Easy no yeast cinnamon rolls means you can enjoy freshly baked cinnamon rolls in an hour! This recipe is my husbands Great Grandmother’s and I’m so happy and honored to share it with you!
My diet starts January 1st. Right after I finish this pan of cinnamon rolls.
Speaking of cinnamon rolls, I’m so happy to share with you my husbands Great Grandma Mack’s (short for McNamara) recipe for easy no yeast cinnamon rolls.
My husband’s Aunt Penny did some digging around and found this recipe a few weeks before Christmas. Of course, the recipe was hand written with little to no specific measurements and called for Crisco. So I tested this recipe a few times, using butter and adding a little salt to the dough, but still keeping the integrity of her original recipe.
I’ve been apart of the McNamara family for over 21 years and I’ve heard my father-in-law talk about these cinnamon rolls from time to time. So when Penny found the long lost recipe, I decided to surprise my father-in-law by making them for him/us on Christmas morning. I quickly made a double batch on Christmas Eve night and baked them the next morning once we got to their home. My father-in-law said they tasted just as he remembered.
These no yeast cinnamon rolls can be whipped up in no time at all and they taste like perfection.
Start by preheating your oven to 375°. Pour a tablespoon of melted butter into a 9.5-inch deep-sided pie dish. Use a pastry brush to cover the bottom and sides of the pan.
To Make These No Yeast Cinnamon Rolls You Will Need:
- dark brown sugar
- granulated sugar
- ground cinnamon
- kosher salt
- all-purpose flour
- baking powder
- kosher salt
- cold unsalted butter, cut into pieces
- cold whole milk
- powdered sugar, sifted
- heavy whipping cream
- pure vanilla extract
First make the filling:
Start by combining the remaining 5 tablespoons of butter with 1/3 cup of both dark brown and granulated sugar, 2 teaspoons cinnamon and 1/4 teaspoon of kosher salt. Set off to the side.
Make the Dough:
In a large bowl combine 2 cups all purpose flour, 1 heaping tablespoon baking powder and 1/2 teaspoon of kosher salt. Next drop in 6 tablespoons of cold, unsalted butter and use a pastry blender to cut the butter into the flour.
Pour in the 3/4 cup of cold whole milk and use a rubber spatula to combine. Use your hands to quickly knead any loose flour or butter pieces into the dough. Do not over work.
On a lightly floured surface, roll the dough into a 10 x 6 rectangle that’s 1/2 an inch thick. Add the cinnamon sugar mixture and use an offset spatula to spread it all the way out to the edge of the dough.
Starting at one side, use your fingers to tightly roll the dough and then go back the other way, rolling as you go. Place the roll onto a small parchment lined sheet pan and freeze for 10 minutes.
Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces. Cut each piece into thirds, so you will end up with 12 slices.
Arrange the slices in the bottom of the prepared pan. Slide the pan into your preheated oven and bake for 28 minutes, rotating the pan halfway during baking.
Make the icing:
Sift 1 heaping cup of powdered sugar into a bowl and combine it with 6 tablespoons of heavy cream and 3/4 teaspoon of pure vanilla extract.
Whisk until smooth. It should be super thick so it can melt once it tops the hot cinnamon rolls.
They should come out bubbling, gooey and smelling amazing!
Pour the icing over top of the hot, straight-from-the-oven no yeast cinnamon rolls.
This is without a doubt my favorite part.
Oh yes yes yes.
With one day left of 2016 I’m going to splurge and do nothing but sit in my comfy clothes, drink coffee all day and write my year in review. Until then I’d love to know what are some recipes you would like to see in 2017!
For more brunch recipes click here.
Easy No Yeast Cinnamon Rolls
FOR THE FILLING:
- 1/3 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
FOR THE ROLLS:
- 2 cups unbleached all-purpose flour
- 1 heaping tablespoon baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup cold whole milk
FOR THE ICING:
- 1 heaping cup powdered sugar, sifted
- 6 tablespoons heavy whipping cream
- 3/4 teaspoon pure vanilla extract
- Preheat your oven to 375°.
- In a small sauce pan melt 6 tablespoons of butter. Measure a tablespoon into a 9-inch deep-sided pie dish and brush the bottom and sides generously.
- Pour the remaining butter into a small bowl with both sugars, cinnamon and salt. Stir until combined and set aside.
- In a large bowl combine the flour, baking powder, 1/2 teaspoon kosher salt and drop in the 6 tablespoons of cold butter. Use a pastry blender to cut the butter into the flour mixture. Once it resembles small peas, pour in the milk. Use a rubber spatula to combine. Use hand to gently need any loose flour/butter pieces into dough. DO NOT OVER WORK.
- On a lightly floured surface, roll the dough out to a 10 x 6 rectangle. Pour the filling mixture onto the dough and use an offset spatula to spread the filling to the edges of the dough.
- Starting at one side, roll the dough tightly, going back and forth until the dough is in a log shape. Place the roll onto a parchment lined small sheet pan and place in the freezer for 10 minutes. This will make slicing the cinnamon rolls easier.
- Once the 10 minutes are up, remove the roll from the freezer and cut in half. Then cut the halves in half so you have 4 pieces. Cut each piece into thirds, so you will end up with 12 slices.
- Place in prepared pan and bake on the middle rack of your oven for 28 minutes, rotating the pan halfway through baking.
- While the rolls are in the oven baking, start making the icing by combining the sifted powdered sugar, heavy cream and vanilla extract.
- Once the cinnamon rolls are golden, remove and instantly pour the icing over top. Use an offset spatula to carefully spread the icing evenly.
- Serve immediately.
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