Yeast Free Cinnamon Rolls
Yeast free cinnamon rolls! These cinnamon rolls without yeast require zero proofing time and can be made from start to finish in less than an hour. Since this dough relies on baking powder and baking soda for rise (not traditional yeast), it is important to note that these cinnamon rolls are more cake-y in texture and less doughy and chewy than traditional yeasted cinnamon rolls. With that said, they are delicious!
Equipment
- 9-Inch (23 cm) Round Cake Pan
Ingredients
Cinnamon Sugar Filling:
- ¾ cup packed dark brown sugar
- 1 tablespoon powdered sugar
- 2 heaping teaspoons ground cinnamon
- pinch ground cloves
- ⅛ teaspoon kosher salt
- 1 tablespoon unsalted butter melted
Yeast Free Dough:
- 2 cups (240g) unbleached all-purpose flour
- ½ cup (60g) whole wheat flour
- 2 tablespoons (24g) granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¼ cup (300 mL buttermilk
- 1 tablespoon (15g) unsalted butter melted
For Shaping and Baking:
- 4 tablespoons (60g) unsalted butter melted and divided
Maple Cinnamon Icing:
- 2 tablespoons (30 mL) buttermilk
- 1 tablespoon cream cheese softened
- 1 tablespoon pure maple syrup
- ½ teaspoon ground cinnamon
- ¾ cup powdered sugar sifted
Instructions
- Prepare Sugar Filling: In a medium bowl, mix together the dark brown sugar, granulated sugar, cinnamon, cloves, salt, and melted butter until a thick paste forms. Set aside for later.
- Preheat the oven to 425°F (220°C) with a rack in the center position. Grease a 9-inch (23 cm) cake pan lightly with butter. Set aside.
- Prepare Dough: Whisk together the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a separate medium bowl, combine the buttermilk with 1 tablespoon melted butter. Whisk to combine. Add the buttermilk mixture to the dry ingredients and stir until just combined. The dough will be shaggy and wet at this stage.
- Transfer to a well-floured countertop or surface and knead the dough until it is smooth, roughly 1 to 2 minutes.
- Shape and Bake Rolls: Pat or roll the dough into a 9 x 12 inch (23 x 30 cm) rectangle. Perfection isn't necessary here, but try too make the rectangle as uniform as possible. Brush the dough with 2 tablespoons of the melted butter.
- Sprinkle the cinnamon sugar filling evenly across the surface of the dough, leaving a ½-inch border on all sides. Use your fingertips to gently press down the sugar filling.
- Starting from the long edge of the rectangle, roll the dough into a tight spiraled log. Pinch the seam to seal and set seam-side facing down. Cut the log into 8-equal width slices (note: to ensure uniformity, I prefer to slice the log in half, cut each log half in half, and so forth). Arrange the slices, spiral side facing up, into the greased cake pan. Don't worry if there are small gaps between the rolls, the buns will spread out during baking. Brush the tops of the buns with the remaining 2 tablespoons melted butter.
- Bake for 23 to 25 minutes or until golden brown and cooked through. As the cinnamon rolls are baking, prepare the maple icing.
- Prepare Icing: In a small food processor, combine all of the icing ingredients and pulse until very smooth.
- For Serving: Once the cinnamon rolls have baked, set on a wire rack and while they are still warm, drizzle generously with the maple icing. Serve warm.
Recipe adapted from Cook’s Illustrated.
Serving: 1serving, Calories: 437kcal, Carbohydrates: 86g, Protein: 11g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 16mg, Sodium: 476mg, Fiber: 5g, Sugar: 36g