Quick & Easy No Yeast Cinnamon Rolls
User Reviews
4.9
Quick & Easy No Yeast Cinnamon Rolls
Description
The recipe starts with a sticky dough made by blending flour, sugar, baking powder, baking soda, salt, buttermilk, milk, melted butter, and a little vanilla. The dough is gently kneaded and rolled out into a rectangle, then brushed with softened butter before sprinkling a cinnamon and sugar mixture, with optional raisins, over the surface. The dough is rolled up, sliced, and baked in a buttered pan at 425°F until golden and cooked through.
After baking, the rolls are finished with a cream cheese-based frosting, adding a rich, smooth contrast to the cinnamon filling and tender dough. These rolls can be enjoyed warm for a comforting breakfast or dessert without the wait of yeast dough preparations.
The dough’s sticky nature requires flouring hands to handle it gently, which helps retain moisture and prevent toughness. The balance of baking powder and soda allows quick leavening for soft rolls without yeast.
Ingredients
- ¾ cup light brown sugar
- ¼ cup sugar
- 1 tablespoon cinnamon
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 2 tablespoons butter softened
- raisins optional, 1/2 cup
Dough
- 2 ½ cups flour
- 2 tablespoons sugar
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 4 tablespoons butter divided, melted
- 2 tablespoons butter softened
Frosting
- 3 tablespoons butter softened
- 3 ounces cream cheese
- 1 cup powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract or almond extract
Instructions
- Preheat oven to 425. Use 1 tablespoon softened butter to grease the bottom and sides of a 9 inch cake pan. Set aide.
- In a medium bowl combine sugar, brown sugar, cinnamon, salt and add in the vanilla and cut in the butter with a fork or your hands until well combined. Set that aside as well.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Using a liquid measuring cup, measure 1 cup of buttermilk, add 1/4 cup other milk (I used 1%) and then whisk in 2 Tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with well-floured hands for about 30 seconds, sprinkling in a little extra flour as needed if dough is too sticky to work with.
- Generously flour a clean work surface. Roll (or press with fingertips) dough into a 12x10 inch rectangle. (does not have to be exact). Brush 2 tablespoons softened butter onto the entire surface of the dough. Sprinkle brown sugar filling evenly onto dough coming to about 1/2 inch of edges.
- Lightly press filling into dough. If including optional raisins, now sprinkle them on top of the dough. Starting with the long end of the rectangle, roll the dough to the opposite end. Pinch to seal along the length of the rolls to seal the filling in. Pinch the ends together and cut off the excess, about 1/2 inch. Cut the dough into 8 equal sections.
- Place one roll in the middle of the buttered cake pan and then place the remaining seven rolls evenly around the first. Brush the tops with remaining 2 Tbs melted butter.
- Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown. (I like mine a little more doughy so I pulled them out a little early.)
- While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in powdered sugar, vanilla, and milk. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or serve immediately.
Notes
- The dough will be very sticky; resist adding too much flour to avoid dense rolls, and instead flour your hands while handling it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rolls
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 475mg | 20% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 492IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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