If you want warm, gooey cinnamon rolls without waiting on dough to rise, these no-rise cinnamon rolls are the absolute dream. They bake up soft and fluffy thanks to self-rising flour, grated butter, and a simple buttermilk dough you can mix together in minutes. The filling melts into a caramel-like swirl, and the optional cream soak makes each roll unbelievably tender.

Perfect for busy mornings, holidays, or when that cinnamon craving hits right now, these rolls deliver big bakery flavor without the fuss.

Before You Get Started

A few quick tips to help your rolls come out soft, tall, and beautifully layered:

• Use cold butter and cold buttermilk to keep the dough tender.
• Don’t overmix, the dough should just come together.
• A light dusting of flour on your surface is all you need.
• The cream soak is optional but creates that signature gooey center everyone loves.
• Slice with floss or thread for perfect rounds every time.

What You Need to Make No-Rise Cinnamon Rolls

• Self-rising flour, vanilla bean powder, ground cinnamon, and sugar
• Cold grated butter
• Cold buttermilk
• Brown sugar and granulated sugar
• More cinnamon and vanilla bean powder for the filling
• Softened butter
• Oat milk creamer or heavy cream (for the optional soak)
• Cream cheese, powdered sugar, vanilla, and milk for the frosting

How to Make No-Rise Cinnamon Rolls

1. Make the Dough

In a bowl, whisk together the self-rising flour, vanilla bean powder, cinnamon, and granulated sugar. Add the grated cold butter and toss to coat. Pour in the cold buttermilk and stir just until a shaggy dough forms. Turn onto a lightly floured surface and gently fold a few times to bring it together. Roll into a rectangle about ½ inch thick.

2. Make the Filling

Mix together brown sugar, granulated sugar, vanilla bean powder, cinnamon, and softened butter until a thick paste forms. Spread evenly over the dough.

3. Roll & Slice

Roll the dough tightly from the short side. Use floss or thread to slice into clean rounds. Arrange rolls cut-side-up in a buttered 9×13 baking dish.

4. Add the Cream Soak

Pour oat milk creamer or heavy cream evenly over the rolls before baking. This keeps the centers soft and gooey.

5. Bake

Bake at 450°F for 25–35 minutes, checking at 25 minutes. Rolls should be golden and set in the center.

6. Frost

Beat softened cream cheese, powdered sugar, vanilla, and milk/creamer until smooth. Spread over warm rolls so it melts into every swirl.

Frequently Asked Questions

Can I make these ahead of time?

Yes. Assemble, cover tightly, and refrigerate overnight. Add the cream soak right before baking.

Do I need self-rising flour?

Yes, it’s what makes these no-rise cinnamon rolls possible. You can substitute by mixing all-purpose flour with baking powder and salt, but texture may vary.

Can I freeze the rolls?

Absolutely. Freeze baked rolls unfrosted, then warm and frost when serving.

Why grate the butter?

Grated butter distributes evenly throughout the dough, helping create layers and keeping the rolls tender — with no rising or kneading needed.

No-Rise Cinnamon Rolls

Soft, fluffy no-rise cinnamon rolls made in under an hour. Easy dough, gooey cinnamon filling, and cream cheese frosting. The perfect quick breakfast treat.

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Ingredients

  

Dough

• 4 cups self-rising flour
• 1 tsp vanilla bean powder
• 1 tsp ground cinnamon
• 4 tbsp granulated sugar
• ½ cup grated cold butter
• 1 cup cold buttermilk

Brown Sugar Cinnamon Filling

• 1 cup light brown sugar
• 1 cup granulated sugar
• 1 tbsp vanilla bean powder
• ½ tbsp ground cinnamon
• ½ cup softened butter

Cream Soak (Optional)

• 1 –2 cups fall-flavored oat milk creamer or heavy cream

Cream Cheese Frosting

• 4 oz cream cheese softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 2 –3 tbsp milk or creamer

Method

 

Make the Dough:

1. Whisk together flour, vanilla bean powder, cinnamon, and sugar. Toss in the grated cold butter. Add cold buttermilk and stir until a soft dough forms. Turn onto a floured surface, gently fold a few times, and roll into a rectangle about ½ inch thick.

Make the Filling:

1. Combine brown sugar, granulated sugar, vanilla bean powder, cinnamon, and softened butter into a thick paste. Spread evenly over the dough.

Roll & Slice:

1. Roll tightly from the short side. Use floss to slice clean rolls. Arrange in a buttered 9×13 dish.

Cream Soak:

1. Pour oat milk creamer or heavy cream over the rolls.

Bake:

1. Bake at 450°F for 25–35 minutes, or until golden and cooked in the center.

Make the Frosting:

1. Beat cream cheese, powdered sugar, vanilla, and milk/creamer until smooth.

Frost & Serve:

1. Spread frosting over warm rolls.