QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
- Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
- Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
- Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
- Bake in the preheated oven until rolls are set, 20 to 25 minutes.
- Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
YEAST-FREE CINNAMON ROLLS
Delicious cinnamon goodness. A total winner.
Provided by Nina
Categories Bread Quick Bread Recipes
Time 38m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray.
- Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
- Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms.
- Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.
- Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.
- Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup.
- Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 35.7 g, Cholesterol 32 mg, Fat 12.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 305.3 mg, Sugar 17.1 g
MINI (NO YEAST) CINNAMON BUNS
A quick "warm from the oven" treat. Super easy to make! I found this recipe at Iowa Girl Eats.com
Provided by Linda Edwards
Categories Sweet Breads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350F degrees (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
- 2. Flour your counter surface to prevent sticking, roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
- 3. Smooth out the seams with a rolling pin OR cover the dough with parchment paper and roll over with a glass cup. You want the dough to be totally smooth and 1/4″ thick.
- 4. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as you prefer. Roll into a log and cut into 8 equal buns.
- 5. Repeat steps 2-4 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each bun.
- 6. Maple Icing: Whisk together maple syrup and milk in a small bowl. Stir in powdered sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.
EASY NO-YEAST CINNAMON ROLLS
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from "At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery" by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Provided by Margaux Laskey
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
- Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
- Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That's OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
- Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
- Bake for 20 to 25 minutes, or until golden.
- While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners' sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
- Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
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