Breads/Muffins/Cakes · Snacks

Quick & Delicious Yeast-Free Cinnamon Rolls

Move over Cinnabon. Jk, I love Cinnabon. Their cinnamon rolls are a classic and I can’t ever go wrong with them. But I decided to recreate a recipe at home on New Years Eve! Squeezing in one more recipe before 2017 ends :’)

These cinnamon rolls are yeast free so there is no need to wait hours for dough to rise. It took about 45 minutes to prep and bake! What? YES, under an hour! Something about the smell of homemade baked goods is so comforting.

I’m going to venture out this year & make more recipes I’ve never made. Growing up, I was in a bubble when it came to food. I was really asian, haha yes, very asian. I had lots of white rice, bok choy, green beans, chicken/pork and steamed fish. For desserts, it was red bean soups, asian pastries and cakes. I never ate salads, sashimi or anything raw. I wasn’t allowed to because my mom always said no and it wasn’t safe. It wasn’t until I started cooking for myself in college, I learned that there was so much more food out there I’ve never heard or tried. I came out of my shell!!!

My desire to cook new recipes includes sweet and savory foods. I got a slow cooker for Christmas and I’m obsessed. So far, I’ve made balsamic chicken & turkey chili in it. I plan to make some chicken curry and soups in it as well! For baking, I want to make gingerbread cookies, blueberry scones, chocolate bark, etc. The list is endless. I want to make all the foods!

Also, these photos were all taken with my iPhone 7 plus because I was lazy to bring out my camera.

Left Hand is holding my iPhone. Right hand is pouring in some vanilla almond milk. So happy I nailed this shot!Processed with VSCO with 4 preset

Forming the dough together into a ball. Processed with VSCO with 4 preset

Rolling the dough out. I DID NOT HAVE A DOUGH ROLLER. So I used my hands. Processed with VSCO with 4 preset

Adding in the cinnamon, nutmeg, sugar & ghee filling. Processed with VSCO with 4 preset

Rolled up, cut into pieces! Processed with VSCO with 4 preset

Added into a 8 x 8 pan. Processed with VSCO with 4 preset

Ooey Gooey. I’m a fan. Definitely.

cinnamon rolls 10.jpeg


Quick & Delicious Yeast-Free Cinnamon Rolls

No-yeast required and only 45 minutes! Warm, gooey and perfectly sweet for any day of the year! 

Course Baking, Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cinnamon rolls
Author Winnie Liong


For the dough:

  • 2 1/4 cups all-purpose flour
  • 2 tbsp pure cane sugar
  • 1 tbsp baking powder
  • 1 tsp himalayan pink salt
  • 1/4 cup butter or ghee (cut in small chunks, not melted)
  • 1 cup almond milk**

For the filling:

  • 3/4 cup coconut sugar
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla extract
  • 1/4 cup ghee melted

For the icing:

  • 1/2 cup vanilla frosting I used Simple Mills
  • 2 tbsp almond milk**


  1. Preheat oven to 375 F.
  2. In a medium bowl, mix together flour, cane sugar, baking powder and salt.
  3. Add in ghee and almond milk. Mix well into a large ball, adding more flour as needed. Leave to the side.
  4. Mix together the filling – coconut sugar, pure cane sugar, cinnamon, melted ghee and vanilla extract. Leave aside.
  5. Take your ball of dough. On a clean surface, sprinkle flour and using a rolling pin, roll out dough into a 12 x 15″ rectangle.
  6. Add cinnamon sugar filling, covering the entire rectangle, leaving about a pinky sized border.
  7. Starting on the long end, roll the dough up tightly.
  8. Cut into 12 pieces.
  9. Place cinnamon rolls on a greased 8×8 pan (can bake 9 pieces) or 12×15 (can bake 12 pieces). You can also use parchment paper like I did!
  10. Bake at 375 degrees for at least 25 minutes (may need up to 30 minutes).
  11. Take them out the oven when they begin to slightly brown.
  12. Let them cool for 5 minutes before spread frosting on top!
  13. Place them in a sealed tupperware for 2 days or leave in the fridge for up to 1 week! They are best warmed up before eating!

15 thoughts on “Quick & Delicious Yeast-Free Cinnamon Rolls

  1. Wow, these look amazing Winnie! Since I’m Celiac, would I be able to substitute the flour for almond flour or coconut flour?

  2. I tried the recipe and somehow they turned out pretty different? There wasn’t as much dough and also the filling wasn’t that much (at least it looks a lot different in your photos). The filling even burned after 5 minutes haha so I took them out of the oven. They still tasted great but I really don’t get what I did wrong haha. I’ll definitely try them again to see how it goes!

    1. hmm when i made it there was plenty of filling – make sure you’re measuring correctly too! 🙂 dry ingredients in the spoon measurers and liquid in the glass cups! hope it turns out better next time!

    1. I haven’t tried it but if you try it, please let me know! I feel like subbing some of the all purpose for whole wheat would be okay – but i’m not sure about all of it!

  3. Hey Winnie!

    Do you think it is possible to make the dough ahead of time and refrigerate overnight? That way you can bake them fresh in the morning the next day?


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