Tuesday, February 18, 2014

No Yeast Cinnamon Rolls

Have you ever woke up on a weekend morning and wanted a nice homemade sweet bread with your coffee, but didn't want a lot of hassle and time waiting on dough to rise and all that? Well, here's a good recipe for you!

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk

4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon

1/2 cup powdered sugar
1/4 cup milk
1 teaspoon vanilla


1.  For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture. Sprinkle 1/2 of the mixture over the bottom of a 9x9 enclosed pan or inside the muffin tin (if that's what you'd like to use to bake these).

2.  In a large bowl mix together flour, sugar, baking powder, and salt.

3. Cut in softened butter (you can use a pastry blender utensil or like me, use your hands!)

You can use a Pastry Blender to cut butter into flour mixture or...

...just use your hands! :-)

4. Stir in milk to form a soft dough.

This is how dough should look after stirring in milk. 

5. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.

6. Spread the remaining filling on the rolled out dough.

7. Roll up the rectangle, with a sharp knife slice into 12-18 rolls (depends on how big you want them to be.  Try to cut them about the same size so that they are all done at the same time!  

Cut Section of Roll
8.  Place on a baking sheet/cooking sheet (I line mine with parchment paper)  or you could actually put them in muffins pans.  

9. Bake for 20-25 min at 400°F. 

Hot from the oven...ready for glazing! 
10. For glaze, whisk powdered sugar, milk and vanilla in a small bowl and stir until smooth.  (*Cook's Note:*  It's always better to sift powdered sugar for glazes and frostings to ensure a smooth consistency with no lumps.) 

Once rolls are finished, drizzle on glaze and serve warm.
You can drizzle by pouring slowly from bowl, or use a spoon.

For a printable version, CLICK HERE

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