Easy No-yeast Cinnamon Scrolls
Servings: 9 scrolls
Calories: 269kcal
These Easy No-yeast Cinnamon Scrolls give you soft, gooey cinnamon buns without the wait – no yeast, no rising, just mix, roll and bake!
Ingredients
Dough
- 250 g self-raising flour, plus extra for dusting
- 1 tbsp caster (superfine) sugar
- 1 pinch sea salt flakes
- 250 g Greek yoghurt (must be full-fat)
Cinnamon Filling
- 65 g unsalted butter, softened
- 80 g brown sugar
- 1½ tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp sea salt flakes
Cream Cheese Glaze
- 125 g block cream cheese, softened
- 90 g icing (confectioners’) sugar mixture
- 1 tsp vanilla extract
- ¼ tsp sea salt flakes
- 2 tbsp full-cream (whole) milk or thickened (whipping/heavy) cream, or more if needed
Instructions
- Make the dough – In a large bowl, combine the flour, sugar and salt. Add the yoghurt and mix with a spoon until a shaggy dough forms. Use your hands (dusted in flour if needed) to combine into a dough ball. This shouldn’t take more than 1–2 minutes. The dough should be soft and slightly tacky. Once well combined, it will feel more sticky than dry.
- Roll out – Dust a large sheet of baking (parchment) paper with flour. Place the dough in the centre with an extra sprinkling of flour on top. Roll the dough into a rectangle approximately 30 x 24 cm (12 x 9½ inches). The dough will be quite sticky – as you roll, lift the dough every so often to ensure it isn’t sticking to the baking paper, add a sprinkling more of flour if it is.
- Make the filling – In a bowl, mix the softened butter, brown sugar, cinnamon, vanilla and salt until smooth and spreadable.
- Assemble the scrolls – Spread the filling evenly over the dough, leaving a 1 cm (½ inch) border around the edges. Starting from the long side, roll tightly into a log using the baking paper to help. Slice into nine even pieces. Use a sharp knife and cut straight down without pressing or squashing the dough.
- Arrange – Place the scrolls into a lined 20 cm (8 inch) baking dish or tin so they are 1 cm (½ inch) apart. See note 1.
- Bake – Bake at 180°C (350°F) (160°C/325°F fan-forced) for 20–22 minutes, or until lightly golden on top and just cooked through – the centres should remain soft. See note 1.
- Make the glaze – In a bowl, beat (or whisk well) the cream cheese until smooth. Add the icing sugar, vanilla, salt and enough milk (1 tablespoon at a time) to create a thick but pourable glaze.
- Glaze – Brush half the glaze over the warm scrolls so it melts into them while the scrolls are still warm. Once slightly cooled, drizzle over the remaining glaze for a thick, creamy finish.
Notes
Notes
Note 1 – You may notice some melted butter in the base of the pan after baking, which is completely normal and is generally absorbed back into the scrolls as they cool. Oven temperatures can vary quite a bit, which may also affect browning. Ensure your oven is preheated by at least 20 minutes before baking. Use a metal baking dish.Make Ahead
You can prepare the components ahead to save time, but for the best texture, these are best baked fresh. Option 1 – Prep components ahead Prepare the dough and cinnamon filling up to 24 hours in advance. Store separately in airtight containers in the fridge. Before using, allow the dough to sit at room temperature for 20–30 minutes to soften, making it easier to roll. Option 2 – Assemble ahead You can assemble the scrolls in the baking dish, cover tightly and refrigerate for up to 12 hours. Bake straight from the fridge, adding an extra 2–3 minutes to the cooking time if needed. Glaze The glaze can be made up to 2 days ahead and stored in the fridge. Bring to room temperature and stir well before using. Add a splash of milk if needed to loosen.Leftovers
Store leftover cinnamon scrolls in an airtight container in the fridge for up to 3 days. The scrolls will firm up slightly when cold, but soften again once reheated. To reheat –- Microwave: 15–20 seconds until soft and warm.
- Oven: 160°C (325°F) (140°C/275°F fan-forced) for 8–10 minutes.
Nutrition Facts
Easy No-yeast Cinnamon Scrolls
Amount per Serving
Calories
269
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
249
mg
11
%
Potassium
129
mg
4
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
9
g
18
%
Vitamin A
198
IU
4
%
Vitamin C
0.01
mg
0
%
Calcium
102
mg
10
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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