Perfect No Yeast Cinnamon Rolls
User Reviews
5
Perfect No Yeast Cinnamon Rolls
Description
Perfect No Yeast Cinnamon Rolls rely on yogurt and chemical leaveners rather than yeast for a quicker turnaround. The dough includes cold butter cut into the flour mixture, creating a crumbly texture that yields tender baked rolls. The filling combines apricot jam and a mix of chopped nuts—typically pecans, walnuts, or hazelnuts—along with cinnamon and sugars for a balance of sweet and spicy notes. The dough is rolled into a rectangle, spread with filling, and rolled up before slicing.
Baked at 375°F, these rolls develop a golden exterior while staying soft inside. After baking, a glaze of powdered sugar and cream is spread on top, enriching the flavor and adding a smooth finish. This combination offers a different approach than traditional yeast cinnamon rolls, cutting down on preparation time while still providing a satisfying texture and flavor.
The recipe suggests using toasted nuts to enhance the aroma and flavor in the filling. Serving these rolls fresh and slightly warm highlights their soft crumb and nutty cinnamon flavors. They can be stored in airtight containers and warmed gently before serving.
Practical tips include using a clean hand to mix cold butter into the dry ingredients for the best crumb texture. Toasting nuts on a baking sheet before chopping brings out their flavor. Finished rolls keep well for several days refrigerated or frozen, making them convenient to prepare ahead.
Ingredients
- 1 cup yogurt plain whole fat
- 1 large egg
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter cold, salted, cubed
FOR THE FILLING
- ½ cup pecan finely chopped; or walnuts or hazelnuts
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon cinnamon
- ¼ cup apricot jam
FOR THE GLAZE
- ½ cup powdered sugar sifted
- 2 tablespoons cream
Instructions
- Pre-heat the oven to 375F (190C). Grease and flour or line an 9 inch (23cm) square or rectangle pan with parchment paper, be sure to lightly butter the paper.
- In a small bowl beat together the yogurt and egg.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Add the chopped or grated cold butter and combine until it resembles coarse crumbs.
- Add the yogurt mixture to the flour mixture and mix with a fork or spatula to form a soft dough (do not over mix).
- Move to a lightly floured flat surface and pat into a large rectangle, then roll out with a floured rolling pin to an 11×8 inch (28x20cm) rectangle. Spread the top of the dough with the apricot jam and sprinkle with 3/4 of the nut mixture. Roll up from the long end, pinch the edges to seal the dough. Cut into 9-12 slices. (I used a square pan and I made 9 slices).
- Arrange the slices cut side down on the prepared pan and sprinkle with the remaining nut mixture. Bake in the pre-heated oven for approximately 20-25 minutes, until golden or a toothpick comes out clean or with a couple of crumbs attached. Remove from the pan and let cool to warm on a wire rack, then spread with the glaze if desired and serve.
FOR THE FILLING
- If you are using whole nuts it's best to toast them first (see notes for instructions), I used toasted hazelnuts for this recipe. In a food processor add the toasted nuts, and coarsely chop, then add the sugars and cinnamon and pulse or chop until finely ground but not a powder. If you purchase finely chopped nuts then you can skip the toasting and chopping process, and just mix the nuts, sugars and cinnamon together in a bowl.
FOR THE GLAZE
- In a bowl mix together until smooth the powdered sugar and cream. Depending on how thick you like it you can add more cream or more powdered cream. Spread over the warm cinnamon rolls and serve.
Notes
- Toast whole nuts before chopping to enhance their flavor and aroma.
- Combine cold butter with dry ingredients by hand for coarse crumbs; avoid overmixing.
- Store cinnamon rolls airtight at room temperature for 2-3 days or refrigerate up to 7 days.
- Freeze fully cooled rolls in airtight containers or wrapped well, good for 2-3 months.
- Reheat rolls gently in a low oven or microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11rolls
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 224mg | 9% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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