No yeast cinnamon rolls
01.15.2012 
While my boys and I were in North Carolina visiting family a few weeks ago, I did a search for a quick (no yeast) cinnamon roll recipe to make for breakfast one morning. These delicious-looking rolls popped up from Young Married Chic. Mostly I wanted quick, but was hoping for delicious, too. While we ate, I heard the comment, "These are the best cinnamon rolls I have ever eaten." That comment came from my seventy-five-year-old father, who happens to love food more than anything the world. Anything in the world besides his family, that is.
Preheat your oven to 425 degrees F. Pour 1 tablespoon of melted butter into a 9-inch round cake pan. Brush to coat the entire perimeter of the pan.
Make the filling.
In a small bowl, combine:
3/4 cup dark brown sugar
1/4 granulated sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
Add 1 tablespoon of melted butter and stir until crumbly. Set aside.
Make the dough.
In a medium bowl, combine:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
In a separate bowl, combine:
1 1/4 cups buttermilk
2 tablespoons butter, melted
Add the buttermilk mixture to the flour mixture and stir until the liquid is just incorporated, about 30 seconds. Transfer the dough to a lightly floured work surface and knead until just smooth, 3 to 4 minutes. Roll the dough into a 9x12-inch rectangle. Brush the surface of the dough with 1 tablespoon of melted butter.
Sprinkle the filling evenly over the dough, leaving a 1/2-inch border around the edges. Gently press the filling into the dough, and loosen the dough from the work surface. Starting at a long edge, roll the dough to form a log.
Pinch seam to seal. Seam-side down, cut the log into eight equal pieces. Place one roll in the center of the prepared pan, and the seven remaining rolls around it in a circle.
Brush with 2 tablespoons of melted butter.
Bake in the preheated oven for 25 to 28 minutes, or until golden brown. Allow rolls to cool for 5 minutes. While the rolls are cooling, prepare the glaze.
In a small bowl, combine:
3 oz. cream cheese, softened
2 tablespoons buttermilk, at room temperature
Whisk until smooth. Add 4 tablespoons of confectioners' sugar 1 tablespoon at a time. Whisk until a smooth glaze forms, about 30 seconds.
Use a knife to loosen the rolls from the outer edge of the pan. Place a plate over the top of the pan and invert the rolls onto the plate. Place a serving platter on the inverted rolls and flip them over again.
Drizzle the glaze evenly over the rolls and serve.
So there you go, friends. The best cinnamon rolls my food-loving father has ever eaten!
Reader Comments (9)
These look fabulous and I pinned the original recipe! YUM!
AH! I think I might have all the ingredients to actually make this! Now it will torture me knowing that I could have these in a matter of minutes! Oh the torture!
These look so yummy! I'm going to have to tey them. Yum!
These look good. I'm thinking of making the dough the night before and getting them ready and then baking in the morning. I'm not "with it" enough in the morning to actually make something that requires thought.
That's a ringing endorsement from your dad! They look delectable!!!
Ahhhh these look delicious-and I have all the ingredients to make them! Thanks for all of the awesome recipes :)
These look sooo ooey gooey delicious! I want to try them out for myself!
I am just about to make these and noticed that the measurements for the ingredients in the dough are different on the printable version of the recipe than they are on the website. There are 2 measurements for sugar and the baking soda is different as well on the printable version. Just wondering which version is correct. thanks!
Hi Lori! Thank you so much for pointing this out. I have fixed both the post and the printable recipe. Hope this helps. Thanks again!
Megan