I love cinnamon rolls. They are so yummy, and they easily annihilate any sugar cravings I may be having. I will pretend to not notice the calorie overload and all the other bad things that come attached to anything as delicious as this, because as long as I’m not eating them every single day, I think this is a worthwhile indulgence.
Plus, if you noticed this picture on instagram, you probably also took note of the “30 Minutes” portion of the description. Yes! You can make these wonderful treats in 30 minutes! Whoop whoop!
So here you go, enjoy!
No-Yeast Cinnamon Rolls
Filling:
¾ C packed brown sugar
¼ C granulated white sugar
1 Tbsp cinnamon
½ tsp salt
2 Tbsp melted butter
Dough:
2 ½ C all-purpose flour, plus more for rolling out
¼ C granulated white sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 C whole milk
4 Tbsp melted butter, plus 1 Tbsp for brushing over the tops
Icing:
3 oz softened cream cheese
1 C powdered sugar
4 Tbsp whole milk
Preheat oven to 425. Combine filling ingredients in a small bowl and mix until nice and crumbly and well-blended.
In another, larger, bowl combine flour, sugar, baking powder, baking soda and salt. Whisk together milk and melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together (do not over-mix.) Kneed slightly with your hands until the dough forms into a ball, then slice it in half.
On a lightly floured surface, roll each half into a long rectangle, similar to the size of a piece of paper, but a little longer. Press half the filling mixture over the dough, leaving the edges clear, then roll it up the long way so that is looks like a short, fat sausage. Pinch together the seam, trim the ends and cut into 6-8, 1 ½-2 inch slices. Repeat with the other dough half, then place rolls in a non-stick sprayed 8×8 inch pan. Brush cinnamon rolls with remaining tablespoon of melted butter and bake for 15 minutes, or until tops are golden brown.
While the rolls are baking, smash together the softened cream cheese and powdered sugar with a fork until smooth. Whisk in the milk, 1 tablespoon at a time, until creamy. Spoon onto hot cinnamon rolls and spread evenly.
As a side note, you can totally use a mixer with a bread dough attachment. I do it to save time and heartache, because dough sticking to my fingers is one of my biggest pet peeves. I also like to make sure the milk is either at room temp or warmed up a little bit, because if you pour melted butter into cold milk, it turns solid, which is very annoying and defeats the purpose of melting the butter in the first place.
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