Cinnamon Roll Recipe No Yeast No Buttermilk: Quick Rise Pillowy Swirls

These pillowy cinnamon swirls deliver bakery-style results without yeast or buttermilk. The secret is a clever baking powder leavening that creates quick rise and tender texture.

You’ll get soft, fluffy rolls with perfect cinnamon-sugar layers in under an hour. The method is foolproof, with no special ingredients or waiting time.

Ingredients for Cinnamon Roll Recipe No Yeast No Buttermilk

Pantry staples and a few fridge basics create these quick rise cinnamon swirls.

The baking powder is critical here—Clabber Girl double-acting gives the most reliable rise. Use fresh flour (check the date on the bag) and organic sugar if you want to avoid bone char processing. Most supermarkets carry these, but Whole Foods has the best selection of high-quality baking staples. The butter should be unsalted so you can control the salt content precisely.

No buttermilk? Whole milk plus a teaspoon of lemon juice works as a substitute. Short on brown sugar? Granulated plus a tablespoon of molasses gets you close. If you don’t have powdered sugar, pulse granulated in a blender until fine. The cinnamon should be fresh—Penzeys or McCormick are reliable brands. Skip the pre-mixed cinnamon sugar; it lacks the potency.

Dough can rest covered at room temperature for 1 hour before shaping. Baked rolls stay fresh for 2 days in an airtight container. Freeze unglazed rolls for up to 3 months—warm in the oven, then glaze. Always sift the powdered sugar to avoid lumps in the icing.

Step-by-Step Instructions for Cinnamon Rolls No Yeast No Buttermilk

This method delivers tender, flaky rolls with minimal effort and no waiting for dough to rise.

Step 1: Prepare the Baking Powder Dough

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.5 cup granulated sugar, 2.5 tsp baking powder, and 0.5 tsp salt. The baking powder provides the leavening power that replaces yeast in this quick recipe.

Create a well in the center and pour in 0.5 cup melted unsalted butter (cooled slightly), 0.75 cup whole milk, 1 whole large egg, and 1 tsp vanilla extract. Stir with a wooden spoon until just combined—don’t overmix. The dough will be slightly sticky but manageable.

Step 2: Create the Cinnamon-Sugar Filling

In a small bowl, combine 0.5 cup light brown sugar (packed) and 2 tbsp ground cinnamon. I use freshly ground cinnamon for maximum aroma, but pre-ground works perfectly fine in this application.

Turn the dough out onto a lightly floured surface and roll it into a 12×16-inch rectangle. Spread the cinnamon-sugar mixture evenly over the dough, leaving a ½-inch border along one long edge. This ensures the filling stays contained when rolling.

Step 3: Roll, Slice, and Arrange for Baking

Starting from the long edge with filling, tightly roll the dough into a log. Use a sharp knife to trim any uneven ends, then slice the log into 12 equal pieces. For clean cuts, wipe the knife between slices to prevent dragging the filling.

Arrange the rolls cut-side up in a greased 9×13-inch baking dish. They should fit snugly with about ¼ inch between each roll. This spacing allows them to expand during baking without merging into one large roll.

Step 4: Bake to Golden Perfection

Preheat your oven to 375°F. Bake the rolls for 20-25 minutes until they’re golden brown on top and a toothpick inserted in the center comes out clean. The baking powder creates a quick rise in the oven, resulting in pillowy texture without yeast.

If the tops begin browning too quickly, loosely tent with aluminum foil for the remaining baking time. This prevents over-browning while ensuring the centers cook through completely.

Step 5: Glaze and Serve Warm

While the rolls bake, whisk together 1 cup powdered sugar and 2 tbsp heavy cream until smooth. If you prefer a thicker glaze, add powdered sugar 1 tbsp at a time until reaching your desired consistency.

Drizzle the glaze over the warm rolls immediately after removing them from the oven. The heat from the rolls will slightly melt the glaze, allowing it to seep into the crevices. Serve warm for the ultimate experience—the rolls are best enjoyed fresh from the oven when the glaze is still slightly runny.

Pro Cooking Tips for This Recipe

💡 Dough Consistency

For fluffy, pillowy rolls, avoid overmixing the dough. Knead just until smooth—2-3 minutes by hand or 1-2 minutes with a stand mixer. Overworking develops gluten, leading to tough rolls. If the dough feels sticky, chill it for 15-20 minutes to make rolling easier.

🌡️ Even Baking

Preheat your oven to 375°F (190°C) and bake the rolls in the center rack. Rotate the pan halfway through for even browning. Cover loosely with foil if the tops brown too quickly—this prevents burning while the centers cook through.

✨ Flavor Boosters

Enhance the cinnamon filling by adding a pinch of nutmeg or cardamom for depth. For extra richness, brush the rolls with melted butter right after baking. Let them cool slightly before glazing to prevent a runny mess.

🎯 Rolling Technique

Roll the dough into a 1/4-inch-thick rectangle for tight, even swirls. Use a sharp knife or dental floss to cut clean edges—this keeps the rolls from unraveling. Press the edges of the dough lightly to seal the filling inside.