No-yeast cinnamon rolls

6 Apr

no yeast roll doneGrowing up, my mom would often make cinnamon rolls on Saturday mornings. I recently decided to give them a go and had to modify the recipe a little bit. They aren’t as fluffy as yeast rolls, but they are still really good and there was a certain nostalgia to them. Plus, I want cinnamon rolls when I wake up and this is a much quicker way then waiting forever for them to rise (well, it seems like forever that early in the morning!).

Also, as a note, the roll pictured here is when I made a half batch and still made 12 rolls. They needed a little less time and were still good, but making them bigger made them closer to a normal cinnamon roll size- and I don’t have to feel bad that I’m eating 4 of them when they’re tiny. Same amount, but just eating 2 seems so much better!

Makes: 12 rolls

4 cups all purpose flour
1/2 cup shortening (or butter)
2 Tbsp baking powder
2 tsp salt
1 1/3 c milk
1/2 cup softened butter (though my mom always used Country Crock, which I still use sometimes)
6 Tbsp sugar
4 tsp cinnamon (or replace this and the sugar with ~5 Tbsp cinnamon sugar mix)

1) Preheat the oven to 425 degrees F. Spray a muffin tin with baking spray.
2) Cut the 1/2 c shortening or butter into the flower, baking powder and salt with 2 knives, a pastry cutter or a food processor until finely cut, similar to cornmeal.
3) Mix in the milk until just evenly mixed.
4) Flour a pastry mat and turn the dough on to the mat. Fold over itself and slightly flatten 20 times.
5) Roll into a rectangle ~ 14 in x 8 in. Spread the soft butter evenly over the dough. Mix the cinnamon and sugar together and sprinkle over the butter.

no yeast roll rolled out

6) Roll up hotdog style (keeping the 14 in as the length of the roll.

no yeast roll log7) Trim off the edges (if I don’t eat them raw, I’ll normally pop them in a ramekin and bake with the rest of the rolls, but usually the edges are thin and don’t have as much butter/sugar). Cut the remaining roll into 12 1 inch rolls. Place in the muffin tin.
8) Bake 15-20 minutes, until the outer edges brown.
9) Eat warm!



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