No Yeast Cinnamon Rolls

By mitzzy

I baked mine in a muffin tin… for no particular reason except that I just wanted to keep them intact and not spreading out all over Kansas and Oklahoma.

Ingredients

• Filling:
• 4 tablespoons unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 3 teaspoons ground cinnamon
• Dough:
• 2 cups bread or all-purpose flour, + more for rolling
• 2 tablespoons granulated white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons unsalted 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 or buttermilk

Details

Servings 12
Preparation time 30mins
Cooking time 20mins

Preparation

Step 1

Directions:
1. Preheat the oven to 400 degrees F. Spray a muffin tin with nonstick spray.

2. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

3. 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.

4. Roll the dough out on a floured surface 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. If you want smaller rolls, cut them a little smaller and you'll get 18. Carefully place the rolls in the prepared muffin tin.

5. Bake 20 to 25 minutes. While the cinnamon rolls are baking, prepare the frosting: Combine the cream cheese, powdered sugar and milk/buttermilk in a medium bowl. Use an electric mixer to combine. Add a little more milk if you wish to have a thinner frosting. Spread the frosting on top of warm rolls or drizzle on top. Serve warm.