Tuesday, March 26, 2013

Easy Cinnamon Rolls

Okay, they're not as easy as popping open a can of Pillsburys; but they're also don't require you for wait for hours on end while your yeast rises. A good middle ground.

A few weekends ago I posted about briefly about making no-yeast cinnamon rolls.  They were so good that the following weekend, Ben asked me to make them again. This time I documented with the hopes of inspiring you to try this delicious recipe.

I made a few tweaks to the original recipe and use a completely different basis for my frosting.  The problem nice thing is that the ingredients are staples we always have on hand.  This could be a good or a bad thing depending on your mindset.

Just in time for Easter.

Easy Cinnamon Rolls

Ingredients:
(Makes approximately 20 rolls)

Filling:
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp salt
  • 2 Tbsp melted butter
Dough:
  • 1 cup milk*
  • 2 Tbsp distilled white vinegar*
  • 2.5 cups all purpose flour
  • 1/4 cup white sugar
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 Tbsp melted butter (dough)**
  • 1 Tbsp melted butter (set aside)
*1 cup of buttermilk can be substituted (as used in original recipe). Since I don't keep buttermilk on hand, I "make" my own using skim milk and vinegar.

**Update: I've gotten some feedback that the dough is too sticky to work with. Make sure you are using REAL butter (I use unsalted) and not margarine or a substitute spread.

(not pictured is butter; also needed!)


Frosting:
  • 1 cup powdered sugar
  • 4 Tbsp (1/2 stick) of softened butter
  • 1/4 cup milk

Directions:
  • Preheat oven to 425F
  • In a small bowl, stir together milk and vinegar. Set aside
Milk will curdle after you add vinegar and let sit.
This is exactly what you want.
  • Combine brown sugar, white sugar, cinnamon and salt in medium bowl. Once mixed together, stir in butter using a fork. Set aside.

  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Set the dry mixture aside
  • Whisk melted butter (4 Tbps) into the milk mixture
  • Pour the liquid mixture into the center of the dry mixture and stir gently; until just combined
  • Knead the dough gently and divide into two
  • Take each portion of dough and roll out on a lightly floured surface (I like to put a few Tbsp of flour onto a cookie sheet).  Roll to approximately 8"x12"
  • Take half of your filling mixture and sprinkle on to dough
  • Roll tightly into a "log" and then cut into ~3/4" thick slices
  • Place slices in a pre-greased 11"x8" pan
  • Repeat the above steps with the other portion of dough
  • Brush rolls with remaining 1 Tbsp of melted butter
 

  • Bake for ~15 minutes or until golden brown on top
 


Make the frosting while the rolls are baking:
  • Combine powdered sugar, softened butter and milk in bowl

  • Use hand mix on medium speed for approximately two minutes or until frosting is cohesive and fluffy
  • Spread on rolls once they are out of the oven
  • Enjoy! 

 
 


21 comments:

  1. Holy amazing!!!! Yeast free too? WOW!!! I need these in my morning life NOW!

    ReplyDelete
  2. AnonymousJune 22, 2013

    Dough DID NOT work, ended up with a huge sticky mess, followed all the directions even tried adding more flour, and ended up with a HUGE mess.

    ReplyDelete
    Replies
    1. Oh no! We make these on a regular basis and haven't had an issue. Perhaps you kneaded in the flour too much? Is that possible?

      Delete
    2. I tried it for the very first time with no problems. Could have been you didn't use real butter or you added to much milk. I would suggest trying it again because this is an outstanding recipe.

      Delete
  3. AnonymousJune 24, 2013

    I agree with the previous comment ... this ended up a sticky mess that I just gave up and put it into a lump in the baking pan . Way to sticky to roll the dough.

    ReplyDelete
    Replies
    1. How unfortunate! Were you able to roll the dough out, or was it too sticky to do that? Perhaps it was stirred/kneaded too much?

      Delete
  4. I think it works better if you use real butter. The first time I made them they came out perfect. The next time I was out of real butter and already had everything else mixed. Since I live in a rual area and the trek to the store would have been almost an hour ordeal, I substituted with margarine and it was an awful sticky mess and I couldn't roll it at all.

    ReplyDelete
    Replies
    1. Thanks for posting and the feedback Amanda. I will add a note above!

      Delete
  5. I followed your recipe and they turned out great, never had a problem with the dough. Definitely making them again :)

    ReplyDelete
  6. This was awesome!!!! My first time ever making cinnamon rolls.

    ReplyDelete
  7. Can you make these the night before and bake them in the morning

    ReplyDelete
  8. I just made them right now and I ended up with the super sticky dough. I was determined to have good cinnamon rolls so what I did was make "inside out" cinnamon rolls. I put some of the filling on both sides so the rolling pin wouldn't stick and made them nice and thin. Sliced and baked them perfectly! They also now had a crispy shell. Not typical cinnamon rolls but I think they're delicious!

    ReplyDelete
  9. Worked like a charm. This is the 2nd time we've made them. Used country crock and ours were fine.

    ReplyDelete
  10. Excellent recipe!!!!!! I luuuuv it!!!!

    ReplyDelete
  11. Luuuv this recipe, so easy and quick thanks for sharing.

    ReplyDelete
  12. Just made these on this snowy morning. My first time ever making cinnamon rolls and they worked great! Thanks for sharing, found the recipe on pinterest ;)

    ReplyDelete
  13. I think this recipe is great, they are in the oven as we speak, cant wait to try them. I also ended up using margarine didnt have any butter on hand, and it did not come out sticky at all.

    ReplyDelete
  14. AnonymousJune 26, 2015

    Mine just came out the oven. After the comments about sticky dough I used 3/4 cups milk. My rolling technique leaves something to desire but all in all a good recipe. One tip can give is to use weaker hand when kneading dough. Thanks for the inspiration. Cheers

    ReplyDelete
  15. This is the second time making them. the first time the middle ones were doughy or they seemed that way. I am baking them longer this time to see if that will help. The first batch did not go to waste my nephew ate them all. Thanks for sharing. These are fantastic.

    ReplyDelete
  16. Could one substitute coconut oil for butter?

    ReplyDelete

Blogging tips