Quick No Yeast Cinnamon Rolls

This shortcut recipe yields a dozen classic, homestyle cinnamon rolls that fluff up beautifully—without any yeast, kneading, or rise time. They’re perfect for the times you crave homemade cinnamon rolls, and don’t want to wait!

Ingredients

Dough

2 and 3/4 cups (345g) all-purpose flour (spooned & leveled), plus more as needed for rolling
1/4 cup (50g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (180ml) buttermilk, cold*
5 Tablespoons (71g) unsalted butter, melted & slightly cooled

Filling

3 Tablespoons (43g) unsalted butter, extra softened
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Icing

4 ounces (113g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (28g) butter, softened to room temperature
2/3 cup (80g) confectioners’ sugar
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1–2 teaspoons of melted butter instead of non-stick spray.
Make the dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly