Monday, September 8, 2014

No-Knead Cinnamon Rolls

This is a recipe I found on Noreen's Kitchen on YouTube.  It proved to be a winner, even with my changes.

No-Yeast Cinnamon Rolls
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter cut into cubes
1 1/2 cup buttermilk (I used 1/2 cup yogurt with 1 cup milk stirred into it until smooth)
1 cup packed brown sugar
1 cup granulated sugar
4 Tablespoons melted butte
2 teaspoons ground cinnamon
2 cups confectioner's sugar
2 Tablespoons butter, softened
1 teaspoon vanilla extract
3-4 Tablespoons milk or cream

Preheat oven to 350 degrees F.
Prepare a 9 by 13 baking pan by greasing it with soft butter then set aside.

Combine the filling ingredients in a bowl until smooth.

In a large bowl combine flour, baking powder and salt and mix well.  Cut in butter to a coarse crumb texture.  Add buttermilk and mix gently until you have a moist dough.  Turn onto floured board and knead three or four times to bring everything together.  Roll out to about 12 by 16 inch rectangle.  Spread filling over the dough to within about 1/2 inch of edge.  Carefully roll up starting from the long edge.  Gently use your pastry scraper to help you with the rolling and to avoid tearing dough.  When done rolling, turn with seam side down and cut into 12 rolls.  Place rolls in prepared pan and bake for 20-25 minutes or until golden brown and the filling is bubbly.  Remove from oven and let cool for 5 minutes then remove rolls from pan to a wire rack which is sitting over a sheet pan.
Mix glaze ingredients together then drizzle over each roll.

If there are any left over, you can store them air-tight for up to 3 days.  Good luck with leftovers!  These were VERY popular.

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