One of my favorite breakfast treats is a warm cinnamon roll. We’ve had trouble finding the pre-made kind at the grocery store, so I decided to make my own for Easter morning. Many recipes require yeast, but I found an easy yeast-free recipe.
I looked at a few yeast-free recipes before making my own batch. The cold butter is a must-have for the dough, and I used a bit more milk than most recipes required. I also froze my rolled dough for 5 minutes to make it easier to cut. The melted butter in the pie dish makes a huge impact on how the rolls taste.
My family devoured these cinnamon rolls in just one sitting. They are light and sweet, and the sugar/butter filling crystallizes to make a soft surprise. Even though I placed buttercream frosting on the table for the rolls, it was not needed! An alternative to frosting is jelly or a powdered sugar glaze.
Pie plate, oven,
Rolling pin, wax paper
•2 cups all purpose flour
3 tbsp. white sugar
1 tbsp. baking powder
1 tsp. salt
5 tbsp. cold butter plus
2 tbsp. butter
3/4 cup milk plus extra
•2/3 cup brown sugar
3 tbsp. white sugar
1 tbsp. cinnamon
5 tbsp. melted butter
1 tsp. vanilla extract
•Preheat oven to 375°F.
•Combine flour, sugar, baking powder and salt in a large bowl.
•Cut cold butter into the dry mix using a pastry cutter or fork and knife.
•Slowly add milk and mix until all ingredients are combined into a ball/pile.
•Place the dough on a floured surface. Roll the dough into a ball. If it is too dry, add a bit of milk. If it is too wet, add more flour.
•Sprinkle flour on top of the ball of dough. Place a large piece of wax paper on top of the dough. Use a rolling pin to roll out the dough to create roughly a 10" x 12" rectangle.
•Make the filling in a mixing bowl by combining brown sugar, white sugar, and cinnamon. Stir in melted butter and vanilla to create a paste.
•Remove the wax paper from the top of the dough. Carefully lift dough and place it on top of the wax paper.
•Use a spatula to spread the filling over the dough, leaving 1/2 inch of space around the perimeter of the dough.
•Use the wax paper to carefully roll the dough tightly into a log. Place in the freezer for 5 minutes.
•Place 2 tbsp. of butter into a 9-inch pie plate and set it inside your preheating oven for a few minutes until the butter has melted. When butter has melted, remove pie plate from oven.
•Remove the dough log from the freezer. Cut the log, spacing your cuts about 1-inch apart and place each roll into the buttered pie plate.
•Bake at 375°F for 28 to 30 minutes (beginning to lightly brown around edges).