No Yeast Apple Cinnamon Rolls 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.

NO YEAST APPLE CINNAMON ROLLS

Steps:

• Preheat the oven to 400 degrees F. Spray a 9x13-inch baking pan with nonstick spray.

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.

APPLE CINNAMON ROLLS

Steps:

• To prepare apple filling:.
• In medium saucepan, combine apples, flour sugar and butter.
• Bring to a boil over medium high heat.
• Cook 3 minutes.
• Reduce heat to medium low and cook 10 minutes, stirring constantly until thick.
• Stir in cinnamon and nutmeg.
• Cool completely.
• While filling cools, prepare dough.
• In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
• Heat 1/2 cup water with milk and butter until very warm (120-130°F).
• Gradually add to dry ingredients.
• Beat 2 minutes at medium speed, scraping bowl occasionally.
• Add eggs and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.
• Stir in enough remaining flour to make a soft dough.
• Knead dough on lightly floured surface until smooth and elastic, 8-10 minutes.
• Cover and let rest 10 minutes.
• Divide dough into 2 equal parts.
• Roll each part into a 12x8 inch rectangle.
• Spread cooled apple filling evenly over dough.
• Beginning at long end of each rectangle, roll up dough as tightly as you would for a jelly roll.
• Pinch seams to seal.
• Cut each roll into 12 equal pieces.
• Place, cut sides up, in two greased 9 inch round pans.
• Cover and let rise in warm, draft-free place until doubled in size, about 45 minutes.
• While dough is rising, prepare cinnamon-sugar topping.
• Stir together sugar, cinnamon, and nutmeg until well blended.
• After dough has doubled in size, sprinkle rolls with cinnamon-sugar topping.
• Bake in 375°F oven for 25-30 minutes or until done,.
• Remove from pan, serve warm.

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.