Recipe : cinnamon rolls (no yeast)

Sometimes a person just needs a cinnamon roll.

It was freezing outside and so I set about trying to make cinnamon rolls by chucking together ingredients I had in the house. It was looking good, ’til I discovered I was missing that impish little ingredient: yeast. I turned to Google and found this recipe from La Creme de la Crumb which suggested I might be OK.

Since I’m a Brit, I don’t readily have half n half to hand. So I improvised and mixed cream with milk – you got it – 50/50.

Following a quick turnaround, they came out great. So often I read about cinnamon rolls needing much time to prove and bake – I just don’t agree. The cheap and fast version is just as good.

My top tip: rather than drizzling the frosting on top, I like to make a bowl of it so guests can dunk until their hearts are content. It also stops them getting soggy (if you have any leftovers).

Cinnamon rolls 2

Cinnamon rolls 1


Prep time 35 mins | Cook time 25 mins | Total time 1 hour | Serves 8
For the cinnamon filling:
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 3 tsp cinnamon
  • ½ tsp vanilla
  • ⅛ tsp salt
  • 2 Tbs butter, softened
For the dough:
  • 2½ cups flour
  • 2 tbs sugar
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 4 tbs butter, melted, divided
  • 2 tbs butter, softened
For the frosting:
  • 3 tbs butter, softened
  • 3 oz cream cheese
  • 1 cup icing sugar
  • ⅛ cup double cream
  • ⅛ cup milk
  • ½ tsp vanilla extract
  1. Preheat oven to 425. Grease a 9 inch cake pan and set aside.
  2. In a medium bowl combine sugar, brown sugar, cinnamon, and salt. Mix together. Add vanilla and butter and combine with your hands until well combined. Set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. Then add buttermilk, ¼ cup milk and whisk in 2 tbs melted butter. Mix buttermilk mixture into dry ingredients until just combined, then knead with your hands for about 30 seconds. (Flour hands first as the dough is sticky!)
  4. Lightly flour a clean work surface. Use hands to press dough into roughly a 12×10 inch rectangle. Brush with softened butter. Spread filling evenly onto dough coming to about ½ inch of edges. Lightly press filling into dough. Roll the dough into a log shape. Pinch the ends together and cut off the excess then cut the dough into 8 equal sections.
  5. Place rolls into a buttered cake pan and brush the tops with remaining melted butter. Place rolls in the oven and allow to bake at 425 for about 15 minutes, then reduce temperature to 350 and allow to bake about 10 more minutes, until edges begin to lightly brown.
  6. While rolls are baking, prepare the frosting. Using a hand mixer, beat softened butter and cream cheese until light and creamy. Add in icing sugar, vanilla, cream and milk. Mix until well combined. When rolls are finished baking, allow to cool 5-10 minutes before spreading the frosting on. Store in airtight container for 2 days or devour immediately.

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