Tasty Homemade Cinnamon Rolls

The world in the city turned white and cold as freezing ice and some snow descended upon Frisco.  Knowing that we most likely would be unable to get out of our house today, Roommate Sarah and I were in the mood for some warm treats.  Cinnamon Rolls. That's what my tastebuds were telling me to make.  After some searching on Pinterest, and a quick check to the refrigerator, I found that we had no eggs and then found a recipe.  No eggs!  How does one bake things without eggs?  They go vegan, apparently.  I found a recipe that looked tasty and I decided to try it.  So I woke up this morning to the quiet of a frozen world and made some cinnamon rolls.  I've never done this from scratch, but they turned out very tasty and was pretty easy! 

After tweaking the recipe that Pinterest had, I want to share this recipe with you. Hope you enjoy it!


No Yeast, Quick Cinnamon Rolls
Yields: 8 (mine made 9, probably could have gotten a few more.)

For the Dough

2 ¾ c. All Purpose Flour (I started with 2c. white flour, 3/4 c. wheat flour)

2 T. Sugar

1 ¼ t. Baking Powder

½ t. Baking Soda

½ t. Salt

1 ½ c. Milk

6 T Unsalted Butter, Melted

1 t. Vanilla (and almond extract, optional)

For the Cinnamon-Sugar Filling

2 T. Unsalted Butter, Melted

2 T. Sugar

1 1/2 T. Cinnamon

For the Glaze

About 2 c. Confectioners Sugar

About 1 T. Milk

1 t. vanilla or almond extract, optional

Preheat the oven to 425 degrees F.  Line 1 baking sheet with parchment paper, or a silicone mat; set aside until needed, or use a non-stick cooking sheet.

To make the dough, whisk together the flour, sugar, baking powder, baking soda, and salt.  Add milk, vanilla, and melted butter and mix until a dough starts to form.  Transfer the dough to a lightly floured surface and begin kneading the dough with your hands until a smooth, elastic dough ball forms.  If the dough starts to become too sticky, add more flour a little bit at a time.  My dough was very sticky, so I had to add a little under a cup of extra wheat flour. [We have a lot of wheat flour here and its a bit healthier, so that's why I split the recipe.]

Using a rolling pin (or long glass because we don't yet have a rolling pin...), roll out the dough into a large rectangle, about ¼-inch thick.  Brush the top surface of the dough with the melted butter for the filling.  Combine the sugar and cinnamon in a small bowl and sprinkle over the top of the butter; being sure to cover the complete surface of the dough. 

Starting with the shorter end of the rectangle, slowly roll the dough up into a long, tight log.  Flour the edges of a sharp knife, and carefully cut the log into 1 to 1½-inch thick rolls.  To cut the rolls, rock your knife back and forth, being careful not to press too much into the dough.

Place the rolls on the prepared baking sheet, and bake until the dough is golden light brown, 9-12 minutes.  Remove the rolls from the oven, and allow them to cool for 1 minute.  Transfer the rolls to a cooling rack to cool completely.

While the rolls are cooling, make the glaze.  Combine the confectioners sugar and the milk and vanilla in a medium bowl.  Whisk until the glaze is lump-free and is thick, liquid consistency.  If the glaze is too thick, add more milk a little bit at a time, and if it too thin, add more confectioners sugar.

To serve, drizzle the glaze over each cinnamon roll.  If you are not serving the rolls immediately, wait to glaze the rolls right before eating.  These last up to 4 days in a sealed container.  


Then share the tasty cinnamon rolls and be excited that you just made them from scratch!