Fastest 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.

EASY NO-YEAST HOMEMADE DINNER ROLLS

Steps:

• Mix dry ingredients.
• Add milk and mayo.
• Stir until mixed well.
• Spoon into greased muffin tins.
• Bake at 350 for approximately 15 minutes until golden brown.

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.