Menu Close


How to make delicious and instant Cinnamon Buns without eggs and without yeast! You can make it in few minutes without rising time!
I love to make them in a braided knots shaped using a muffin pan, but you can make them like simple cinnamon rolls and bake in a round cake pan.
They are soft and full of cinnamon flavor, it's hard to resist!
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Breakfast, Dessert, Treat
Cuisine American
Servings 12 Buns
Calories 257 kcal



  • 450 g (3+1/2 cups) bread flour if you use all purpose flour instead of bread flour, you may need to increase the amount of flour
  • 75 g (1/3 cup) sugar
  • 10,5 g (2+1/2 tsp) baking powder
  • 120 g (1/2 cup) unsalted butter melted
  • 90 g (1/3 cup) unsweetened plain yogurt
  • 125 g (1/2 cup) milk

Cinnamon Filling

  • 60 g (1/3 cup) dark brown sugar (Muscovado) or classic brown sugar
  • 40 g (3 tbsp) unsalted butter softened at room temperature
  • 7 g (1 tbsp) cinnamon powder


Cinnamon Filling

  • In a medium size bowl, place softened butter, brown sugar, cinnamon and combine with a spatula until creamy. Set aside.


  • In a large size bowl place flour, sugar, baking powder and mix until combined.
  • Add melted butter, yogurt, milk and combine until get a very soft dough: if it's too dry, you can add a splash of extra milk, if it's too wet and sticky add a bit of extra flour.
  • Place the dough onto a silicone mat a or a parchment paper sheet to avoid sticking to the work surface and shape in a rectangle.
  • Roll the dough with a rolling pin until get a 40x55 cm-16x22 inch rectangle.
  • Spread evenly the Cinnamon Filling on the dough.
  • Fold the dough in three on the long side.
  • Split the folded dough into 12 equal pieces (cut on the short size).
  • Cut in three a piece dough and braid it (as you can see in the recipe video below).
  • Roll the braid and pinch the bottom to get a braided ball.
  • Repeat for every piece of dough.
  • Place every braided ball in a greased muffin mold.
  • Bake in preheated oven (no fan) at 180°C-350°F for about 15-20 minutes or until golden brown: be careful and don't over bake them or they turn out too dry!
  • Remove from the oven and cool down for about 10 minutes.
  • You can brush the top with some melted butter fod a glossy finish and dust with powdered sugar (optional).



Store at room temperature wrapped in plastic wrap for about 2 days.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

Don’t lose any recipe!



This no rise dough is very easy to make and comes together quickly; but because it’s made without yeast and eggs, it’s important you don’t use too much flour or could turn out a bit dry. If you get a slightly dry dough, just add a bit of extra milk.


I made these buns in a braided shape, but you can also make them like traditional cinnamon rolls: just roll the filled dough, cut it into slices and put them into a round pan.


I’ve just sprinkled them with powdered sugar, but you can top these delicious cinnamon buns with water icing or cream cheese icing (like traditional cinnamon rolls).