Buttermilk Cinnamon Rolls (No Yeast!)

[missusgeek]

Ever had a sudden craving for warm and fluffy cinnamon rolls, but absolutely dread the 1-2 hour wait for the yeasted dough to rise? Well, this was one of those days for me, and the promise of having warm rolls made, baked and eaten all within an hour seemed much too tempting.

Personally, I had my reservations, having tried out a non-yeast cinnamon roll recipe in my earlier years of baking. And I know that the orthodox yeast fans out there would scowl, but trust me, these easy, tasty, fluffy, yeast-free cinnamon rolls were the closest you’d ever get to having cinnamon perfection in under an hour.

Recipe on my blog, and after the jump!
 


Whether you’re pressed for time, not too fond of working with yeast, want to start your morning on the perfect note, or simply want to affirm the fact that cinnamon rolls should never and can never be made without yeast (yes, I’m looking at all you hardcore bread bakers), you should give this one a go. Re

Buttermilk Cinnamon Rolls
(adapted from here)

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
6 tbsp melted butter

For the filling:
2 tbsp. melted butter
2 tbsp. sugar
1 tbsp. cinnamon

For the glaze:
2 tbsp. water
3/4 to 1 c. powdered sugar

1. Preheat oven to 425°F or 220°C.
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 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 220°C 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.

Recipe Notes: For awesome step by step photos, refer to recipe source.