Breads & Bakingbiggerbolderbaking4.6
No-Yeast Cinnamon Rolls Recipe
My No-Yeast Cinnamon Rolls recipe can be made from start to finish in about an hour for fluffy, ooey-gooey cinnamon rolls in no time at all!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
- knife
- whisk
📝 Preparation Steps
1
Pre-heat the oven to 400°F (200°C), then butter and line a 10 inch round tin. Set aside.
2
Cinnamon Roll Filling
3
In a small bowl, combine the melted butter, brown sugar, and cinnamon until evenly combined. Set aside while making the dough.
(15oz/426g) all-purpose flour3 cupssugar6 tablespoons(8oz/225g) sour cream1 cup(4oz/115g) powdered sugar1 cup
4
For the No-Yeast Cinnamon Roll Dough
5
To make the dough combine the flour, sugar, baking powder, and salt. Next, add in the cold cubed butter and rub it in using your fingertips until you've reached the texture of coarse breadcrumbs.
(15oz/426g) all-purpose flour3 cupssugar6 tablespoons(8oz/225g) sour cream1 cup(4oz/115g) powdered sugar1 cup
6
In a separate jug combine the sour cream, egg yolks*, and vanilla.
7
Add the wet ingredients into the dry then gently stir until just combined. (Read paragraph above about wet doughs.)
8
Once the dough has come together into a smooth ball, turn it out onto a lightly floured work surface.
9
Using a lightly floured rolling pin, roll the dough into a 16 x 12 inch rectangle.
10
Spoon the cinnamon filling onto dough and spread evenly with back of spoon. Spread filling as evenly as possible over the dough to within 1 inch of edges.
11
Beginning from the long side, tightly roll the dough into a log. Using a sharp, serrated knife, cut the dough into 12 slices each measuring 1-1/2 inches thick. Place slices, cut side down, in prepared pan. There should be 9 rolls on the outside and 3 on the inside (At this point you can refrigerate the rolls and bake them off the following day if you wish).
12
Bake rolls for ⏱️ 30-35 minutes or until the rolls have puffed up, the filling is bubbly and top crust is golden brown.
13
Cream Cheese Glaze
14
While the cinnamon rolls are baking make your glaze: In a large bowl combine the cream cheese, butter, sugar and vanilla. Whisk together until smooth then set aside.
(15oz/426g) all-purpose flour3 cupssugar6 tablespoons(8oz/225g) sour cream1 cup(4oz/115g) powdered sugar1 cup
15
Once the cinnamon rolls are done remove from the oven and allow to cool for ⏱️ 10 minutes before turning out onto a wire rack.
16
While still warm spoon over the glaze making sure to cover each roll generously in glaze. Enjoy straight away! Store leftovers in the refrigerator for 3-4 days.
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