These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Cinnamon buns are one of the first things that I learned to bake. They seemed like a big undertaking so I used to make the dough in my bread maker but over the years as my confidence has grown, I have tried many versions of cinnamon buns and haven’t found any yet that I don’t like because it’s hard to go wrong with delicious dough, cinnamon and sugar! What I like about this particular recipe is that they can be made much faster than my other recipes because you don’t need to leave time for them to rise and there is no yeast to contend with.

This recipe is based on one from my friend Jennifer’s mom who created it based on the dough in tea biscuits. I think that’s a pretty smart way to create a no-rise cinnamon bun for those times you’re in a hurry.

No Rise Cinnamon Buns Recipe:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup cold butter, cut into Tablespoons
¾ cup cold buttermilk

For the filling:

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 1/2 Tbsp. ground cinnamon
2 Tbsp. cornstarch

Preheat oven to 375°.

In a large bowl, mix the flour, sugar, baking powder and salt.

Cut in the butter with a pastry blender until there are pea sized pieces.

Add the cold buttermilk all at once and mix until the dough forms a ball.

Roll the dough onto a lightly floured surface, shaping into a large rectangle.

In a separate bowl, mix together the ingredients for the cinnamon filling.

Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.

Cut the cinnamon bun log into 2-3″ pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.

Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

2 oz. cream cheese, softened to room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 Tbsp. corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar (also called powdered sugar)

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

These no rise cinnamon rolls are of course best served warm, but even if they are served once they have cooled, you won’t be hearing any complaints!

Some of our other popular recipes:

Zesty Zucchini Bread

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No Rise Cinnamon Buns Recipe

These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup cold butter cut into Tablespoons
• ¾ cup cold buttermilk

For the filling:

• 1/2 cup softened butter
• 1 1/4 cups packed brown sugar
• 2 1/2 Tbsp.  ground cinnamon
• 2 Tbsp.  cornstarch

Cream Cheese Drizzle Recipe:

• 2 oz. cream cheese softened to room temperature
• 1/4 cup softened butter
• 1 teaspoon vanilla extract
• 1/2 Tbsp.  corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups icing sugar also called powdered sugar

Instructions

1. Preheat oven to 375°.
2. In a large bowl, mix the flour, sugar, baking powder and salt.
3. Cut in the butter with a pastry blender until there are pea sized pieces.
4. Add the cold buttermilk all at once and mix until the dough forms a ball.
5. Roll the dough onto a lightly floured surface, shaping into a large rectangle.
6. In a separate bowl, mix together the ingredients for the cinnamon filling.
7. Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.
8. Cut the cinnamon bun log into 2-3" pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.
9. Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

1. While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

As the mom of a large family, I love my crock pot! It saves me time on busy days. Another thing that I like about the slow cooker is that it frees up space in my oven. This is particularly true of making breakfast in the slow cooker.

On a day when we are hosting a large gathering of people for brunch or celebrating Mother’s Day with a special breakfast, cooking one recipe in the crock pot frees up the oven and stovetop for me to cook other recipes at the same time.

Slow Cooker Breakfast Casseroles:

Cheesy Slow Cooker Hash Brown Casserole from here on The Chaos and The Clutter

Smoked Sausage and Hash Brown Casserole from Lauren’s Latest (pictured)

Crock Pot Breakfast Casserole from The Typical Mom

Slow Cooker Overnight Breakfast Casserole from Crazy Adventures in Parenting

Bacon, Egg and Hash Brown Casserole from Sabrina and Company (pictured)

Sausage Egg Casserole from Recipes That Crock

Slow Cooker French Toast:

Cinnamon Roll Crock Pot French Toast from Mess for Less

Slow Cooker French Toast from Growing up Gabel

Crock Pot French Toast Casserole from Moms with Crock Pots

Chocolate Chip French Toast from Or So She Says (pictured)

Banana Blueberry French Toast from Fit Slow Cooker Queen

Slow Cooker Oatmeal:

Overnight Crock Pot Steel Cut Oatmeal from Mom Endeavors

Slow Cooker Apple Cinnamon Oatmeal from Raising Lifelong Learners

Gingerbread Oatmeal from Coffee Cups and Crayons (pictured)

Oatmeal Peanut Butter Parfait from The Sassy Slow Cooker

Slow Cooker Pancakes:

Easy Slow Cooker Pancakes from The Sassy Slow Cooker

Blueberry Vanilla Pancakes from Slow Cooker Gourmet

Cinnamon Swirl Pancake Bake from Homemaking Hacks

Slow Cooker Eggs:

Crock Pot Hard Boiled Eggs from Laura’s Little House Tips

Crock Pot Healthy Sausage Mediterranean Quiche from The Cookie Rookie

Slow Cooker Veggie Omelette from Diethood (pictured)

Spinach and Feta Quiche from Simply Stacie

Frittata with Broccoli, Ham and Swiss from Kalyn’s Kitchen

Other Slow Cooker Breakfast Ideas:

Crock Pot Orange Sweet Rolls from Kevin & Amanda

Sausage, Gravy and Biscuits from The Sassy Slow Cooker

I hope you enjoy these breakfast in the slow cooker recipes. You may also be interested in some of our other crock pot recipe collections:

Summer in the Slow Cooker

The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!

Sugar Cookies with Maple Icing Recipe:

2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla

Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.

Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.

For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Note that it is important to use real maple syrup for this recipe. I’m not just saying that because I’m Canadian either!

The simple two-ingredient maple icing can also be used on muffins (especially these pumpkin muffins), loaves or to top off ice cream. The icing is really the star of this show.

