Cinnamon Rolls with Self Rising Flour are covered with a homemade cream cheese icing and ready in under an hour! The best part is there's no yeast needed, so you don't have to wait for the dough to rise!
Perfect for a lazy weekend morning or a special brunch, these easy cinnamon rolls show how a simple ingredient swap can elevate a classic treat.
Self rising flour is always in my pantry! You can make pancakes with self rising flour or even banana bread with self rising flour! It makes all baking just a little bit easier.
Cinnamon buns are always a hit whenever they are made! There are so many different types of buns and bread to make, but cinnamon rolls always seem to be everyone's favorites. You can make red velvet cinnamon buns, sourdough discard cinnamon rolls, or even cinnamon buns in your Instant Pot!
Why You'll Love These Cinnamon Rolls with Self Rising Flour
- They are easy to make! We will mix the dough for the self rising flour cinnamon rolls and then roll and bake. No need to wait for any type of yeast to make the dough rise.
- They are ready in less than an hour! Perfect for Christmas morning or a slow weekend breakfast, these cinnamon buns are mixed together and baked in no time at all.
- They are covered in a delicious cream cheese frosting! To make these cinnamon buns an even more decadent sweet treat! Just like my sourdough discard cinnamon rolls, cream cheese icing is a must with cinnamon buns!
Ingredients to Gather
You only need a few simple ingredients to make these delicious cinnamon rolls!
- Self rising flour. You can easily find self rising flour in the baking aisle of your local grocery store, or you can make your own homemade self rising flour. All purpose flour will not work, it needs to be self rising flour. There's a big difference between self rising flour vs all purpose flour, and this recipe needs to be self rising flour.
- Sugar. We'll be using sugar in the cinnamon roll dough as well as in the filling. ½ cup Brown sugar and ½ white granulated sugar are necessary for the filling.
- Milk. Whole milk or 2% milk are best.
- Eggs. Eggs help hold the cinnamon roll dough together.
- Melted butter. Melted butter will be using in both the dough and the filling.
- Cinnamon. These are cinnamon rolls after all!
See printable recipe card for full recipe information on ingredients and quantities.
Substitutions and Variations
- Add flavorings! Use pumpkin spice instead of cinnamon in the filling and add 1 cup of pumpkin puree to the dough for a cozy Fall meal! You can also add some cocoa powder to the dough for a chocolate cinnamon roll.
- Make them dairy free! Instead of melted butter, use coconut oil or vegetable oil in the dough. You can also use your favorite dairy free milk instead of whole milk in this recipe.
- Add some nuts! Add ½ cup of chopped pecans or chopped walnuts to both the top of the cinnamon rolls and the filling of the cinnamon rolls.
- Change the sugar! You can use all brown sugar, all granulated sugar, or you can change the sugar all together. Maple syrup or coconut sugar are great alternatives in this recipe.
- Make a cinnamon roll icing recipe to top these rolls with instead of a cream cheese frosting.
How To Make Cinnamon Rolls with Self Rising Flour
Step 1: Preheat to oven to 350 degrees F. Grease a 9x13 inch baking dish with melted butter or cooking spray. In the bowl of a stand mixer, add the vanilla extract, whole milk, melted butter, and eggs. Mix well.
Step 2: Add ½ cup sugar and self rising flour to the bowl of the stand mixer. Mix until a dough forms.
Step 3: Turn the dough onto a floured surface. Roll the dough into a 12x18 inch dough. Be generous with the flour as this dough can be sticky.
Step 4: In a small bowl, add the brown sugar, granulated sugar, and ground cinnamon. Set that aside. Brush the melted butter onto the dough and sprinkle the cinnamon sugar mixture over the dough.
Step 5: Roll the dough into log. Cut into 12 equal sized pieces.
