30 May 2011

No-Rise Cinnamon Rolls ~ When you need to eat them Now!





There are times when a good classic recipe can lift your spirits and shine a bright light of hope over you during difficult times. How poetic, right? These Cinnamon Rolls did just that. 



I had such a bad craving for Cinnamon Rolls these morning that I couldn't wait for them to rise. Who can wait that long anyway? That's when I found this recipe. It hit the spot. 


They are perfect and wonderful. The texture is more biscuit-like (a bit crumbly) than the traditional doughy Cinnamon Roll. But just as soft and heavenly. 


Remember to use good Cinnamon for this recipe. After all, it's the star of the dish. 


If you don't have Buttermilk, mix a cup of Milk with 3 tsp of Cider Vinegar. Let it rest for 10 minutes and it's done. 




This recipe yields 6-8 medium sized rolls. 


Ingredients


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 cup buttermilk (or 1 cup milk plus 3 tsp Apple Cider Vinegar)

6 tbsp melted butter
For the filling:
2 tbsp. melted butter
2 tbsp. sugar

1 tbsp. cinnamon
For the glaze:
2 tbsp. Milk
3/4 to 1 c. powdered sugar



Procedure
-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 20 mins, or until the edges have turned golden brown. Leave about a half inch of distance between them because they will grow while baking.


-To prepare the glaze, mix the milk and powdered sugar, and pour onto the rolls while they’re still hot.








4 comments:

Patricia Scarpin said...

I haven't had cinnamon rolls in ages! Yours looks delish - beautiful! And I love the idea of skipping yeast and have the rolls in less time.

Mai said...

I haven't had these in forever. The recipe sounds very simple..which i love!

Anonymous said...

Hi can you kindly elaborate how you set your oven? Did you have both the top and the bottom heat rods on? I made these over the weekend twice and both time I put them on a greased baking tray t 220 C with only the bottom heat element on and the bottom of the rolls burnt and the tops didn't brown....though they tasted fab. Kindly advise.

Yadi I. @ShopCookMake said...

@annonymous:
I'm the first attempts didn't go so well. I did have both rods on. I used the regular 'bake' settings on the oven at 350 degrees fahrenheit. Place the baking dish right in the middle of the oven when baking. Email me at shopcookmake@gmail.com if you need more help.

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