Have you figured out that I have no rhyme or reason to my weekly food blog posts?! It's a random collection of our favorite foods and that is constantly jumping all over the board. Apparently breakfast is on the brain after last week's Spinach Cheese Frittata, because I'm back this week with a quick version of yeast-less cinnamon rolls.
These are perfect for me because by the time I decide that cinnamon rolls should be made, I have neither the time nor the patience to wait for a whole bowl of yeast dough to happen. Enter my Pinterest search for yeast free cinnamon rolls and the rest is history.
Quick Cinnamon Rolls
// makes about 12 rolls //
original recipe here
// rolls //
2 1/2 c flour
1 T white sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1 c milk
6 T melted butter, divided
// frosting //
additional milk and butter
Mix dry ingredients in a medium size bowl. Melt 4 tablespoons of butter and add in warmed milk. Pour into flour mixture and stir until combined. You may need to add a bit more flour just until the dough starts to form a smooth ball.
QUICK TIP // I like to roll out my cinnamon rolls on a large, flat cookie sheet that is well floured. This way my countertop clean up is greatly reduced.
Roll out on a well floured cookie sheet or counter top into a large rectangle. Melt remaining 2 tablespoons of butter and spread onto the flat dough. Cover with 1/4-1/2 cups of brown sugar and about 1-2 tablespoons of cinnamon. Roll from one short end to the next into a tight roll. Cut into 12 equal pieces and arrange on a greased baking dish.
Bake in a preheated 350* oven for about 15 minutes. Do NOT over bake.
Melt an additional 1 tablespoon of butter in a small dish. Mix in a dash of vanilla and milk and about 1-2 cups of powdered sugar. Stir to desired consistency. Drizzle over slightly cooled cinnamon rolls. Now just desperately try to not consume in one sitting. To that end, these actually divide into a half recipe very easily for reduced mealtime temptations.