No Yeast Old Fashion Cinnamon Rolls

No Yeast Old Fashion Cinnamon Rolls have been my family’s secret weapon for over 40 years when we need fresh-baked cinnamon rolls without the wait. These tender, sticky-sweet rolls skip the yeast entirely, which means you can have warm cinnamon rolls on the table in just 35 minutes from start to finish.

I grew up watching my grandmother make these cinnamon rolls every Sunday morning, and she taught me the trick of letting the butter and sugar melt together in the oven while you mix the dough. The smell of that caramelizing syrup mixed with cinnamon always meant something special was about to happen. These No Yeast Old Fashion Cinnamon Rolls create a sticky, gooey caramel coating on top that’s even better than traditional frosting. The texture is surprisingly tender and soft, almost like biscuits crossed with traditional cinnamon rolls. What makes this old fashioned recipe so special is how it delivers that same comforting cinnamon roll experience without any of the waiting, kneading, or proofing time.

Everything You Need for Quick Cinnamon Rolls

I always use real butter for both the caramel and the cinnamon filling because it creates the best flavor. Pro tip: don’t skip melting the butter and sugar in the oven first – this creates that signature sticky coating.

For the Caramel:

• 3/4 cup brown sugar, packed
• 1/2 cup butter (1 stick)
• 3 tablespoons water

For the Dough:

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 to 1 1/4 cups milk (start with 1 cup)

For the Cinnamon Sugar:

• 1/3 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, softened

Step-by-Step Instructions for These Cinnamon Rolls

I recommend working quickly once you add the milk to the dough – the baking powder starts working immediately, so you want to get these in the oven while they’re at their best.

Step 1: Preheat your oven to 350°F. In a 9×13 inch baking dish, add 3/4 cup packed brown sugar, 1/2 cup butter cut into pieces, and 3 tablespoons water. Place the dish in the preheating oven to melt while you make the dough, about 5 minutes.

Step 2: In a small bowl, combine 1/3 cup packed brown sugar and 2 teaspoons ground cinnamon. Mix well with a fork and set aside for the filling.

Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder until evenly combined. Make a well in the center.

Step 4: Add 1 cup of milk to the dry ingredients and stir with a wooden spoon or spatula until a soft dough forms. The texture should be similar to biscuit dough – soft but not sticky. If the dough seems too dry and crumbly, add additional milk 1 tablespoon at a time, up to 1/4 cup total.

Step 5: Remove the baking dish from the oven carefully. The butter should be fully melted. Gently stir the butter, water, and sugar together with a fork to create a smooth syrup base. Set aside.

Step 6: Turn the dough out onto a well-floured surface. With floured hands, gently pat and roll the dough into a 12×14 inch rectangle. Don’t overwork the dough or the rolls will be tough.

Step 7: Spread the 2 tablespoons of softened butter evenly over the surface of the dough, leaving a 1/2 inch border around the edges. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

Step 8: Starting with the long end closest to you, gently roll up the dough into a tight log. Use your fingers to pinch the seam closed.

Step 9: Using a sharp knife or dental floss, cut the log into 12 equal pieces, each about 1 inch thick. Pro tip: wipe your knife between cuts for cleaner slices.

Step 10: Place the 12 cinnamon roll pieces cut side down into the prepared 9×13 baking dish with the caramel mixture. Arrange them in 3 rows of 4 rolls each, spacing them slightly apart.

Step 11: Bake in the preheated 350°F oven for 20-25 minutes. The rolls are done when they’re lightly golden brown on top and baked through, especially where the rolls touch each other and in the center. A toothpick inserted in the center should come out clean.

Step 12: Remove from the oven and immediately turn the pan upside down onto a large serving platter. Let the pan sit for 30 seconds so all the caramel drips down, then carefully lift the pan off. Drizzle any remaining caramel sauce from the baking dish over the rolls. Serve warm while the caramel is still gooey.

What to Serve with Old Fashioned Cinnamon Rolls

These sweet, sticky cinnamon rolls pair perfectly with breakfast beverages and light sides that balance their richness.

Hot Coffee: A strong cup of coffee cuts through the sweetness of the caramel and cinnamon, making these rolls an ideal morning treat or afternoon pick-me-up.

Fresh Fruit Salad: Bright, juicy fruit like strawberries, oranges, and grapes provide a refreshing contrast to the rich, sweet cinnamon rolls and add important vitamins to breakfast.

Scrambled Eggs: Savory scrambled eggs balance the sweetness of these No Yeast Old Fashion Cinnamon Rolls and add protein for a more complete breakfast.

Crispy Bacon: The salty, smoky flavor of bacon creates a classic sweet-and-savory combination that makes weekend brunch feel extra special.

Orange Juice: Cold, tangy orange juice pairs beautifully with warm cinnamon rolls, and the citrus notes complement the brown sugar caramel perfectly.

Perfect Breakfast Companions for Sweet Mornings

No Yeast Old Fashion Cinnamon Rolls create a delightful breakfast experience that pairs beautifully with other morning favorites. For an impressive brunch spread, serve these tender rolls alongside Croissant French Toast Bake and Strawberry Danish to offer guests a variety of sweet morning treats that complement each other perfectly.

When planning special occasion breakfasts, round out the menu with freshly baked Maple Pecan Scones or Sourdough Pumpkin Scones for additional texture and flavor variety. For those who prefer something heartier, consider adding Biscuit Muffin Bread to the spread, creating a bakery-style breakfast experience at home.

How to Keep Cinnamon Rolls Fresh

Store leftover No Yeast Old Fashion Cinnamon Rolls covered at room temperature for up to 2 days. The caramel topping keeps them moist and tender even the next day.

To reheat individual rolls, I recommend the microwave for 15-20 seconds until warm. For multiple rolls, cover with foil and warm in a 300°F oven for 5-7 minutes. The caramel will get gooey and delicious again.

Common Cinnamon Roll Questions

Print