Small Batch Cinnamon Rolls No Yeast Recipes

EASY HOMEMADE CINNAMON ROLLS WITHOUT YEAST

Steps:

• In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
• In a small saucepan set over low heat, combine the milk and butter. Cook just until the butter is melted. (Alternately, microwave the milk and butter together. See Kelly's Notes.)
• Add the milk mixture to the flour, and using a spatula, mix just until combined.
• Flour your work surface then turn out the dough and knead it for 1 minute until it comes together in a smooth ball. If the dough feels overly sticky, add more flour as needed, but do not over-knead the dough.
• Cover the dough loosely with a damp towel and let it rest for 15 minutes.
• Preheat the oven to 350°F. Grease an 8- or 9-inch baking dish with butter.
• Lightly flour your work surface then roll the dough into a 10x14-inch rectangle.
• In a small bowl, whisk together the brown sugar and cinnamon.
• Brush the dough all over with the melted butter then sprinkle the cinnamon-sugar mixture on top.
• Beginning at the long end, tightly roll the dough up into a log. Trim off the edges then slice the log into 9 rolls.
• Arrange the rolls in the greased baking dish.
• Bake the rolls for 25 to 30 minutes until they are pale golden and baked through. While the rolls are baking, make the frosting.
• In a large mixing bowl, combine the cream cheese and butter. Using a handheld mixer, beat the ingredients until smooth then add the vanilla and beat just until combined.
• Add the confectioners' sugar and beat just until combined.
• Remove the rolls from the oven and let them cool completely before frosting and serving.
• The milk and butter must be melted together. Using cold milk causes the melted better to resolidify, which leads to an uneven dough.
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SMALL-BATCH NO YEAST CINNAMON ROLLS

Steps:

• Preheat your oven to 425 degrees, and grease 4 small ramekins or 4 cups of a cupcake tin. Set aside.
• In a medium bowl, stir together the flour, sugar, salt, baking powder, and baking soda. Add in 1/3 cup buttermilk (reserving the extra 1 tbs. for later), melted butter, and vanilla extract. Stir together until a shaggy dough forms. Then, knead the dough with your hands for one-two turns so the dough just comes together.
• Note- the dough will be on the more wet side, so you don't want to over-knead. Just let it come together.
• Sprinkle flour on a clean, flat surface. Roll the dough out, dusting with flour as needed, until it's about a 6-8 inch square. Turn and shape the dough as you go to create fairly straight edges.
• In a small bowl, stir together the brown sugar, cinnamon, and salt.
• Gently spread the butter into a very thin layer all the way to edges on your rolled-out dough. It will be a very thin layer of butter, so it might take some working. Evenly sprinkle all of the filling over the butter, and gently press it down with your hands to help hold it in place.
• Roll the dough tightly into a log. Cut it into 4 even pieces, and place into your prepared ramekins or pan. Bake in your preheated oven for 16-18 minutes, or until puffed and golden brown.
• While the cinnamon rolls are baking, make the frosting. Whisk the powdered sugar, salt, butter, cream cheese, and 1 tsp of milk together. If it's too thick, add in another tsp. of milk. Whisk until smooth.
• Let the rolls cool for about 5 minutes before topping generously with the frosting. Enjoy warm!

SMALL BATCH CINNAMON ROLLS (NO YEAST)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
• Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
• Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
• Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
• Bake in the preheated oven until golden, about 14 minutes.
• While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
• Remove cupcake pan from the oven and top rolls with icing.