Best Ever No-Yeast Cinnamon Rolls

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Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipeBest Ever No-Yeast Cinnamon Rolls: Overnight-Style

Buttery. Gooey. Rich. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional yeasted cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls made overnight-style.

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Wait. Did we just say the word “easy” to describe these moist and tender irresistible home-baked cinnamon rolls? Yes. Yes, we did. Why easy? First, the recipe is a real time saver. It is a no-yeast recipe comprised of rich biscuit dough which saves on the prep time ordinarily required with conventional yeast dough risings for cinnamon rolls. If you can rock a pastry blender, you are golden. Second, this quick bread version is prepared and assembled overnight-style so that these warm and gooey babies are freshly baked in the morning with the greatest of ease.

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

That’s right…a no-yeast cinnamon roll made overnight-style. Want to know the best part? This all means that you can enjoy your steamy cup of morning coffee with a fresh, warm sticky bun without having to get up early to do all the work. The glaze is so easy to prepare, it is a breeze. In fact, it can be made the night before as well. Stress-free baking for weekend breakfasts in the fall, or during the winter holiday season, is where it is at these days. And, it just doesn’t get any better than this!

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Our Best Ever No-Yeast Cinnamon Rolls are made with a buttery, rich biscuit dough and a filling consisting of melted butter, brown sugar, spices, pecans or walnuts, and plump dried cranberries or raisins. Both the dough and the glaze can be accented with the optional fresh orange zest making these rolls especially irresistible.

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

The original recipe for Best Ever No-Yeast Cinnamon Rolls was inspired by my husband, The Big Lug. He had held a particular fondness for the popular refrigerated orange cinnamon rolls his mother purchased from the dairy case at the grocery store and baked for him as a child. As it turned out, my recipe became his new favorite as there simply is no comparison with homemade fresh-from-the-oven biscuit cinnamon rolls—especially at this caliber of richness! Not only that, but there are no food additives here. Everything is all-natural…just the way we like it.

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Back in November 1996, I had shared the recipe with Chef Larry Forgione of American Spoon Foods in Indianapolis. At that time, because dried cranberries were not easily found in grocery stores (hard to imagine these days, eh?), the recipe featured dried cranberries by American Spoon Foods.

To make our Best Ever No-Yeast Cinnamon Rolls fruity, I like to use the exquisite all-natural, and made with sugar cane, Tangerine Marmalade (gluten free) by Stonewall Kitchen in the filling. The Tangerine Marmalade creates a sunny citrus flavor sensation that complements the spiced filling ingredients making these cinnamon rolls ideal to serve for breakfast or brunch during the winter holidays. Although you could use Orange Marmalade, we highly recommend Stonewall Kitchen’s Tangerine Marmalade. Everyone should try adding a little bit of lip-smacking pure sunshine in their cinnamon rolls, don’t you agree?

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

These exceptional no-yeast biscuit cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls, which are like a cross between a biscuit and sour cream coffeecake, are made using real butter, all-natural dairy sour cream (we recommend Daisy® Brand) instead of milk or buttermilk, and only egg yolks versus a whole egg for incomparable taste and texture. Biscuit dough has never been so moist and tender! In fact, the rolls stay moist and delicious the next day—if they even last that long at your house. The buttery-rich Orange-Vanilla Glaze? It’s the cherry on top.

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

For those on a gluten free diet, I am happy to report that Cup4Cup Gluten Free Flour performed extremely well in this recipe. Handle the dough carefully when rolling it into a cylinder to create the cinnamon rolls. As I mention in the recipe, a dough cutter, or even a pancake turner, can help you get under the dough and turn it upward as you work to start the rolling process. If the dough tears, simply pinch it closed and continue to roll. The taste and texture was stellar in the gluten free version (shown in muffin pan in photos) and I bet no one will be able to tell that the rolls were made gluten free!

