Cinnamon Rolls, No-Yeast

EASY PEASY!

Do you want the deliciousness of homemade cinnamon rolls but don’t have all the time needed for yeast cinnamon rolls? This recipe uses baking powder and baking soda as leaveners, leaving you with fresh baked cinnamon rolls in a fraction of the time.

Dough Ingredients

Dry:

• 3 ¼ cups (390g) EMH Organic Pastry Flour (can substitute EMH Organic General-Purpose Flour)

• ¼ cup granulated sugar (50 g)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

Wet:

• ¼ cup (4 tablespoons) salted butter melted

• ¾ cup buttermilk (can replace with 1 teaspoon vinegar + ¾ cup milk or alternative milk)

• 1 large egg

Filling Ingredients

• 3 tablespoons melted butter

• ¼ cup brown sugar (or ¼ cup sugar + ½ teaspoon molasses)

• 1 tablespoon cinnamon

Icing Ingredients

• 2 ounces cream cheese, full-fat or Neufchatel, softened

• 1 tablespoon butter, softened

• 1/3 cup (40g) confectioners’ sugar

• 1 teaspoon vanilla extract

Directions

• Place oven rack on the middle shelf and preheat oven to 375°. Grease 8x8 (or 9x9) pan with butter or non-stick spray.

• Combine dry ingredients by sifting into a medium size bowl. In a separate microwave safe bowl melt the butter and stir in remaining wet ingredients, and add to flour. Stir until all flour is incorporated, being careful not to overwork the dough. Dough should be tacky but not sticky. Add extra flour a tablespoon at a time if needed for consistency.

• Sprinkle about a tablespoon of flour on your clean work surface. Gather the dough and lay it on your work surface. Using a lightly floured rolling pin, roll out your dough to about 10x14-inch rectangle. Add a little flour if dough is sticking to rolling pin.

• Melt the butter in a microwave safe bowl and add the remaining filling ingredients. Spread onto the dough with the back of a rubber spatula all the way to the edges.

• Roll the dough into a tight 14-inch log. Use a rubber spatula to help gently free the dough from your work surface if necessary as you roll.

• Cut into 12 equal pieces and place in prepared pan.

• Bake for 22-26 minutes until lightly browned around the tops and edges. If tops are getting too brown before the middle is done, tent with foil to ensure even baking.

• Meanwhile combine all icing ingredients in a microwave safe bowl (warm in microwave if needed). Stir with a whisk or rubber spatula until smooth. Let cinnamon rolls cool 15 minutes before applying icing.

• Should there happen to be leftovers, cover and store at room temperature for two days. Can be frozen up to three months and thawed overnight in the fridge. Warm before enjoying.