Prep 15 mins
Cook 18 mins
This is a recipe I created after endless hampering from my Sis for some cinnamon rolls.I ,however, have a pathological aversion to yeast, so I created this instead. Rather tasty and quite customizable.
For the Dough
- 1⁄2 cup butter, grated
- 1⁄2 cup milk
- 1⁄2 cup sour cream
- 1 egg
- 1⁄2 teaspoon cider vinegar
- 1 1⁄4 cups all-purpose flour
- 1 cup bread flour
- 1⁄2 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
For the cinnamon filling
- 2 tablespoons butter, melted
- 1⁄2 tablespoon cinnamon (or more based on your preference)
- 2 1⁄2 tablespoons brown sugar, divided
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄2 tablespoon sugar
- Grate or cut the butter and freeze until needed. In a sm-med bowl, whisk all of the wet ingredients (egg included) together and refrigerate until needed. In a separate bowl, add all of the dry ingredients from the "dough section".
- Rub the grated butter into the dry ingredients until well-incorporated. Using a rubber spatula, add the wet ingredients to the dry; stir until a dough forms.On a generously floured surface, lay out the dough mound and roll to a large square; about a 1/2 to a 1/4 inch thickness (you may need to add quite a bit of flour to reach the proper consistency during this process. The consistency should be somewhere in between a pizza dough and a biscuit).
- Meanwhile; in a small bowl, melt the butter for the filling and add the cinnamon, half of the brown sugar, the nutmeg, allspice, and half of the sugar. Brush onto the square. Sprinkle with the remaining filling ingredients and roll into a log (I'd recommend using saran wrap to keep it from splooshing out) and freeze for 5-7 minutes. Cut the log horizontally into 8 medium-small rolls and place in a lined rectangular pan.
- Bake at 425 for 20-25 minutes,(spinning the individual rolls occasionally to prevent soggy middles if you choose to bake in close contact) until a light golden brown and firm enough to lift without it glopping out onto your hands.
- Eat warm or at room temperature; I didn't glaze them, but feel free to for an extra touch of sweetness.
these were the best!
I loved the fact that they had no yeast in them and were so much easier than other cinnamon buns!