Saturday, September 17, 2011

Buttermilk Cinnamon Rolls (no yeast)


Cinnamon rolls have been one of those things that just seemed like a little too much trouble.  I mean, who wants to spend half the morning trying to prepare breakfast (an unhealthy one at that. I like my fat and calories quick, fast and in a hurry!)  I'm talking, of course, about those cinnamon rolls requiring yeast.  The proofing and rising and waiting.  Then I saw this recipe (on Pinterest of course) for Buttermilk Cinnamon Rolls.  No yeast required.

I put my children to work in the kitchen again, and we made them a few weekends ago.  (Before we made these! I just forgot to post them.)

Buttermilk Cinnamon Rolls slightly adapted from epicurean escapism

For the Dough:
2 3⁄4 cup plain flour, plus extra for dusting the counter
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk *We added vinegar to skim milk and let sit to make our 'buttermilk'
6 tbsp melted butter *We used 3 T. melted butter and 3 T. applesauce
For the filling:
2 tbsp. melted butter
2 tbsp. sugar
1 tbsp. cinnamon
For the glaze:2 tbsp. water *we used milk and a little cinnamon
3/4 to 1 c. powdered sugar
  1. Preheat oven to 425°F 
  2. In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt).
  3. Stir in the butter, applesauce and buttermilk.
  4. At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
  5. With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
  6. With a rolling pin, roll the dough out into a rectangle/square of approximately 1⁄2 inch thick.
  7. Spread the surface of the dough with 2 tbsp melted butter, then sprinkle on the cinnamon and sugar.
  8. Roll the dough from the longer side, and cut the dough to about 2 inches thick.
  9. Place the rolls in a lightly greased pan, and bake at 425 for about 20mins, or until the edges have turned golden brown.
  10. To prepare the glaze, mix the water and powdered sugar, and pour onto the rolls while they’re still hot.
Verdict - These reminded me of the store-bought Pillsbury Cinnamon Rolls.  Not great, but not terrible.  My kids liked them, and like I mentioned, they are much quicker than the yeast variety.  Also, they probably would have been better with the full amount of butter :)  I'm always trying to skimp out on the butter, and let's face it, baked goods neeeed buttahh!  However, I am thinking next time I might sub the butter in the filling with applesauce.  I think it would give it a good flavor, and would cut some of the fat too.  I think adding a little cinnamon and nutmeg to the dough would be yummy too!  

4 comments:

  1. I have missed this one on Pinterest so thanks for sharing it and your review. I am "yeast phobic" and as much as I've promised myself that I would conquer that this year, I just haven't been able to make myself do it. You're my hero. :)

    Hope you are feeling MUCH better today!

    ReplyDelete
  2. This looks so delish!

    Hi, Im a new follower from Sunday Social Blog Hop, loving the blog! I would love to invite you to follow me, J'S REVIEWS AND GIVEAWAYS
    Thanks so much! have a great day!

    ReplyDelete
  3. "Not great, but not terrible." I'm glad you're honest! Though I love all cinnamon rolls and these look so yummy. :)

    ReplyDelete
  4. oh wow! I wish I could come over and have one- these look incredible!

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