It’s been a little while since I posted a recipe, but today’s your lucky day! I mentioned last week that I was making no yeast cinnamon rolls for Easter morning, and a few asked if I would post the recipe. I sure will! I have no idea where I even got this recipe. I’m not sure if it was from the Internet, or if it was from a blog, or an older cookbook! I’ve been using it for a while, though, and can’t get enough of them.
No Yeast Cinnamon Rolls
- 3 3/4 cup flour
- 3/8 cup sugar
- 2 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1.5 cups buttermilk
- 6 tablespoons butter, melted
- 2 Tablespoons butter, melted to roll on top of dough
- 1 cup brown sugar
- 3/4 cup sugar
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2.5 Tablespoon butter, melted
- Preheat oven to 425
- Mix filling together with a fork.
- Make dough:
- Whisk buttermilk and 6T melted butter together in a small bowl. It takes about a minute to fully whisk it together.
- Mix together dry ingredients- soda, salt, flour, sugars, powder in a larger bowl.
- Pour wet ingredients into dry ingredients.
- Stir until dough forms, don’t over mix. At this point, it might not totally look like dough, or might look like you need more milk. DO NOT ADD ANY! Instead, put it on a large cutting board, and start kneading the dough until it all forms into a big ball!
- Finish kneading the dough until it looks like dough and no dry ingredients are laying on the board still
- Cut the dough in half; put half back in the bowl.
- Knead the one half, and use a rolling pin to roll into a long rectangle.
- Fill the dough with half of the filling (Note: I’ve made it a few times, and sometimes I had too much filling. Don’t pile it up high just to use it, just place a thin layer on the dough.
- Roll up the dough and cut into 9-10 pieces.
- Place pieces in a greased pan. You can use whatever sizes you want. I used an 11x 14 to fit them all in.
- Repeat with remaining dough.
- Once all dough has been filled and cut, and placed in dish, paint the 2T melted butter on top of the rolls.
- Bake for 15 minutes, or until golden brown.
When they came out of the oven, I let them cool and then covered them with icing. I just use a basic icing recipe: powdered sugar and water. Mix sugar together with a tiny bit of water until icing forms and paint over the cinnamon rolls.
These are very easy to make, and probably took a half hour or less to make the dough. The other cinnamon rolls I love are my grandpa’s, but they take days to make! When you need cinnamon rolls pronto, this does the trick! So, go ahead and give these a try for your breakfast today!
Love or hate cinnamon rolls?
Are you good at baking with yeast?
What’s your favorite baked good?