Small Batch No Yeast Cinnamon Rolls Food

SMALL-BATCH NO YEAST CINNAMON ROLLS

Steps:

• Preheat your oven to 425 degrees, and grease 4 small ramekins or 4 cups of a cupcake tin. Set aside.
• In a medium bowl, stir together the flour, sugar, salt, baking powder, and baking soda. Add in 1/3 cup buttermilk (reserving the extra 1 tbs. for later), melted butter, and vanilla extract. Stir together until a shaggy dough forms. Then, knead the dough with your hands for one-two turns so the dough just comes together.
• Note- the dough will be on the more wet side, so you don't want to over-knead. Just let it come together.
• Sprinkle flour on a clean, flat surface. Roll the dough out, dusting with flour as needed, until it's about a 6-8 inch square. Turn and shape the dough as you go to create fairly straight edges.
• In a small bowl, stir together the brown sugar, cinnamon, and salt.
• Gently spread the butter into a very thin layer all the way to edges on your rolled-out dough. It will be a very thin layer of butter, so it might take some working. Evenly sprinkle all of the filling over the butter, and gently press it down with your hands to help hold it in place.
• Roll the dough tightly into a log. Cut it into 4 even pieces, and place into your prepared ramekins or pan. Bake in your preheated oven for 16-18 minutes, or until puffed and golden brown.
• While the cinnamon rolls are baking, make the frosting. Whisk the powdered sugar, salt, butter, cream cheese, and 1 tsp of milk together. If it's too thick, add in another tsp. of milk. Whisk until smooth.
• Let the rolls cool for about 5 minutes before topping generously with the frosting. Enjoy warm!

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.

SMALL BATCH CINNAMON ROLLS (NO YEAST)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
• Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
• Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
• Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
• Bake in the preheated oven until golden, about 14 minutes.
• While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
• Remove cupcake pan from the oven and top rolls with icing.