Tuesday, April 15, 2014
Yeast Free Cinnamon Rolls
There are many mornings I wake up wanting home made cinnamon rolls, but making them from scratch can take hours when using yeast. I usually don't have the time, nor do I want to wait that long for cinnamon rolls. So I searched my cook book and found a nutty stick roll recipe that could be adapted for cinnamon rolls. So here it is:
2 cups of flour
2 t baking powder
1/4 t salt
1/3 cup butter
3/4 cup milk
Combine flour, baking powder, and salt. With a pastry blender or a fork, cut in the flour until it resembles crumbs. Make a well and stir in the milk. Stir just until dough holds together. On a lightly floured surface, knead dough about 20 times. roll out into a rectangle of about 12 x 10 inches. Spread about 2 T of melted or soft butter onto the dough. Mix about 1/4 cup of sugar and 1/2 t cinnamon. Sprinkle cinnamon sugar mixture on top of the buttered dough. Roll up along the long side and pinch edges to seal. Cut into about 1 inch pieces. Or you can do what I do, cut roll in half, cut each of the two pieces in half, and then cut each piece evenly in three pieces. You get 12 rolls. Place rolls in 9 x 9 inch greased pan (or any pan you have that would fit 12 rolls nicely) Bake in 425 degree oven for about 25 minutes or until golden brown.
While the rolls are baking you can make some Powdered Sugar Glaze, because cinnamon rolls are not cinnamon rolls until you add the sweet frosting. Mix about 1/2 cup powdered sugar, and 1/2 t vanilla extract. Mix in enough milk until you the desired consistency.
When the rolls come out of the oven, spread on the glaze. Enjoy!