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These cinnamon rolls without yeast take just 20 minutes to make, and are ridiculously fluffy and delicious! Made with 2 ingredient dough, they are secretly vegan, gluten free!
When it comes to baking without yeast, I love making no yeast bread, pizza dough, and these no yeast cinnamon rolls.
Raise your hand if you’ve ever been afraid to bake with yeast? I have. I consider myself a pretty skilled baker, but I just simply do NOT have the patience to work with yeast. The extra time needed, the kneading, and all of that jazz- I’d rather just skip it.
Luckily, contrary to popular belief, yeast is not necessary to make your favorite baked goods, especially cinnamon rolls!
After successfully making a bunch of 2 ingredient dough recipes (magic bread recipes made without yeast!), I knew I had to use it to make 2 ingredient dough cinnamon rolls.
Now, I know I shouldn’t play favorites, but these fluffy and sweet rolls are just as good, if not better than traditional cinnamon rolls. However, made in half the time and without any yeast. They are super fluffy, doughy, and full of cinnamon sugar flavor! Topped with a simple glaze or cream cheese frosting, you’ll be obsessed!
Made without dairy, eggs, or refined sugar, these healthy cinnamon rolls are easily made vegan and gluten free!
Ingredients to make cinnamon rolls
For the dough
- Self-rising flour– The flour MUST be self-rising (self-raising). If you don’t have self-rising flour, you can easily make your own. Check out this post for how to make your own.
- Greek Yogurt- Any kind of Greek yogurt works (non-fat, reduced-fat, and full-fat), along with coconut yogurt (perfect for vegans!).
- Cinnamon- I used Saigon cinnamon, as it has a very pronounced cinnamon flavor.
- Granulated sweetener of choice- You can use any kind of sugar; white sugar, brown sugar, or even coconut sugar. To keep it sugar-free, I used brown sugar substitute in one trial recipe. You will use the sweetener in the dough AND the filling.
- Coconut oil- To lightly brush the dough before adding the cinnamon/sugar mixture.
For the frosting
- Confectioners sugar– Either sugar-free confectioner’s sugar or standard confectioners sugar works. In some countries, they call this icing sugar.
- Greek Yogurt– To add slowly to the sugar to produce a thick and delicious glaze.
- Vanilla extract– To give a dash of vanilla flavor!
How do you make cinnamon rolls without yeast?
Step 1- Prepare the dough
Start by preparing your 2 ingredient dough! In a large mixing bowl, add your self-rising flour, 1 tablespoon of the sweetener with yogurt and mix very well, until a smooth dough remains and form it into a ball. Depending on the type of Greek yogurt you use (non-fat VS full-fat, for example), you may need to add a little more flour to it. Do not add too much- just until its sticky, but smooth.
Step 2- Roll out, fill and roll up!
Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on top of the ball of dough. Transfer the ball of dough onto the floured surface, and press into a large ball of dough. Knead several times.
Using a rolling pin, roll out the dough into a thin, half an inch layer. Form it in a rectangular shape.
Use a pastry brush to brush coconut oil over the top of the dough. Then, you’ll want to sprinkle the cinnamon and sweetener on top of it.
Step 3- Slice and Bake!
Use a sharp knife (or even pizza cutter) and slice the rolled-up dough into 12 pieces. Place them in a shallow baking dish, side-by-side. If desired, brush with some oil or liquid, for some sheen.
Bake them at 180C/350F for around 20 minutes, until golden on top.
Step 4- Frost and enjoy it!
Allow the cinnamon rolls to cool for 10 minutes. While they are cooling, prepare your glaze, then drizzle over the tops of them. Enjoy warm, or let sit until room temperature, for the glaze to firm up.
How do you make dough rise without yeast?
Traditional cinnamon rolls tend to use yeast, to ensure the dough rises and becomes puffy.
In my recipe, you’ll notice there is no yeast. Instead of yeast, we use self-rising flour. This ensures the dough rises beautifully, without the need to rest, knead of proof!
Can I use all-natural yogurt?
I’ve made many 2 ingredient dough recipes, and have tried a bunch of yogurts. Some have worked consistently well (Greek yogurt and coconut yogurt), but some have been difficult to use.
Plain yogurt, also referred to as natural yogurt, has been a difficult one. Several brands have been okay, but most have been difficult to form into a dough.
What will happen is the dough will become super sticky, and you’ll continue to add more and more flour. Eventually, you’ll have a smooth dough. However, once it is baked, it remains flat, doughy and very, VERY undercooked.
Stick to Greek Yogurt or Coconut Yogurt.
Dietary Substitutions
- Vegan Cinnamon Rolls– Be sure the yogurt you use is dairy free, like coconut yogurt or Greek style soy yogurt.
- Gluten Free Cinnamon Rolls– Use gluten free self rising flour.
- Sugar Free Cinnamon Rolls– Replace the filling with sugar free brown sugar and be sure to ice them with sugar free powdered sugar.
Storing and Freezing Tips
- To store: These cinnamon rolls should be eaten fresh, or within a day. If you plan on eating them over 2-6 days, they need to be stored in the refrigerator. Cover them in plastic wrap or keep them in a sealable container.
- To freeze: Place cinnamon rolls in a ziplock bag and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.
- To reheat: If you are re-heating from the fridge, either microwave them for 20-30 seconds or in a preheated oven (180C/350F) for 6 minutes. If you are re-heating from the freezer, either microwave them on the thaw setting (around 4 minutes) then again on normal settings (for 1 minute). Or, allow to thaw at room temperature then reheat in the oven.
More delicious bread and baked good recipes without yeast
Cinnamon Rolls (No yeast!)
