Anyway, after that eclair mishap last time, I steered away from trying it again. I made cinnamon rolls instead! No waiting needed, really. Just make the dough, knead for a few minutes, fill and roll and bake! It’ll be ready in 30 minutes. That easy. :)
I’ve tried making no-yeast cinnamon rolls before but they turned out kinda hard, almost rock hard. I never tried again. I have no luck in making yeast breads, and I’m always on the lookout for no-yeast recipes. Imagine my glee when I found a recipe which looked like “real” cinnamon rolls. I have to try it myself… and try I did two weeks ago.
The verdict? It’s soft and gooey, especially when warm. They’re the best antidote to a mean cinnamon craving. They’re delish on their own, I have yet to try it with cream cheese frosting. I bet they’ll be amazing.
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tbsp cinnamon
1/2 tsp salt
2 tbsp butter, melted
2 1/2 cups all purpose flour, plus more for rolling out dough
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
5 tbsp butter, melted and divided
3oz cream cheese, softened
4 tbsp buttermilk
1 cup powdered sugar
Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended. Set aside.
In a another larger bowl, combine flour, sugar, baking powder, baking soda and salt.
Whisk together buttermilk and 4 tbsp melted butter in a measuring cup, then pour into the middle of the dry ingredients. Stir together until dough just comes together (do not overmix.)
Knead slightly with your hands until the dough forms into a ball, then slice it in half.
On a lightly floured surface, roll each half into a 12×8″ rectangle (think slightly longer than a sheet of paper.) Press half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll like a sausage. Pinch together seam, trim ends and cut into 8 slices. Repeat with the other dough half, then place rolls in a non-stick sprayed 11×8″ pan, or an 8×8 and 6×4″ pan.
Brush cinnamon rolls with remaining Tablespoon of melted butter and bake for 15 minutes, or until tops are golden brown.
Meanwhile, to make the icing, mash together softened cream cheese and powdered sugar with a fork until smooth. Whisk in buttermilk, 1 tbsp at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.