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

What makes our Best Ever No-Yeast Cinnamon Rolls wicked good? They’re all-natural and made from scratch with a buttery, rich biscuit dough made with real butter and all-natural dairy sour cream as well as a filling consisting of melted butter, brown sugar, spices, pecans or walnuts, and plump dried cranberries or raisins. As an option, fruity-tangy Tangerine Marmalade is added to the filling for a bright citrus twist.

Once baked, our Best Ever No-Yeast Cinnamon Rolls are like a cross between a buttery biscuit and a super moist sour cream coffeecake. The Orange-Vanilla Glaze ramps up the citrus flavor notes and complements the nutty-spicy filling for an unforgettable home-baked cinnamon roll. Did we say they’re easy to prepare? Yes, indeed. Easy as these rolls are prepared with no yeast and they’re assembled the night before making the morning you bake them a breeze in the kitchen. Yes, indeed…our Best Ever No-Yeast Cinnamon Rolls are wicked good!

Bon appétit!

xo,

spatsign

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Best Ever No-Yeast Cinnamon Rolls by WickedGoodKitchen.com ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. | breakfast brunch recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: Makes 12 servings.

Best Ever No-Yeast Cinnamon Rolls

Buttery. Gooey. Rich. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional yeasted cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls.

Ingredients

  • For the Spiced Brown Sugar & Nut Filling
  • 6 tablespoons (75 grams) organic granulated cane sugar
  • 6 tablespoons (75 grams) firmly packed organic light brown cane sugar
  • 2½ teaspoons ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup (90 grams) dried cranberries or Craisins® by Ocean Spray®, plumped
  • 1 cup (110 grams) coarse-fine chopped toasted pecans or walnuts
  • 6 tablespoons (84.75 grams) unsalted butter, divided
  • 6 tablespoons Tangerine Marmalade, such as Stonewall Kitchen®
  • For the Rich & Buttery Sweet Biscuit Dough
  • 3 cups (360 grams) unbleached all-purpose flour, such as Gold Medal®
  • 6 tablespoons (75 grams) organic granulated cane sugar
  • 1½ tablespoons baking powder
  • ¾ teaspoon kosher salt
  • ¾ cup (1½ sticks or 169.5 grams) chilled unsalted butter, cut into bits
  • 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
  • 2 yolks from eggs graded large
  • 1½ teaspoons pure vanilla extract, such as Nielsen-Massey®
  • Grated zest of 1 navel orange, optional
  • Extra flour for kneading and rolling dough
  • For the Orange-Vanilla Glaze
  • 6 tablespoons (84.75 grams) unsalted butter
  • 3 tablespoons freshly squeezed orange juice
  • 1½ teaspoons pure vanilla extract
  • Pinch kosher salt
  • 1½ teaspoons freshly grated orange zest, optional
  • 1½ cups (172.5 grams) confectioners’ sugar, sifted

Directions

Prepare the Spiced Brown Sugar & Nut Filling: In a medium mixing bowl, combine sugars, spices and salt; stir in cranberries and pecans. Melt the butter. Stir 3 tablespoons of butter into filling mixture blending well; set aside. Reserve remaining 3 tablespoons of butter to drizzle over dough before filling.

Grease 10-inch nonstick round baking pan with softened butter and set aside. (I like to use my 10-inch nonstick springform pan.) Alternatively, grease 12-cup nonstick standard muffin pan.

Prepare the Rich & Buttery Sweet Biscuit Dough: In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Working with a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small mixing bowl, gently whisk together sour cream, egg yolks and vanilla. If desired, stir in orange zest. Add sour cream mixture to dough mixture; gently stir until just combined. Do not overmix. Turn dough out onto a lightly floured work surface and gently knead about 8 times.

With a floured rolling pin, roll dough out into a rectangle measuring 18 inches by 12 inches. Spoon the jam onto dough and spread evenly with back of spoon. Drizzle dough with reserved melted butter; spread evenly with back of spoon. Sprinkle filling evenly over the dough to within ½ inch of edges. Firmly press down on the filling.

