Best 6 Mini No Yeast Cinnamon Buns Recipes

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

EASY HOMEMADE CINNAMON ROLLS WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
• In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)
• Add the milk mixture to the flour, and using a spatula, mix just until combined.
• Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.
• Cover the dough loosely with a damp towel and let it rest for 15 minutes.
• Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
• Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.
• In a small bowl, whisk together the brown sugar and cinnamon.
• Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.
• Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
• Arrange the rolls in the greased baking dish.
• Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.
• In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just until combined.
• Add the confectioners' sugar and beat just until combined.
• Remove the rolls from the oven and let them cool completely before frosting and serving.
• The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
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YEAST-FREE CINNAMON ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
• Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
• Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
• Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
• Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
• Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

MINI (NO YEAST) CINNAMON BUNS

Steps:

• 1. Preheat oven to 350F degrees (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
• 2. Flour your counter surface to prevent sticking, roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
• 3. Smooth out the seams with a rolling pin OR cover the dough with parchment paper and roll over with a glass cup. You want the dough to be totally smooth and 1/4″ thick.
• 4. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as you prefer. Roll into a log and cut into 8 equal buns.
• 5. Repeat steps 2-4 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each bun.
• 6. Maple Icing: Whisk together maple syrup and milk in a small bowl. Stir in powdered sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.

QUICK NO YEAST CINNAMON ROLLS

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1-2 teaspoons of melted butter instead of non-stick spray.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it's too sticky and wouldn't roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
• Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
• Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
• Bake for 22-26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195-200°F (91-93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
• In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners' sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

EASY NO-YEAST CINNAMON ROLLS

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.