Quick Cinnamon Rolls - No Yeast

Reviews

• "Just made these for a late evening wintry snack! Read all reviews first, so made these corrections: added one egg to the dough, cut the baking powder back to 3 teaspoons. Also used bread flour instead of all purpose flour for a bit more "poof". Before I sprinkled the rolled out dough with the sugar & cinnamon mixture, I spread butter on the dough. May have been a mistake for the baking part of it, but not for the taste! They were VERY bubbly while baking, and wound up spilling over in the oven. Still, very good and easy! Love them!!!"

  By neoplayinny on October 29, 2011 | 1262368

• "Hello...
  
  I just made these buns today...it was a new thing to put the filling on the bottom as well as inside...but, I tried it, and it was good.
  I did not get the amount of buns from my roll as the author did...I got ten small ones in a square metal pan.
  I decided not to use the icing...I thot it would be too sweet and for me, it would have been.
  
  I used wholewheat flour and brown sugar for everything.
  I cannot understand putting an egg in the recipe...have not heard of this be4, and I am glad the author did not do that.
  
  When I took the pan to the butcher board, I put a plate on top and then flipped the thing over, so that the sugar mix on the bottom of the pan was seen on the buns.
  It covered the whole bun with brown sugar mix, so you could not see the coil; but, I liked it that way better, it looked prettier.
  
  The magic was in the tasting...they looked liked cinnamon buns I have made in the past...very simple w/o yeast, but, after the second biteinto it, I was hooked!
  
  The flavor is perfect, the salt with the sweet...all you need is a big slather of hard butter and it's feasting time.
  I could not just have one...
  These are really good...not fancy...but, they taste great...a different version of the cinnamon bun, which the store sells you, that you pull apart...I guess it has it's place, but, these are fine for me.
  
  I have printed out the recipe and thankyou to the author of them.
  
  It was plenty sweet enough w/o icing, and I had run out of icing sugar, anyways.
  
  Next time I make these, I will try Indian White Flour bread, which is part wholewheat and I cut them wider so they are bigger buns to munch on.
  
  Last of all, I found the dough very pliable, soft and fairly co-operative.
  
  Kudos to the Author.
  
  Layna
  Vancouver, Canada."

  By LaynaLand on July 02, 2011 | 1234356

• "This recipe is absolutely amazing! These are the best cinnamon rolls I've ever had. Here are a few changes that I made (and no that doesn't diminish the recipe it's just using sense folks.)
  
  1. add an egg to recipe
  2. don't confuse baking soda with baking powder :0)
  3. add a TON more powdered sugar to glaze recipe
  4. use a lot of flour when rolling out so it doesn't stick to rolling board when you're trying to roll up the dough.
  
  (number 1 and arguably number 3 are corrections I think should be made to the recipe)
  (numbers 2-4 are just common sense folks)
  
  Enjoy!"

  By dancejennie on February 04, 2011 | 1189558

• "I thought it was rude of the other lady to talk so bad about the rolls when it was her mistake for using baking SODA instead of POWDER. This is a great recipe for the kids. My sister is not a cook so it was great to see her doing this with the kids helping. They are not the best but the kids loved eating what they had just made. I agree that taking them out early would have made them softer. The glaze was liquidy so we added more powdered sugar than the recipe said. We'll make them again for sure."

  By Chef #1403413 on October 04, 2009 | 962856

• "We were all craving something home baked, so I decided to try this recipe because it was the first cinnamon roll recipe without yeast that popped up. I'm so glad I made it because it will be our new go to one. Although I did make cream cheese frosting to top them. What a treat! So good!"

  By bwiemiller on October 29, 2011 | 1261842

• "Fabulous recipe! moist and delicious. I cooked mine a few fewer minutes which made them gooey and wonderful. For those who found their's tasted like baking soda, they should note that the recipe calls for baking POWDER! I hate when I make that mistake :)"

  By Cynthia Hornski on October 02, 2009 | 961526

• "Okay, so I read all the reviews and tried a bunch of different ways. Here is my two cents:
  
  1. Leave the dough recipe as is. Adding an egg will make it stickier than necessary.
  
  2. Love the filling recipe, but I added chopped walnuts to it. I also used it solely in the rolls, not at the bottom like the original recipe said to because if you do, it'll caramelize at the bottom into an ooey gooey mess.
  
  When you are cutting them cut them about 1.5 to 2 inches thick. They will spread out horizontally but not height wise (unless you add yeast) so the height you cut them at will be about what they stay.
  
  3. Bake it at 300 instead of 400...gets the dough gooeyer (is that a word??) It will take longer but WORTH it. Bake it only under the tops start to firm and if you stick a toothpick it comes out clean.
  