Beginning from the long side, tightly roll the dough jelly-roll fashion into a cylinder. (It helps to get the dough rolling with a stainless steel dough cutter.) Using a sharp knife, cut cylinder of dough into 12 slices each measuring 1½ inches thick. Place slices, cut side down, in prepared pan. Cover tightly with plastic food wrap and refrigerate overnight.

In the Morning: Remove the rolls from the refrigerator and set out at room temperature for 45 minutes. Arrange rack in center of oven and preheat oven to 400ºF. Bake rolls until puffed, filling is bubbly and top crust is golden brown, about 20 to 22 minutes for those baked in muffin pan and 28 to 30 minutes for those baked in 10-inch round pan. Allow to cool slightly on wire rack. Serve warm, drizzled with glaze.

Prepare the Orange-Vanilla Glaze: While the rolls are baking, prepare the glaze. In a small saucepan over low heat, melt the butter. Remove pan from heat, stir in orange juice, vanilla and salt. If desired, stir in orange zest. Let stand 2 to 3 minutes to cool. Whisk in the sugar until fully incorporated. Let stand 5 minutes to thicken. Whisk until smooth; use immediately. If preparing glaze the night before, store covered tightly. A good option is to transfer the glaze to a squeeze bottle with cap.

Recipe Notes

Tips

To Make Classic Cinnamon Rolls: Increase melted unsalted butter by 1 tablespoon for drizzling onto dough before rolling. Omit Tangerine Marmalade.

How to Plump Dried Cranberries and Raisins: Place cranberries or raisins in a small heatproof glass bowl. Pour enough boiling water over the top to cover them, about 1 cup. Allow to stand for 15 minutes to soften. Drain and pat dry with paper toweling before using in recipe. Alternatively, you may use warm orange juice instead of water or soak the cranberries or raisins overnight in liqueur such as Grand Marnier.

How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper if you wish.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from overbrowning or burning. Cool nuts completely before chopping and adding to recipe. To speed cooling process, transfer nuts onto plate and place in freezer for 10 to 15 minutes.

For Gluten Free Option: Substitute 3 cups (384 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma. You will need extra flour for kneading and rolling dough.

Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/best-ever-no-yeast-cinnamon-rolls-gluten-free-option/

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Best Ever No-Yeast Cinnamon Rolls

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

Best Ever No-Yeast Cinnamon Rolls ~ Made with a rich buttery biscuit dough with sour cream making them moist and irresistible like a cross between biscuits and sour cream coffeecake! Recipe includes options for overnight-style and gluten free. #breakfast #brunch #holiday #glutenfree #recipe

 

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. You are kidding me with these, Stacy! They look SO good! Soft, fluffy and everything a cinnamon roll should be without the hassle & delicacy of yeast. What a lovely morning treat. Great recipe!
    Georgia @ The Comfort of Cooking recently posted…Easy Roasted Lemon Chicken with Tomatoes and PotatoesMy Profile

  2. Oh ma goodness! You had me easy. Now I fear a cinnamon roll addiction. Thanks for such a great recipe, Stacy!

  3. I absolutely love cinnamon rolls…like seriously they’re irresistible to me. These seem way to easy, making them very dangerous! I may eat the whole pan…and probably only have minimal regrets. Cinnamon rolls are always worth it.
    Jaclyn recently posted…How To Fix Broken Makeup Using Rubbing AlcoholMy Profile

  4. Hard to resist cinnamon rolls. Yumm!
    Lail | With A Spin recently posted…Back to basics – 3 Tricks To Making Chhana (Ricotta Cheese) for Bengali SweetsMy Profile

  5. You had me at easy and no-yeast! Two (or three?!) of my favorite words in baking, yay!!! Looks so soft and delicious. I love the filling here, such a generous amount, like it should be. Delicious Stacy! 🙂
    Anne ~ Uni Homemaker recently posted…Braised Chicken in Sun-Dried Tomato CreamMy Profile

  6. absolutely gorgeous! I could swim in this
    Simi recently posted…Orange spice cake with candied orangesMy Profile

  7. Stacy,
    Another epic post from you; holy sweetness!! This one really showcases your hard work and talent – the photography is sublime, truly. I’m with Anne, you had me at easy and no yeast, and then the photos put me right over the edge. Terrific job, Stacy!

