Simple Cinnamon Rolls – No Yeast

Oh my goodness, my kitchen smells amazing! Hooray for cinnamon rolls. I am SO excited to share this recipe with you. There are so many different recipes out there, but I think that this one is truly the easiest of them all! There is no yeast involved which means you don’t need to be a bread maker to make these heavenly cinnamon-y buns! These wonderful rolls are on the table in an hour – no waiting for hours on end or even overnight. 

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The dough is very easy to throw together and it makes a conveniently sized small batch – only 8 rolls and they are baked in a small 8-inch round pan. The recipe can easily be doubled and baked in two 8-inch pans though if you have a real craving for some cinnamon!

Ingredients for the Rolls:

  • 350g/12oz self raising flour
  • Pinch of salt
  • 2tbsp caster sugar
  • 1tsp ground cinnamon
  • 100g/3.5oz butter, melted and extra for greasing
  • 2 egg yolks
  • 200ml/7 fl oz milk, extra for glazing

Ingredients for the Filling:

  • 1 tsp ground cinnamon
  • 55g/2oz brown sugar
  • 2 tbsp caster sugar
  • 1 tbsp butter, melted

Ingredients for the Icing:

  • 125g/4.5 oz icing sugar, sifted
  • 2 tbsp cream cheese, softened
  • 1 tbsp butter, softened
  • about 2 tbsp boiling water
  • 1 tsp vanilla essence

Method:

  1. Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
  2. Mix the flour, salt, caster sugar and cinnamon together in a bowl.
  3. Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough.
  4. Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.
  5. To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log.
  6. Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin.
  7. Brush gently with extra milk and bake in a preheated oven, 180C, for 30-35 minutes or until golden brown.
  8. Remove from the oven and cool for 5 minutes before removing from the tin.
  9. Sift icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over the water and stir to mix.
  10. Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon.
  11. Stir in the vanilla essence, then drizzle the icing over the rolls.
  12. Serve warm or cold.

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I truly thought I had self control until I made these .. Trust me, your self-control will completely disappear! They are truly irresistible. Just wait until you smell them baking! I want to bottle that scent and wear it forever.

I really love cinnamon rolls. I do. All that gooey cinnamon-sugary stuff in the middle and that thick frosting shmeared all over the top. I love it all! But I really don’t love the idea of using yeast, rising times, and the looooong process that making cinnamon rolls can require. Which is why this recipe is just amazing!

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The dough is buttery and sweet, which I love! If you’re looking for that perfect cinnamon roll recipe, I think you might just be in luck!

Because of the cream cheese in the frosting, you may want to store in the fridge and then will quite happily last around 4 days. Best served warm, pop in the microwave after the day of baking and warm until soft and the frosting gooey to touch (which gives you a good excuse to lick your fingers afterwards!) These are a brilliant weekend snack and are best served with a nice pot of tea!

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What are your thoughts on these cinnamon-y delights? Are you a fan?

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3 thoughts on “Simple Cinnamon Rolls – No Yeast

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