|No Yeast Cinnamon Rolls|
Makes 8 cinnamon rolls
- 2 1/2 cups all purpose flour, plus extra for the counter
- 2 TBSP white granulated sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 6 TBSP salted butter, melted and divided
- 3/4 cup packed dark brown sugar
- 1/4 cup white granulated sugar
- 3 tsp cinnamon
- 1/8 tsp salt
- 1 TBSP unsalted butter, melted
- 3 TBSP milk
- 3/4 cup powdered sugar
- Preheat the oven to 425 degrees. Coat a 9 inch round cake pan with non-stick cooking spray.
- To make the filling, combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon melted butter until the mixture resembles wet sand. Set aside.
- To make the dough, in a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk and 2 Tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a until absorbed, about 30 seconds. The dough will be very sticky.
- Turn the dough out onto a generously floured counter and knead until smooth with floured hands for about 1 minute. Press the dough out into a 9 by 12 inch rectangle using your hands.
- Brush the dough with 2 TBSP melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Loosen the dough from the counter using a bench scraper or a metal spatula.
- Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Slice the dough into 8 even pieces. Place the slices in the greased pan.
- Brush with the remaining 2 TBSP melted butter. Bake until the edges are golden brown, 20-25 minutes.
- While the rolls bake, prepare the icing. Combine the milk and powdered sugar in a small bowl until smooth. Add more milk or powdered sugar to achieve desired consistency.
- Allow the rolls to cool for 15 minutes, then drizzle with icing. Serve warm.