QUICK CINNAMON ROLLS - NO YEAST
These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.
Provided by hannah234
Categories Breakfast
Time 50m
Yield 18 small rolls, 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.8, Sodium 259.8, Carbohydrate 28.5, Fiber 0.6, Sugar 16.6, Protein 2
QUICK CINNAMON ROLLS
Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!
Provided by shaunawillman
Categories Bread
Time 40m
Yield 18
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g
QUICK AND EASY CINNAMON ROLLS (YEAST FREE)
I made these today in 'Home Ec' class. These are super YUMMY and quick to make because they have no yeast, so you don't have to wait hours for them to rise. My friend is vegan so our group used powdered milk instead of actual milk. You do not need to use a mixer at all ^_^ Sorry for the form of measurement, the recipe was written in mL's instead of cups-tsp-tbsp.
Provided by Jessiica
Categories Breads
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
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.
YEAST-FREE CINNAMON ROLLS
Delicious cinnamon goodness. A total winner.
Provided by Nina
Categories Bread Quick Bread Recipes
Time 38m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 35.7 g, Cholesterol 32 mg, Fat 12.2 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 305.3 mg, Sugar 17.1 g
EASY NO-YEAST CINNAMON ROLLS
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren't exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from "At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery" by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Provided by Margaux Laskey
Time 45m
Yield 8 servings
Number Of Ingredients 14
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.
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