Cinnamon Rolls

May 4th, 2009

Cinnamon Rolls from Sugarlaws

I have two words to say about this recipe:

No.  Yeast.

None.  Because some mornings, you just don’t have time to wait for dough to double in size (twice).  Some mornings, three and a half hour recipes are simply not an option.

Which is why some genius person, sometime a long time ago, invented baking powder.  (In fact, according to Wikipedia, it’s this guy).  So you could put something in the oven, and some miracle would cause it to rise in about ten minutes, just like yeast does, but a whole lot faster.

I am not a yeast-phobe — there are plenty of traditional bread recipes on this blog.  But I’m certain this cinnamon bun recipe is just as good as any yeast recipe you can find, and a whole lot easier.

Because these things are just sickeningly good.  I know anything I write won’t do them justice, but I will say, these are really, really, really good.  Unbelievably good.  Stupendously good.  Beyond “good,” by a longshot.  Do you get the idea?  Tender and flaky dough, with deliciously cinnamony filling and the perfect blend of tangy and sweet cream cheese icing.  I would gain a ridiculous number of pounds if I made these a staple in my kitchen — but it would be so, so worth it.  For now, we’ll leave it as a completely indulgent little treat.

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls from Sugarlaws

Cinnamon Rolls

1 cup warm milk
2 eggs
1/3 cup butter, softened
4 1/2 cups bread flour
1/2 cup sugar
1 tablespoon baking powder

1 cup brown sugar
1 tbsp water (eliminate if you’re opening a new package of brown sugar)
2 tablespoons ground cinnamon
1/4 cup butter, softened

4 ounces cream cheese, at room temperature
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar


Preheat your oven to 400 degrees.  Mix the first six ingredients together in a large mixing bowl, mixing thoroughly until the dough forms a large ball.  Meanwhile, in a small bowl, combine brown sugar, butter, water and cinnamon.

Divide the dough into ten pieces, and roll each one into a 2″ by 10″ rectangle. Spread the dough with the cinnamon mixture. Roll each strip into a tightly formed roll. Place rolls in a 9×13 inch baking pan, allowing some room for the rolls to expand.  Bake the rolls until just starting to turn golden, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, and confectioners sugar. Spread frosting on the rolls before serving.

Makes 10 cinnamon rolls.

Cinnamon Rolls from Sugarlaws

Tags: breads · Breakfast and Brunch · desserts · food

38 responses so far ↓

  • 1 maggie (p&c) // May 4, 2009 at 5:08 am

    Yum! Bookmarking right away, love that these don’t have yeast!

  • 2 Erica // May 4, 2009 at 5:28 am

    That looks … amazing. This may be the first recipe from your site that I actually try. (Not that the rest don’t look awesome. I am just THAT lazy.)

  • 3 Kristen // May 4, 2009 at 5:46 am

    I’ve been craving cinnamon buns… yum!

  • 4 Emily Zandy // May 4, 2009 at 7:01 am

    At first when I saw these I was pretty upset I had not been invited over to eat one (or two)….but then remembered that i spent a good chunk of yesterday dunking (without abandon) scones into whipped cream…however next time i expect an invite…because let’s be serious I won’t make these myself in that I don’t even own a pan, measuring cups or even a bowl!

  • 5 VeggieGirl // May 4, 2009 at 7:14 am

    No yeast, all flavor = perfection.

  • 6 Pearl // May 4, 2009 at 7:55 am

    mm 🙂

  • 7 Kasey // May 4, 2009 at 8:03 am

    All of these cinnamon roll recipes I’m seeing around the blogosphere are really not good for my impending wedding 🙂 I haven’t ever made cinnamon rolls, but this just be my tipping point.

  • 8 RonnisSweetTooth // May 4, 2009 at 8:07 am

    This is a day too late! I really wanted cinnamon rolls Sunday and was all set to make Molly’s (Orangette), but I just didn’t have time to let them rise. This recipe would have been perfect. Oh, well. I guess I’ll just have to make them this coming weekend instead. Or Wednesday.

  • 9 Mara @ What's For Dinner? // May 4, 2009 at 8:30 am

    Wow, those look amazing!

  • 10 Mermaid Sweets // May 4, 2009 at 11:50 am

    I hear you on waiting for yeast, sometimes you just want instant gratification.  These look FAB.

  • 11 sr2345 // May 4, 2009 at 1:57 pm

    these look great!  quick question katy – what is the difference between bread flour and regular all-purpose flour?  and would i be able to substitute one for the other in this recipe?  thanks!

  • 12 maris // May 5, 2009 at 8:03 am

    I can’t wait to try this recipe. The only reason I’ve yet to make cinnamon rolls is because, come on, when I wake up, I’m hungry!

  • 13 Missie // May 5, 2009 at 12:48 pm

    i am totally excited to try these!

  • 14 Nicole // May 5, 2009 at 6:47 pm

    Is the dough giving enough to roll out all at once as in standard recipes?  Or is it necessary to roll them out individually?  They look great.

