Simple No Rise Cinnamon Rolls

Simple No Rise Cinnamon Rolls


These cinnamon rolls require no yeast and no rising time therefore making them very simple to make! Serves 8.


2½ cup AP flour (sub almond flour)
2 Tbsp granulated sugar (sub coconut sugar)
1¼ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk (sub almond milk)
¼ cup 1% milk (sub almond milk)
4 Tbsp unsalted butter, melted (sub ghee or vegan butter)
¼ cup unsalted butter, softened (sub ghee or vegan butter)


1 cup brown sugar, packed (sub brown coconut sugar)
1 Tbsp cinnamon

2 cup powdered sugar (sub date sugar)
1 tsp vanilla
3 Tbsp milk (sub almond milk)
4 Tbsp unsalted butter, melted (sub ghee or vegan butter)


Preheat the oven to 425º. Grease a 9-inch cake pan. In a large bowl combine all dry ingredients. Using a wooden spoon, stir in buttermilk, 1% milk, and 2 Tbsp melted butter until combined. Using your hands, knead the dough for 30 seconds in the bowl. Generously flour your counter and roll out the dough to a rectangle that is roughly 12x10". Spread the softened butter across your rectangle of dough.


In a small bowl combine the brown sugar and cinnamon. Generously spoon the filling all over the dough and press it in lightly. Gently roll and nudge the long end of the dough until it is one log. Cut the roll into 8 equal parts. Place 1 roll in the center and the remaining 7 around it in a circle. Brush the remaining 2 Tbsp melted butter on the top of the rolls once they are in place. Bake for 15 minutes at 425º then reduce the heat to 350º for 10 minutes.


While the cinnamon rolls cool, combine all ingredients for the glaze. While the cinnamon rolls are in the pan pour the glaze on top of the rolls until they are coated. Perfect for Saturday brunch or as dessert with a scoop of vanilla ice cream.