Cinnamon Rolls: No Rising and No Yeast

Cooler weather means I am back in the kitchen and baking up a storm! There’s no better way to start the weekend right, in my opinion, than something fresh and warm and homemade from the oven.

We usually have baked goods throughout the week: muffins, waffles, pancakes, you name it, I probably make it. The problem? I sometimes wait until the last minute. That just doesn’t work for the usual cinnamon roll recipe — enter these awesome cinnamon rolls!

I’ve been on the search for the perfect cinnamon roll for the past two years and so far — these rank high on  the list with hubs (and the kid, too, of course)! The fact that they don’t use yeast and so don’t require any rising time is just an awesome bonus.

I found this great recipe at Still Waters Blog.

Cinnamon Roll Dough:

2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 cup buttermilk (I used the old whole milk and lemon juice sub)
1/4 cup oil

Cinnamon Roll Icing:

Frosting

3 Tbs soft butter
3 Tbs soft cream cheese
1 1/2 cups powdered sugar
a few splashes of milk

Combine all roll ingredients together until dough forms. It will be sticky.

Toss some flour on your clean counter and roll out the dough into a rectangle (don’t forget to throw down the flour or it will be exceedingly sticky. Not that I did or anything).

Butter the dough generously with very soft butter (like 1/2 a cup generously).

Sprinkle on a mixture of:
1/3 cup brown sugar
1/3 cup white sugar
1 Tbs cinnamon (I used probably 3/4 of a Tablespoon cinnamon. I’m all sorts of precise like that)

Roll it up and slice into 12 rolls. Place them in a buttered pan with enough space in between for the rolls to expand.
Bake at 375* for 15 – 25 minutes depending on your oven. Watch those cinnamon rolls so they don’t get too dark!

Combine icing ingredients. Pour over warm cinnamon rolls. Share. Eat. Enjoy!