Quick Cinnamon Buns

These cinnamon buns took 20 minutes of active prep time and 25 minutes in the oven.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

Homemade cinnamon buns from kitchen to table in 45 minutes. How can you beat that?

Very little kneading, no rolling, and even better? No yeast.

I actually love baking yeast breads. There is nothing like a homemade loaf of yeast bread right out of the oven.  But let’s get real: I simply don’t have the time to bake up homemade cinnamon buns {with yeast} on a regular basis.

If the Tall Boy had his way, we’d be eating homemade {with yeast} cinnamon rolls every Sunday morning.  And every now and then, I do try to make them for him.  I did make homemade yeast rolls for Christmas morning last month, which were ohmygoodnessIcouldn’tquiteatingthem good.

So good that he has been not-so-subtly hinting for me to make them again.

So I did.

Kind of.

These quick cinnamon rolls go from kitchen to table in 45 minutes--no yeast required!  Don't wait for a special occasion--dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you'll definitely want on your weekend rotation! #recipe #breakfast from @KitchenMeetsGir www.kitchenmeetsgirl.com

But with much less work. And wait time.

Baking powder acts as the leavening agent in this recipe, and your very brief kneading will ensure that the rolls rise in the oven.  These rolls came out perfectly–dripping with a lovely buttermilk icing and filled with layer upon layer of cinnamon and cloves, this roll is a sweet treat you’ll definitely want on your weekend rotation!

Quick Cinnamon Buns
For the filling:
  • ¾ cup dark brown sugar
  • ¼ granulated sugar
  • 2 teaspoons cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon salt
  • 1 tablespoon melted butter, melted and cooled
For the dough:
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1¼ cups buttermilk
  • 6 tablespoons unsalted butter (divided), melted and cooled
For the icing:
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons buttermilk, milk, or heavy cream
  • 1 cup powdered sugar
  1. Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
To make your filling:
  1. Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.
To make your dough:
  1. Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Your dough will look a little shaggy--this is okay. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
  2. Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then sprinkle the filling mixture on top, leaving ½-inch border around the edges. Press the filling down lightly so it will stick to your dough.
  3. Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
  4. Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
To make the icing:
  1. Whisk cream cheese and buttermilk/milk/cream together in a medium bowl. Whisk in powdered sugar until mixture is smooth. Spoon glaze over buns, and try not to eat them all.
recipe from Cook's Illustrated

I’m partying here!

XO, Ashley

Don't stop here! Check out this other yummy stuff...


  1. Oh Wow! These look utterly delicious! Last time I made homemade cinnamon buns, I think it took me like 4 hours or so. I love that this version is so quick and looks just as tasty. BTW, I also love Cooks Illustrated so I know this must be a winning recipe!
    Renee – Kudos Kitchen recently posted..Skinny Shrimp Scampi ~ #SundaySupperMy Profile

  2. YUM!! Cinnamon rolls are a favorite at our house…my kids will be thrilled to hear that these don’t take forever to make!
    Becca @ Crumbs and Chaos recently posted..Farmhouse BreadMy Profile

    • My husband is also thrilled with this recipe, Becca. Now I think he’s going to expect cinnamon rolls every weekend. 🙂

  3. These are my kind of cinnamon buns! I need a good quick recipe. . .I love the one that we currently use, but it takes way longer than this one!
    Jessica@AKitchenAddiction recently posted..Spicy Garlic Shrimp and White Beans with TomatoesMy Profile

    • I love yeast cinnamon rolls, but it’s definitely nice to have a quick and easy backup recipe.

      • can u do these without buttermilk – what should replace buttermilk???

        • If you don’t have buttermilk, you can use one tablespoon lemon juice or vinegar, and enough milk to make 1 1/4 cup. Let it sit at room temperature for a few minutes to make a quick and easy buttermilk. Regular milk would probably work okay also.

