Self Rising Flour Cinnamon Rolls
on Nov 27, 2021, Updated Apr 11, 2024
These easy cinnamon rolls are made with self rising flour and homemade cream cheese icing. No yeast needed, and these delicious cinnamon rolls only take an hour or less to make!
These no rise no yeast cinnamon rolls are changing my cinnamon roll game.
By using the popular 2 ingredient dough and self rising flour, we are able to make homemade from scratch super easy cinnamon rolls from start to finish in just one hour.
Top these with homemade sweet cream cheese icing and you have an easy and yummy breakfast treat for Saturday mornings, the holidays, or any special occasion.
This is one of my favorite Christmas morning treats along with my eggnog muffins.
This recipe is perfect for when you are short on time but still want to something special.
Ingredients to make no rise cinnamon rolls
- self rising flour: to make the dough without any yeast
- greek yogurt: the other ingredient needed to make the dough, and it will be used in the frosting too
- butter
- brown sugar & cane sugar: for the cinnamon sugar filling
- cinnamon
- cream cheese: for the homemade cream cheese icing
- vanilla extract
- powdered sugar
How to make cinnamon rolls without yeast
Step 1: First, start by making the cinnamon roll dough. Add the greek yogurt and 2 cups of self rising flour to a bowl and mix with a rubber spatula, and use your hands to combine once the spatula cannot mix anymore.
Add an additional up to ¾ cup of self rising flour until the dough is no longer sticky to the touch, but not dry. (I used the full 2 ¾ cups, but depending on the climate of your kitchen it may not need that much). Form the dough into a ball.
Step 2: Make the cinnamon sugar filling. Melt the butter and mix with the can sugar, brown sugar, and cinnamon to form the filling.
Step 3: Sprinkle flour on a flat surface and place the dough on top of the flour. Flour your rolling pin and begin to roll out the dough.
If it sticks to the countertop, sprinkle flour onto the dough and roll it out. It will help to flip the dough several times as you roll it to size, and sprinkle a little flour on top each time.
Step 4: Use a rubber brush to spread the cinnamon sugar filling over the dough evenly.
Step 5: Start at one the end of dough and tightly roll it up, forming a log shape.
Step 6: Cut the dough into pieces using a sharp knife or dental floss. Depending on what size cinnamon rolls you want, you should end up with 10 large or 11 – 12 medium sized cinnamon rolls.
Step 7: Spray a 9 by 13 baking dish with cooking spray and place the cinnamon rolls in it, leaving a little space between for the rolls to expand while baking.
Step 8: Bake the no rise cinnamon rolls at 350 degrees for 25 – 35 minutes, or until the edges are lightly browned.
Allow to cool 10 minutes untouched.
Making the cream cheese icing
Step 9: make the homemade cream cheese icing for the cinnamon rolls.
Beat the softened cream cheese and greek yogurt. Add the vanilla extract and powdered sugar and whip until smooth.
Step 10: Spread the frosting over the cinnamon rolls after they have cooled for 10 minutes.
Enjoy warm and store any leftover rolls in the fridge in an airtight container or covered with plastic wrap.
From start to finish this recipe is ready in just about an hour and will seriously impress. Made from scratch cinnamon rolls just got a lot easier!
This breakfast treat will be on our holiday table for sure this year.
More breakfast ideas
Self Rising Flour Cinnamon Rolls
Ingredients
For the dough
- 2 ¾ cups self rising flour
- 2 cups plain nonfat greek yogurt
For the cinnamon sugar filling
- 5 tablespoons salted butter, melted
- ⅓ cup brown sugar
- 2 tablespoons cane sugar
- 1 tablespoon cinnamon
For the cream cheese icing
- 8 oz cream cheese, softened
- ⅓ cup plain nonfat greek yogurt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees
- Add the greek yogurt and 2 cups of self rising flour to a bowl and mix with a rubber spatula, and use your hands to combine once the spatula cannot mix anymore. Add an additional up to ¾ cup of self rising flour until the dough is no longer sticky to the touch, but not dry. (I used the full 2 ¾ cups, but depending on the climate of your kitchen it may not need that much). Form the dough into a ball
- Sprinkle flour on a flat surface and place the dough on top of the flour. Flour your rolling pin and begin to roll out the dough. If it sticks to the countertop, sprinkle flour onto the dough and roll it out. It will help to flip the dough several times as you roll it to size, and sprinkle a little flour on top each time. Roll the dough out to around ½ inch thickness in a rectangular shape
- Melt the butter and combine it in a small bowl with the other filling ingredients (brown sugar, cane sugar, and cinnamon)
- Use a rubber spatula to spread the cinnamon sugar filling over the entire surface of the dough
- Start at one the end of dough and tightly roll it up, forming a log shape
- Cut the dough into pieces using a sharp knife or dental floss. You should end up with 10 large or 11-12 medium sized rolls
- Spray a 9 by 13 baking dish with cooking spray and place the cinnamon rolls in it, leaving a little space between.
- Bake at 350 degrees for 25 – 35 minutes or until the edges are lightly browned
- Allow the cinnamon rolls to cool for around 10 minutes before frosting
- To make the frosting beat together the softened cream cheese and greek yogurt. Add the vanilla extract and powdered sugar and whip until smooth
- Spread the frosting over the cinnamon rolls after they have cooled for 10 minutes. Keep leftovers in the fridge in an airtight container or covered with plastic wrap.
These werr great! I did add 1/2 c sugar to the dough and just did a simple powdered sugar/milk icing to top. These were SO much easier than a traditional yeast dough and loved the protein bump from Greek yogurt!