no yeast cinnamon rolls.

Sometimes I think I should have called my blog "The Lazy Baker". Why you ask? Because let's just face it, I am so lazy sometimes!

Example A: I stopped making pizza crust that has to rise because I hated waiting for it to rise and I felt like I screwed it up half the time.

Example B: I wanted to make cinnamon rolls for Mother's Day today but I didn't want to wait for the yeast to rise and to possibly find that maybe it didn't even work! 

Catch my drift? Well anyway, I come with good news! I found this awesome no rise, no yeast cinnamon roll recipe. You're welcome.

These were a serious hit. They were everything a cinnamon roll should be: warm,  gooey, and bursting with cinnamon goodness. They also drip with cream cheese frosting goodness. I already ate one today and my mouth still waters thinking about it. Go make these now or the next time you need a good brunch accompaniment! 

~

no yeast cinnamon rolls from  Back for Seconds Blog

Ingredients

Dough

• 2 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/3 cup sour cream
• 3/4 cups buttermilk*
• 1/4 cup canola oil

Filling**

• 1/4 cup butter, soft or melted
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon

Icing

• 4 tablespoons butter (softened)
• 4 tablespoons cream cheese (softened)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar
• 1-2 tablespoons milk

Instructions: 

1. Preheat oven to 375 degrees
2. Put all dough ingredients in a stand mixer.  Mix together until dough forms. I used my dough hook attachment.
3. Sprinkle flour onto your rolling surface. Roll out dough into a rectangle. Make sure dough is about 1/8" thick.
4. Spread 1/4 cup butter evenly onto rolled out dough. Mix sugars and cinnamon together in a separate bowl. Evenly distribute cinnamon-sugar mixture onto rolled out dough.
5. Roll up the dough and slice (with floss or a knife) into 12-14 rolls. Place into greased baking pan, allowing enough room for rolls to expand.***
6. Bake for 20-25 minutes, or until rolls are brown and puffy. 
7. While rolls are baking, make the icing. Start by beating the 4 Tbsp butter and 4 Tbsp cream cheese together. 
8. Next, add vanilla, powdered sugar, and milk until creamy, or until it is at your desired consistency.
9. Once the rolls are out of the oven, pour icing over them.
10. Enjoy!!

*I put ~3/4 T lemon juice in measuring cup and filled the rest of the way with milk.

**The original recipe uses 1/3 c sugar, 1/3 c brown sugar, and 1/2 cup butter.

*** I stopped at this point, covered the rolls in plastic wrap and waited until the next day to bake them.