  4. Oh em gee. No-yeast cinnamon rolls I can make and eat within an hour? I love you. Seriously. Tall Boy and Doodle are the luckiest dudes alive!!
    Hayley @ The Domestic Rebel recently posted..Lofthouse Sugar Cookie Stuffed BrowniesMy Profile

    • These rolls were a big hit with the guys, that’s for sure. It was nice to have a “homemade” recipe that didn’t take forever to make!

  5. Gorgeous Ashley! I am a sucker for any cinnamon roll, especially fast ones!
    Dorothy @ Crazy for Crust recently posted..Fudgy Brownies with Coconut FrostingMy Profile

  6. i hear ya about the yeast. While I adore making yeast rolls lately, a nice break from all the darn waiting is welcomed. Yeast free cinnamon rolls are a convenient breathe of fresh air. 🙂 I’ve never seen a quick cinnamon roll recipe like this – my only “quick” version starts with crescent rolls. I like this from-scratch style!
    sally @ sallys baking addiction recently posted..homemade Little Debbie oatmeal creme pies.My Profile

    • Well, we definitely LOVE the crescent roll version, too. I was surprised by how tall and fluffy these rolls were without yeast! We’ll make these again, for sure (my husband is advocating for next weekend).

  7. Wow, these look amazing! I’ve never seen such a quick cinnamon roll recipe – definitely adding these to my list of must-makes!
    Elise @ elisebakes recently posted..Loaded Banana Oat MuffinsMy Profile

  8. i will definitely be switching my usual version of Cinnamon Buns to this new quick version. It’s perfect for Saturday mornings! Thanks 🙂
    Liz recently posted..Shortbread Rocky Road BarsMy Profile

  9. It’s been far too long since I’ve made homemade cinnamon rolls. This recipe looks amazing and easy!!!
    a farmer in the dell recently posted..two farmers get marriedMy Profile

  10. I almost made cinnamon rolls this weekend.. but why didn’t I you ask? I didn’t have the time or patience! Typical! When I want something I want it now! These look fabulous and I just love cooks illustrated you cannot go wrong with them!
    Elizabeth @ Confessions of a Baking Queen recently posted..Brown Butter Chocolate Chip CookiesMy Profile

    • I’m with you, Elizabeth. I typically don’t have the patience for waiting for my dough to rise. This was the perfect solution! And YES, Cook’s Illustrated is the bomb. 🙂

  11. I am hungry for cinnamon rolls now! Yumo! Thanks for linking at Show Me Your Plaid Monday’s!
    Chandra@The Plaid and Paisley Kitchen recently posted..Show Me Your Plaid Monday’s #7My Profile

  12. I decided to make these today, but I found the steps involving butter in the dough to be a bit confusing. Step 3 says to combine the buttermilk and butter (not specifying how much), and then step 4 and 5 mention using an additional 4 T. of butter for brushing. Was step 3 supposed to be only 2 T. and not the full 6?

    • So sorry for the confusion, Gina. I have corrected the instructions–add 2 tablespoons of melted butter to the buttermilk and use the additional 4 tablespoons for brushing the dough. Thanks for letting me know!

  13. These look amazing! I’m so picky about cinnamon rolls, but these look amazing!

    Thanks for linking up to What’s Cookin’ Wednesday!
    Karly recently posted..Homemade MarshmallowsMy Profile

  14. Wow, they look amazing! I have seen a few no-yeast cinnamon roll recipes lately and these look phenomenal! Pinning!
    Averie @ Averie Cooks recently posted..Kind Healthy Peanut Butter Snacks GiveawayMy Profile

  15. These look fantastic! It’s a great idea to use the buttermilk & raising agents, which I guess is the same principle as soda bread. I will be trying these! 🙂
    Joy @ Baking-Joy recently posted..Blueberry Bakewell cake barsMy Profile

  16. A recipe to treasure..during times when laziness is at its best…love the cinnamon peeping through…pinning it right away on my eggless baking board!
    Sanjeeta kk recently posted..Recipes | Missi Roti, Potato Kulchas and Panchmel Daal – Holding on to my RootsMy Profile

  17. Hi, my name is Stephanie and I’m obsessed with cinnamon rolls! These look so perfect, Ashely! I can’t believe there’s no yeast in them – awesome!
    Back For Seconds recently posted..Frosted Cakey Sugar Cookies (No Roll)My Profile

    • Cinnamon rolls are pretty much the bomb, aren’t they?? I was surprised how well this no yeast version turned out!

