Enjoy these quick cinnamon rolls first thing in the morning to satisfy your sweet desire.
Because no yeast is needed, it’s ideal for inexperienced bakers or anyone with a limited amount of time (or patience).
With materials you undoubtedly already have on hand, it’s simple to prepare these homemade cinnamon rolls.
What Differentiates These Cinnamon Rolls?
These cinnamon rolls, unlike most classic cinnamon roll recipes, are made without yeast, so there is no need for proving or kneading. The highlight? In less than half an hour, they are assembled quickly and without difficulty.
This dish can be made even simpler by omitting the optional cream cheese icing or by topping the cinnamon rolls with store-bought topping.
How to Keep Cinnamon Rolls Fresh
These cinnamon rolls can be refrigerated for up to one week in an airtight container. If you wish to store them for longer, consider freezing them. For complete protection, while freezing cinnamon buns for up to three months, you must doubly wrap them: Wrap each cinnamon roll in a double layer of storage wrap and aluminum foil. Defrost overnight in the refrigerator and reheat in the microwave or oven.
Ingredients :
All-purpose flour, 4 to 4-1/2 cups
1/3 cup melted butter
one salt tsp.
1 cup warm (110° to 115°) whole milk
1/4 ounce (1 package) dry yeast in action
two big eggs, at room temperature
Sugar, half a cup
Frosting:
1-1/2 cups of confectioners’ sugar
1/8 teaspoon salt
1/8 teaspoon salt and 1/4 cup softened cream cheese
12 cup softened butter
One-half teaspoon of vanilla extract
Filling:
3/4 cup brown sugar that has been packed
1/4 cup split, melted butter
2 teaspoons of cinnamon powder
Instructions For Cooking This Delicious Dish :
In a saucepan, combine the milk, vegetable oil, and sugar. “Scald” the combination (heat until just before the boiling point). Turn off the heat and allow it cool for 45 to 60 minutes. When the mixture is lukewarm to warm, but NOT hot, both packages of Active Dry Yeast should be added. Allow this to rest for a minute. Then, incorporate eight cups of all-purpose flour. Stir ingredients together. Cover and allow to rise for a minimum of one hour.
After at least an hour of rising, add an additional cup of flour, baking powder, baking soda, and salt. Stir ingredients together. (At this point, you can cover the dough and refrigerate it until you need it, overnight or for up to two days if required. Just keep an eye on it, and if it begins to overflow the pan, simply press it down.
When prepared to make rolls: Liberally dust the rolling surface with flour. Take half of the dough and shape it into a rough rectangle. The dough is then rolled thin while preserving a rectangular shape.
Pour between 1 1/2 and 2 cups of melted butter over the dough. Then, add 1 cup of sugar and a good amount of cinnamon over the butter.
Now, beginning at the opposite end, roll the dough toward you in a straight line. Maintain a relatively tight roll as you progress. Next, squeeze the roll’s seam to seal it.
Spread 1 tablespoon of melted butter in a 7-inch round cake or pie pan made of aluminum foil. Then, begin slicing the rolls to a thickness of between 34 and 1 inch and placing them on the buttered pans.
Repeat this step with the remaining dough portion. Allow the rolls to rise for 20 to 30 minutes, then bake at 375 degrees (updated to state 375 instead of 400, as The Pioneer Woman now recommends) for 15 to 18 minutes, or until light golden brown.
For the frosting, combine all stated ingredients and stir until smooth. It must be viscous but pourable. Taste and adjust accordingly. Drizzle liberally over the warm rolls.
Ingredients
- Ingredients :
- All-purpose flour, 4 to 4-1/2 cups
- 1/3 cup melted butter
- one salt tsp.
- 1 cup warm (110° to 115°) whole milk
- 1/4 ounce (1 package) dry yeast in action
- two big eggs, at room temperature
- Sugar, half a cup
- Frosting:
- 1-1/2 cups of confectioners' sugar
- 1/8 teaspoon salt
- 1/8 teaspoon salt and 1/4 cup softened cream cheese
- 12 cup softened butter
- One-half teaspoon of vanilla extract
- Filling:
- 3/4 cup brown sugar that has been packed
- 1/4 cup split, melted butter
- 2 teaspoons of cinnamon powder
Instructions
In a saucepan, combine the milk, vegetable oil, and sugar. "Scald" the combination (heat until just before the boiling point). Turn off the heat and allow it cool for 45 to 60 minutes. When the mixture is lukewarm to warm, but NOT hot, both packages of Active Dry Yeast should be added. Allow this to rest for a minute. Then, incorporate eight cups of all-purpose flour. Stir ingredients together. Cover and allow to rise for a minimum of one hour.
After at least an hour of rising, add an additional cup of flour, baking powder, baking soda, and salt. Stir ingredients together. (At this point, you can cover the dough and refrigerate it until you need it, overnight or for up to two days if required. Just keep an eye on it, and if it begins to overflow the pan, simply press it down.
When prepared to make rolls: Liberally dust the rolling surface with flour. Take half of the dough and shape it into a rough rectangle. The dough is then rolled thin while preserving a rectangular shape.
Pour between 1 1/2 and 2 cups of melted butter over the dough. Then, add 1 cup of sugar and a good amount of cinnamon over the butter.
Now, beginning at the opposite end, roll the dough toward you in a straight line. Maintain a relatively tight roll as you progress. Next, squeeze the roll's seam to seal it.
Spread 1 tablespoon of melted butter in a 7-inch round cake or pie pan made of aluminum foil. Then, begin slicing the rolls to a thickness of between 34 and 1 inch and placing them on the buttered pans.
Repeat this step with the remaining dough portion. Allow the rolls to rise for 20 to 30 minutes, then bake at 375 degrees (updated to state 375 instead of 400, as The Pioneer Woman now recommends) for 15 to 18 minutes, or until light golden brown.
For the frosting, combine all stated ingredients and stir until smooth. It must be viscous but pourable. Taste and adjust accordingly. Drizzle liberally over the warm rolls.