food amongst family and friends

No Yeast, No Kidding Cinnamon Rolls March 1, 2011

Filed under: Baking — blisteringlydrunk @ 9:17 pm

I scooped up this yummy recipe from the blog A Year Of Inconvenience  (great blog).  I used multigrain instead of half of the white flour.  I didn’t have any buttermilk on hand so I added a tablespoon of lemon juice to skim milk and let it sit for 5 minutes.  I think next time I will try 1/2 multigrain and 1/2 spelt flour and see how it turns out, just to get the white flour completely out of there!

 For the dough:

  • 2 ¾ cup white flour (plus extra for dusting the counter)
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoon baking power
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cup buttermilk
  • 6 tablespoons melted butter

For the filling:

  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar
  • 1 tablespoon cinnamon

For the glaze:

  • 2 tablespoons water
  • ¾ to 1 cup powdered sugar


  1. Preheat the oven to 425°F. Don’t wait like I did, because this recipe comes together very quickly.
  2. Mix together the dry ingredients of the filling (the sugar and cinnamon) in a small bowl so you have it ready when you need it.
  3. In a large mixing bowl, stir together the dry ingredients for the dough (the flour, sugar, baking powder, baking soda, and salt). Add the butter and buttermilk and mix gently.   At this point the dough will come together very sticky, but don’t worry. Spoon it on top of a heavily floured counter and sprinkle a bit more flour on top so you can mix it.
  4. Flour your hands as well and gently knead the dough, adding more flour if necessary, kneading until the dough is both manageable and fairly smooth.  With a rolling pin, roll out the dough into a rectangle approximately ½ inch thick. The rectangle I rolled was about 14 inches in length.  Spread the melted butter over the dough and sprinkle with the cinnamon and sugar mixture. There may seem like a lot but use it all.  Roll the dough lengthwise, somewhat tightly, and cut the dough into rolls that are about 2 inches thick.
  5. Place the rolls into a lightly greased pan (I used an 8”x8” pan). I started with one roll in the center and built the others around it. They will puff up when they bake and fill in the empty space in the pan.
  6. Bake for about 20-25 minutes, or until the edges have turned a golden brown.
  7. While the buns are baking, mix together your glaze and pour onto the rolls while they are still warm. 

These go great with a hot cup of coffee or tea. 

Enjoy!  Kristi 🙂


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