Deliciously Easy 1-Hour No-Yeast Cinnamon Rolls with Self-Rising Flour & Cream Cheese Icing
Imagine biting into a warm, soft, and gooey cinnamon roll, generously slathered with sweet, tangy cream cheese icing. Now imagine achieving that heavenly experience in just about an hour, without the fuss of yeast or long proofing times! These easy Cinnamon Rolls are truly a game-changer, crafted with the simplicity of self-rising flour and topped with a homemade cream cheese icing that will have everyone asking for seconds. Perfect for a lazy Saturday morning, a special holiday brunch, or any time a sweet craving strikes.
Experience the Magic: The Easiest 1-Hour No-Yeast Cinnamon Rolls!
Say goodbye to complicated baking schedules and hello to instant gratification with this revolutionary cinnamon roll recipe. Traditional cinnamon rolls often require multiple hours for the yeast to activate and the dough to rise, sometimes even overnight. While undoubtedly delicious, this lengthy process can be a deterrent for many home bakers.
That’s where these no-rise, no-yeast cinnamon rolls come in to transform your baking routine. By harnessing the power of the popular two-ingredient dough, made simply with self-rising flour and Greek yogurt, we’ve unlocked the secret to homemade-from-scratch cinnamon rolls that are ready to enjoy in just an hour. From mixing the dough to pulling golden-brown rolls from the oven, this recipe is designed for speed, ease, and incredible flavor.
The result? Soft, tender, and perfectly spiced cinnamon rolls, crowned with an irresistible homemade sweet cream cheese icing. Whether you’re looking for a quick breakfast treat for unexpected guests, a festive addition to your holiday spread – like alongside delightful eggnog muffins for Christmas morning – or just a simple indulgence, this recipe is your go-to. It’s truly perfect for those moments when time is short, but the desire for something truly special isn’t.
The Secret Unveiled: Why This No-Yeast Recipe Works So Well
The brilliance of these easy cinnamon rolls lies in their innovative dough. Instead of traditional yeast, which requires careful activation and proofing time, we utilize a combination of self-rising flour and plain Greek yogurt. This creates a remarkably soft, pliable, and flavorful dough that’s ready to roll out immediately, eliminating the waiting game entirely.
- Self-Rising Flour: This flour is a baking marvel, as it already contains a leavening agent (baking powder) and a bit of salt. When combined with a liquid, it reacts to create carbon dioxide bubbles, which are what make baked goods light and fluffy. In essence, the self-rising flour acts as its own instant yeast, giving our cinnamon rolls a perfect texture without any rising time.
- Greek Yogurt: Beyond just providing the necessary liquid for the dough, Greek yogurt adds moisture, a subtle tang, and helps create a tender crumb. Its acidity also reacts with the baking powder in the self-rising flour, further boosting the leavening process. Opt for plain nonfat Greek yogurt for the best results, as it provides the ideal consistency and flavor balance.
This ingenious two-ingredient dough is not only incredibly simple to make but also consistently delivers a tender, biscuit-like texture that perfectly complements the sweet cinnamon filling and creamy frosting. It’s a foolproof method that even novice bakers can master with confidence.
Essential Ingredients for Your Quick Cinnamon Rolls
Gathering your ingredients is the first step to baking success. You’ll find most of these staples readily available in your pantry or local grocery store. Here’s a quick overview of what you’ll need to create these delightful treats:
- Self-Rising Flour: The star of our dough, providing all the leavening power needed for fluffy rolls without yeast.
- Plain Nonfat Greek Yogurt: The other half of our miraculous two-ingredient dough, adding moisture, tenderness, and a slight tang. It’s also a secret weapon in our rich cream cheese icing!
- Salted Butter: Essential for the decadent cinnamon sugar filling, adding richness and helping the mixture adhere to the dough.
- Brown Sugar & Cane Sugar: A perfect blend for a deep, caramelized sweetness and a hint of texture in the filling.
- Ground Cinnamon: The key spice that gives cinnamon rolls their signature aroma and flavor. Don’t skimp on this!
- Cream Cheese: The foundation for our luscious homemade icing, offering a delightful creamy and tangy contrast to the sweet rolls. Ensure it’s softened for smooth whipping.
- Vanilla Extract: A crucial flavoring agent for both the filling (optional, but recommended) and the cream cheese icing, enhancing all the sweet notes.
- Powdered Sugar (Confectioners’ Sugar): Creates the smooth, silken texture of our irresistible cream cheese icing.
For exact measurements and a detailed recipe card, please scroll down to the end of the article.
Step-by-Step Guide: Crafting Your No-Yeast Cinnamon Rolls
Making these cinnamon rolls is surprisingly straightforward. Follow these steps for perfect results every time:
Step 1: Prepare Your Effortless Dough. Begin by combining the plain Greek yogurt with 2 cups of self-rising flour in a large mixing bowl. Use a sturdy rubber spatula to mix until it starts to come together. As the mixture becomes stiffer, switch to using your hands to fully incorporate the ingredients. Gradually add up to an additional ¾ cup of self-rising flour, a little at a time, until the dough is no longer sticky but remains soft and pliable – avoid making it dry or crumbly. The exact amount of flour can vary based on your kitchen’s humidity, so trust your touch! Once fully combined, gently form the dough into a smooth ball.