    • Thank you, Dan! You sure do know how to brighten a baker girl’s day. I always enjoy reading your kind comments and you always make me smile. Thank you for the compliments, my friend!

  8. I can’t wait to try these. They look incredible!
    Melissa @ A Virtuous Woman recently posted…Vegetarian Broccoli CobblerMy Profile

    • Thank you, Melissa! You will love this recipe and return to it again and again with different fillings. Enjoy and thanks for stopping by!

  9. Now this is my kind of cinnamon roll!! So gorgeous too!
    Julie @ Table for Two recently posted…Baked Salmon with Honey Dijon and GarlicMy Profile

  10. Oh come on!! These are incredible! If I were not dead tired right now I would get up and make them ASAP so I could have them in the morning! Holy YUM!
    Tieghan recently posted…30 Minute Korean Beef + Toasted Sesame RiceMy Profile

    • Hahaha! Thank you, Tieghan! You will love this recipe, girl. It totally rocks and you can have fun with all sorts of fillings. Enjoy and happing baking! xo

  11. I am emailing this recipe to my husband to give him one big hint of what to make us for weekend breakfast! Oh goodness Stacy these look amazing!!

    • Hahaha! I love it! Nothing like being direct with hints to hubbies. (They need that and appreciate it, believe me!) Enjoy and thanks for stopping by, my friend! xo

  12. Omg Stacy, you outdid yourself. They look so good, like seriously good. I can’t wait to try it out for our weekend brunches. I don’t think I can wait that long, I have to get on it asap. Your pictures are beautiful, captured the texture so well and makes you crave for it. Job well done.

    • Thanks, Ash! You will love this recipe and have fun with all sorts of fillings. Your guys will devour it! Thanks for the compliments and for stopping by, my friend. Happy baking!

  13. Whoa, this looks incredibly good !!
    The Sketched Chef recently posted…Pork Chops with Caramlized Figs, Goat Cheese and ArugulaMy Profile

  14. I need these ASAP! I don’t care what has to happen but you’ve got to send me a pan of these rolls! 🙂 I would have never guessed they are no-yeast. And the cranberries in the filling – yep, I am in!
    Anna @ Crunchy Creamy Sweet recently posted…Peanut Butter and Jelly Cookies RecipeMy Profile

  15. Oh my lawd!! These are incredible! I love how gooey they are. Thanks for sharing. This is a cinnamon ROLL!!

  16. Incredible! Love that they are yeast-less. Your photos are beautiful!
    Norma | Allspice and Nutmeg recently posted…Meat Pies (Sfeeha)My Profile

  17. Whoa, this looks amazing, Stacy! I love that this is the overnight-style. I find that I’m always too lazy in the mornings to fix up anything fancy (read: anything that’s not cereal), but if I make this the night before…problem solved! Pinning this! Wonderful recipe as always. No yeast is nice too!
    Monica recently posted…Chocolate Caramel CheesecakeMy Profile

    • Thank you, Monica! You will love this recipe and return to it often with different fillings. I hope you enjoy the recipe. And, thanks for pinning! xo

  18. These cinnamon rolls are insane! love the spiced brown sugar and nut filling! I love that these can be made ahead!
    Thanks so much for sharing
    shashi recently posted…Pumpkin Edamame & Chick Pea Concoction!My Profile

  19. Maria | Pink Patisserie says:

    I’m so intrigued! The photos are mouthwatering, and I can practically taste that delicious poured frosting. And overnight too! A perfect recipe I think!

    • Thank you, Maria! You will love this recipe and have fun with all sorts of different fillings. Thank you for dropping by, my friend!

