Red + Black Apron

No Yeast Cinnamon Rolls

Yes, you read that right. Cinnamon rolls with no yeast. This recipe is perfect for people who still haven’t got the hang of the art of proper bread making…like me.

The texture is not exactly like bread (with the familiar yeasty smell) but the rolls are just as soft as the “real” cinnamon rolls! The recipe I used also has cream cheese frosting but I like mine without because this is already too much butter and sugar for me to handle!

Read on for the recipe.

No Yeast Cinnamon Rolls

Recipe from MomsWhoThink.com

Ingredients for the Rolls

2 1/2 cups all purpose flour, plus extra for the counter
2 tablespoons white granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (or 1 1/4 tablespoons vinegar + enough milk to fill up 1 1/4 cups, left to settle for 5 minutes - source)
6 tablespoons unsalted butter, melted

Ingredients for the Cinnamon Filling

3/4 cup packed dark brown sugar
1/4 cup white granulated sugar
3 teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Directions

1. Preheat the oven to 425 degrees F. Generously coat a 9 inch round cake pan/springform pan with melted butter.

2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 tablespoon melted butter until the mixture resembles wet sand.

3. Make the dough: In a large bowl, whisk together the flour; 2 tablespoons white granulated sugar, baking powder, baking soda, and salt.

4. In a separate bowl, whisk the buttermilk and 2 tablespoons of the melted butter together.

5. Stir the buttermilk mixture into the flour mixture (preferably with a wooden spoon but a spatula worked fine) until absorbed, about 30 seconds. The dough will look shaggy.

6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.

7. Press the dough out into a 9 by 12 inch rectangle using your hands.

8. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

(I couldn’t take pictures after this because my hands and the counter were a mess.)

9. Loosen the dough from the counter using a bench scraper or a metal spatula.

10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.

11. Pinch the seam to seal. Slice the dough into 8 even pieces.

12. Place the slices in the greased pan.

13. Brush with the remaining 2 Tablespoons melted butter. Bake until the edges are golden brown, 20-25 minutes.

14. Use a knife to loosen the buns from the pan. If using a standard round cake pan, flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes. If you are using a springform pan, loosen the edges with a knife. The buns can be easily pulled apart using a spoon.