Yeast shortage at the store? No problem! These No-Yeast Super Fast Cinnamon Rolls come together quickly as the name implies and are a pretty great way to satisfy that cinnamon roll craving in a flash!

So things are crazy at the moment. This we know.

Of all the things the stores would have shortages on, I didn’t think yeast and flour would be on the list. Or toilet paper, for that matter. I mean, I am super duper glad you guys are baking and cooking now that we’re in purgatory, I just didn’t expect it. And now more than ever, people are wanting and demanding easy recipes to feed their families or to distract mischievous kids.

I gotchu!

Since yeast is basically worth more than gold now, I figured I would set out to create some recipes that don’t technically use bagged flour or yeast… and that’s how these No-Yeast Cinnamon Rolls came to be. That’s right: they do not need flour as a separate ingredient, and they do not use yeast. Huh? What kind of voodoo magic is this, right?

It’s called biscuit baking mix, people, and I’m bringing it back from the 90s and 00s to make these rolls happen. You may know of it as Bisquick at the supermarket and it is a huge life-saving hack in these dire times.

By using Bisquick, or any other biscuit and baking mix, you can create these fluffy and delicious cinnamon rolls within MINUTES, people. Since the Bisquick is already formulated with flour and leavening agents, you do not need to add any additional flour or yeast products to these rolls.

Now, I should say – if you want an authentic cinnamon roll recipe that tastes like Cinnabons, this is not it. These cinnamon rolls are delicious but they are more for desperate times, not for a serious, thick, fat, and gooey cinnamon roll craving. The dough is a touch more crumbly than a more elastic yeast-based dough and they do kinda taste like a (albeit scrumptious) cross between a buttery biscuit and a cinnamon roll. Just a heads-up! But if you’re wanting to entertain the kids and feed your family quickly and easily, these are a great substitute for regular ol cinnamon rolls.

But in a pinch, who doesn’t want a cinnamon roll, no matter how it came to be? These are still gooey, soft and buttery and have that signature tangy cream cheese icing on top. Talk about yum!

Hot and gooey cinnamon rolls, coming on up!

Print Recipe

No-Yeast Super Fast Cinnamon Rolls

These No-Yeast Super Fast Cinnamon Rolls are going to be a life-saver during busy times! They come together in minutes, require no yeast or additional flour and taste like a hot, buttery and gooey cinnamon roll.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Servings: -10

Author: Hayley Parker, The Domestic Rebel

Ingredients

3 cups Bisquick biscuit & baking mix
1 large egg
3/4 cup milk I used 2%
3 Tablespoons melted butter
1/2 cup brown sugar
2 teaspoons ground cinnamon
FOR THE ICING:
4 ounces cream cheese at room temperature
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

Instructions

Preheat oven to 350 degrees F. Liberally grease a 9" round or square baking pan with cooking spray; set aside.
In a large bowl, add in the BIsquick, egg, and milk and using a rubber spatula or wooden spoon, stir together well until a soft dough comes together. Dough will be quite sticky and soft; this is normal.
Dust a clean work space with flour or more BIsquick. Flour your fingers as well and grab the dough. Knead lightly, working in more flour or Bisquick as needed, until dough is smooth and elastic. Make sure your work surface is still generously dusted with flour to help the rolling process. Roll out the dough into an approximate 10x8" rectangle. Brush the dough surface with the melted butter. In a small bowl, mix together the brown sugar and cinnamon; sprinkle liberally over the buttered dough.
Begin rolling the dough up jelly-roll style with the longest side facing you. Try to roll it as tightly as possible, working slowly as to not crack the dough. Once the log has been formed, pinch the seams together to seal as best as you can. Using dental floss (my favorite method for slicing cinnamon rolls!), place a piece of floss under the log and bring the sides of the floss up. Cross the floss over each other to slice into the dough to trim off the ends, then make your slices throughout the log. Place the slices into the prepared baking pan.
Bake for approximately 15-18 minutes or until golden brown and puffy. Remove from the heat and frost generously with the icing.
To make the icing: In a medium bowl, beat together the cream cheese, vanilla, and confectioners' sugar until blended and smooth.
NOTE: These rolls are best served the day they are made.

Hot, buttery, gooey perfection in one seriously simple cinnamon roll recipe!