When I get a craving for a certain dessert, I want it right away. I don’t have the patience to “let the dough chill for 2 hours” or “let the yeast rise until double in size.” Last week, a cinnamon roll craving hit me hard and I knew I was going to have to figure out a recipe that didn’t involve yeast, but still had that gooey, delicious end-result.
These cinnamon rolls were ready in a little over a half hour, and they were the warm, doughy results I was hoping for! If you’re in the mood for a cinnamon roll treat, this recipe is your quick fix.
The tip here is to NOT overmix the dough, which will keep your cinnmamon rolls from getting hard.
Cinnamon rolls (no yeast)
Makes approximately 15 rolls // Total time: 45 minutes
1 cup packed brown sugar
1/2 cup granulated sugar
1 Tbsp cinnamon
1/2 tsp salt
3 Tbsp melted butter
2 and 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk (or substitute 2 tbsp lemon juice mixed with 1 cup milk)
5 Tbsp melted butter + 2 Tbsp melted butter for brushing cinnamon rolls
3 oz cream cheese softened
1/4 cup buttermilk (or 1 tsp lemon juice mixed with 1/4 cup milk)
About 2 cups powdered sugar
Preheat oven to 415 degrees and grease a 9×13″ glass baking pan. Mix the sugars, cinnamon, 1/2 tsp salt and 3 Tbsp melted butter in a medium bowl with a fork until blended.
In a large bowl, stir together flour, 1/4 cup sugar, baking powder and soda, and salt. In a small bowl, whisk together buttermilk and 5 Tbsp melted butter. Pour the wet ingredients into the middle of your dry ingredients and stir with a spoon until ingredients come together. Do not overmix. Use your hands to knead the dough into a ball and cut the ball in half. On a lightly floured surface, roll each half into a 12 x 8″ rectangle. Press about half of the cinnamon-sugar mixture on to each half (leave a little extra cinnamon sugar mixture), covering the rectangle but leaving the edges 1/4″ clear on all 4 sides. Roll both sheets of dough separately, starting from one short end and rolling up. Pinch the seam together and trim off the uneven edges of your rolls. Slice each roll into 3/4″ thick slices and layer in your glass pan. Sprinkle your remaining cinnamon-sugar mixture over your sliced rolls, and drizzle your 2 Tbsp melted butter over the rolls. Bake for 15 minutes, until rolls are slightly golden.
While rolls are baking, whisk together the softened cream cheese, powdered sugar and buttermilk until smooth. Once rolls have finished baking, remove from the oven and spread icing over them while they are still hot with a spatula. Let cool slightly, then enjoy!