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No Yeast Cinnamon Rolls

Updated on July 11, 2013
4 stars from 1 rating of No Yeast Cinnamon Rolls

How To Make No Yeast Cinnamon Rolls

I love cinnamon rolls, but hate kneading and waiting on the yeast to rise - and let's face it, often just don't have the time to do so.

I really hate the canned ones that you buy in the store, they do not taste very good and you never get enough frosting with them plus they can be expensive. I'm too cheap to spend the money for something that I know I can make myself and will enjoy more, so I started to do some research on different recipes for no yeast cinnamon rolls.

The following recipe is a combination of several that I found and has been tweaked to meet our favorite flavors in cinnamon rolls, I hope you enjoy it as much as we do.


  • 3 3/4 C Biscuit Mix (Like Bisquick)
  • 1 C Milk
  • 3 tab. Brown Sugar
  • 1/3 C Butter, softened
  • 3 tab. Sugar
  • 1 tea. Cinnamon
  • 1/2 C Chopped Walnuts
  • 1/2 C Raisins


In a large bowl, combine the biscuit mix, brown sugar, and milk, stir until soft dough forms. You might have to add a little extra biscuit mix so that your dough isn't too wet for you to work with it.

On a floured (i use extra biscuit mix instead of flour) wax paper surface, turn out dough and knead for a few seconds. Pat into a rectangle shape. Then using a floured (again, extra biscuit mix) rolling pin or glass, roll out dough to 1/2 inch thick rectangle.

Next, spread the butter over the dough to within a 1/2 inch of edges. Sprinkle with sugar and cinnamon and then add the chopped walnuts and raisins.

Next is the Tricky Part:

Starting at one of the short ends, roll your dough up jellyroll style with the ingredients on the inside. It's easier if you lift up one side of the wax paper to help you get your roll started, just be sure to pull it off before it gets stuck in there. This also becomes much more easy with practice, so don't freak out if it's not perfect the first few times you make cinnamon rolls, they'll still taste great regardless.

Cut the dough in half then continue to cut dough in half until you have about 12 pieces, depending on how thick you want your cinnamon rolls to be. I like mine pretty thick so I usually only get about 10 pieces out of a batch.

Place your cinnamon rolls in a buttered 9X13 inch baking pan.

Bake in a 400 degree oven for about 20 minutes or until golden brown and then remove from oven.


Now the OOH SO GOOD Gooy Part - Add your favorite glaze. Ours is 1 C powdered sugar mixed with a little milk and about 1 tea vanilla until the right consistency for spreading.

I've also placed pancake syrup in the bottom of my pan before baking and then when done inverted onto a serving plate - makes wonderful sticky buns.

Another variation is to roll your cinnamon rolls up into little balls and place into a buttered bunt pan then pour brown sugar, cinnamon, and a little pancake syrup over the top before baking... mmmm - good stuff!

Let set for 15 minutes to slightly cool before serving.

No Yeast Cinnamon Rolls

Have fun with this recipe, you can really be creative with it and add or omit some of the toppings to your family's likes and dislikes. It is a very versatile and easy to make recipe for no yeast cinnamon rolls.


© 2012 Laura Rash


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    • Laura Rash profile image

      Laura Rash 5 years ago from Missouri, USA

      Hi Susan,

      You can make these with or without the raisins. My family really likes them, but I have made them without also (when I was out and didn't want to run to the store) and they are just as good. I believe my girlfriend who uses the pancake syrup instead of frosting said she doesn't add the raisins with the syrup and prefers them that way.

      Glad to hear you like it!

    • Just Ask Susan profile image

      Susan Zutautas 5 years ago from Ontario, Canada

      These look really good. I'd make them today but am out of raisins. But will be trying them as soon as I get to the store. Thanks for sharing this recipe.