Ingredients
- 1 batch 2 Ingredient Magic Dough
- 1/4 cup granulated sweetener of choice divided
- 1/2 tablespoon coconut oil melted
- 1 tablespoon cinnamon
For the glaze
- 3 tablespoon sugar free powdered sugar * See notes
- 1 tablespoon Greek yogurt ** See notes
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 180C/350F. Line a large, shallow tray with parchment paper.
- In a large mixing bowl, add your flour, 1 tablespoon of sweetener, and yogurt and mix well, until combined. Form the dough into a ball.
- Lightly flour a kitchen surface. Add a tablespoon of flour onto the bowl of dough and transfer to the floured surface. Use a rolling pin, and roll out into a thin (around 1/2 an inch) rectangular shape.
- Brush your melted coconut oil over the top of the dough. Sprinkle with remaining sweetener and cinnamon, evenly distributed on top. From one end of dough, slowly roll it up until all the dough is used. Using a sharp knife, slice into 12 pieces.
- Place each piece of cinnamon roll dough into the lined dish/tray. If desired, make sure each piece is sticking together. Bake for 20 minutes, or until the edges start to turn golden.
- Remove from the oven and let sit for 10 minutes. While it's cooling down, prepare your glaze/icing by mixing your confectioners' sugar with yogurt and vanilla extract. If you want a thinner glaze, add more yogurt. Drizzle over the top of the cinnamon rolls and enjoy immediately.
Notes
Nutrition
Hi Arman! I made these and they tastes good but we’re a bit dry. The dough itself fell apart when trying to roll (I got creative and rolled in parchment and squished together) – full fat Greek vanilla yogurt and GF flour with xanthan gum in it but I think may have had something in it that made everything heavier and drier? It did have baking soda in it as well? Would that have affected the recipe? I’m not giving up and going to try another GF flour, just wanted to see if what I did use was the problem. Family still loved them, or were being kind to mom. LOL. Thank you!
If it helps to know I used Bob’s Red Mill Self Rising GF flour – but it did have sugar and baking soda in it. I am seeing people online using Bob’s 1:1 and just adding salt and baking soda – is that a better option for a GF flour for this?
Hmmm Kim- which GF flour did you use? Let me do some troubleshooting for you 🙂
Dough turned out great, super easy to make. Im using Bob Mills whole wheat white flour. So I’m adding baking powder to help self rise, but the flavor is so off. The dough tastes so doughy. I’m not sure if it’s the whole wheat or what. Made cinnamon rolls tonight hoping the frosting will help tomorrow morning. Any ideas, or suggestions?
Is the baking powder expired? That could be an issue.
Hey, Can I make the rolls the night before & bake them the next morning? Thanks
I wouldn’t recommend it, it will dry out.
Hey Arman! I have been following you for years and wanted to thank you for the effortless, healthy recipes! I just made this from memory and tweaked it using berries and cherry yogurt. Then I realized that I use most of your recipes and never thanked you 🙂 You’re so great!!
Aw thank you, Melanie!
This recipe looks awsome and I can’t wait to try it! We have a dairy allegy in our home so always use coconut yogurt, so I’m happy to hear that works well. We’ve noticed a difference in texture between brands — some thicker/creamier and some thinner and more liquidy. Do you have a preferred brand (or even a preference for thicker vs. thinner) for this recipe?
Thanks!
Hi Liza- Yes, I like using Nakula, because it is thick and doesn’t have a coconut flavor.
My bf was craving something sweet, so I made these. We were both SO IMPRESSED with the easy 2-ingredient dough, & how quickly these cinnamon rolls came together. I made them exactly as the recipe states & they were so yummy!! Definitely a repeat!
I’ve been wasting all this time on yeast cinnamon rolls when I could have been doing this all along, I actually like this magic dough better – fantastic recipe thank a lot! I’m going to try letting it ‘rest’ an hour before baking and test if that does anything. Been loving the Naan recipe too, filling each with 1/8 C mozzarella cheese and 1/2 tsp fresh garlic into the dough before frying, I am hooked on your dough 😉
Thank you, Anicca!
I can’t seem to find the quantities needed for ingredients??? How much flour and yoghurt am I supposed to use?
Scroll down to the recipe card
I counted 6 ingredients.
Fantastic- you can also count that this recipe calls it 2 ingredient dough cinnamon rolls, not 2 ingredient cinnamon rolls.
Enjoy!
Just made those.. They are simply perfect! Thanks! I used 0% greek yogurt and added some dried raisins to the dough while rolling it!
Oh what a great addition 🙂
Hello there, Is it possible to use any other flour? perhaps coconut, oat, almond, cassava flour or a blend of any of these?
I haven’t tried- feel free to experiment and see
Can’t believe it! Been craving cinnamon rolls. So yesterday I used your dough recipe, added sugar, and cinnamon to the dough. Basically same thing. Added pecans to filling. Used some left over cream cheese to make a frosting. I meant to take a pic and post for you, but they were so good that there were none left. Can’t get enough of this dough. Made the pizzas several times, pretzels, and basic twisty rolls. With the cinnamon rolls, it is important that the rolls of dough tough each other while baking or they are a little crunchy on edges…yummy! thank you
YES!!! So glad to hear it 🙂 x
Hey Arman, thanks for the recipe! My mouth is already watering 😃. I’m wondering if I could add some coconut flour today all-purpose flour. Cheers!
I wouldn’t use that, it won’t work!
hi. first, have trouble finding any vegan greek yogurt. second, if i wanted to boost the protein content, what would you suggest for a vegan? thanks so much! can’t wait to try these!!!!
You could eat it with a side of your favorite protein.
Hi. What coconut yogurt did you use? Can’t seem to find it anywhere.