No Rise Cinnamon Rolls

Last weekend our daughter had a friend over to spend the night.  We wanted to make something special for breakfast.  I chose these No Rise Cinnamon Rolls because they take much less time than most homemade cinnamon rolls.  They looked (and tasted) so good I decided to let the pictures speak for themselves.  They aren’t difficult and with the help of my “early bird” son, we were able to make two batches!

Recipe and Instructions at bottom.

Cinnamon Rolls

2013-09-09 12:34:52

Serves 8

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Prep Time

40 min

Cook Time

20 min

Prep Time

40 min

Cook Time

20 min

Filling

1. 3/4 cup brown sugar, packed
2. 1/4 cup sugar
3. 2 teaspoons cinnamon
4. 1/8 teaspoon salt
5. 1 tablespoon melted butter

Dough

1. 3 cups all purpose flour
2. 3 tablespoons sugar
3. 1 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 1 cup buttermilk
7. 6 tablespoons melted butter - divided

Icing

1. 2 tablespoons butter softened
2. 1-2 teaspoons milk
3. 1 cup powdered sugar

Making the Dough

1. Combine dry ingredients
2. Add buttermilk and 2 Tbsp butter and stir just until combined
3. Turn out onto a well floured work surface and knead until smooth. It will still be soft and a little sticky but smooth
4. Place in a floured bowl, cover and refrigerate 20 minutes

While dough is chilling

1. Preheat oven to 425 degrees
2. Melt 1 Tbsp butter and brush it on a 9 in round baking pan
3. Make filling

Filling

1. Combine all dry ingredients in a small bowl
2. Add melted butter and stir until combine
3. Set aside until dough is ready

When dough is ready

1. Place back on floured work surface and roll or pat into a rectangle about 12x8 inches.
2. Brush on 2 Tbsp melted butter
3. Spread filling evenly over dough, leaving about 1/2 inch around edges and pressing sightly into dough
4. Starting at the long side, roll dough tightly
5. Press or brush seam with a little more butter to seal
6. Cut into 8 equal pieces and place in prepared pan
7. Bake 20-25 minutes

Icing

1. In medium bowl whisk together butter and sugar
2. Add milk one teaspoon at a time. Icing should be "pourable" - may need to add more milk, just a few drops at a time
3. Allow cinnamon rolls to cool a couple of minute then pour icing over

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Mix until combine, turn out on floured surface

Roll to 13×8 and brush with butter

Sprinkle with cinnamon sugar

Roll and seal seam with butter

Cut into 8 equal pieces

We sealed the leftovers in an airtight container. They were reheated and enjoyed again the next day!

 This post is linked with my friends at A Blossoming Life, Much Ado About Something, Frugal Foodie Mamma, Tumbleweed Contessa , Sweet Bella Roos,  My Turn for Us , Judy H-J’s Thoughts, Dose of Page and The Best Blog Recipes

I’m honored to have this post included in 30+ Breakfast Recipes from the Blogs I Love by Angela at LeMoine Family Kitchen.  Thanks, Angela!