Easy Cinnamon Rolls No Yeast Required Food

QUICK CINNAMON ROLLS

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.

HOMEMADE JIFFY CINNAMON ROLLS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter. , Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased muffin cups. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. 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.

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.