Cinnamon Rolls Recipe Without Yeast Food

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EASY HOMEMADE CINNAMON ROLLS WITHOUT YEAST



Easy Homemade Cinnamon Rolls Without Yeast image

Preheat your oven for a family favorite recipe for Easy Homemade Cinnamon Rolls Without Yeast, which are topped with cream cheese frosting.

Provided by Kelly Senyei

Number Of Ingredients 14

2 cups all-purpose flour, plus more for rolling out dough
2 1/4 teaspoons baking powder
3 Tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup whole milk
3 Tablespoons unsalted butter, plus more for greasing baking dish
1/2 cup packed light brown sugar
2 1/2 teaspoons ground cinnamon
1 Tablespoon unsalted butter, melted
4 oz. cream cheese, at room temp
4 Tablespoons unsalted butter, at room temp
1 teaspoon vanilla extract
3/4 cup confectioners' sugar, sifted

Steps:

  • In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
  • In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)
  • Add the milk mixture to the flour, and using a spatula, mix just until combined.
  • Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.
  • Cover the dough loosely with a damp towel and let it rest for 15 minutes.
  • Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
  • Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.
  • In a small bowl, whisk together the brown sugar and cinnamon.
  • Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.
  • Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
  • Arrange the rolls in the greased baking dish.
  • Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.
  • In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just until combined.
  • Add the confectioners' sugar and beat just until combined.
  • Remove the rolls from the oven and let them cool completely before frosting and serving.
  • The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 351 kcal, Carbohydrate 50 g, Protein 4 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 185 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving

QUICK CINNAMON ROLLS - NO YEAST



Quick Cinnamon Rolls - No Yeast image

These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.

Provided by hannah234

Categories     Breakfast

Time 50m

Yield 18 small rolls, 18 serving(s)

Number Of Ingredients 11

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
1/2 cup powdered sugar
1/4 cup milk

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.

Nutrition Facts : Calories 165.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.8, Sodium 259.8, Carbohydrate 28.5, Fiber 0.6, Sugar 16.6, Protein 2

YEAST-FREE CINNAMON ROLLS



Yeast-Free Cinnamon Rolls image

Delicious cinnamon goodness. A total winner.

Provided by Nina

Categories     Bread     Quick Bread Recipes

Time 38m

Yield 4

Number Of Ingredients 11

cooking spray
¾ cup all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
5 tablespoons milk
¼ cup butter, melted, divided
1 teaspoon apple cider vinegar
3 tablespoons light brown sugar
1 teaspoon ground cinnamon

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

SMALL BATCH CINNAMON ROLLS (NO YEAST)



Small Batch Cinnamon Rolls (No Yeast) image

A small batch of quick and easy cinnamon rolls when the craving hits but you don't want to spend all day baking!

Provided by Victoria

Categories     Cinnamon Rolls

Time 45m

Yield 6

Number Of Ingredients 15

nonstick cooking spray
¾ cup all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
6 tablespoons milk, divided
4 tablespoons unsalted butter, melted, divided
1 teaspoon apple cider vinegar
¾ teaspoon vanilla extract, divided
¼ cup chocolate chips
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
½ cup powdered sugar
1 tablespoon unsalted butter, softened

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
  • Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
  • Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
  • Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
  • Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
  • Bake in the preheated oven until golden, about 14 minutes.
  • While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
  • Remove cupcake pan from the oven and top rolls with icing.

Nutrition Facts : Calories 268.3 calories, Carbohydrate 38.8 g, Cholesterol 26.7 mg, Fat 12.2 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 152.3 mg, Sugar 25.6 g

EASY NO-YEAST CINNAMON ROLLS



Easy No-Yeast Cinnamon Rolls image

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

1/2 cup/113 grams unsalted butter, very soft, plus more for greasing the pan
1/2 packed cup/110 grams light brown sugar
1 1/2 teaspoons cinnamon
3/4 cup/90 grams chopped pecans, toasted (see Tip)
2 cups/256 grams all-purpose flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon fine salt
1/4 teaspoon baking soda
1/4 cup/54 grams canola oil
3/4 cup/180 grams buttermilk
4 ounces/113 grams cream cheese, very soft
1 cup/102 grams confectioners' sugar, sifted if lumpy
1 teaspoon whole milk or heavy cream
1/2 teaspoon vanilla extract

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



Fastest Cinnamon Rolls - No Yeast image

Make and share this Fastest Cinnamon Rolls - No Yeast recipe from Food.com.

Provided by Roxanne J.R.

Categories     Quick Breads

Time 40m

Yield 8-12 rolls

Number Of Ingredients 18

3/4 cup part-skim ricotta cheese (or cottage cheese)
1/3 cup low-fat buttermilk
1/4 cup sugar
2 ounces unsalted butter
1 teaspoon vanilla extract
9 ounces all-purpose flour (about 2 cups)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 ounce unsalted butter
2/3 cup brown sugar, packed
1 1/2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 ounces mascarpone cheese, room temperature
1/2 cup powdered sugar (to taste)
1 tablespoon milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 352, Fat 10.2, SaturatedFat 6.3, Cholesterol 28.8, Sodium 370.6, Carbohydrate 58.9, Fiber 1.1, Sugar 32, Protein 6.5

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