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. If the dough is sticky; knead as best you can and put in the fridge or freezer for 15-20 minutes to help solidify enough to roll

(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!

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  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.

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    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?

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    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.

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  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.

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    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?

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  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.

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

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

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

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

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  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!

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

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

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

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  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 ;)

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  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.

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  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

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  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.

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  16. Could one substitute coconut oil for butter?

    ReplyDelete

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