  4. Bake them in a spring form pan (about 7-8 per pan, leaving room to spread out). Trust me on this one, that way you just pop the outer pan off when they are done and serve!
  
  5. As you are letting them cool take a knife and gently slip it around the corners of the spring form pan and each other, so they pull apart nicely.
  
  6. Once cool, add about 4 tbsp melted butter on top of the rolls to get them nice and buttery soft. Then put on the icing, pop the spring form pan, and serve!
  
  TRUST ME. I baked these until I got a batch I liked and this is what worked. Love how quick this is though. No waiting on them to rise or messing with yeast. My whole family approved of them!"

  By marie_85 on December 26, 2012 | 1355451

• "Made these last night as the family was craving something sweet... I followed the directions written not the ones in the reviews and they were INCREDIBLE!!! Definitely didn't last long in our house there already gone lol"

  By lucylu2012 on August 30, 2012 | 1329044

• "i just made this and i did it exactly how the recipe was written, and i only made 8 buns and they weren't huge either."

  By Brittanye. on August 29, 2012 | 1328837

• "I tweeked this recipe to make Chocolate Chip Cinnamon Rolls! And they were so good :)
  I did add the extra egg to the dough, and I made mini rolls with a mini cupcake pan. They were perfect for taking to the office! Great recipe, thank you!!"

  By larissalaughs on July 26, 2012 | 1319175

• "I made these cinnamon rolls exactly as written and they tasted great! I didn't like they way they looked with putting half of the filling mix on the bottom. Next time I'll put all of it inside the rolls. This recipe is definitely a keeper!"

  By daranaco on June 17, 2012 | 1311653

• "I didn't have eggs so this recipe was great for me. I was craving for cinnamon rolls as soon as I woke up. It was fast and fun."

  By Pinkfroggie on April 28, 2013 | 1382940

• "I sure wish I had read the reviews before making these. They were horrible. All I can taste is the baking soda and they are so bitter, I can't even eat them. YUCK! Tomorrow they will become part of my compost pile. I won't be making them again, but my advise for others who do, cut the baking soda by at least 1/2 the amount called for in this recipe."

  By Jason97 on April 23, 2013 | 1382222

• "Absolutely love this recipe, I made it with my brothers this morning and they enjoyed it. I went ahead and added the egg and only 3 teaspoons of baking powder and it went well. I tried the glaze, and it didn't go too well, be I just sprinkled some sugar on and it was delicous! If anyone has a good glaze recipe, please comment and let me know, thanks :)"

  By Ariaaz14 on April 10, 2013 | 1379617

• "i tried this recipe and had some trouble with it. i thought adding part of the filling to the bottom of the pan first was odd but did it anyway and it turned out to be a big hard sticky mess on the bottom of each cinnamon roll. Also, i tried adding the egg and it did make it a little sticky so i had to add a bit more flour, so after that they tasted good, but it was near impossible to eat the bottom of every roll since it was so hard. Also, they took about 15 min in the oven. next time i make these i will NOT put some of the filling on the bottom of the pan. i will put all of it inside the rolls."

  By greentree23 on March 24, 2013 | 1375849

• "I made these today for some coworkers I've made them before and both times I got about 12 rolls. I didn't put half the filling in the bottom I put them all inside the rolls.. They turn out amazing every time and I followed the recipe."

  By Jazzle0485 on March 07, 2013 | 1371765

• "The best I can say for these is they are quick. My husband and I thought they tasted like a biscuit with cinnamon and sugar. Will not be making them again."

  By Chef #800015 on February 13, 2013 | 1366793

• "Excellent as is! I always try a recipe as it is given first and glad I did, it was perfect and delicious!"

  By mdcodonnell_1394838 on January 06, 2013 | 1358114

• "I followed the directions of others (add an egg, 3 tsp of baking powder). I did get 15 rolls out of this recipe as I used the dental floss and cut them at about an inch deep. I coated a 9x13 pan with butter, and this helped them release easily from the pan. I would cut the filling in half (omitting the sugar underneath). The recommended amount made them too sugary. They are perfect with just the filling and then the icing on top. Also, I used about 1-1/2 cups of powdered sugar to get the icing to the right consistency."

  By jem0622 on December 29, 2012 | 1356094

• "Good recipe. I did add the egg and it took a full 1/2 cup of milk to get the consistency I liked. I added 1 1/2 Tbl of orange juice and 1/8 tsp cardamom to the dough. Added about 1/4 cup white chocolate to the filling and eliminated the icing since so much sweet was added with the chocolate. Another variety attempt might be no chocolate chips and making an orange glaze."

  By BEaKat on December 25, 2012 | 1355401