HOMEMADE CINNAMON ROLLS NO YEAST RECIPES

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HOW TO MAKE EASY CINNAMON ROLLS NO YEAST | RECIPE ...



How To Make Easy Cinnamon Rolls No Yeast | Recipe ... image

These no-yeast, no-rise homemade cinnamon rolls are tender & fluffy & take half the time of traditional ones.

Provided by Ben Perez

Number Of Ingredients 22

2 ? cups all-purpose flour
plus more for dusting
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon Kosher salt
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 cup buttermilk
1 teaspoon vanilla extract
4 tablespoons unsalted butter
melted and slightly cooled
1 stick unsalted butter
at room temperature
½ cup light brown sugar
packed
1 tablespoon ground cinnamon
¼ teaspoon Kosher salt
Optional add-ins: chopped nuts
raisins
chocolate chips
1 cup confectioners sugar
1 teaspoon to 1 tablespoon milk

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

CINNAMON ROLLS 101 - THE PIONEER WOMAN – RECIPES ...



Cinnamon Rolls 101 - The Pioneer Woman – Recipes ... image

Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.

Provided by Ree Drummond

Categories     Christmas    baking    breakfast    dessert    main dish

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 40-50 servings

Number Of Ingredients 17

1 qt.

whole milk

1 c.

vegetable oil

1 c.

sugar

2

packages active dry yeast (0.25 ounce packets)

8 c.

(plus 1 cup extra, reserved) all-purpose flour

1 tsp.

(heaping) baking powder

1 tsp.

(scant) baking soda

1 tbsp.

(heaping) salt

Plenty of melted butter

2 c.

sugar

Generous sprinkling of cinnamon

1

bag powdered sugar

2 tsp.

maple flavoring

1/2 c.

milk

1/4 c.

melted butter

1/4 c.

brewed coffee

1/8 tsp.

salt

Steps:

  • For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.) To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown.  While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.

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CINNAMON ROLLS 101 - THE PIONEER WOMAN – RECIPES ...
Ree Drummond's famous cinnamon rolls are utterly delicious and worth the time it takes to make them from scratch. They also make an excellent holiday gift.
From thepioneerwoman.com
Reviews 4.8
Total Time 2 hours 30 minutes
Category Christmas, baking, breakfast, dessert, main dish
Cuisine American, Comfort Food
  • For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute. Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.) To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin. To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.  Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you're finished, you'll wind up with one long buttery, cinnamon-y, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One log will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.) Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don't allow the rolls to become overly brown.  While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable. Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing's moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It'll seal the relationship for life. I promise.
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