Cinnamon Rolls
Servings 8 people
This Easy Cinnamon Rolls recipe is made without yeast and rising and is ready in less than 1 hour! If you want swirls of delicious sugar and cinnamon goodness wrapped in a soft dough without the hassle of proofing, this recipe is for you!
Ingredients
Dough
- 2⅔ cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoon kosher salt
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 1 large egg yolk room temperature
- ½ cup unsalted butter melted
Filling
- ¾ cup light brown sugar
- ⅓ cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons salted butter melted
Icing
- 2 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Preheat oven to 350°F and spray a medium casserole dish with cooking spray and set aside.
- Add the flour, baking powder, salt, sugar, and cinnamon to a large mixing bowl or stand mixer bowl and mix until combined.
- Add the milk, vanilla, and egg yolk and mix just until combined.
- While the mixer is running on slow speed, pour in the melted butter. Increase the speed to medium and beat until the butter is fully incorporated and the dough is pulling away from the sides of the bowl.
- Flour a large surface area and shape the dough into a squarish ball. Let the dough rest for 10 minutes.
- Roll out the dough into a large rectangle.
- Mix together the filling ingredients and gently spread the mixture over the top of the dough.
- Roll the dough tightly from the short end until fully rolled up.
- Use unflavored dental floss to mark the dough into 8 even portions and then slide the dental floss under the dough and at each portion mark, cross the floss with your hands to cut through the dough.
- Add the cut cinnamon rolls to the prepared baking dish and bake for 30 to 35 minutes. The tops of the rolls should be golden brown.
- Whisk together the icing ingredients until smooth, then spread it over the top of the rolls while they're still warm.
Notes
- To Freeze: You can put them in the freezer completely cooked, either frosted or unfrosted (just allow them time to cool first). Wrap them in plastic wrap then place them in a freezer bag, or just use two layers of plastic wrap to keep the flavor fresh.
- Shelf Life: If you have any leftover Cinnamon Rolls (and that’s a big “if”!), you don’t need to put them in the refrigerator immediately. You can store them in a covered container or a plastic bag at room temperature for two days. After that, they should be moved to the fridge, where they’ll keep for about a week.
- Recipe Variations:
- Add chopped pecans: Mix them into the filling for some nutty flavor and a bit of crunch! (You can try this Easy Pecan Cinnamon Rolls recipe, too!)
- Try a cream cheese topping: It’s breakfast, after all! While I prefer vanilla icing, cream cheese icing or cream cheese frosting also tastes delicious on the buns.
- More cinnamon: Can’t get enough spice? Cinnamon Frosting is another icing alternative.
Nutrition
Calories: 666kcal | Carbohydrates: 101g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 397mg | Potassium: 351mg | Fiber: 2g | Sugar: 66g | Vitamin A: 927IU | Calcium: 186mg | Iron: 2mg
Find it online: www.sugarandsoul.co/easy-cinnamon-rolls-no-yeast/