No-Yeast Cinnamon Rolls with Buttermilk
Quick cinnamon rolls made with baking powder and baking soda instead of yeast, ready in under an hour. Brown sugar, cinnamon, and clove filling wrapped in a tender buttermilk dough, baked until golden, then topped with powdered sugar glaze. Perfect for weeknight breakfasts or brunch when you don't have time for proofing. This version skips fermentation entirely, making it ideal for spontaneous cravings or last-minute gatherings.
Ingredients
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 tablespoon butter, for filling
- 2 ½ cup all-purpose flourwhole wheat flour blend3:2whole-grain
use 1.5 cup whole wheat + 1 cup all-purpose, dough may be slightly drier
- 2 tablespoon granulated sugar
- 1 ¼ teaspoon baking powder
- 1 ¼ teaspoon baking soda
- 1 ¼ cup buttermilk
- 8 tablespoon butter, for dough and brushing
- 1 cup powdered confectioners sugar
- 2 tablespoon milk, for glaze
Instructions
- 1
Preheat oven to 400F (400°F).
- 2
Coat a 9-inch cake pan generously with cooking spray.
- 3
Combine brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl with 1 tablespoon butter. Mix well and set aside as filling.
- 4
Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a medium bowl.
- 5
Warm buttermilk with 2 tablespoon butter in a separate bowl, then add to flour mixture. Stir until just combined, about 30 seconds.
- 6
Turn dough onto lightly floured surface and knead gently until smooth.
- 7
Roll dough into a 9x12-inch rectangle.
- 8
Brush surface with 2 tablespoon melted butter.
- 9
Spread filling evenly over dough, leaving a 1-inch border around all edges.
- 10
Starting at a long edge, tightly roll dough into a log.
- 11
Cut log into eight equal pieces with seam facing down.
- 12
Place one roll in center of prepared pan and arrange remaining seven rolls around it in a circle.
- 13
Brush all roll tops with 2 tablespoon melted butter.
- 14
Bake for 23 to 27 minutes until golden brown.
- 15
While rolls cool slightly, whisk powdered sugar with milk until smooth glaze forms.
- 16
Run a knife around edge of pan to loosen rolls.
- 17
Invert rolls onto a plate, then flip again onto a serving plate.
- 18
Drizzle glaze evenly over warm rolls and serve.
Tips
Do not overwork the dough after mixing. Stop stirring as soon as the liquid is incorporated to keep rolls tender and fluffy.
Brush melted butter between layers and on tops to build rich flavor and ensure golden-brown exteriors.
Serve rolls warm with glaze for best texture and flavor, though they reheat well in a low oven.
Good to Know
Cool completely. Store in airtight container at room temperature for 2 days, or refrigerate in airtight container for up to 4 days. Freeze unfrosted rolls for up to 1 month.
Mix dry dough ingredients the night before. Assemble and refrigerate rolls on the baking pan (wrapped tightly) for up to 8 hours. Bake directly from cold, adding 2-3 minutes to baking time.
Serve warm, ideally within 1 hour of baking. Accompany with coffee, tea, or milk. Can be served as breakfast, brunch, or casual dessert.
Common Mistakes
Do not overmix dough after adding wet ingredients to avoid tough, dense rolls.
Do not skip brushing butter between dough layers and on tops to prevent dry exteriors.
Do not bake beyond 27 minutes; rolls will dry out quickly.
Substitutions
Dairy-Free Swaps
avoid butter in filling for richer coconut flavor
Full guide →General Alternatives
use 1.5 cup whole wheat + 1 cup all-purpose, dough may be slightly drier
skip milk, brush warm glaze over rolls
Full guide →FAQ
Can I make these rolls ahead of time?
Yes. Prepare rolls and refrigerate on the baking pan covered tightly for up to 8 hours, then bake directly from cold, adding 2-3 minutes to baking time. You can also freeze unfrosted baked rolls for up to 1 month and reheat wrapped in foil at 325F for 10-15 minutes.
What if my dough is too sticky to roll?
Dust your work surface and rolling pin generously with flour. Avoid adding extra flour to the dough itself, which makes rolls tough. If dough resists rolling, let it rest 2-3 minutes before trying again.
How long do baked rolls keep and can I freeze them?
Cooled rolls stored in an airtight container last 2 days at room temperature or 4 days refrigerated. Freeze unfrosted rolls up to 1 month wrapped tightly. Thaw overnight in the fridge and reheat gently before glazing.