Like most of you, I have found myself with quite a bit of kitchen time on my hands lately. I have been experimenting with all kinds of baked goods and really enjoyed these cinnamon rolls. The best part of this recipe: these rolls do not require any yeast, which was a relief when I looked in the pantry and realized I didn’t have any!
I like my cinnamon rolls a little on the less sweet side- more biscuity and savory- so I don’t do a cream cheese frosting. Instead, I use a simple powdered sugar drizzle at the end.
You will need for the rolls:
2 ½ cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
Pinch of salt
4 tablespoons butter (room temperature)
¾ cup milk (use whole milk)
1 egg
1 teaspoon vanilla extract
For the filing:
½ cup granulated sugar
½ cup dark brown sugar (packed)
4 tablespoons ground cinnamon (this may be waaaaay too much depending on your taste- try your first batch with 1 tablespoon and adjust moving forward when you make these again)
For the drizzle:
¼ powdered sugar
3 tablespoons water
Preheat the oven to 400 degrees. Whisk together dry ingredients, incorporating the butter with your hands until it is well distributed. Slowly add in wet ingredients and egg until dough forms. A stand mixer with a paddle attachment is recommended for this. Do not over mix your batter or it will become tough- stop as soon as the dough holds its shape.
Once the dough comes together, roll it out on a well-floured surface. YALL. This is a VERY sticky batter, so be sure your surface and rolling pin are well floured before you start. Once the dough is rolled, cover it with the filling ingredients, distributing this evenly across the surface. Roll dough into a log shape. Cut into rounds about 1.5 inches wide. Lay these in a well-greased baking pan (I like a circular pan, but anything with sides will work so the rolls hold their shape).
Bake the rolls for approximately 15 minutes, or until golden brown and cooked through.
While the rolls cool, whisk together the powdered sugar and water until a paste forms. Slather on top of the rolls while they are warm but not hot.
Voila! These cinnamon rolls reheat extremely well the next day (for breakfast or crumbled and served on top of ice cream!).
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