- August 14, 2014 at 12:08 am #345493
Yeast-free Cinnamon Rolls
2 3/4 cups all purpose flour
2 tbs sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups milk
6 tbs unsalted butter, melted
2 tbs unsalted butter, melted
2 tbs sugar
1 tbs cinnamon
2 cups powdered sugar
1 tbs milk
Makes: About 8, 2-inch Cinnamon Rolls
Preheat the oven to 425 degrees F. Line 1 baking sheet with parchment paper, or a silicone mat. Set aside until needed.
To make the dough, whisk together the flour, sugar, baking powder, baking soda, and salt, in the bowl of a stand mixer.
Add the milk and melted butter and mix until a dough starts to form. Transfer the dough to a lightly floured surface and begin kneading the dough with your hands until a smooth, elastic dough ball forms. If the dough starts to become too sticky, add more flour a little bit at a time.
Using a rolling pin, roll out the dough into a large rectangle that is about ¼-inch thick. Brush the top surface of the dough with the melted butter for the filling.
Combine the sugar and cinnamon in a small bowl and then sprinkle over the top of the butter. Being sure to cover the complete surface of the dough.
Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log. Flour the edges of a sharp knife, and carefully cut the log into 1 to 1½-inch thick rolls.
To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.
Place the rolls on the prepared baking sheet, and bake the rolls until the dough starts to turn a light golden brown, about 10-15 minutes. Remove the rolls from the oven, and allow them to cool for 1 minute. Transfer the rolls to a cooling rack to cool completely.
While the rolls are cooling, make the glaze.
Combine the powdered sugar and the milk in a medium bowl. Whisk until the glaze is lump-free and is thick, liquid consistency. If the glaze is too thick, add more milk a little bit at a time, and if it too thin, add more confectioners sugar.
To serve, drizzle the glaze over each cinnamon roll.
If you are not serving the rolls immediately, wait to glaze the rolls right before eating. These last up to 4 days in a sealed container.
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