Step 6: Bake for 30-35 minutes until lightly golden brown. While the cinnamon rolls bake, add the powdered sugar, room temperature cream cheese, vanilla extract, and milk to a bowl. With a hand mixer, mix until smooth. When the cinnamon rolls are baked, pour the icing over them and serve.
Tips and Tricks
- Make sure to add flour to your work surface. This tends to be a very sticky dough. You can sprinkle self rising flour or all purpose flour on the surface when you are rolling out the dough.
- Be sure to grease your baking dish. Cooking spray or room temperature butter can be spread over the baking dish to make sure the dough does not stick to the baking dish.
- Since we are not using yeast, these cinnamon buns tend to be a little more dense than your classic yeasted cinnamon bun. They are so delicious and loaded with cinnamon and sugar filling!
Make Ahead Instructions
You can make this entire recipe ahead of time, cut the cinnamon rolls into buns and place them in the greased baking dish. Cover the baking dish with plastic wrap and place it in the refrigerator for up to 24 hours. When you are ready to bake the buns, take the plastic wrap off the baking dish and bake for 30-35 minutes.
You can even freeze these cinnamon rolls! After they are baked, let them cool to room temperature and then cover them with aluminum foil or plastic wrap. Place them in the freezer for up to 3 months. When you are ready to serve them, defrost them on the counter and pour the cream cheese icing on top.
Keep leftovers in an airtight container on the counter. Do not place them in the refrigerator as they will get stale quickly
Recipe FAQs
No, you need to use self rising flour in this recipe. If you don't have any self rising flour you can easily make homemade self rising flour.
If you have gluten free self rising flour you can make them gluten free. Otherwise regular self rising flour does have gluten in it.
You can make oatmeal cookies with self rising flour, cornbread with self rising flour, and even zucchini bread with self rising flour!
More Breakfast Recipes
📖 Recipe
Cinnamon Rolls with Self Rising Flour
Ingredients
For the Dough
- 2 Eggs
- 1 cup Whole Milk
- 4 tablespoon Butter Melted
- 2 teaspoon Vanilla Extract
- ½ cup Sugar
- 4 cups Self Rising Flour
For the Filling
- ½ cup Sugar
- ½ cup Brown Sugar
- 2 tablespoon Ground Cinnamon
- 4 tablespoon Melted Butter
For the Icing
- 4 oz Cream Cheese Softened
- 1 cup Powdered Sugar
- 4 tablespoon Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat to oven to 350 degrees F. Grease a 9x13 inch baking dish with melted butter or cooking spray.
- In the bowl of a stand mixer, add the vanilla extract, whole milk, melted butter, and eggs. Mix well.
- Add ½ cup sugar and self rising flour to the bowl of the stand mixer. Mix until a dough forms.
- Turn the dough onto a floured surface. Roll the dough into a 12x18 inch dough. Be generous with the flour as this dough can be sticky.
- In a small bowl, add the brown sugar, granulated sugar, and ground cinnamon. Set that aside. Brush the melted butter onto the dough and sprinkle the cinnamon sugar mixture over the dough.
- Roll the dough into log. Cut into 12 equal sized pieces.
- Bake for 30-35 minutes until lightly golden brown.
- While the cinnamon rolls bake, add the powdered sugar, room temperature cream cheese, vanilla extract, and milk to a bowl. With a hand mixer, mix until smooth. When the cinnamon rolls are baked, pour the icing over them and serve.
Notes
- Make sure to add flour to your work surface. This tends to be a very sticky dough. You can sprinkle self rising flour or all purpose flour on the surface when you are rolling out the dough.
- Be sure to grease your baking dish. Cooking spray or room temperature butter can be spread over the baking dish to make sure the dough does not stick to the baking dish.
- Since we are not using yeast, these cinnamon buns tend to be a little more dense than your classic yeasted cinnamon bun. They are so delicious and loaded with cinnamon and sugar filling!
safder Mmir says
this recipe was amazing and tasted very good as well.
Lynn Polito says
Yay! So happy you enjoyed it!