Can I use store-bought dough to make these cinnamon rolls?

Yes, you can use store-bought dough to make these cinnamon rolls. I've also been known to use refrigerated pizza dough or crescent roll dough for these rolls.

How do these cinnamon rolls rise without yeast?

Instead of yeast, these cinnamon rolls have baking powder, so they rise nicely. Granted, the texture is not quite the same as using yeast, but they taste pretty similar.

Can the dough be made ahead of time?

Technically, the dough can be made ahead of time; however, that will not be as soft and fluffy because the leavening is going to go flat (the baking powder activates once it is added to the wet ingredients. If you want to make your rolls the night before and then pop them in the oven when ready to bake, I recommend using store-bought dough or a cinnamon roll recipe with yeast.

Can these rolls be frozen?

Baked rolls can be frozen for up to 3 months. Just wrap tightly in plastic wrap and store in an airtight container. Thaw the rolls overnight in the fridge before reheating. You might consider whipping up a batch of fresh icing to add to the tops of your rolls once they have been reheated.

No Yeast Cinnamon Rolls - Scattered Thoughts of a Crafty Mom

Ingredients

Scale

Rolls:

2 cups flour
1 Tablespoon baking powder
¼ teaspoon salt
5 Tablespoons cold butter
¾ cup milk

Filling:

½ cup granulated sugar
2 Tablespoons cinnamon

Caramel:

6 Tablespoons butter
⅔ cup brown sugar
1 Tablespoons cinnamon

Icing:

1 cup powdered sugar
2 Tablespoons butter, melted
2 Tablespoons milk

Instructions

Preheat oven to 350º.
Stir flour, baking powder, and salt together. Cut in butter until the mixture resembles coarse crumbs.
Stir in milk until the dough forms a ball.
Roll the dough out into a square about 14×14 inches.
Combine filling ingredients and sprinkle evenly over dough.
Roll dough tightly, and cut into 9 rolls (I like to cut the ends off at about half thickness and count them as one roll because they’re always kind of funky)
Melt 6 tablespoons of butter, and combine in the bottom a 9×9 inch baking pan with brown sugar and a tablespoon of cinnamon.
Arrange cinnamon rolls in a pan, and place them in the center of the oven. Bake for 25 minutes, until rolls begin to turn golden brown.
Remove from oven, and turn over onto a cutting board or cooling grid (Remove them from the pan right away before the caramel in the bottom hardens up is a lot easier than letting them cool in the pan.) Let cool.
While cinnamon rolls cool, whisk powdered sugar, melted butter, and 1 tablespoon of milk together. Add a second tablespoon of milk if needed to reach desired consistency.
Spread over cinnamon rolls.

Notes

It might seem wrong not to spread the rolled-out dough with butter before sprinkling the cinnamon sugar on, but the butter in the dough and caramel layer more than makes up for it.

The caramel layer is optional. To omit it, grease the pan, and proceed with arranging the rolls in the pan.

Nutrition

Serving Size: 1 roll
Calories: 430
Fat: 18
Carbohydrates: 66
Protein: 4

Keywords: no yeast cinnamon rolls