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No yeast giant cinnamon roll is only 5 ingredients! This giant cinnamon roll has a crumbly sweet streusel topping, takes just minute to prepare, and it requires no yeast! So easy, thanks to the refrigerated cinnamon rolls, that anyone can make it.
Operation clean out my house is well under way. We are moving and have about 5 more weeks until we close on our current house and hand over the keys to the buyers. It’s bittersweet and the closer it gets, the more sad and nostalgic I get about this house.
I am basically spending every free moment going through drawers, closets, the kitchen, bathrooms. Everything! I tackled the fridge and freezer the other day because I want to make sure that we use up what we have and don’t have a fridge full of food to get rid of when we close on the house. While cleaning out the fridge I happened to find 4 (yes 4!) of those tubes of refrigerated cinnamon rolls.
Miraculously none were expired yet. I honestly don’t even remember buying them all. It must have been one of those grocery shopping trips where both my toddlers were making a scene and whining, so I was randomly grabbing stuff just to try and hurry and get out of there 🙂
I knew I had to find something to do with them and when I was randomly scrolling through Pinterest I saw this recipe for a cinnamon roll coffee cake that used refrigerated cinnamon rolls. I knew that it had to be made! Although, I changed it up a bit because I did not want a coffee cake, I wanted a giant, ooey, gooey cinnamon roll with a streusel crumble on top. Oh yea!
5 Ingredients is all you need! A tube of refrigerated cinnamon rolls and then the ingredients for the streusel topping; flour, brown sugar, cinnamon, and butter. That is seriously it. So easy and so simple.
You will need an 8″ or 9″ round pie plate. I used a 9″ and you can see I have some extra space in it, not to worry, as it cooks it does spread and puff slightly so it’s fine if you do have extra room in the dish. For a thicker cinnamon roll be sure to use a 8″ round pie plate.
It may look complicated but it’s actually quite easy. Place one cinnamon roll in the middle of the pie plate and then unroll another cinnamon roll and wrap it around the one in the middle. Keep repeating that with all the cinnamon rolls. Yours should look like the above picture.
In a small bowl mix up the streusel topping ingredients and sprinkle it over the giant cinnamon roll. Pop it in the oven and try to be patient 🙂
As I write this, I am thinking that this is actually the perfect Mother’s Day breakfast or brunch treat. No slaving away over dough, no waking up at the crack of dawn to let the dough rise. Just minutes is all you need for a giant, warm cinnamon roll.
Or if you are more of a traditional cinnamon roll person, that still is no yeast, but in muffin form then be sure to also try these no yeast cinnamon roll muffins. Same idea as this giant cinnamon roll but it’s a homemade dough, with no yeast, that is more reminiscent of a biscuit type cinnamon roll.
The brown sugar streusel on top is my favorite thing about this! The recipe calls for the glaze that comes with the refrigerated cinnamon rolls but feel free to make your own if you prefer. I really hope you love this one. Let me know if you try it out 🙂
No Yeast Giant Cinnamon Roll
- 1 tube (17.5 oz) refrigerated cinnamon rolls
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
- Heat oven to 350 degrees and spray a 8" round cake pan (or pie plate) with cooking spray.
- Open the cinnamon rolls and place frosting to the side. Place one cinnamon roll in the center of the round cake pan. Unroll another cinnamon roll and wrap it around the one in the middle. Repeat this with the remaining cinnamon rolls. You should end up with a giant, round cinnamon roll inside the cake pan when done.
- In a small mixing bowl, combine the flour, brown sugar, cinnamon, and butter. Mix together with a fork until coarse crumbles. Sprinkle evenly over the cinnamon roll.
- Bake for 25-30 minutes or until the cinnamon rolls are cooked through and the streusel topping is lightly browned.
- Using the enclosed glaze that came with the cinnamon rolls, drizzle the glaze over the cinnamon roll. If you do this while it's still warm the glaze will melt into the crumble. If you wait until it's cooler, then the glaze will be seen on top of the crumble. To make the glaze easier to spread/drizzle, I put mine in the microwave for about 10-12 seconds.
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This was amazing! Made last weekend for overnight guests and it was devoured immediately. I changed the proportion of brown sugar to flour in the topping, since most streusel recipes I’ve used in the past have more brown sugar than flour. But with the amount of melted butter called for it still needed extra flour to be crumbly. The next time I make this I will follow the recipe as written. Can’t wait to make it again!