Friday, February 27, 2015

Best (and Easiest!) Cinnamon Rolls, Ever!

Okay, so I guess the title is up for debate depending on your cinna-preferences...but these babies are ridiculously good. If you like soft, gooey, cinnamon-packed cinnamon rolls, then read on. If you prefer dry, chewy and 'eh-ish' cinnamon rolls then, well, you're in the wrong place. Not only are these drool worthy, they are so super easy, no yeast required, and makes just enough for 2-4 people. Now, the whole small batch thing is both a blessing and a curse. You'll want to eat them all yourself, so you might be bummed that this recipe only makes a few... but then again, does anyone really need to eat a whole batch of cinnamon rolls by themselves?

No Yeast Cinnamon Rolls
From Dessert For Two, slightly adapted


3/4 cup flour
2 tablespoons sugar, divided
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
5 tblsp milk
1 tsp apple cider vinegar
4 tblsp butter, melted and divided
3 tblsp brown sugar
1 tsp cinnamon

For the glaze

3 ounces cream cheese, softened
1/3 cup powdered sugar
splash of milk
splash of vanilla

Pre-heat the oven to 375 degrees. Grease only 4 sections of your muffin or cupcake tin with butter, set aside. Combine the flour, 1 tblsp of sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl or cup, combine the milk, 2 tblsp melted butter, and apple cider vinegar. Let stand a few minutes until the mixture starts to curdle slightly. Add the wet ingredients to the dry ingredients in your medium bowl. Stir until a soft dough has formed. Heavily flour a surface to roll out your dough. Pat the dough out into a rectangle shape about 6 inches long. The dough will be really sticky so use plenty of flour as you go. Pour the two remaining tblsp of melted butter on to the dough and spread it evenly. In a dry bowl, add the brown sugar, cinnamon and remaining tblsp of granulated sugar. Sprinkle it over the top of the buttered dough. Roll the dough up starting from the long end, and roll away from you. Cut into four equal parts to make your cinnamon rolls. Place one in each of your buttered cupcake tins. Bake at 375 degrees for about 20 minutes or until the cinnamon rolls have risen and are golden brown on top.

Let stand for a few minutes before removing from the tin, Place the rolls on a plate or in a big bowl. In an electric mixer, cream the cream cheese an add in the powdered sugar, Whip until smooth, Add in a splash of milk and a splash of vanilla. Spread the glaze generously over the top of your warm cinnamon rolls and devour.

These cinnys are the perfect size, have a great crunch on the outside and are ridiculously soft and gooey on the inside. I might just go and whip up another batch right now.

See ya!


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