QUICK CINNAMON ROLLS WITHOUT YEAST

By foodiva

Ingredients

• PRINT
• PREP TIME
• 10 mins
• COOK TIME
• 25 mins
• TOTAL TIME
• 35 mins
• 5 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• Pinch of salt
• 1/2 tablespoon unsalted butter, melted
• 1 1/4 cups all-purpose flour (6.25 ounces)***
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 5/8 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup plus 2 tablespoons buttermilk
• 3 tablespoons unsalted butter, melted
• 1 tablespoon melted butter
• 1 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon half & half or whole milk plus more as needed at room temperature

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from cookiemadness.net

Preparation

Step 1

Instructions
Preheat oven to 425 degrees F and line an 8 inch square pan pan with nonstick foil or parchment paper. I find nonstick foil a little easier to work with.
In a small bowl, stir together both sugars, cinnamon and salt. Add the melted butter and stir until mixed. Set aside.
In a mixing bowl, stir the flour, sugar, salt, baking powder and baking soda until uniformly mixed.
Mix 1 tablespoon of the melted butter in with the buttermilk and add to the flour mixture, stirring to form a soft dough. Scrape the dough onto a floured work surface (I use a big cutting board) and knead a few times until it is less scraggly. Use your hands to press it into a rectangle that is 9 inches high and about 6 inches across.
Drizzle another tablespoon of melted butter across the rectangle and spread evenly, then sprinkle filling evenly over butter.
Starting at the short end, roll into a tight cylinder. Cut into 4 equal rounds and arrange cut side up, sides touching each other, in the pan. Spread final 1 tablespoon of melted butter over rolls, making sure to cover sides that are exposed to air.
Bake rolls for about 25 minutes or until lightly browned. Carefully separate the warm rolls and transfer warm rolls to a sheet of foil or parchment to be iced.
Make the icing. In a 2 cup Pyrex measuring cup or a deep, small bowl, combine the melted butter (I just melted mine directly in the cup), powdered sugar and vanilla and stir until thick and crumbly. Add 1 tablespoon of the milk or half and half and stir until smooth, adding more milk as needed to make a smooth, spreadable icing. Spread icing over warm cinnamon rolls and allow it to melt slightly from the warmth of the rolls.

Instructions