7up Cinnamon Rolls No Yeast Food

YEAST-FREE CINNAMON ROLLS

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.

QUICK CINNAMON ROLLS - NO YEAST

Steps:

• For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
• Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
• In a large bowl mix together flour, sugar, baking powder, and salt.
• Cut in softened butter (sometimes your hands are the best tools).
• Stir in milk to form a soft dough.
• Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
• Spread the remaining filling on the rolled out dough.
• Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
• Bake for 20-25 min at 400°F.
• For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
• Once rolls are finished, drizzle on glaze and serve warm.

7UP CINNAMON ROLLS (NO YEAST)

Steps:

• Preheat oven to 350ºF. Lightly grease a 10-inch cast iron skillet or 10-inch cake pan.
• In a bowl mix together Biqsuick, 7UP, and sour cream until it forms a soft dough. Once mixed, place dough on a floured surface and roll out in a 12x14-inch rectangle.
• Spread melted butter over the entire surface of the dough. Combine brown sugar and cinnamon and sprinkle over melted butter.
• Begin to roll the dough from the longest edge jellyroll-style ending. Use a sharp knife to cut into 12 equal pieces. Place in the prepared skillet.
• Bake for 22-25 minutes or until golden.
• Whisk together powdered sugar, milk, and vanilla. Add more or less milk to achieve the desired consistency. Pour glaze over warm cinnamon rolls.

QUICK AND EASY CINNAMON ROLLS (YEAST FREE)

Steps:

• Preheat oven to 250°C (425°F).
• Mix flour, sugar, salt, and baking powered in large bowl.
• Cut in margarine until mixture looks like oatmeal or small peas.
• Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
• Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
• -Filling-.
• Smear margarine over dough coating it not to thick but not to thin.
• Sprinkle desired amount of cinnamon on top.
• Sprinkle desired amount of brown sugar on top.
• Sprinkle desired amount of raisins.
• Roll up like a jelly roll, starting from the long edge.
• Slice into 1-inch slices and place cut side down in a grease muffin tin.
• Bake 12-15 minutes or until golden brown.

EASY NO-YEAST CINNAMON ROLLS

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.

FASTEST CINNAMON ROLLS - NO YEAST

Steps:

• Heat the oven to 400°F
• Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
• Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
• Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don't over-process).
• The dough will be soft and moist.
• Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
• With a rolling pin, roll the dough into a 12×15-inch rectangle.
• Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
• In a medium bowl, combine brown sugar and spices.
• Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
• Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
• With a sharp knife, cut the roll into equal pieces (8-12 pieces).
• Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don't worry if there are small gaps.
• Bake until golden brown and firm to the touch, 20 to 28 minutes.
• Set the pan on a wire rack to cool for 5 minutes.
• Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
• In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
• Add milk as needed to achieve desired consistency.
• Spread or drizzle onto warm rolls.
• Let stand 10 minutes (or as long as you can stand) and serve.