  20. Oh Stacy, these look incredible!!! Nothing beats homemade cinnamon rolls and I really love your scrumptious version without the hassle of yeast. Stunning photos as always and that orange-vanilla glaze sounds phenomenal!

    • Thank you, Kelly! You will love these cinnamon rolls. They’re so much fun to play around with by adding different fillings. Easy peasy. Thank you for stopping by, my friend. Happy Fall baking! xo

  21. I do love the yeast version, although I must admit that these look out of this world amazing! I cannot decide which part I like better: that nutty filling, the buttery dough or that glaze… They all look wonderful! I’m loving the pictures too, they’re mouth-watering and will be so helpful when I go give these a try! 😀
    Consuelo @ Honey & Figs recently posted…Banana Greek Yogurt Waffles with Chocolate ChunksMy Profile

    • Thank you, Consuelo! I agree with you…the yeasted versions of cinnamon rolls ROCK. However, when you crave cinnamon rolls and need them ASAP, these no-yeast cinnamon rolls fit the bill! Have fun making them…with all sorts of fillings. Thanks for stopping by and happy Fall baking!

  22. Woahhhhhh! I need these. I must plan to make these one weekend soon. Amazing Stacy!
    Caroline @ chocolate & carrots recently posted…Homemade Nutter ButtersMy Profile

  23. Kumar's Kitchen says:

    After reading this post…all we can think of is making a huge batch of this absolute moist, tender cinnamon rolls and devouring them as soon as possible…beautiful recipe and food pics as always 🙂
    Kumar’s Kitchen recently posted…Sizzling Spiced Potato Patties With Lip Smacking Mint ChutneyMy Profile

  24. Oh man, I need these in my life asap! They look incredible and that glaze! Gorgeous, Stacy!
    Meghan recently posted…Frangelico Nutella TiramisuMy Profile

    • Thank you, Meghan! You will love working with this rich and tasty non-yeast cinnamon roll dough with a tender crumb. Just imagine all the fun you can have with different fillings!

  25. Gorgeous rolls, that glaze looks irresistible!
    Laura (Tutti Dolci) recently posted…maple cinnamon pecan muffinsMy Profile

  26. Wow! They look incredible.
    Pam recently posted…Brown Butter and Pecan Basmati RiceMy Profile

  27. This question may have been asked and i overlooked, but how would I go about freezing and cooking later? I would love to have several pans of these on standby for quick breakfasts. 🙂

    • Hi there, Tina! Thank you for dropping by. To answer your question…although I have never tried freezing the dough, there is no reason you couldn’t. Instead of freezing directly in the pans (I do not like using disposable aluminum pans for food safety reasons), I would place a sheet of parchment or wax paper, cut to fit, into a heavy-duty zip-top freezer bag. Then, place your cinnamon roll biscuits on top of the parchment in the freezer bag. Remove as much air as possible from the bag. Place the freezer bag onto a small cookie sheet that will fit into your freezer. Freeze until solid and do not stack anything on top until frozen solid. You could even double-bag them, adding another frozen bag full, once frozen solid, if you wish. To thaw, simply remove from the freezer the day or night before and place into the fridge. (If you double-bag them, with two layers of rolls, it would be a good idea to separate them to thaw faster.) In the morning, check the rolls and see how frozen they still are. If ready to bake, place them into a buttered baking pan. Otherwise, allow them to thaw at room temperature while still in the freezer bag so the condensation (moisture during thawing) will remain on the bag so it will not get onto your rolls making them soggy. Do this while preheating the oven. Then, proceed with the recipe. Tina, I hope that I have answered your question thoroughly and completely. The next time I prepare these rolls, I just might do this and post a tutorial here on the blog. Thank you for stopping by and happy baking! 🙂

  28. These are awesome! I made them and they are the best. I plan to make packets of the dry ingredients with the liquid measurements on the outside for use when we travel this summer.
    I also so the post about freezing…will try that also.
    Thank you.

