No Yeast Cinnamon Rolls Recipe

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.

If you’re not afraid, try these amazing pumpkin cinnamon rolls! And if you’re looking for another easy recipe, this crock pot cinnamon roll casserole will blow you away!

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 Instructions

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!

Serve them alongside my amazing Christmas Morning Breakfast Casserole, or a Butternut Squash Hash or this easy Cake Mix Pumpkin Bread!

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.

If you have more specialized dietary needs, this gluten-free cinnamon rolls recipe might work 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:

Non-Stick Parchment Paper – 60 Square FeetNordic Ware Aluminum Commercial Baker’s Half Sheet (2 Pack)OXO Good Grips Wooden Corner Spoon & Scraper

 

Ingredients

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.

Dough ingredients:

• butter
• sugar
• sour cream
• milk
• eggs
• vanilla extract
• flour
• baking powder
• salt

Brown sugar filling ingredients

• brown sugar
• ground cinnamon
• butter, melted

Cream cheese icing ingredients

• butter
• sugar
• heavy whipping cream
• vanilla
• 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.