2-Ingredient Dough Cinnamon Rolls

Easy no yeast cinnamon rolls with 2-ingredient dough topped with sweet icing and cinnamon.

2-Ingredient Dough Cinnamon Rolls

Made with self-rising flour and heavy cream, these shortcut cinnamon rolls bake up tender and gooey with buttery cinnamon sugar swirls and just enough cozy to make the morning feel like a weekend... even if it's a Tuesday.

Course Bread, Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 319kcal

Author Marye Audet-White

Ingredients

Dough

2 cups self-rising flour
1 ½ cups heavy cream I know it just says 1 in the video but this worked better for me the next time I made them.

Filling

½ cup brown sugar
2 teaspoons cinnamon
Optional but highly encouraged: melted butter for brushing.

Instructions

Stir flour and heavy cream together until a soft dough forms. Use a little more heavy cream if you need to to keep the dough from being too dry.
Turn onto a lightly floured surface and knead about 1 minute, just until smooth.
Roll into a rectangle about ¼ inch thick.
Sprinkle evenly with brown sugar and cinnamon. (Brush with melted butter first if you want them extra decadent.)
Roll up from the long side and slice into 8 rolls.
Place in a greased 8-inch baking dish.
Brush with butter.
Bake at 375°F for 22–25 minutes until golden and bubbly.
Drizzle with powdered sugar glaze or cream cheese icing.

Video

Notes

Storage:

These no yeast cinnamon rolls are best warm on the day they’re made, preferably with coffee and five uninterrupted minutes of peace. But if leftovers somehow happen, store them tightly covered at room temperature for up to 2 days.

Tips

For prettier swirls and more layers of cinnamon sugar goodness, roll the dough into a log starting with the long edge.
Unflavored floss slides through the dough without squishing the rolls flat. Fancy? No. Effective? Weirdly yes.

Nutrition