Easy No Yeast Cinnamon Rolls Food

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.

QUICK NO YEAST CINNAMON ROLLS

Steps:

• Preheat the oven to 375°F (190°C) and grease a round 9-inch pie dish or 9-inch cake pan. (See Notes for muffin pan instructions.) For extra buttery rolls, I like to grease the baking dish with 1-2 teaspoons of melted butter instead of non-stick spray.
• Whisk the flour, granulated sugar, baking powder, baking soda, and salt together. Add the egg, buttermilk, and melted butter. Mix with a wooden spoon or rubber spatula until a dough forms. Dough will be very soft and slightly sticky. If it's too sticky and wouldn't roll, add more flour, 1 Tablespoon at a time, until dough seems workable. Do not add more flour than you need; a soft dough is good.
• Place dough on a floured work surface and, using a lightly floured rolling pin, roll dough into a 10×14-inch (25x35cm) rectangle.
• Spread softened butter (the softer it is, the easier it is to spread!) all over the dough. Mix the brown sugar and cinnamon together. Sprinkle all over the top. Roll it up tightly into a 14-inch log. Using a very sharp knife, cut into 12 rolls; each roll is slightly wider than 1 inch. Arrange rolls in the prepared pan.
• Bake for 22-26 minutes, until lightly browned around the edges. If you notice the tops are getting too brown too quickly, loosely tent the pan with aluminum foil and continue baking. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195-200°F (91-93°C) when done. Remove pan from the oven and place pan on a wire rack as you make the icing. (You can also make the icing as the rolls bake.)
• In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter and beat until smooth and combined, then beat in the confectioners' sugar and vanilla until combined. Using a knife or icing spatula, spread the icing over the warm rolls and serve immediately.
• Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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.