Step 2: Create the Irresistible Cinnamon Sugar Filling. In a separate small bowl, melt your salted butter. Add the brown sugar, cane sugar, and cinnamon to the melted butter and mix well until a thick, paste-like filling forms. This rich mixture is what gives the rolls their incredible flavor.
Step 3: Roll Out the Dough. Lightly dust a clean, flat work surface with a little self-rising flour. Place your dough ball on top and lightly flour your rolling pin. Begin to roll the dough out into a rectangular shape, aiming for approximately ½ inch thickness. If the dough starts to stick to the countertop or your rolling pin, simply sprinkle a little more flour onto the dough and the rolling pin. It helps to periodically flip the dough as you roll, adding a small amount of flour each time, to ensure even thickness and prevent sticking.
Step 4: Spread the Flavorful Filling. Using a rubber spatula or a brush, carefully spread the prepared cinnamon sugar filling evenly over the entire surface of your rolled-out dough rectangle. Make sure to go all the way to the edges to ensure every bite is packed with flavor.
Step 5: Roll into a Log. Starting from one of the longer ends of the dough, tightly roll it up towards the opposite end, creating a firm log shape. Rolling tightly is key to achieving those beautiful, swirled layers in your finished cinnamon rolls.
Step 6: Slice Your Rolls. Once you have a perfect log, it’s time to slice it into individual cinnamon rolls. You can use a sharp knife for clean cuts, or for an even more defined swirl, dental floss (unwaxed, unflavored) works wonders! Simply slide a piece of floss under the log, cross the ends over the top, and pull to cut. Depending on your desired size, you should yield approximately 10 large or 11-12 medium-sized cinnamon rolls.
Step 7: Arrange for Baking. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking. Carefully place the sliced cinnamon rolls into the prepared dish, leaving a little space between each roll. This allows them some room to expand slightly and become beautifully golden while baking.
Step 8: Bake to Golden Perfection. Preheat your oven to 350°F (175°C). Bake the no-rise cinnamon rolls for 25 to 35 minutes, or until their edges are lightly golden brown and the rolls are cooked through. Baking times can vary slightly depending on your oven, so keep an eye on them. Once baked, remove them from the oven and let them cool in the dish for about 10 minutes untouched before proceeding to the next step.
Whipping Up the Dreamy Cream Cheese Icing
Step 9: Prepare the Silky Icing. While your cinnamon rolls are cooling slightly, it’s the perfect time to make the homemade cream cheese icing. In a medium mixing bowl, beat together the softened cream cheese and the remaining plain Greek yogurt until smooth and creamy. Add the vanilla extract and powdered sugar, and continue to whip until the icing is light, fluffy, and completely smooth, with no lumps. Adjust the consistency with a splash of milk or a bit more powdered sugar if needed.
Step 10: Frost and Serve. Once the cinnamon rolls have cooled for at least 10 minutes (they should still be warm, not hot), spread the generous layer of homemade cream cheese frosting evenly over them. The slight warmth of the rolls will help the icing melt ever so slightly, creating an even more luscious glaze.
Enjoy these delightful cinnamon rolls warm, perhaps with a cup of coffee or tea. Any leftover rolls can be stored in the fridge in an airtight container or covered tightly with plastic wrap for up to 3-4 days. They are still delicious cold, but a quick zap in the microwave will bring them back to their warm, gooey glory!
Pro Tips for Perfectly Easy Cinnamon Rolls
- Don’t Overwork the Dough: While combining the flour and yogurt, mix just until it comes together. Overworking the dough can result in tough cinnamon rolls.
- Flour Your Surface Liberally: The dough can be a bit sticky. Don’t hesitate to use enough flour on your countertop and rolling pin to prevent sticking, but avoid adding too much directly into the dough itself once it’s formed.
- Roll Evenly: Aim for a consistent thickness (about ½ inch) when rolling out the dough. This ensures even baking and beautifully layered rolls.
- Tight Roll is Key: When rolling the dough into a log, make sure it’s tight. This creates a good swirl and prevents the filling from escaping.
- Sharp Knife or Floss for Cutting: For clean, professional-looking cuts, use a very sharp knife or, even better, unflavored dental floss.
- Bake Until Golden: Look for lightly browned edges. This indicates they are cooked through and have a nice texture. Overbaking can dry them out.
- Cool Before Frosting: Let the rolls cool for about 10 minutes before frosting. If they’re too hot, the icing will melt completely and run off. A little warmth is good for a slight glaze, but not piping hot.
Delicious Variations and Customizations
While the classic cinnamon roll is undeniably perfect, don’t hesitate to get creative with your flavors!
- Orange Zest: Add a teaspoon of orange zest to the dough or the cream cheese icing for a bright, citrusy twist.
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon sugar filling before rolling the dough.
- Apple Pie Rolls: Mix finely diced, cooked apples with a little cinnamon and brown sugar into your filling for an autumnal delight.
- Cardamom Spice: For a more complex flavor, add a pinch of ground cardamom to your cinnamon filling.