  18. I love yeasted rolls, but these look pretty good. Sometimes you just need a quick cinnamon roll, so I’ll have to keep these in mind.

  19. sherri Gibson says:

    My husband had a heart attack recently and I have been cutting back on sweets… one of his favourite treats is a cinnamon roll.. So I took out the white sugar from the filling and cut the brown in half.. replaced it with shredded apples.. and walnuts.. great .. nice and easy.. TY

    • Oh, I love your idea of the apples and walnuts…yum! Hope your husband is doing okay…will be thinking of you.

  20. Quick question…when stirring the dough ingredients, what do you mean by shaggy? Dry or more wet? Mine came out pretty wet with the measured ingredients so I added more flour?Thanks!

    • Hi Sheela. At the shaggy dough stage, your dough should be mixed, but not quite enough to form a nice smooth ball. Overmixing will result in dry, tough dough-yuck! If you pinch the dough in your fingers and it compresses and stays together, it’s ready. Otherwise, add a but more liquid to get it to the right consistency. Hope this helps!

  21. Amarah says:

    These were delicious! Thanks for sharing the recipe! We’ll be making these again for sure.

  22. Abbey Davies (@abbeyasaayi) says:

    These look so yummy! Do you have any suggestions on how to alter the recipe for high altitude (8,000 ft)? Thank you!!

  23. These look wonderful! I’ve never quite got the hang of yeast haha so these are perfect for me! 🙂 pinned!
    Becca @ Amuse Your Bouche recently posted..Warm quinoa salad with grilled halloumi and parsley dressingMy Profile

  24. I love to cook and bake and I can’t wait to try these cinnamon rolls, but I have a few questions.
    (1) Can I use regular milk if I do not have buttermilk? (I don’t have vinegar either)
    (2) What can I use to make the frosting if I do not have cream cheese?

    • Hi Heather. Yes, you may use regular milk instead of buttermilk, and omit the cream cheese. You may need to add a bit more milk to the powdered sugar to thin it out some, and I’d add a teaspoon of vanilla extract. Hope that helps!

  25. Love this recipes. Just wish it didn’t have cloves in it. Find the taste of cloves very gross. Could I substitute or just omit?

  26. I’m not so sure what wrong with what i have done. But my batter is like cream paste even after more than 30 stroke of kneding. I end up add not less than 1/4 cup of flour more to make the batter form to the dough. Anything wrong with the measurement stated in the recipe since i i really stick to it?

    • I had the same problem and was wondering the same thing. My batter was very wet and sticky, and I had to add quite a bit more flour in order to be able to handle it. The rolls were delicious, once we did finally get them baked. But I wondered if the measurements were off, or if it was just me.

  27. I have powdered buttermilk. How would you use it in this recipe?

  28. Elizabeth says:

    This looks amazing and I cant wait to try them out. Curious, should step 5 say brush with remaining 4T of butter instead of 2?

  29. Not quick. Messy, time consuming, delicious…yes.

  30. I’ve been searching everywhere for a yeast-free scroll recipe! I can’t eat yeast or cane sugar and only a small amount of dairy due to intolerances, so I’ll be changing the brown sugar to coconut sugar, the white to natvia, and use vegan margarine and almond milk. Looking forward to making these!

  31. Can these be frozen? Just wondering how they would freeze without the yeast. Ours turned out amazing. Definitely a family favorite.


  32. for the filling it says “1/4 granulated sugar”… 1/4 of what measurement? thanks.

  33. Hi! Thanks for sharing this recipe! I’m going to make them for Mother’s Day this year! Just a note, though. I’m sure someone else already mentioned it, but since it hasn’t been fixed, I thought I’d tell you. The measurement for granulated sugar only says “1/4” and while I’m assuming it’s cup, you might wanna fix that!


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