Easy Cinnamon Buns (without yeast!)


Have you ever been in a situation like this:

You make cinnamon buns one random night two years ago. Several months later you attempt to find the recipe, fail, and end up making a different recipe that doesn’t turn out as good. For the following two years you keep thinking about that original recipe and what exactly you googled to find it. Then one seemingly inconspicuous day, completely by accident you find the recipe and rejoice by immediately blogging it so you never lose it again.

That’s the story of this post. Despite cinnamon buns being fairly simple to make, finding a recipe that works in the high elevation I live at (3000 ft above sea level), that doesn’t require hours of rising (because I want to eat them now, not in 3 hours), and allows for lots of room for customization is challenging.

These simple cinnamon buns require only ingredients you probably only have at home and bake within 15 minutes. Meaning you can eat your cinnamon buns in less than an hour…bonus!

These cinnamon buns are soft, flaky and sweet with room for customization with raisins, nuts or anything else you can think of.



  • 3 cups of flour
  • 2 tbsp of sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup unsalted butter
  • 1 1/4 cups buttermilk (I substituted for a healthier option – see below)
  • 1 egg + 1 egg for brushing the top


  • 5 tbsp butter or margarine softened
  • 1/2 cup brown sugar
  • 1/2 tbsp cinnamon


  • One – Preheat oven to 400 degrees and prep bread pan or casserole disk by spraying with non-stick spray or lining with parchment paper.
  • Two – In a large bowl, combine flour, sugar, baking powder and salt.
  • Three – Cut in butter using either two forks or a pastry butter cutter. Do not beat or blend.
  • Four – Mix together in a separate bowl buttermilk (or substitute- see below ) and 1 egg. Once well combined, pour into flour mixture and mix until combined.
  • Five – Lightly cover a surface with flour and move dough from large bowl to floured surface. Knead for about a minute then use a rolling pin to roll to approximately 40 cm x 30 cm.
  • Six – In a small bowl, combine ingredients for filling. Add any additional fillings to this mixture such as nuts or raisins. Once combined, pour onto dough and spread evenly.
  • Seven – Slowly roll the long side of the dough up until you have a long cinnamon bun log. Cut into 12 sections that are as equal as possible and place them into the prepared pan with the rolled side up so you can see the cinnamon filling rolled in.
  • Eight – Optional: Beat an egg and lightly brush onto the top of the cinnamon buns. This gives them a deep brown colour. You likely will not use a full egg and want to ensure you brush on very lightly.
  • Nine – Cook for 15 minutes until the buns are golden brown. Let cool for 5 minutes before removing from pan. Brush with icing or enjoy straight up!

Pro Tips

  • Who keeps buttermilk on their fridge on the regular? No one. But there’s no need to run to the grocery store just because a recipe calls for it. Instead, put one tablespoon of vinegar in a 1 cup measuring cup. Then pour milk (soy or almond milk also works!) into the cup until it’s full. Let sit for 5 minutes and you’ve got yourself a healthier and more convenient buttermilk option.

Adapted from Canadian Living  and blogged so I can obsessively make them again and again.

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  • Reply Clumsy Koi Carp February 3, 2016 at 10:43 am

    These look amazing! I do love a recipe I can make and eat within and hour! Thanks for sharing!

    Kate x

  • Reply mycrazyashlife February 4, 2016 at 12:48 pm

    okay now I am hungry lol

  • Reply Easy Cinnamon Buns (without yeast!) | homethoughtsfromabroad626 February 13, 2016 at 1:36 am

    […] Easy Cinnamon Buns (without yeast!) […]

  • Reply Sheryl February 13, 2016 at 7:09 am

    I like how they don’t don’t contain yeast, so don’t need to sit and rise.

    • Reply sugarandsam February 13, 2016 at 7:30 am

      Me too! Usually when I’m making cinnamon buns I just want something quick and easy and am not wanting to dedicate hours to making them.

  • Reply barbarataavares February 17, 2016 at 6:51 pm

    Yum! These look delicious, I will definitely try your recipe this weekend with my sister and nephew!

  • Reply Carl February 24, 2016 at 1:33 pm

    I have encountered something similar. I once found a really good brownie recipe. Many months later I wanted to make the same brownies again, but couldn’t find the recipe. So I ended up searching and coming up short. However, I ended up finding a *much better* brownie recipe. Which is the one I use now. So all is right in the world.

    These look delicious. I can’t wait to try them!

  • Reply Pretzel Toffee Brownies | Needs Baked February 28, 2016 at 11:00 am

    […] Our memories are important to who we are, and have great power in our lives. But I was recently reminded that forgetting can also be a powerful thing. This lesson is brought to you through another recipe from the Needs Baked archives, another of my recipes of future past, as life has gotten in the way of baking recently. I was reminded of this recipe the other day when I was reading another blog. […]

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