- Lemon Glaze: If cream cheese isn’t your favorite, a simple lemon glaze (powdered sugar, lemon juice, milk) makes a refreshing alternative.
Storage and Reheating Tips
To keep your homemade cinnamon rolls fresh and delicious:
- Storing Leftovers: Place any unfrosted or frosted leftover cinnamon rolls in an airtight container. Store them at room temperature for up to 1 day or in the refrigerator for up to 3-4 days (due to the cream cheese icing).
- Freezing: Unfrosted, baked cinnamon rolls can be frozen for up to 2-3 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature before reheating. You can also freeze the raw, sliced rolls; simply arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding extra baking time.
- Reheating: For best results, reheat individual rolls in the microwave for 15-30 seconds until warm and soft. For a crispier exterior, warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.
Frequently Asked Questions (FAQs)
Here are some common questions about making these no-yeast cinnamon rolls:
- Can I use regular all-purpose flour instead of self-rising?
No, this recipe specifically relies on self-rising flour for its leavening agents. If you only have all-purpose flour, you can create your own self-rising flour by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt for every cup of all-purpose flour used. Make sure to mix it well before adding the yogurt.
- What kind of Greek yogurt should I use?
Plain, nonfat Greek yogurt works best for consistency and flavor. Full-fat Greek yogurt might make the dough slightly softer, and flavored yogurts will alter the taste significantly.
- Can I make the dough ahead of time?
While this dough is designed for immediate use, you can prepare the log (before slicing) and refrigerate it for a few hours. Let it come closer to room temperature for 15-20 minutes before slicing and baking. You can also freeze the raw dough log for longer storage (see storage tips).
- My dough is too sticky/dry. What should I do?
If too sticky, add a little more self-rising flour, one tablespoon at a time, until it’s workable. If too dry, add a teaspoon of Greek yogurt or a tiny splash of milk, mixing until it reaches the right consistency.
- Can I make these gluten-free?
While some gluten-free self-rising flours exist, the precise ratios and interactions with Greek yogurt can vary. You might need to experiment with specific gluten-free self-rising flour blends designed for yeast-free baking.
Explore More Delicious Breakfast Recipes
If you loved the ease and taste of these cinnamon rolls, be sure to check out some of our other fantastic breakfast and brunch ideas:
- Pancake Muffins
- Hash Brown Egg Casserole
- Egg Muffin Cups
- Greek Yogurt Chocolate Chip Muffins
- Hash Brown Casserole
From start to finish, this recipe delivers impressive, bakery-quality results in just about an hour. It truly makes homemade cinnamon rolls accessible to everyone, regardless of baking experience or time constraints. Gone are the days of complex yeast doughs and endless waiting; now, the joy of warm, freshly baked cinnamon rolls is just 60 minutes away. Get ready to seriously impress your family and friends with this simple yet spectacular recipe!
Self Rising Flour Cinnamon Rolls
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Ingredients
For the dough
- 2 ¾ cups self rising flour
- 2 cups plain nonfat greek yogurt
For the cinnamon sugar filling
- 5 tablespoons salted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons cane sugar
- 1 tablespoon cinnamon
For the cream cheese icing
- 8 oz cream cheese, softened
- ⅓ cup plain nonfat greek yogurt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
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Preheat the oven to 350 degrees F (175 C).
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To make the dough, add the greek yogurt and 2 cups of self-rising flour to a bowl and mix with a rubber spatula, then use your hands to combine once the spatula cannot mix anymore. Add an additional up to ¾ cup of self-rising flour until the dough is no longer sticky to the touch, but not dry. (The exact amount can vary based on your kitchen’s climate). Form the dough into a ball.
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Sprinkle flour on a flat surface and place the dough on top. Flour your rolling pin and roll out the dough to around ½ inch thickness in a rectangular shape. If it sticks to the countertop, sprinkle flour onto the dough and roll it out. Flip the dough several times as you roll to size, sprinkling a little flour on top each time.
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Melt the butter and combine it in a small bowl with the other filling ingredients (brown sugar, cane sugar, and cinnamon). Mix well to form a paste.
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Use a rubber spatula or brush to spread the cinnamon sugar filling evenly over the entire surface of the rolled dough.
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Starting at one end of the dough, tightly roll it up, forming a log shape.
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Cut the dough into pieces using a sharp knife or dental floss. You should end up with 10 large or 11-12 medium sized rolls.
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Spray a 9×13 inch baking dish with cooking spray and place the cinnamon rolls in it, leaving a little space between each roll for expansion.
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Bake the cinnamon rolls at 350 degrees F (175 C) for 25 – 35 minutes or until the edges are lightly browned.
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Allow the cinnamon rolls to cool for around 10 minutes in the pan before frosting them.
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To make the frosting, beat together the softened cream cheese and greek yogurt until smooth. Add the vanilla extract and powdered sugar and whip until the icing is smooth and fluffy.
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Spread the frosting generously over the cinnamon rolls after they have cooled for 10 minutes. Keep leftovers in the fridge in an airtight container or covered with plastic wrap.
Nutrition
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