Easy No-Yeast Cinnamon Rolls

Name: Easy No-Yeast Cinnamon Rolls
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 cup/113 grams unsalted butter, very soft, plus more for greasing the pan; 1/2 packed cup/110 grams light brown sugar; 1 1/2 teaspoons cinnamon; 3/4 cup/90 grams chopped pecans, toasted (see Tip); 2 cups/256 grams all-purpose flour, plus more for work surface; 1 tablespoon baking powder; 1 teaspoon fine salt; 1/4 teaspoon baking soda; 1/4 cup/54 grams canola oil; 3/4 cup/180 grams buttermilk; 4 ounces/113 grams cream cheese, very soft; 1 cup/102 grams confectioners’ sugar, sifted if lumpy; 1 teaspoon whole milk or heavy cream; 1/2 teaspoon vanilla extract

Recipe from Allysa Torey

Adapted by Margaux Laskey

Updated Jan. 4, 2024

Easy No-Yeast Cinnamon Rolls — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Rating: 4(4,038)
Comments: Read comments

Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers. —Margaux Laskey

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Ingredients

Yield:8 servings

For the Filling

½cup/113 grams unsalted butter, very soft, plus more for greasing the pan
½packed cup/110 grams light brown sugar
1½teaspoons cinnamon
¾cup/90 grams chopped pecans, toasted (see Tip)

For the Rolls

2cups/256 grams all-purpose flour, plus more for work surface
1tablespoon baking powder
1teaspoon fine salt
¼teaspoon baking soda
¼cup/54 grams canola oil
¾cup/180 grams buttermilk

For the Glaze

4ounces/113 grams cream cheese, very soft
1cup/102 grams confectioners’ sugar, sifted if lumpy
1teaspoon whole milk or heavy cream
½teaspoon vanilla extract

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
Step 2
Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
Step 3
Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
Step 4
Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly.
Step 5
Bake for 20 to 25 minutes, or until golden.
Step 6
While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
Step 7
Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.

Tips

To toast the pecans, place on a baking sheet in a 350-degree oven for 6 to 8 minutes, or until lightly browned and fragrant.
Rolls are best baked immediately, but if you must, you can wrap with plastic wrap and refrigerate overnight, then let come to room temperature before baking. They won't puff up quite as beautifully, but they'll still be tasty. You can freeze baked rolls for up to 3 months.

Ratings

4 out of 5

4,038 user ratings

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Comments

Rachel3 years ago

Since these didn’t require a rise, I decided to try making a gluten free version using cup-for-cup gf flour. The dough was (as expected) a bit more crumbly than regular dough but with a little care still rolled out, and up, pretty well. They turned out great! Thanks NYT…my celiac husband hasn’t had cinnamon buns in a looooong time. I used Bobs Red Mill 1to1 baking flour—my go-to brand for a while now.

J Titus3 years ago

Good recipe. Next time, I’d leave out the pecans and add them in later by sprinkling them on the rolled out dough after spreading the cinnamon and butter mixture. Having the pecans in beforehand made it harder to spread.

T. Hunt3 years ago

Stop what you are doing and MAKE THIS. They are outstanding! Followed recipe exactly. Only thing, I used a cast iron skillet and I rubbed softened butter in the pan instead of oil. The crunch from the butter and the cinnamon that oozes out of the bottom was insanely good. Definitely use butter instead of oil. We ate them all within the hour. So good.

MB6 days ago

Made my second batch today. Used butter instead of oil in the dough. Vastly improved an already good recipe.

james1 month ago

I’ve never made cinnamon rolls before and I was thrilled with how easy this was. The rolls were perfect.

Ndancer1 month ago

These turned out great and were the perfect alternative to the longer process of yeasted rolls. I added orange zest to my dough and filling and made an orange juice glaze. Yum! Definitely toast your pecans, the flavor is so much better.

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