I hate to admit that my kids are huge fans of the refrigerated cinnamon rolls in the biscuit-type tube. So easy, so fun to whack the tube and open it up, full of ingredients I can’t pronounce with lots of consonants. That said, I’ve stopped buying them but that doesn’t mean my kids have stopped asking for them. I wanted to make some quickly last weekend which means I needed a recipe without yeast so I could avoid rising time (and yeast - I am a yeast-a-phobe). I had all the ingredients on hand, plus the recipe was super quick and took no time to whip up. The dough was veeeery soft however and required a ton of flour while rolling it out. They didn’t look perfect, but my kids still deemed them delicious. Note - they would be tasty without the frosting as well.
No-Yeast Cinnamon Rolls (click here for printable recipe)
Adapted from recipegirl.com
Ingredients:
Filling:
4 tablespoons butter, at room temperature
1 cup packed brown sugar
3 teaspoons cinnamon
Dough:
2 cups flour, plus lots more more for rolling
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, at room temperature
3/4 cup milk
1 large egg, beaten
Cream Cheese Frosting:
2 ounces cream cheese, at room temperature
2/3 cup powdered sugar
3 tablespoons milk
Directions:
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Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed. Place about a teaspoon of the filling in the bottom of each muffin cup:
Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.
Roll the dough out on a generously floured surface with a floured rolling pin into roughly shaped large rectangle (about 1/4-inch thick):
Sprinkle the filling evenly over the surface of the dough, leaving a 1/2-inch border all the way around.
Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. Carefully place the rolls in the prepared muffin tin. Bake 20 to 25 minutes.
While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk in a medium bowl. Use an electric mixer to combine. Serve warm.