CINNAMON ROLL RECIPE NO YEAST RECIPES

Steps:

• Preheat oven to 375°F
• Lightly spray a 8-9 inch circular cake pan or pie dish with nonstick cooking spray
• Melt butter in a small saucepan or in microwave and allow to cool slightly
• To the bowl of a stand mixer fitted with the hook attachment, sift all the dry ingredients
• With the mixer on low, slowly pour in buttermilk, vanilla, and melted butter
• Let mixture knead for 2-3 minutes on medium speed until a smooth dough forms
• Turn dough out on to a lightly floured surface and knead for an additional 2-3 minutes adding a sprinkle of flour as needed, until dough is smooth and supple
• Let rest for 10 minutes while you prepare you filling
• For the filling, in a medium bowl, combine softened butter, brown sugar, cinnamon and salt
• Mix thoroughly until totally combined and set aside
• Add a light dusting of flour to your work surface and roll the dough out to approximately 13"x19" rectangle
• Using an offset spatula, evenly spread the filling over the dough, leaving a 1/2 border around the outside
• Starting at the edge closest to you, begin tightly rolling the dough into a pinwheel
• Lightly pinch the edge to the roll to seal shut
• Using a serrated knife, trim the very ends of both sides of the log off
• Cut the log into 9 equal portions and arrange in your baking pan, giving each roll a light press to flatten slightly
• Bake at 375°F for 10 minutes, then reduce heat to 350°F and bake for an additional 18-20 minutes until lightly golden and gooey
• For the glaze, in a small bowl, add confectioners sugar and enough milk to reach desired consistency
• Allow rolls to cool slightly before topping with glaze

Steps:

• Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
• Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
• Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15-by-8-inch rectangle.
• Gently spread the filling evenly over the dough, leaving a ¼-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or 2, or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
• Bake for 20 to 25 minutes, or until golden.
• While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the confectioners’ sugar and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
• Remove the rolls from the oven and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.