Cinnamon Rolls with Self Rising Flour

These easy Cinnamon Rolls are soft, sweet, and made with self rising flour, Greek yogurt, and homemade cream cheese icing. There is no yeast, no rising time, and no complicated dough work, so you can make a warm pan of homemade cinnamon rolls in about an hour.

The Easiest 1 Hour Cinnamon Rolls

These no yeast cinnamon rolls are a simple way to enjoy a homemade breakfast treat without waiting for dough to rise. Instead of traditional yeast dough, this recipe uses self rising flour and Greek yogurt to create a quick, tender dough that is easy to mix, roll, fill, and bake.

If you love cinnamon rolls but do not want to spend several hours making them from scratch, this recipe is a practical and delicious option. The dough comes together in one bowl, the cinnamon sugar filling is mixed in minutes, and the cream cheese icing adds the perfect sweet finish.

These self rising flour cinnamon rolls are ideal for weekend mornings, holiday breakfasts, brunch, or any time you want something special without a long preparation process. They bake up soft with lightly browned edges and a warm cinnamon filling in every bite.

The homemade cream cheese icing is smooth, sweet, and slightly tangy from the Greek yogurt. Spread it over the warm rolls after they have cooled briefly, and it melts gently into the tops for that classic frosted cinnamon roll texture.

How to Make Cinnamon Rolls Without Yeast

Step 1: Begin by preparing the cinnamon roll dough. Add the Greek yogurt and 2 cups of self rising flour to a large mixing bowl. Stir with a rubber spatula until the mixture becomes too thick to mix easily, then use your hands to bring the dough together.

Add up to an additional ¾ cup of self rising flour, a little at a time, until the dough is no longer sticky to the touch but still soft. The exact amount may vary depending on your kitchen, so add flour gradually. Shape the dough into a ball.

Step 2: Make the cinnamon sugar filling. Melt the butter, then mix it with the brown sugar, cane sugar, and cinnamon until combined.

Step 3: Lightly flour a clean, flat surface and place the dough on top. Flour your rolling pin and roll the dough into a rectangular shape, about ½ inch thick.

If the dough sticks to the counter or rolling pin, dust it lightly with more flour. Flipping the dough a few times while rolling can help prevent sticking and make it easier to shape evenly.

Step 4: Spread the cinnamon sugar filling evenly over the rolled dough using a rubber spatula or pastry brush. Cover the surface as evenly as possible so every roll has a sweet cinnamon center.

Step 5: Starting from one end, roll the dough tightly into a log. Try to keep the roll firm and even, as this helps the cinnamon rolls hold their shape while baking.

Step 6: Slice the dough into rolls using a sharp knife or dental floss. You should get about 10 large cinnamon rolls or 11 to 12 medium rolls, depending on how thick you cut them.

Step 7: Spray a 9 by 13 inch baking dish with cooking spray. Place the cinnamon rolls in the dish, leaving a little space between each one so they have room to expand as they bake.

Step 8: Bake the cinnamon rolls at 350 degrees for 25 to 35 minutes, or until the edges are lightly browned. Let the rolls cool in the pan for about 10 minutes before adding the icing.

Making the Cream Cheese Icing

Step 9: While the cinnamon rolls cool, prepare the cream cheese icing. Beat the softened cream cheese with Greek yogurt until smooth. Add the vanilla extract and powdered sugar, then whip until creamy and spreadable.

Step 10: Spread the icing over the cinnamon rolls after they have cooled for 10 minutes. Serve warm for the best texture and flavor.

Store leftover cinnamon rolls in an airtight container in the refrigerator or cover the baking dish tightly with plastic wrap. These no rise cinnamon rolls are best enjoyed warm, so reheat leftovers gently before serving if desired.

From start to finish, these homemade cinnamon rolls are ready in about one hour. With a quick self rising flour dough, a buttery cinnamon sugar filling, and creamy frosting, this recipe makes from-scratch cinnamon rolls much easier.

Self Rising Flour Cinnamon Rolls

By: Joy Shull

These easy cinnamon rolls are made without yeast using a simple self rising flour and Greek yogurt dough. They are filled with cinnamon sugar, topped with homemade cream cheese icing, and ready in about an hour.

Prep: 25 mins

Cook: 35 mins

Total: 1 hr

Servings: 10

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. Mix with a rubber spatula, then use your hands when the dough becomes too thick to stir. Add up to ¾ cup more self rising flour, only as needed, until the dough is soft and no longer sticky. Form it into a ball.
• Flour a flat surface and place the dough on top. Lightly flour the rolling pin and roll the dough into a rectangle about ½ inch thick. Add small amounts of flour as needed to prevent sticking.
• In a small bowl, stir together the melted butter, brown sugar, cane sugar, and cinnamon.
• Spread the cinnamon sugar filling evenly over the dough.
• Starting at one end, roll the dough tightly into a log.
• Cut the log into 10 large rolls or 11 to 12 medium rolls using a sharp knife or dental floss.
• Spray a 9 by 13 inch baking dish with cooking spray and arrange the cinnamon rolls in the dish, leaving a little room between each roll.
• Bake at 350 degrees for 25 to 35 minutes, or until the edges are lightly browned.
• Let the cinnamon rolls cool in the pan for about 10 minutes before frosting.
• To make the icing, beat the softened cream cheese and Greek yogurt until smooth. Add the vanilla extract and powdered sugar, then whip until creamy.
• Spread the cream cheese icing over the cinnamon rolls after they have cooled for 10 minutes. Store leftovers in the refrigerator in an airtight container or covered with plastic wrap.

Nutrition

Calories: 369kcal,
Carbohydrates: 50g,
Protein: 10g,
Fat: 14g,
Sugar: 24g