter; stir with a stiff spatula until the dough forms.
• Turn the dough onto a lightly floured surface and briefly bring it together—don’t overwork it.
• Roll into a rectangle, keeping it fairly thick to avoid excessive cracking.
• Spread the soft butter, sprinkle brown sugar and cinnamon, then roll into a spiral and cut into 9 equal pieces.

If the dough is dry or crumbly, add a tablespoon of Greek yogurt at a time until it holds together.

Use a well-greased square or rectangular baking dish. Ceramic, metal or oven-safe glass pans all work fine — just grease the dish or line it with parchment.

How to cut the rolls

To get evenly sized rolls, a sharp bread knife works best with this dough because it’s more fragile than yeast dough. Use gentle back-and-forth motions to slice the log into pieces without squashing or tearing them.

Greek Yogurt Icing

Instead of a very sweet glaze, a simple Greek yogurt icing keeps these rolls balanced and tangy. If you prefer, swap the yogurt for cream cheese or use a traditional powdered sugar glaze.

For the Greek yogurt icing you need:

• Greek yogurt
• Icing (powdered) sugar
• Optional: a pinch of cinnamon

Mix the ingredients until smooth and drizzle over cooled rolls just before serving. I recommend adding the icing only when you’re about to eat the rolls so they stay tender and fresh longer.

Tip: keep the rolls un-iced for storage and add the yogurt icing right before serving.

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Recipe

Quick No Yeast Cinnamon Rolls

5 from 24 votes

These quick homemade Cinnamon Rolls without yeast or milk are simple to make and ready in under an hour — perfect for breakfast or a sweet treat.

Servings: 9 Large Rolls

Author: Sylvie

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Print Recipe

Ingredients

Cinnamon Roll Dough

• 2 cups (300 g) Plain Flour
• 1/4 cup (45 g) Brown Sugar
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 pinch Salt
• 1 cup (250 g) Natural Greek Yogurt (*)
• 1/3 cup (90 ml) Melted Butter

Cinnamon Rolls Filling

• 1/4 cup (60 g) Soft Butter
• 1/4 cup (45 g) Brown Sugar
• 1 1/2 tsp Ground Cinnamon

Greek Yogurt Icing

• 1/2 cup (125 g) Natural Greek Yogurt
• 1/4 cup (25 g) Icing Sugar

Instructions

• Preheat the oven to 180°C / 350°F and grease a square baking pan.

Cinnamon Roll Filling

• Cut the butter into small pieces and soften it in the microwave in short bursts until spreadable. In a small bowl, combine brown sugar and cinnamon; set aside.

Cinnamon Roll Dough

• Melt the butter and let it cool slightly. In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.
• Add the Greek yogurt and melted butter, and mix with a stiff spatula until the dough starts to come together.
• Turn onto a lightly floured surface and knead briefly just to bring the dough together. Avoid overworking.
• Roll the dough into a large rectangle, keeping it relatively thick to prevent excessive cracking. Patch small cracks with your fingers if needed.

Making the Rolls

• Spread the soft butter over the dough, sprinkle the brown sugar and cinnamon evenly, then roll the dough along the long side into a log. Gently slice into 9 large or 12 smaller rolls using a bread knife.
• Place the rolls in the greased pan with some space between them and bake for 20–25 minutes, until lightly golden. Allow to cool completely before icing.

Greek Yogurt Icing

• Stir together Greek yogurt and icing sugar until smooth. Drizzle over individual rolls when serving.

Notes

1. If some butter pieces melt while softening, stir and chill briefly to re-firm. Alternatively, leave butter at room temperature until spreadable before starting.
2. Don’t overwork the dough — over-kneading tightens gluten and makes the pastry tough. If the dough becomes elastic and hard to roll, chill for 30 minutes to relax it.
3. The dough won’t be as elastic as yeast dough and may crack; this is normal and easy to patch.

(*) Depending on your flour, the dough may be slightly dry; add 1 tablespoon of Greek yogurt at a time until it holds together.

Nutrition (per serving)

Calories: 287 kcal
| Carbohydrates: 38 g
| Protein: 6 g
| Fat: 12 g