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Easy no yeast cinnamon scroll featured image

Easy No-yeast Cinnamon Scrolls

Servings: 9 scrolls
Calories: 282kcal
These Easy No-yeast Cinnamon Scrolls give you soft, gooey cinnamon buns without the wait – no yeast, no rising, just mix, roll and bake!
Prep Time15 minutes
Cook Time22 minutes
Total Time40 minutes

Ingredients

Dough

  • 250 g self-raising flour, plus extra for dusting
  • 1 tbsp caster (superfine) sugar
  • 1 pinch sea salt flakes
  • 250 g Greek yoghurt (must be full-fat)

Cinnamon Filling

  • 65 g unsalted butter, softened
  • 80 g brown sugar
  • 1½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp sea salt flakes

Cream Cheese Glaze

  • 125 g block cream cheese, softened
  • 90 g icing (confectioners’) sugar mixture
  • 1 tsp vanilla extract
  • ¼ tsp sea salt flakes
  • 2–3 tbsp full-cream (whole) milk or thickened (whipping/heavy) cream

Instructions

  • Make the dough – In a large bowl, combine the flour, sugar and salt. Add the yoghurt and mix with a spoon until a shaggy dough forms. Use your hands (dusted in flour if needed) to combine into a dough ball. This shouldn’t take more than 1–2 minutes. The dough should be soft and slightly tacky. Once well combined, it will feel more sticky than dry.
  • Roll out – Dust a large sheet of baking (parchment) paper with flour. Place the dough in the centre with an extra sprinkling of flour on top. Roll the dough into a rectangle approximately 30 x 24 cm (12 x 9½ inches). The dough will be quite sticky – as you roll, lift the dough every so often to ensure it isn’t sticking to the baking paper, add a sprinkling more of flour if it is.
  • Make the filling – In a bowl, mix the softened butter, brown sugar, cinnamon, vanilla and salt until smooth and spreadable.
  • Assemble the scrolls – Spread the filling evenly over the dough, leaving a 1 cm (½ inch) border around the edges. Starting from the long side, roll tightly into a log using the baking paper to help. Slice into nine even pieces. Use a sharp knife and cut straight down without pressing or squashing the dough.
  • Arrange – Place the scrolls into a lined 20 cm (8 inch) baking dish or tin so they are 1 cm (½ inch) apart.
  • Bake – Bake at 180°C (350°F) (160°C/325°F fan-forced) for 20–22 minutes, or until lightly golden on top and just cooked through – the centres should remain soft.
  • Make the glaze – In a bowl, beat (or whisk well) the cream cheese until smooth. Add the icing sugar, vanilla, salt and enough milk (1 tablespoon at a time) to create a thick but pourable glaze.
  • Glaze – Brush half the glaze over the warm scrolls so it melts into them while the scrolls are still warm. Once slightly cooled, drizzle over the remaining glaze for a thick, creamy finish.

Notes

Make Ahead

You can prepare the components ahead to save time, but for the best texture, these are best baked fresh.
Option 1 – Prep components ahead Prepare the dough and cinnamon filling up to 24 hours in advance. Store separately in airtight containers in the fridge. Before using, allow the dough to sit at room temperature for 20–30 minutes to soften, making it easier to roll.
Option 2 – Assemble ahead You can assemble the scrolls in the baking dish, cover tightly and refrigerate for up to 12 hours. Bake straight from the fridge, adding an extra 2–3 minutes to the cooking time if needed.
Glaze
The glaze can be made up to 2 days ahead and stored in the fridge. Bring to room temperature and stir well before using. Add a splash of milk if needed to loosen.

Leftovers

Store leftover cinnamon scrolls in an airtight container in the fridge for up to 3 days. The scrolls will firm up slightly when cold, but soften again once reheated.
To reheat –
  • Microwave: 15–20 seconds until soft and warm.
  • Oven: 160°C (325°F) (140°C/275°F fan-forced) for 8–10 minutes.
If already glazed, the frosting will firm in the fridge but soften and become slightly melty when reheated.
Freezing
For best results, freeze the scrolls without the glaze in an airtight container for up to 2 months. Thaw overnight in the fridge or at room temperature, then reheat until warm and soft. Add fresh glaze before serving for the best texture and flavour. You can freeze glazed scrolls, however the glaze may lose its smooth, glossy finish once thawed.
Recipe source
Thank you to Jessica Brook for your help developing this recipe.
Nutrition Facts
Easy No-yeast Cinnamon Scrolls
Amount per Serving
Calories
282
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
24
mg
8
%
Sodium
 
248
mg
11
%
Potassium
 
126
mg
4
%
Carbohydrates
 
43
g
14
%
Fiber
 
1
g
4
%
Sugar
 
22
g
24
%
Protein
 
9
g
18
%
Vitamin A
 
257
IU
5
%
Vitamin C
 
0.04
mg
0
%
Calcium
 
100
mg
10
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.

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