Cinnamon Rolls Without Yeast -

Cinnamon Rolls Without Yeast

Love cinnamon rolls, but afraid of baking with yeast? These Cinnamon Rolls Without Yeast are the perfect solution, and they make for one heck of a tasty breakfast!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Keyword: cinnamon roll

Servings: cinnamon rolls

Calories: 478kcal

Author: David

Ingredients

For the Dough

3½ cups all-purpose flour
2 Tbsp brown sugar
1¾ tsp baking powder
¾ tsp baking soda
½ tsp salt
1½ tsp cinnamon
1¼ cups buttermilk
4 Tbsp unsalted butter melted and divided

For the Filling

¾ cup brown sugar
¼ cup granulated sugar
2 tsp cinnamon
½ cup raisins

For the Glaze

¼ cup unsalted butter, softened
1 oz. cream cheese softened
1 cup powdered sugar
¼ tsp vanilla extract

Instructions

Preheat oven to 425°F. Grease and flour (or spray with nonstick cooking spray) a 9-inch square baking dish; set pan aside.
Using a large bowl, combine all of the dry ingredients for the dough (flour, brown sugar, baking powder, baking soda, salt and cinnamon).
Add buttermilk and 2 Tbsp of the melted butter; stir until smooth.
Turn dough out onto a lightly floured surface. Sprinkle top of dough with flour and then use a rolling pin to roll into 9”x12” rectangle. Brush the top of the dough with the remaining 2 tablespoons butter.
Using a small bowl, combine all of the Filling ingredients (brown sugar, granulated sugar, cinnamon, and raisins). Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a ½” border on all sides.
Starting with a short end, roll dough tightly into a log; pinch seam to seal dough. Slice log into 9 pieces. Lay pieces cut-side up in prepared baking pan.
Bake for 22-25 minutes, or until golden brown. Remove rolls from oven and let cool slightly.
While rolls are cooling, make the glaze by whisking together the cream cheese and butter until smooth. Add the powdered sugar and vanilla; whisk until smooth. Using a table knife, spread glaze over warm rolls and serve.

Nutrition