Cinnamon Scrolls

Soft, easy and delicious cinnamon scrolls without having to wait for yeast to proof.

These easy cinnamon scrolls are soft, sweet and made without yeast, which means there’s no waiting around for dough to rise. They’re quick to make and perfect when you need something delicious for smoko.

I must admit that I am hopeless when working with yeast. But I am really good at finding cheat alternatives to some of my favourite sweet recipes, and these no yeast cinnamon scrolls are one of them.

Before I begin, though, I think we need to have a debate about the definition of scrolls and pinwheels. What makes something a pinwheel and what makes it a scroll? Is it a geographical thing? Or perhaps a phrase from different eras?

Whatever you refer to them as, these are super soft, super easy and incredibly good.

In fact, I think this would have to be one of the most-cooked recipes from my book A High Country Life. And I can understand why. They take just 10 minutes to prepare and 20 minutes to cook, so you can have warm cinnamon scrolls on the table in about half an hour.

Here are some tips and tricks to consider when making these;

• If you don’t have a soda stream you can easily use store bought soda water or lemonade - although I ask you consider purchasing cans that can easily be recycled, rather than plastic bottles.
  
• If you use lemonade then you will not need to add sugar.
  
• Keep a stash of UHT cream in your pantry to use for scones for when you don’t have any fresh cream.
  
• If you don’t have any self raising flour, then use regular flour and 1 ½ teaspoons of baking powder for each cup of flour.
  
• Don’t overwork the dough. Mix it just until it comes together and handle it gently when rolling it out. The dough will be quite soft and sticky, so use flour on your hands, bench and rolling pin rather than continuing to work more flour through the dough.
  

How to make cinnamon scrolls without yeast

Firstly, I do apologise for my terrible photography skills, and I also apologise for how many your may consume, as you may not be able to stop at just one. But one thing I will not apologise for is how many times you will make this recipe. It is that quick and easy that it will be a regular in your house.

Before you make the dough, prepare the filling.
Leave the mixture to cream in your cake mixer while you prepare the dough.

Sprinkle flour on both your hands and the bench before tipping the mixture out onto your bench. It is a wet and sticky mixture.
After a few attempts at these scrolls you will find the consistency that works best for you.

Using a rolling pin gently roll the dough into a flat rectangular shape until it is about 3-4cm high in height

Once you have rolled the dough in to a rectangle, retrieve your creamed cinnamon filling from the cake mixer.

Using a palette knife to smooth the filling mixture over the dough. Spread right to the edges.To roll the dough up tight - begin at the longest side closest to you.

Begin to fold up the edge and work your way along the length. Use floured hands to roll up the rest of the dough.
To cut twelve even pieces; cut the rolled up dough in half, and then in half again. Then cut each quarter into thirds.

Arrange the pieces in an array of 3x4 with a little space between each piece. I like to use a dish with sides to help avoid the scrolls spreading. Alternatively you could use a muffin tray to place in the twelve pieces.

Once cooked you could choose to drizzle white icing over the top in a dribbly pattern. Do not use too much as these are already quite sweet.

Frequently asked questions

Can I make cinnamon scrolls without yeast?

Absolutely. These cinnamon scrolls use self-raising flour rather than yeast, so there is no need to proof the dough or wait for it to rise. That is what makes them such a quick option for smoko.

Can I use lemonade instead of soda water?

Yes. Lemonade works well in place of soda water. If you use lemonade, leave out the caster sugar in the dough as the lemonade will provide enough sweetness.

Why is my cinnamon scroll dough sticky?

The dough is meant to be soft and a little sticky. Flour your hands, bench and rolling pin well and handle the dough gently rather than adding lots of extra flour to the mixture.

How do I cut cinnamon scrolls evenly?

Once the dough is rolled into a log, cut it in half and then cut each half in half again. Cut each quarter into three pieces and you will have 12 fairly even cinnamon scrolls.

Can I make these cinnamon scrolls ahead of time?

They are definitely at their best freshly baked, but you can make them earlier in the day and store them in an airtight container once completely cool. A quick warm-up before serving will help bring back that lovely soft texture.

If you would like more cinnamon recipes try these;

Laura's Christmas wreath https://www.thekiwicountrygirl.com/cinnamon-roll-wreath/
Anna's glazed apple cinnamon scrolls https://justamumnz.com/2020/03/27/glazed-apple-cinnamon-soft-rolls/

More easy baking for smoko;

Pumpkin and Dark Chocolate Scones https://whatsforsmoko.com/2021/10/19/pumpkin-and-dark-chocolate-scones/

Sweet Soda Scones https://whatsforsmoko.com/2025/12/24/simple-sweet-soda-scones/