No yeast cinnamon rolls

These quick and easy cinnamon rolls do not use yeast for fast baking! These can also be made the night before they are needed, and then can be refrigerated and baked the next morning! These are perfect for breakfast, brunch, or a gift because they are solid enough to travel easily!

Prep time: 30 minutes Bake time: 30 minutes Total time: 1 hour Servings: 8 rolls

Dough Ingredients: 2 1/2 cup all-purpose flour (I use unbleached)

2 tbsp white sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

pinch of salt (optional, but delicious)

1 cup buttermilk

4 tbsp melted butter, divided

2 tbsp butter, softened

Cooking spray

Filling Ingredients: 3/4 cup brown sugar

1/4 cup white sugar

3 tbsp cinnamon

1 tsp vanilla

pinch of salt (optional)

2 tbsp butter, softened

Icing: 1 1/2 cup powdered cane sugar

2 tbsp heavy whipping cream

1/4 tsp vanilla (optional, but delicious)

Instructions:

  1. Preheat oven to 400 degrees. Use cooking spray or parchment paper to line a 9 inch round cake pan. Set aside.
  2. In a medium size bowl, combine all of the filling ingredients, mix well, and set aside.
  3. In a large mixing bowl, mix together flour, 2 tbsp of white sugar, baking powder, baking soda, and salt. Add in buttermilk (please see below for instructions on how to make homemade buttermilk, its so much cheaper than buying it), and 2 tbsp of melted butter, then whisk together until just combined. Then knead dough together with hands , sprinkle extra flour over dough and your hands if dough is too sticky.
  4. Well flour your counter or table top and roll dough into a rectangle about 1/4- 1/2 inch thick with a well floured rolling pin.
  5. Spread 2-3 tbsp of melted butter across dough using pastry brush or spoon.
  6. Spread filling mixture evenly across dough, and lightly press into dough.
  7. Gently roll the dough into a log shape, then pinch the ends together gently.
  8. Using a serrated knife, cut the log into 8 evenly cut sections.
  9. Arrange the rolls into a circle with one in the center, evenly spread apart, in the prepared cake pan.
  10. Brush the tops of the rolls with 2 tbsp melted butter, and bake for about 30 minutes or until the tops of the rolls are lightly browned and no longer doughy.
  11. To make the icing: Mix the powdered sugar, heavy whipping cream, and vanilla in a bowl with a whisk until it reaches a smooth, glaze consistency. Spread on top of the rolls once they are mostly cooled.

Recipe Notes: The dough should be slightly sticky, do not add too much flour or the rolls will be tough. You may add other add ins such as: chocolate chips or raisins, simply sprinkle them on top of the filling mixture before you roll the dough.

Homemade buttermilk recipe: Add 1 tbsp of lemon juice to 1 cup of milk and mix constantly for 1 minute. Then let sit at room temperature for 5 minutes. This will make 1 cup of buttermilk. Adjust the recipe based on how many cups of buttermilk you need, for example: For 1/2 cup of buttermilk, mix 1/2 tbsp lemon juice into 1/2 cup of milk. For 2 cups of buttermilk, mix 2 tbsp of lemon juice into 2 cups of milk.

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