Mini No Yeast Cinnamon Buns Food

EASY CINNAMON ROLLS (NO YEAST REQUIRED!)

Steps:

• Preheat oven to 375F
• Combine flour, sugar, baking powder and salt and mix.
• Using a pastry cutter (or fork and knife if lacking) cut 5 Tablespoons of butter into dry mix
• Add milk and mix until all ingredients are combined.
• Dump dough onto a very well floured surface and roll until it forms a cohesive ball. Continue to flour the surface you are working with as needed.
• Generously sprinkle flour on the top of the ball of dough and place a large piece of wax paper on top. (If dough is too sticky, work in more flour until it is manageable)
• Use a rolling pin to roll dough out to roughly a 10x12" rectangle.
• Remove the wax paper and make your filling by combining brown sugar, sugar, and cinnamon and then stirring in butter and vanilla. This will be very much like a paste.
• Spread the filling over the rectangle of dough, leaving about ¼" of space as a perimeter around the filling.
• Carefully roll dough starting with one of the 12" ends and rolling tightly. Press the edge of the roll into the dough so that it sticks.
• Cut the log, spacing your cuts about 1" apart. If the log is not holding its shape well, transfer it to your freezer for about 10 minutes and then try to cut again (it should hold it's shape this way so you will have mostly round cinnamon rolls)
• Place the reserved 2 Tbsp of butter into a 9" pie pan and set it in your preheating oven for a few minutes until the butter has melted. Remove from oven.
• Place your cinnamon rolls in baking dish, they do not need to be touching, they will spread to fill their surrounding area.
• Bake on 375F for 28-30 minutes (beginning to lightly brown around edges). Prepare your icing while the rolls are baking.
• With mixer, combine cream cheese and butter and vanilla.
• Gradually add sugar, scraping down the sides of the bowl as needed.
• Add milk, stirring until combined.
• When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading icing over rolls.
• These cinnamon rolls are nice and soft. Keep in mind that the warmer they are, the harder it will be to separate one from the other. But if you go in for one cinnamon roll and end up with one and a half, it's really not the worst thing that could happen, right?

EASY HOMEMADE CINNAMON ROLLS WITHOUT YEAST

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!

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.

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.

MINI (NO YEAST) CINNAMON BUNS

Steps:

• 1. Preheat oven to 350F degrees (or whatever your tube of crescent roll instructs). Spray 16 tins of a mini muffin pan with nonstick spray. Set aside.
• 2. Flour your counter surface to prevent sticking, roll out half of the dough (4 triangles) and close the seams together by pinching. Flip over and pinch those seams together as well.
• 3. Smooth out the seams with a rolling pin OR cover the dough with parchment paper and roll over with a glass cup. You want the dough to be totally smooth and 1/4″ thick.
• 4. Brush with 1 tbsp melted butter and sprinkle with brown sugar and cinnamon. Use as much or as little as you prefer. Roll into a log and cut into 8 equal buns.
• 5. Repeat steps 2-4 with the other half of the crescent roll dough. Place 16 buns into the prepared muffin tins. Bake for 12-14 minutes or until the buns are lightly browned. Allow to cool for about 5 minutes and spoon icing over top each bun.
• 6. Maple Icing: Whisk together maple syrup and milk in a small bowl. Stir in powdered sugar until no sugar lumps appear in the glaze. Spoon over warm cinnamon buns.

MINI CINNAMON ROLLS

Steps:

• Combine 1 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won't melt completely). Add to flour mixture with egg.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
• Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
• For filling, combine sugar and cinnamon in a small bowl. Set aside.
• Roll dough into a 7 x 24-inch long, narrow rectangle using a rolling pin. Spread 2 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle evenly with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 24 equal pieces. Place about 2 inches apart, cut sides down, on greased baking sheets. Cover with towel; let rise in warm place until doubled in size, about 45 to 60 minutes.
• Bake in preheated 350ºF oven for 15 to 18 minutes or until rolls are golden brown. Cool on wire rack for at least 10 minutes. Insert lollipop sticks.
• Combine all vanilla icing ingredients in a large shallow bowl and beat until creamy. Icing will be thin.
• Let guests "dip" the tops of their rolls into the icing OR drizzle icing over all. If desired, serve with various toppings for sprinkling over rolls.

SMALL PAN CINNAMON BUNS

Steps:

• Butter an 8x8 baking pan and set aside.
• Combine the flour, salt and yeast.
• Add the butter and crumble in with your fingers.
• Add the egg and milk and mix to form a dough ball.
• Transfer the dough to a bowl that has been wiped with olive oil.
• Cover with a towel and leave in a warm place until doubled in size.
• Once risen flatten the dough out to form a rectangle roughly 12 inches by 9 inches.
• Make the filling by mixing the softened butter and brown sugar together.
• Spread the butter over the dough and then sprinkle the cinnamon evenly over the butter.
• Beginning at the top of the rectangle, start to tuck the dough in and roll it towards you to create a long cylinder shape.
• Slice the dough into 9 even pieces and transfer to your prepared pan.
• Cover and let rise for about 30 minutes or util the buns begin to touch each other.
• Bake in a 375 degrees F oven for 20-25 minutes and they become slightly golden brown.
• Let cool while you make the glaze.
• Mix the glaze ingredients together and pour over the cinnamon buns.
• Serve at once.

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.

CLASSIC CINNAMON STICKY BUNS

Steps:

• For the dough, measure all the ingredients into a bowl and stir with a wooden spoon, or blend in a stand mixer fitted with the hook attachment until evenly combined. If mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes, or if in a mixer, knead for about 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, 90 minutes to 2 hours.
• For the goo, add the butter, brown sugar and maple syrup in a saucepan over medium heat, stirring until melted and the mixture is bubbling. Pour this into a greased 9-x-13-inch pan the prepared pan and set aside.
• For the filling, stir the brown sugar and cinnamon together and set aside. Have the melted butter ready.
• Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18-x-12 inches. Brush the entire surface of the dough with the melted butter and sprinkle with the cinnamon brown sugar mixture. Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour.
• Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve.
• The sticky buns are best served the day they are baked.