    • Thank you, Susan! I appreciate that you took the time to write and provide positive feedback. The rich biscuit dough truly makes these biscuit rolls stand above the rest with the sour cream and egg yolk making them especially moist and coffeecake-like. I love the idea of pre-measuring the ingredients for convenience. Thanks for dropping by and have fun traveling this summer!

  29. just made up a batch. I need both gluten free and wheat free, so used my ancient grains GF flour which has worked well in other recipes. I found the dough to be a little too dry, and it didn’t roll up well. But we will bake it in the AM and see how they taste. Next time I will reduce the flour about 1/4 cup.

    • Hi there, Lennea! Thank you for writing. To address your GF baking concerns, it is important to remember that GF flours tend to be very thirsty flours and can vary from brand to brand due to the different flours in the blend. In addition, it is helpful to use a scale to weigh the flour to ensure GF baking success. 🙂 Since this dough is also rolled out, when more flour is added, I think your idea of cutting back on your GF flour by 1/4 cup is a very good one. You really develop a sense of how to remedy GF baking situations the more you bake GF with your favorite GF flour blend. Please let me know how your rolls baked up and if you try another batch with 1/4 cup less flour. This way, I can update the recipe with some new tips for other readers. Thank you for taking the time to write and I hope your rolls turned out scrumptious! Happy GF baking and… Happy New Year!

  30. These DID NOT work for me. I used a different gluten free dough and the dough never formed, and became crumbly and flakey. Any idea why this happened?

    • Thank you for writing, Lacey. Did you follow my recipe? (You wrote that you “used a different gluten free dough”.) If so, I’m so sorry you had trouble with this recipe by changing it and using a different gluten free flour. This recipe is tried and true when regular all-purpose wheat flour is used or the gluten free flour blend I recommend (and tested with), Cup4Cup Gluten Free Flour, is used. This recipe has been a family favorite for years. My best advice is to either try the recipe again with Cup4Cup Gluten Free Flour or use the Cook’s Illustrated recipe to blend your own GF flour as it is very close to Cup4Cup. As you may know by now, all GF flour blends are not created equal. In fact, they can vary greatly (due to the different baking properties of each flour) and this is probably the reason why your chosen blend did not work. Did you weigh your flour with a kitchen scale? If not, you may want to try measuring that way for better accuracy versus by volume with measuring cups. Measuring by volume with cups can yield more flour and doughs can become too crumbly. Whenever substituting ingredients as with gluten free flour blends, with another brand, all you can do is go by trial and error as brands vary greatly. I hope you have better luck next time and that I have answered your question. Meanwhile, happy gluten free baking!

  31. Can these cinnamon rolls be baked ahead, frozen, thawed and reheated? I would like to make them for Christmas morning without the hassle of making them the day before. They look super delicious, and I look forward to your feedback.

    • Hi there, Carol!

      Thank you for writing with such a great question. However, since I have not tried this method of baking, freezing, thawing and reheating these Best Ever No-Yeast Cinnamon Rolls, I cannot advise as to how the texture would be affected. Experience with other similar recipes tells me the texture and moisture of the crumb would not be the same or ideal. With that said, it would certainly be worth a try to test your method in advance of the holiday.

      One thing that you could try is to do this: Go ahead and prepare the recipe as written. However, in lieu of refrigerating the pre-cut cinnamon rolls in the baking dish the night before, seal the baking dish tightly and then freeze a couple or several days in advance. Then, on Christmas Eve (don’t forget!), transfer the baking dish to the fridge so the rolls have a chance to defrost overnight. Then, on Christmas morning, go ahead and bake as directed. If the rolls haven’t thawed enough, consider leaving them covered at room temperature on the counter. Then, go ahead and bake as directed. 🙂

      Thank you for writing and challenging me on yet another advance tip for this recipe, Carol. In fact, I may test this method this weekend for the holiday or between Christmas and New Year’s Eve for New Year’s Day brunch.

      Happy holiday baking and warmest wishes to you and yours for a meaningful and joyous Christmas holiday!

      ~Stacy

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