These no yeast cinnamon rolls are super easy to make, with amazing flavour and has the softest and fluffiest texture. Made without yeast means that there is no kneading and no one hour of rising time required. And that means that you don't have to wait long to dig into the deliciousness ;)
Course Breakfast OR Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 9
Ingredients
For the dough
2cups/ 240g all-purpose OR cake flour OR plain flour
2 ½Tablespoons/ 25g sugar SEE NOTE 1
1level Tablespoon baking powder
1teaspoonsalt
6Tablespoons/ 85g / 3 ounces cold buttercubed or grated SEE NOTE 2
¾cup/ 180ml cold milk
! For the filling
¾cup/ 165g brown sugar SEE NOTE 3
3Tablespoons/ 40g melted butter
1teaspoonvanilla extract
2teaspoonsground / powdered cinnamon
! For the glaze
1cup/ 160g powderedicing sugar, sifted
2 ½Tablespoonshot water SEE NOTE 4
1teaspoonvanilla extract
Instructions
MAKE AND ROLL OUT THE DOUGH
Preheat the oven to 356°F ( 180°C)
Grease and line a pan with baking paper ( I used my square 8x8 inch (20x20cm) tin)
Use a stand mixer or just your hands to combine the flour, baking powder, sugar, and salt
Add the butter and rub or mix into the flour mixture
Pour in the milk and mix until all the ingredients to form a soft workable dough.
Turn out the dough onto a well-floured surface and shape with your hands to form a rectangle ( this will make it easier to roll out into a rectangular shape)
Use a rolling pin to roll the dough out to roughly a 10x12 inch ( 25x30cm) rectangle.
MAKE THE FILLING
Combine the brown sugar, melted butter, vanilla extract and cinnamon
Mix well, to form a thick paste-like consistency
Spread the filling evenly over the rolled out dough
ROLL, CUT AND BAKE
Carefully roll up the dough tightly into a log working from the longer side. Pinch the edge closed to seal and cut into 9 equal pieces. A great tip is to dip the knife into flour, before cutting each slice. This ensures that you get a neat clean cut without the knife sticking to the dough.
Lightly brush a lined baking tin with melted butter. Place the cut out cinnamon rolls into the pan.
Bake for 25 to 30 minutes until golden brown.
If you find that the cinnamon rolls are browning too quickly before it has been baked, then cover loosely with foil. Do not let the foil touch the unbaked rolls
Remove from the oven and allow to cool for 10 minutes before topping with the glaze
MAKE THE GLAZE
To make the glaze, combine boiling water, vanilla extract and powdered sugar.
Use a whisk or fork to mix and form a thick glaze
Pour the glaze over the warm baked cinnamon rolls and use a spatula to spread evenly
Notes
I have used brown sugar. But you can use a combination of white and brown or just white sugar.
The butter used in the dough must be cold. Cut it into cubes or grate it into the dough for even distribution. This will create a softer, more light and flaky bake.
You can change the amount of sugar specified in the filling according to your preference. Add more for a sweeter bake or less as you prefer. I use brown sugar for the filling but you can substitute with white sugar if you prefer
If you prefer a thicker glaze then add ¼ cup more powdered sugar at a time and mix to your preferred consistency. If you prefer the glaze thinner, then add a teaspoon of water at a time and mix to your desired consistency.