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:
- 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
- 1/2 cup softened butter
- 1 1/4 cups packed brown sugar
- 2 1/2 Tbsp. ground cinnamon
- 2 Tbsp. cornstarch
- 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
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Preheat oven to 375°.
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In a large bowl, mix the flour, sugar, baking powder and salt.
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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.
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Bake for 18-22 minutes until golden brown.
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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.
