One of my favourite breakfast (or brunch) items has to be Cinnamon Rolls. That aroma of cinnamon in the morning wakes me up. If coffee’s brewing simultaneously….watch out….I’m comin’ in hot!
Traditional cinnamon rolls are made with yeast so when I saw this (and other) versions without yeast, I was skeptical.
When making yeasted cinnamon rolls, one has to prepare before you go to bed or wake up early to make them so others may enjoy them before noon!
With this no-yeast recipe, the filling and dough is prepared in the time it takes for the oven to pre-heat. So, I can go to bed at my usual time, wake up at my usual time and prepare fantastic cinnamon rolls for my family (or guests).
The recipe source is one of the founders of Magnolia Bakery. The first store opened in Manhattan and now there are several locations around the world! I think this lady knows baking.
Follow the recipe, you’ll be rewarded with amazing cinnamon rolls. Promise!
Cinnamon Rolls with No Yeast
Course: Dessert8
servings30
minutes40
minutesIngredients
- For the Filling
1/2 cup + 2 Tbsp. unsalted butter, softened (place in the microwave for a bit)
1/2 cup + 2 Tbsp packed brown sugar
2 tsp. ground cinnamon
- For the Rolls
2 cups unbleached all-purpose flour
1 Tbsp. baking powder
1/4 tsp. baking soda
1 tsp. granulated sugar
1 tsp. salt
1/4 cup vegetable oil
3/4 cup buttermilk (or mix plain yogurt with milk)
- For Glazed Topping
1/2 cup cream cheese (room temp)
1-2 Tbsp. milk
2 Tbsp. unsalted butter
1 tsp. vanilla extract
1/2 cup to 1 cup icing sugar (according to taste)
Directions
- Pre-heat your oven to 400F. Lightly grease or apply cooking spray to a 9 inch round pan.
- Make the filling by adding the butter, brown sugar, cinnamon in a medium bowl, Use a wooden spoon to mash and mix until smooth. Set aside.
- To make the dough for the rolls, add your flour, baking powder, baking soda, sugar, salt and stir with a fork to combine.
- Add the oil and mix with a wooden spoon or spatula. Now add the buttermilk and stir in until just blended.
- Sprinkle some flour on your work surface and empty your dough on top. Gather with your hands and knead until the dough just comes together as a ball.
- Now roll out the dough to a 15×8 inch rectangle. Gently spread the brown sugar/butter mixture with a spatula, leaving about 1/4 inch border around the edges.
- From one of the long sides, roll up into a tight cylinder. Cut in eight equal pieces (cut and discard ends if there’s little to no filling in them).
- Place the rolls in your pan, leaving 1 inch space between them. Place in your pre-heated 400F oven and bake for 20-25 minutes or until just golden.
- Remove from the oven, allow to rest 3-4 minutes before smearing the cream cheese topping. Serve warm.
PRO TIP:
- You can make these rolls the night before. Assemble and cover well with plastic wrap and place in your fridge. Allow to return to room temperature before baking.
