Easy No-Yeast Cinnamon Rolls
Adapted from Winstead Wandering
Notes
If you don't have buttermilk, fill 1-cup measuring cup with 1 tablespoon lemon juice and fill the rest with milk. Mix together and let stand for 5 minutes. Be sure to only use 3/4 of the cup in the recipe.
Ingredients
- Dough
6 tablespoons brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 large egg
3/4 cup buttermilk
2 1/2 cups flour (plus 2-3 tablespoons for dusting)
- Filling
2 tablespoons butter, softened
1/2 cup brown sugar (packed)
1/2 tablespoon cinnamon
- Glaze
2 tablespoons salted butter, room temperature
2 tablespoons cream cheese, room temperature
1/2 lemon, juiced
1/2 teaspoon vanilla
1/2 cup powdered sugar, sifted
Directions
- To make cinnamon rolls: Preheat oven to 350°F. Grease the inside of a small (8-inch-by-8-inch) baking dish with butter. In a separate bowl, combine the 1/2 packed cup brown sugar and cinnamon for filling. Set aside.
- In mixer with paddle attachment, combine 6 tablespoons brown sugar, baking soda, salt, vanilla extract, and egg. Mix until well combined.
- Add buttermilk and mix well, add flour (add additional 1/4 cup if dough is still wet and doesn't form a ball).
- Once dough forms a ball, use dough hook to knead for 3 minutes.
- Turn dough out on lightly floured surface and roll into a long rectangle that is roughly 9 inches by 12 inches. Use a spatula or your fingers to spread the softened butter over the dough, leaving a 1/4-inch border free of any butter. Then sprinkle the top of dough with the cinnamon sugar mixture, leaving the 1/4-inch borders free of sugar. Lightly pat the sugar and cinnamon to press it into the butter.
- Roll the dough into a tight log. Beginning with the long end, use a sharp serrated knife to slice it into eight even pieces (pull as you slice, don't squish-push it).
- Using a spatula (so the cinnamon sugar does not pour out), transfer the dough pieces into the greased baking dish and place them cut side up.
- Bake for 15-20 minutes until dough is no longer shiny or soft, but has not yet begun to turn brown.
- To glaze: While rolls are baking, combine butter and cream cheese together in a mixer, then whip in lemon juice and vanilla. Add powdered sugar and mix until fully incorporated. Using a spatula, spread the glaze evenly over individual cinnamon roll when serving. Keep any leftover glaze refrigerated.
Information
- Category
- Breakfast/Brunch
- Yield
- 8 cinnamon rolls
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Total Time
- 49 minutes, 59 seconds
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