These no-rise cinnamon buns are made without yeast and are a quick and easy option when you don't have tome for the yeast-leavened version. The luscious swirls of cinnamon-infused dough create a warm, luscious flavor.
In these buns, the pastry contrasts with the gooey, caramelized cinnamon sugar filling, while a hint of vanilla icing crowns each bite with a delightful touch of sweetness.
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Essential Ingredients
For the dough
- Cottage cheese (4% milk-fat)
- Buttermilk
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Unbleached all-purpose flour
- Baking powder
- Table salt
- Baking soda
For the filling
- Unsalted butter
- Light brown sugar
- Ground cinnamon
- Ground allspice
- Chopped pecans
For the glaze
- Confectioners’ sugar
- Cold milk
- Vanilla extract
How to make the recipe
1. Preheat the oven to 400°F. Spray the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make the dough
2. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth for about 20 seconds.
3. Sift the flour, baking powder, salt, and baking soda together into a mixing bowl. Pulse on/off just until the dough clumps together (don't over-process).
4. From the top of the dough, scrape it down onto a lightly floured surface and work it with floured hands 4 or 5 times until smooth. Using a lightly floured rolling pin, roll the dough into a 12×15-inch rectangle.
Make the filling
5. Brush the dough with half of the butter, leaving a ½-inch border unbuttered around the edges.
6. In a medium mixing dish, combine the brown sugar, cinnamon, allspice, and nutmeg. Pat gently into the dough's surface area after sprinkling the mixture over it.
7. Over the sugar, sprinkle the nuts. Roll up the dough jelly-roll style beginning at a long edge. To seal and close the seams, pinch them together.
8. Trim the edges of the dough with a sharp knife to make them even, then cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill it completely and touch lightly, small gaps are fine.
9. Bake for 20 to 25 minutes, or until golden brown and firm. Set the pan on a wire rack for 5 minutes to cool. Run a spatula around the inside edge of the pan and remove the springform ring.
Make the glaze
10. In a small bowl, combine the confectioners' sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should be thick but pourable, so add up to 1 Tbs. more milk if needed.
11. Drizzle the glaze over the cinnamon rolls. Allow to rest for 15 minutes before serving.
Recipe tips
- If you are using pecans, you can toast them for 6-8 minutes until lightly browned before adding them to the mixture.
- Store any uneaten rolls in the refrigerator once they have completely cooled. They will store for 3-5 days. If you have any leftover frosting, you can also store that in the fridge for 3-5 days in a container and use it to top up the rolls when you serve them again.
- You can freeze the rolls once they have cooled before you add the frosting. Pop them in an airtight container then defrost them overnight in the fridge. Reheat them in the oven for 10 minutes then add the frosting.
Recipe FAQs
You can prepare homemade cinnamon rolls in less than an hour if you use baking powder instead of yeast.
The cinnamon rolls have a chewier bite and a somewhat thicker texture than its traditional counterpart, but will be just as delicious.
Recipe variation
Try this Apple-Butter Cinnamon Buns variation: Instead of using the cinnamon-pecan filling in the main recipe, mix ¾ cup apple butter, 1-½ Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl.
Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a ½-inch border around the edges.
Sprinkle with ¾ cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes.
Comments and ratings
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Easy No-Rise Cinnamon Buns
Ingredients
For the dough
- ¾ cup cottage cheese 4 % milk-fat
- ½ cup buttermilk
- 6 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
- 1-½ teaspoons vanilla extract
- 3 cups unbleached all-purpose flour more for rolling
- 1-½ Tablespoons baking powder
- ½ teaspoon table salt
- ½ teaspoon baking soda
For the filling
- 1-½ Tablespoons unsalted butter melted
- ⅔ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground allspice
- 1 cup chopped pecans 4 oz.
For the glaze
- ⅔ cup confectioners’ sugar Scant
- 2-3 Tablespoons cold milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make Dough
- In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process briefly until smooth. Add the flour, baking powder, salt, and baking soda and pulse on/off just until the dough clumps together (don’t over-process). Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a lightly floured rolling pin, roll the dough into a 12×15-inch rectangle.
Make Filling
- Brush the dough with the melted butter, leaving a ½-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar, cinnamon, allspice, and nutmeg. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
- With a sharp knife, trim the edges so they are even, and cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps.
- Bake until golden brown and firm to the touch, 20 to 25 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make Glaze
- In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
Notes
Nutrition
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Helene says
Can I make these the day before and bake them fresh the next day
Thank you
Kathy Kingsley says
Yes, cover and refrigerate overnight, then bring to room temperature before baking. Enjoy!
Olivia says
So easy to make! Love this recipe.
Olivia says
So easy to make! Love this recipe.
Cindi O'connor says
Loved it, will make it again,
Cindi O'connor says
Loved it, will make it again,