Easy No Yeast Cinnamon Rolls

Simply Scratch

Ready in: 60 minutes
Prep Time: 25 minutes
Cook Time: 28 minutes
Servings: 12
Vegetarian

Ingredients

  • 2 cups all purpose flour
    Baking
  • 1 heaping tablespoon baking powder
    Baking
  • 5 tablespoons melted unsalted butter plus 1 tablespoon for pan
    Milk, Eggs, Other Dairy
  • 1/3 cup dark brown sugar
    Baking
  • 1/3 cup granulated sugar
    Baking
  • 2 teaspoons ground cinnamon
    Spices and Seasonings
  • 6 tablespoons heavy whipping cream
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon kosher salt
    Spices and Seasonings
  • 1/2 teaspoon kosher salt
    Spices and Seasonings
  • 1 heaping cup powdered sugar, sifted
    Baking
  • 6 tablespoons cold unsalted butter, cut into pieces
    Milk, Eggs, Other Dairy
  • 3/4 teaspoon pure vanilla extract
    Baking
  • 3/4 cup cold whole milk
    Milk, Eggs, Other Dairy

Steps

  • In a small sauce pan melt 6 tablespoons of butter. Measure a tablespoon into a 9-inch deep-sided pie dish and brush the bottom and sides generously.
  • Pour the remaining butter into a small bowl with both sugars, cinnamon and salt. Stir until combined and set aside.In a large bowl combine the flour, baking soda, 1/2 teaspoon kosher salt and drop in the 6 tablespoons of cold butter. Use a pastry blender to cut the butter into the flour mixture. Once it resembles small peas, pour in the milk. Use a rubber spatula to combine. Use hand to gently need any loose flour/butter pieces into dough. DO NOT OVER WORK.On a lightly floured surface, roll the dough out to a 10 x 6 rectangle.
  • Pour the filling mixture onto the dough and use an offset spatula to spread the filling to the edges of the dough.Starting at one side, roll the dough tightly, going back and forth until the dough is in a log shape.
  • Place the roll onto a parchment lined small sheet pan and place in the freezer for 10 minutes. This will make slicing the cinnamon rolls easier.Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces.
  • Cut each piece into thirds, so you will end up with 12 slices.
  • Place in prepared pan and bake on the middle rack of your oven for 28 minutes, rotating the pan halfway through baking.While the rolls are in the oven baking, start making the icing by combining the sifted powdered sugar, heavy cream and vanilla extract.Once the cinnamon rolls are golden, remove and instantly pour the icing over top. Use an offset spatula to carefully spread the icing evenly.
  • Serve immediately.

Nutrition

  • Calories: 289.16  cal  (14.46%)
  • Fat: 13.89  g  (21.37%)
  • Saturated Fat: 8.64  g  (53.99%)
  • Carbohydrates: 39.14  g  (13.05%)
  • Sugar: 22.14  g  (24.6%)
  • Cholesterol: 39.39  mg  (13.13%)
  • Sodium: 200.51  mg  (8.72%)
  • Protein: 2.92  g  (5.83%)
  • Vitamin B1: 0.17  mg  (11.53%)
  • Selenium: 7.97  µg  (11.39%)
  • Phosphorus: 112.2  mg  (11.22%)
  • Manganese: 0.21  mg  (10.55%)
  • Folate: 39.65  µg  (9.91%)
  • Vitamin A: 456.64  IU  (9.13%)
  • Vitamin B2: 0.14  mg  (8.51%)
  • Calcium: 80.32  mg  (8.03%)
  • Iron: 1.14  mg  (6.33%)
  • Vitamin B3: 1.26  mg  (6.32%)
  • Potassium: 162.4  mg  (4.64%)
  • Fiber: 0.76  g  (3.05%)
  • Vitamin D: 0.44  µg  (2.96%)
  • Vitamin E: 0.41  mg  (2.72%)
  • Copper: 0.04  mg  (2.05%)
  • Magnesium: 7.96  mg  (1.99%)
  • Vitamin B5: 0.19  mg  (1.91%)
  • Vitamin B12: 0.1  µg  (1.73%)
  • Zinc: 0.25  mg  (1.66%)
  • Vitamin K: 1.35  µg  (1.29%)

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