Description
Delicious no yeast cinnamon rolls made with a quick and easy dough, filled with a cinnamon brown sugar mixture, and topped with a creamy cream cheese icing. Perfect for a cozy breakfast or sweet treat without the wait for rising time.
Ingredients
Dough
- 3 cups All-purpose flour
- 1/4 cup White granulated sugar
- 1 tsp Salt
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 1 Large egg (room temperature)
- 1 cup Buttermilk (room temperature)
- 1/2 cup Unsalted butter (cold and cubed)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking
- 1/3 cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Prepare Cinnamon Filling: In a small bowl, use a hand mixer on high speed to beat the softened butter until soft. Add brown sugar and ground cinnamon and continue beating until the mixture is smooth and well combined. Set aside.
- Preheat Oven and Prep Pan: Preheat your oven to 375℉ (190℃). Lightly spray a 9×13 inch baking pan with baking spray and set aside.
- Make Dough – Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, baking powder, and baking soda. Stir briefly to mix.
- Make Dough – Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a dough kneader or your hands, knead the butter into the flour until the butter pieces are pea-sized, creating a crumbly texture.
- Add Wet Ingredients and Knead: Lightly beat the egg and add it along with the room temperature buttermilk to the flour-butter mixture. Use a nonstick baking spatula to begin mixing, then finish kneading the dough with your hands in the bowl until a soft dough ball forms. Avoid over-kneading.
- Roll Dough: Place the dough on a floured surface. Sprinkle extra flour on top to prevent sticking, then roll the dough into a rectangle using a rolling pin. Trim uneven edges using a knife for neatness.
- Spread Filling: Evenly spread the prepared cinnamon filling over the rolled dough, making sure to cover all edges.
- Roll and Cut: Starting with the short side, tightly roll the dough into a log shape. Slice off the uneven ends with a serrated knife to clean up the edges. Cut the log into 12 equal rolls.
- Arrange Rolls and Add Cream: Place the rolls into the prepared baking pan evenly spaced. Pour the heavy cream around (not on top of) the rolls in the pan.
- Bake: Bake the rolls in the preheated oven for 25-30 minutes or until the tops turn a light golden brown.
- Make Cream Cheese Icing: In a small bowl, use a hand mixer on high speed to beat the softened butter and cream cheese together until smooth. Add powdered sugar and vanilla extract, then mix on medium speed until fully combined and creamy.
- Frost Rolls: Spoon dollops of the cream cheese icing on top of each warm cinnamon roll and spread gently to cover.
Notes
- Make sure the egg and buttermilk are at room temperature to help the dough come together smoothly.
- Don’t over-knead the dough; stopping as soon as a soft ball forms will keep the rolls tender.
- The heavy cream is poured around the rolls to keep the dough moist and add richness during baking.
- Cutting the uneven dough edges before rolling ensures neat, uniformly shaped cinnamon rolls.
- Use a serrated knife to cut the rolls gently to avoid squashing them.
- Serve the cinnamon rolls warm with fresh cream cheese icing for the best taste experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
