Shopping is interesting these days, isn’t it? Two weeks ago, I went to the store and there was an entire pallet of all-purpose flour, but I didn’t need any. This week I went looking for flour, and it was gone. It seems that self-rising flour isn’t selling out as quickly, so Katherine and I have been having fun searching for recipes that use it instead. We found a self-rising, yeastless cinnamon roll recipe on TheKitchn and altered it to be dairy free.
We used the self-rising flour to make these no rise dairy-free cinnamon rolls, but don’t worry if you only have regular flour on hand. I’ve included our quick recipe for making your own self-rising flour with a few simple pantry ingredients.
The Easiest No Rise Cinnamon Rolls made without Yeast, Eggs, and Dairy
These rustic no rise dairy-free cinnamon rolls are like a cross between traditional cinnamon rolls and biscuits. Our family liked them very much!
If you’re looking for a more traditional cinnamon roll dough then I’d recommend taking the time to bake Alisa’s Dairy-Free Double the Cinnamon Rolls (egg-free) or these Dairy-Free Cinnamon Rolls (with egg). Both use yeast and rising time to get that classic texture.
But if you’re looking for a fun and tasty shortcut recipe to use what you have on hand, then try this yeastless no rise dairy-free cinnamon rolls recipe! It’s a fun treat that you can bake with kids and with only six ingredients!
Kids Can Cook Tips
Kids can measure and stir the ingredients, and you can teach them how to knead the dough. They can also enjoy rolling the dough, adding the layers, and rolling it up. Older kids and adults can help with cutting the dairy-free cinnamon rolls and managing the oven. Teens can make the whole recipe on their own!
Homemade Self-Rising Flour
If you don’t have any self-rising flour on hand, you can make your own. This homemade version is from my Classic Dairy-Free Beer Bread Recipe.
Whisk together 6 cups bleached all-purpose flour, 3 tablespoons baking powder (reduce to 2 tablespoons above 3000 feet), and 1½ teaspoons salt. Measure out the amount needed, and store leftovers in an airtight container in the refrigerator or freezer. Self-rising flour is usually made with bleached all-purpose flour, which is usually made from a lower-protein variety of flour. If you choose to use unbleached all-purpose flour for your mix, you might need to increase the liquid in the recipe a bit. Also, the end result might not be as tender.
Special Diet Notes: No Rise Dairy-Free Cinnamon Rolls
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.
- ½ cup + ¼ cup sugar, divided
- 1 tablespoon ground cinnamon
- 5 cups self-rising flour (recipe in post above), plus more for dusting
- 2 cups plain dairy-free milk beverage
- 8 tablespoons dairy-free buttery spread or sticks, melted and divided (we used Smart Balance)
- 2 cups powdered sugar
- ¼ cup plain dairy-free milk beverage, plus more if needed
- Preheat your oven to 350°F and grease a 9x13-inch baking dish.
- In a small bowl, whisk together the ½ cup sugar and cinnamon.
- In a large bowl, whisk together the 5 cups flour and remaining ¼ cup sugar.
- In a medium bowl, whisk together the dairy-free milk beverage and 4 tablespoons (1/4 cup) of the melted buttery spread.
- Add the milky mixture to the flour mixture. Stir until a soft dough forms and the ingredients are thoroughly combined.
- Flour a large cutting board or other large surface with additional self-rising flour. Place the dough on the floured surface. Sprinkle the dough with a little more flour, then knead 5 to 10 times. Knead by gently pressing the dough flat with the heels of your hands, rotating the dough 90 degrees, folding the dough over, and repeating. It won't have quite the same elastic feel as a yeast dough.
- With a floured rolling pin, roll the dough into a 24x10-inch rectangle. Arrange the dough with the longer edge facing you.
- Brush 2 tablespoons of the melted buttery spread onto the surface of the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture, leaving a ½-inch border.
- Starting at the long side closest to you, roll the dough up tightly into a log, using a pastry scraper or knife to help release the dough from the work surface if needed. Pinch the seam closed.
- Place the dough seam-side down, and cut the dough crosswise into 15 pieces.
- Place the rolls cut-side up in the baking dish.
- Brush the tops of the cinnamon rolls with the remaining 2 tablespoons of melted buttery spread.
- Bake the rolls for about 35 minutes, or until they are puffed and golden-brown, and a toothpick inserted in a few spots comes out clean. While they are baking, make the glaze.
- Place the powdered sugar and dairy-free milk beverage in a medium bowl and whisk until smooth.
- When the cinnamon rolls are finished baking, place the pan on a wire cooling rack.
- Immediately drizzle the rolls with the glaze.
- Let the cinnamon rolls cool for 15 minutes before serving.