Easy to Make: Mouth-Watering Cinnamon Rolls

It’s safe to say that during these crazy and uncertain times, many households have turned to learning new baking recipes to keep busy. Who doesn’t love making warm, tasty desserts? Time is important for everyone, but fear not, these yeast-free cinnamon rolls are super easy to make and require minimal time. The best reason is because there is no wait time for the dough to rise and it takes less than an hour to bake. The hardest part of the process is waiting for the finished product to come out of the oven — if you know what
that means. 

Since these cinnamon rolls are yeast-free, the texture is much softer — which is perfect for those who love mouth-watering treats. So, without further ado, here is how to make the gooey, heavenly goodness, cinnamon-y roll recipe. 

Ingredients

Rolls

• 2 cups all-purpose flour (240g)

• 3 Tablespoons sugar (38g)

• 1 Tablespoon baking powder

• 1 teaspoon salt

• 5 Tablespoons cold unsalted butter, + additional 2 Tbsp butter for baking

• 3/4 cup milk (178ml)

Filling

• 2/3 cup brown sugar (133g)

• 3 Tablespoons white sugar (38g)

• 2 teaspoons cinnamon

• 4 Tbsp butter melted

• 1/2 teaspoon vanilla extract

Icing

• 3 oz cream cheese softened (85g)

• 3 Tablespoon butter softened

• 1 teaspoon vanilla

• 1 1/2 cups powdered sugar (190g)

• 1 Tablespoon milk (15ml)

Instructions

1. Preheat oven to 375˚F;

2.
Combine flour, sugar, baking powder and salt then mix;

3.
Using a pastry cutter (or fork and knife) cut 5 Tablespoons of butter into dry mix;

4.
Add milk and mix until all ingredients
are combined;

5.
Dump dough onto a well-floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed;

6.
Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it
is manageable);

7.
Use a rolling pin to roll dough out to roughly a 10×12″ rectangle;

8.
Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste;

9.
Spread the filling over the rectangle of dough, leaving about 1/4″ of space as a perimeter around the filling;

10. Carefully roll dough starting with one of the 12″ ends and rolling tightly. Press the edge of the roll into the dough so that it sticks;

11. Cut the log, spacing your cuts about 1″ apart. If the log is not holding its shape well, transfer it to your freezer for about
10 minutes and then try to cut again (it should hold its shape this way so you will have mostly round cinnamon rolls);

12. Place the reserved 2 Tbsp of butter into a 9″ pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from the oven;

13. Place your cinnamon rolls in a baking dish, they do not need to be touching, they will spread to fill their surrounding area;

14. Bake on 37˚F for 28–30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking;

15. With a mixer, combine cream cheese and butter and vanilla;

16. Gradually add sugar, scraping down the sides of the bowl as needed;

17. Add milk, stirring until combined;

18. When cinnamon rolls are finished, remove from the oven and allow to cool for 5 minutes before spreading icing over rolls.

IMPORTANT: There is a lot of frosting
in this recipe. If you prefer not to have that much on your cinnamon rolls, feel free to cut it down in half.