Chris' Delightful No-Yeast Cinnamon Rolls
This delightful recipe for no-yeast cinnamon rolls, gifted by my sister Chris, has become a family favorite. Quick to prepare and incredibly satisfying, these soft, pillowy rolls are filled with sweet cinnamon goodness and dotted with luscious raisins. Unlike traditional yeast rolls that require hours of rising and kneading, these cinnamon rolls can be whipped up in no time, making them perfect for breakfast, brunch, or an indulgent snack. Once baked to golden perfection, top them with a creamy vanilla icing for an irresistible treat.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Brown Sugar
2/3 cup (packed)
Butter
1/2 cup (melted)
Cinnamon
1 teaspoon (ground)
Raisins
1/3 cup (optional)
All-Purpose Flour
2 cups
Granulated Sugar
2 tablespoons
Baking Powder
4 teaspoons
Salt
1 teaspoon
Shortening or Butter
1/2 cup (cut into pieces)
Milk
3/4 cup
Icing Sugar
1 cup
Milk (for icing)
2 tablespoons
Vanilla Extract
1 teaspoon
Instructions
1
Preheat your oven to 425°F (220°C) and grease an 8-inch square baking pan.
2
In a small mixing bowl, combine the packed brown sugar, melted butter, cinnamon, and raisins. Stir well and set aside to let the flavors meld.
3
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
4
Cut in the shortening or butter into the flour mixture using a pastry cutter or fork, blending until the mixture resembles coarse crumbs.
5
Pour in the milk all at once and stir quickly with a fork to form a soft, sticky dough. Avoid overmixing, as this can make the rolls tough.
6
Transfer the dough to a lightly floured surface. Gently gather the dough into a ball and knead it lightly 8 to 10 times until just smooth.
7
Using a rolling pin, roll the dough into a 10-inch square. Evenly spread the prepared filling over the dough, making sure to cover all edges.
8
Carefully roll the dough up tightly from the edge closest to you, pinching the seams to seal securely.
9
Using a sharp knife, slice the rolled dough into 9 equal pieces.
10
Arrange the cut rolls in the greased baking pan, ensuring they are snug but not overly crowded.
11
Bake in the preheated oven for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Allow to cool for about 3 minutes in the pan before turning the rolls out onto a wire rack.
12
To make the icing, whisk together the icing sugar, milk, and vanilla extract until smooth and creamy.
13
Drizzle or spread the icing over the warm cinnamon rolls before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cinnamon roll recipe?
The recipe is called Chris' Delightful No-Yeast Cinnamon Rolls.
Does this recipe require yeast?
No, this is a no-yeast recipe, which means it doesn't require hours of rising.
Who provided this recipe?
The recipe was gifted by the creator's sister, Chris.
What temperature should I preheat the oven to?
You should preheat your oven to 425°F (220°C).
What type of baking pan is recommended?
The recipe recommends using a greased 8-inch square baking pan.
What ingredients are used in the cinnamon roll filling?
The filling consists of packed brown sugar, melted butter, ground cinnamon, and optional raisins.
How do I prepare the dough?
Whisk flour, sugar, baking powder, and salt, then cut in shortening or butter before adding milk to form a soft dough.
How many times should the dough be kneaded?
The dough should be kneaded lightly 8 to 10 times until just smooth.
What size should the dough be rolled out to?
The dough should be rolled into a 10-inch square.
How many rolls does this recipe produce?
This recipe produces 9 equal-sized cinnamon rolls.
How long do these cinnamon rolls need to bake?
They should bake for 15 to 18 minutes until golden brown.
How do I know when the rolls are done?
They are done when the tops are golden brown and a toothpick inserted comes out clean.
What is in the vanilla icing?
The icing is made from icing sugar, milk, and vanilla extract.
When should I apply the icing?
Drizzle or spread the icing over the rolls while they are still warm.
Can I use butter instead of shortening in the dough?
Yes, the recipe allows for either shortening or butter to be cut into the flour mixture.
Are raisins required for this recipe?
No, raisins are optional and can be omitted if preferred.
How long should the rolls cool before serving?
Allow them to cool in the pan for about 3 minutes before turning them out onto a wire rack.
Why shouldn't I overmix the dough?
Overmixing the dough can result in tough cinnamon rolls instead of soft ones.
What is the texture of these cinnamon rolls?
These rolls are described as soft and pillowy.
What are the main dry ingredients for the dough?
The dry ingredients are all-purpose flour, granulated sugar, baking powder, and salt.
How much baking powder is used?
The recipe calls for 4 teaspoons of baking powder.
Is this recipe suitable for brunch?
Yes, it is perfect for breakfast, brunch, or as an indulgent snack.
How should I arrange the rolls in the pan?
Arrange the 9 cut pieces in the pan so they are snug but not overly crowded.
How much milk is needed for the dough?
You will need 3/4 cup of milk for the dough.
What kind of sugar is used in the dough itself?
The dough uses 2 tablespoons of granulated sugar.
How do I incorporate the fat into the flour?
Use a pastry cutter or fork to blend the shortening or butter until it looks like coarse crumbs.
How much cinnamon is used in the filling?
The filling uses 1 teaspoon of ground cinnamon.
Is the milk for the icing the same amount as the dough?
No, the icing only requires 2 tablespoons of milk, while the dough requires 3/4 cup.
How do I seal the cinnamon rolls?
Roll the dough tightly and pinch the seams securely to seal them.
What is the total number of ingredients?
There are 13 total ingredients in this recipe.