In the fall, I sometimes use leaf shaped cookie cutters and make rolled sugar cookies with maple icing. They look beautiful and taste like fall in the country.

Snickerdoodles Cookies

Eggnog Snickerdoodles

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Sugar Cookies with Maple Icing Recipe

The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!

Ingredients

• 2 3/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup softened butter
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp. vanilla

Instructions

1. Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.
2. Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.
3. For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Recipe Notes

Note that it is important to use real maple syrup for this recipe.

Pasta salad is one of those things that you either like or you don’t and I happen to like it. I have a few standard pasta salad recipes that I make such as a mediterranean one and one that is loaded with veggies. This cold Summer Pasta Salad recipe is perfect for summer because the pineapple dressing makes it taste so fresh.

One of the nice things about this recipe is that you can change it by adding different vegetables or omitting the ham if you prefer. It makes a nice side dish for Easter and is perfect to bring to summer picnics and potlucks.

Summer Pasta Salad Recipe:

4 cups cooked pasta (I like using macaroni or bows)
1/2 cup pineapple chunks
1-2 cups cubed cooked ham
1 carrot, shredded
1/2 a cucumber, sliced and chopped in half
salt + pepper, to taste

Pineapple Dressing Recipe:

1/2 cup pineapple juice or liquid from can, optional
1/2 cup light mayonnaise
2 Tbsp. plain greek yogurt, optional
2 Tbsp. apple cider vinegar
1/2 – 1 Tbsp. sugar

1. Cook pasta according to package directions and then run under cold water.
2. In a large bowl, combine the pasta, pineapple, ham, carrots, and cucumber.
3. In a small bowl or measuring cup, whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Taste and make adjustments if needed.
4. Pour the dressing over the pasta and stir to coat.
5. Season with salt & pepper.

Store in the fridge in an airtight container until ready to serve. Serve chilled. If you’re bringing this dish to a potluck or a picnic, be sure to remember to bring some serving spoons. If it’s going to be a large group, you can double the recipe as it doubles well.

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Summer Pasta Salad with Pineapple Dressing

This fresh tasting cold pasta salad is perfect for a summer potluck or picnic.

Ingredients

• 4 cups cooked pasta I like using macaroni or bows
• 1/2 cup pineapple chunks
• 1-2 cups cubed cooked ham
• 1 carrot shredded
• 1/2 a cucumber sliced and chopped in half
• salt + pepper to taste

Pineapple Dressing Recipe:

• 1/2 cup pineapple juice or liquid from can optional
• 1/2 cup light mayonnaise
• 2 Tbsp.  plain greek yogurt optional
• 2 Tbsp. apple cider vinegar
• 1/2 - 1  Tbsp.  sugar

Instructions

1. Cook pasta according to package directions and then run under cold water.
2. In a large bowl, combine the pasta, pineapple, ham, carrots, and cucumber.
3. In a small bowl or measuring cup, whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Taste and make adjustments if needed.
4. Pour the dressing over the pasta and stir to coat.
5. Season with salt & pepper.
6. Store in the fridge in an airtight container until ready to serve. Serve chilled.

Kids like the ham and pineapple aspect of this pasta salad. You can tell them it’s “Hawaiian Pasta Salad” if it helps them be willing to try it. And once they try it, chances are, they’ll be asking for seconds!

If you’re looking for other easy pot luck salad recipes, check out this bright summery Caprese Salad or our Thai Noodle Salad. 

There are few cookie names as fun as snickerdoodles. It’s worth making them just to be able to say “snickerdoodles”. It always puts a smile on my face. And makes my kids giggle!

Until I first made snickerdoodles cookies, I thought that cream of tartar was only something used in making homemade playdough!

Snickerdoodles cookies recipe:

1/2 cup unsalted butter, softened
1/2 cup sugar, plus an additional 1/4 cup
1/3 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/4 tsp. salt, optional
2 tsp. cinnamon

1. With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
2. Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
3. Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
4. Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
5. Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
6. Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
7. Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2″ apart on the baking sheet.
8. Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.

All that’s left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.

If you’re a fan of snickerdoodles, you will surely want to try out our Eggnog Snickerdoodles. They smell as good as they taste!

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Snickerdoodles cookies recipe

There are few cookie names as fun as snickerdoodles. It's worth making them just to be able to say "snickerdoodles". It always puts a smile on my face. And makes my kids giggle!

Ingredients

• 1/2 cup unsalted butter softened
• 1/2 cup sugar plus an additional 1/4 cup
• 1/3 cup light brown sugar packed
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt optional
• 2 tsp. cinnamon

Instructions

1. With an electric mixer, combine the butter and white and brown sugar for 3 minutes until light and fluffy.
2. Add the egg and vanilla. Beat on medium-high speed for about 3 minutes.
3. Add the flour, baking soda, cream of tartar, and salt. Beat on low speed until just combined, about 1 minute.
4. Roll out 1 Tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
5. Preheat oven to 350°. Line a baking sheet with parchment paper unless using a stoneware cookie sheet.
6. Create a cinnamon sugar mixture by combining 1/4 cup sugar and 2 tsp. cinnamon in a small bowl.
7. Roll the cookie dough balls in the cinnamon sugar mixture and set them about 2" apart on the baking sheet.
8. Bake 8-10 minutes until the edges are browned and crisp, but center is still pale and puffy. The cookies will wrinkle as they cool.

Recipe Notes

All that's left to do is eat them! This is a pretty straightforward recipe and of course, these freeze well and the recipe can be doubled if needed.