  • 15 katie // May 7, 2009 at 10:53 am

    Wow, baking powder did those?  I’m impressed.  I have to try these!

  • 16 Eliana // May 7, 2009 at 7:12 pm

    These look incredible and like they are full of flavor.

  • 17 ali // Jun 11, 2009 at 9:25 am

    these look outstanding, and i AM a yeast-phobe so i wanna try these out! do you think i could use brown sugar instead of white for the dough?

  • 18 Krista // Jun 14, 2009 at 9:13 am

    These were oh so fabulous!  I think I may be addicted to your website! 🙂 Cinnamon pancakes yesterday, cinnamon rolls today. These were so incredibly easy and so moist and yummy. Mine made many more than 10 but they were so super. Definitely a keeper!  Can’t wait to try more of your recipes.

  • 19 Monique // Jul 12, 2009 at 4:47 am

    I have been a fan for a loooong time… heck, I put you on my blog, but these were just TO DIE FOR! And I love that I don’t have to wait 3 hours to eat them. Thanks.

  • 20 June // Aug 25, 2009 at 11:11 am

    You should put this under the “brunch” and “dessert” labels, because I had trouble finding it… 3rd trimester pregnant and totally craving many of your recipes, so sincerely, thanks!

  • 21 Emily // Oct 17, 2009 at 6:51 pm

    I just made these, and they are a huge hit!  Delicious and indulgent.  Excellent and quick recipe, as always!

  • 22 Natalie // Dec 28, 2009 at 6:37 pm

    heavenly but really sweet – need to be made much smaller these were gigantic

  • 23 Michelle // Jan 8, 2010 at 11:53 pm

    OMG im so about to make these at 3 am

  • 24 Spinach and Caramelized Onion Omelette | Sugarlaws // Jan 31, 2010 at 7:07 pm

    […]  So it is a relatively rare day that I cook an entire weekend brunch myself (bagels and cinnamon rolls, however, become excellent late night snacks in this confusing little […]

  • 25 LPF // Jun 4, 2010 at 11:53 pm

    Excellent recepe… I consider myself a compentant cook, but have never attempted cinnamon rolls in my life (30). Less than an hour after starting I had 10 badass rolls with frosting. And I didnt have to find a place that sells yeast at 1am. Good Stuff

  • 26 Maxine // Aug 25, 2010 at 10:39 am

    where have you been all my life???

  • 27 Courtney // Sep 18, 2010 at 3:35 am

    This is an awesome find for me cause I don’t have time to do the yeast thing! I can so make these for a dessert or school lunch or snack!!! So easy, thanks:)

  • 28 Amber // Oct 2, 2010 at 9:46 am

    Love the website! Clear, upbeat, very easy to read. Can’t wait to try this recipe 🙂

  • 29 julia // Oct 16, 2010 at 3:50 pm

    This is exactly what I need.  I’ve been looking for something a more hands on than pre-made biscuit dough but, something I could still put together on a Saturday morning with a toddler in tow.

  • 30 CraftySummer // Dec 5, 2010 at 11:42 pm

    I stumbled across this recipe a few weeks ago and knew that I would have to make it.  And now, as I am sitting here typing this I am eating a freshly made, oven hot, cinnamon roll —- and it is divine! Thank you for the recipe! if you want to see pics you can check out my blog, something this good needs to be documented!

  • 31 Maria // May 15, 2011 at 8:27 pm

    I’m a major sweet tooth — that’s probably what brought me to your blog in the first place.  I love the clean, sophisticated look of Sugarlaws, especially the photography.  Already bookmarked and will be returning very soon.

  • 32 Whitney // May 19, 2011 at 2:27 pm

    I baked these today and I loved them. I featured them on my website 🙂
    Thanks for posting!

  • 33 Emily // Sep 29, 2011 at 11:56 am

    I’m pregnant and absolutely craving cinnamon rolls but I can’t eat any yeast so this is a wonderful God-send! Thank you! These look incredible and I can’t wait to go into my kitchen and get started!

  • 34 trendy feather hair extensions // Oct 11, 2011 at 7:39 pm

    Awesome website…

    Really nice blog. I will check back for more information on this subject later….

  • 35 Maggie // Oct 17, 2011 at 9:07 pm

    I love the fact that this recipe has no yeast but there are a few improvements that I made to the recipe.

    These came out rather bitter and watery tasting. So, I increased the sugar to 1 cup, the milk to buttermilk, and used only 3.5 cups of all-purpose flour. Other than that, they came out fluffy and the icing was delightful. Kudos!

  • 36 Cynthia // Jan 9, 2012 at 1:52 am

    I am glad you didn’t include buttermilk.  On my yeast free diet, that’s a no-no and other recipe’s are calling for buttermilk 🙂

  • 37 Lori // Jan 13, 2012 at 6:37 am

    I made these rolls last night and they were wonderful! I did increase the sugar to 1 cup, as I prefer a sweeter roll.  I also made a regular icing with powdered sugar, butter, vanilla, and milk.  I will definitely make these again!

  • 38 Cassidy // Dec 3, 2012 at 8:27 pm

    How are they to freeze?

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