No yeast cinnamon rolls are simply the best! They’re a quick, sweet and tasty treat that you can’t stop eating!
Made in a sheet pan, this easy cinnamon roll recipe is easy to make at home. They’ll satisfy your cravings for those huge and fluffy rolls you find at the best bakeries.
About this recipe
The first thing you should know about no-yeast cinnamon rolls is that there’s a huge advantage to making them instead of the traditional yeast recipe you’re used to.
This recipe will save you hours of time and eliminate the stress that comes with making yeast doughs. It also skips the messy (and sometimes intimidating) step of rolling and slicing the dough into those spiraled discs.
What do you trade when you make these particular rolls instead of a recipe with yeast? The yeasty flavor and texture. But you’ll be amazed at how delicious this dough is!
You’re also saving a ton of time by not rolling up and slicing your dough before baking.
Instead, you make these in a sheet pan and then cut them into bars. This baking method makes them extra easy to serve and share!
You’ll start with a layer of dough, add on a layer of that delicious spiced brown sugar and butter filling, and top it all with an amazing cream cheese icing.
Finally, these treats are so easy to cut into bars and keep in the freezer. They thaw in about 15 -20 minutes on the counter, so they’re perfect to pull out when company is coming. The freezer-friendliness is my favorite part of this recipe!
Freezing this treat is even easier than making them! I love freezing them because you can make a double batch and then pull just a few out of the freezer when you want a delicious treat.
The easiest way to freeze them is to cut them into squares while they’re still on the parchment paper in the pan. Cover with saran wrap and put the whole sheet pan in the freezer.
Once the treats are fully frozen, remove them from the pan and slide them into gallon size ziploc freezer bags. If you stack them in the bags just separate them with parchment. If I do this I reuse the parchment I baked the bars on.
Keep them airtight in the freezer for up to three months.
Easy No Yeast Cinnamon Rolls Recipe
These sheet pan cinnamon rolls will give you all the flavors of the traditional bakery buns with far less work! Preparing the dough for baking will take minutes instead of hours.
If you’re an early riser, you’ll be able to whip these up early in the morning and have them ready for breakfast or brunch!
These bars also make a delicious afternoon snack or dessert, just like these oatmeal salted caramel bars! Because they’re bars, they’re a fun and unique dish to pass at potlucks. They also look super nice on a plate if you want to drop off a treat for a neighbor or friend.
If you’ve always wanted to make cinnamon rolls but the amount of time and effort involved put you off, this is absolutely, 100% the right recipe for you.
With no rising and no rolling, you’ll be on your way to homemade cinnamon buns in no time!
Here are some items that will help you and make baking easier than ever:
It looks like there are a lot of ingredients here, but don’t let it intimidate you. The list had to be broken down into three sections, and I promise you – each step is very easy.
The exact measurements are included in the printable recipe card below. Just take a look at this list to make sure you have everything you need before you get started.
- sour cream
- vanilla extract
- baking powder
Brown sugar filling ingredients
- brown sugar
- ground cinnamon
- butter, melted
Cream cheese icing ingredients
- heavy whipping cream
- corn syrup
- cream cheese
- powdered sugar
How to make no yeast cinnamon rolls
Your first step is preparing the dough. This will be the bottom layer of your sheet pan.
Preheat your oven to 350 and line a sheet pan with parchment paper.
Using a large bowl, combine the sugar and butter, mixing until it’s light and fluffy. Add the sour cream, milk, eggs and vanilla. Combine the dry ingredients in a separate bowl, stir together, then combine the dry and wet ingredients. Stir with a wooden spoon until combined.
This is a very wet dough, so don’t worry if it looks too loose or sticky.
Combine all three filling ingredients in a separate bowl and set aside.
Spread the dough mixture evenly into your sheet pan. Pour your filling mixture onto the dough, gently spreading out with a knife or spatula.
Bake for 22-25 minutes. Remove from the oven and allow to cool.
Make the icing while the tray is cooling. In a saucepan, combine the butter, sugar, whipping cream, vanilla and corn syrup on medium heat and bring to a boil.
Boil for 3-4 minutes, then remove from heat and add the cream cheese. Stir until melted, then add the powdered sugar. Mix until you have a smooth and creamy icing.
If your icing is too stiff, add milk or heavy whipping cream, 1 teaspoon at a time. If it’s too runny, add a tablespoon or two of powdered sugar.
Pour your icing over your brown sugar spread and allow to cool. Cut into squares to serve.
Below you will find an easy way to print this recipe and guide you while making your easy sheet pan cinnamon rolls.
I love to hear your feedback, so if you loved it as is or made changes, I want to see how you did it. Please come back and let me know in the comments.
- 1 cup butter
- 1 1/2 cups sugar
- 1/2 cup sour cream
- 3/4 cup milk
- 3 eggs
- 3 teaspoon vanilla extract
- 3 cups flour
- 3 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups brown sugar
- 1/4 cup ground cinnamon
- 1 cup butter, melted
- 1/4 cup butter
- 3/4 cup sugar
- 1 cup heavy whipping cream
- 1 1/2 teaspoons vanilla
- 4 1/2 teaspoons corn syrup
- 4 oz cream cheese
- 3 cups powdered sugar
Dough and Filling for No Yeast Cinnamon Rolls
- Preheat your oven to 350 and line a sheet pan with parchment paper.
- Using a large bowl, combine the sugar and 1 cup butter, mixing until it's light and fluffy. Add the sour cream, milk, eggs and vanilla.
- In a separate bowl, combine flour, baking powder and salt, then mix them into the wet ingredients with a wooden spoon until combined. This is the quick and easy no-yeast cinnamon roll dough. Set aside.
- Make your cinnamon filling: mix the brown sugar, cinnamon and melted butter together in a bowl. Spread the dough into the bottom of the pan, then spread the filling mixture over the dough you put in the sheet pan.
- Bake the cinnamon roll dough and filling for 22-25 minutes. Remove from oven and cool.
Cream Cheese Frosting for No Yeast Cinnamon Roll Bars
- In a saucepan over medium heat, combine the butter, sugar, whipping cream, vanilla and corn syrup and bring to a boil. Boil for 3-4 minutes. Remove from heat and stir in the cream cheese until melted.
- Stir in the powdered sugar until you have a smooth and creamy icing. Allow to cool slightly and pour over the cinnamon rolls.
- Allow your cream cheese frosting to set on your sheet pan cinnamon rolls, then cut into squares and serve.
Your icing should be just thin enough to be pourable. If your icing is too stiff, add milk or heavy whipping cream, 1 teaspoon at a time. If it's too thin, add a tablespoon or two of powdered sugar.
Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 150mgCarbohydrates: 29gFiber: 0gSugar: 23gProtein: 2g