If there’s one thing that would make me jump out of bed in the morning, looking forward to having the first bite of the day as I watch the sunlight kiss my plate, and warm my heart with hopes of a great day ahead, it would be the thought of sinking my teeth into a warm and fluffy roll embedded with a sweet layer of cinnamon sugar.
Yet that very same dream would almost immediately draw me back into bed, as I foresee the dreaded 1 – 2 hour wait for the cinnamon roll dough to rise. And let’s just state for the record that I’m not a morning person to begin with.
But any recipe that places warm cinnamon rolls on the breakfast table in under an hour? That’s definitely worth waking up for.
Ever since I posted about the cinnabon cinnamon rolls two years ago, I’ve received quite a number of mails regarding others’ attempts of the recipe. While some have loved it as much as I did, there are quite a few who got teased by the yeast monster (trust me, I started out being fearful of that Y word as well), and didn’t quite get the rolls they were hoping for.
Personally, I had my reservations, having tried out a non-yeast cinnamon roll recipe in my earlier years of baking. And I know that the orthodox yeast fans out there would scowl, but trust me, these yeast-free cinnamon rolls were the closest you’d ever get to having cinnamon perfection in under an hour.
Whether you’re pressed for time, not too fond of working with yeast, want to start your morning on the perfect note, or simply want to affirm the fact that cinnamon rolls should never and can never be made without yeast (yes, I’m looking at all you hardcore bread bakers), you should give this one a go.
Buttermilk Cinnamon Rolls
(adapted from here)
For the Dough:
2 3⁄4 cup plain flour, plus extra for dusting the counter
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk
6 tbsp melted butter
For the filling:
2 tbsp. melted butter
2 tbsp. sugar
1 tbsp. cinnamon
For the glaze:
2 tbsp. water
3/4 to 1 c. powdered sugar
- Preheat oven to 425°F or 220°C.
- In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt).
- Stir in the butter and buttermilk.
- At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
- With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
- With a rolling pin, roll the dough out into a rectangle/square of approximately 1⁄2 inch thick.
- Spread the surface of the dough with 2 tbsp melted butter, then sprinkle on the cinnamon and sugar.
- Roll the dough from the longer side, and cut the dough to about 2 inches thick.
- Place the rolls in a lightly greased pan, and bake at 220°C for about 20mins, or until the edges have turned golden brown.
- To prepare the glaze, mix the water and powdered sugar, and pour onto the rolls while they’re still hot.
Recipe Notes: For awesome step by step photos, refer to recipe source.