Easy No Yeast Cinnamon Rolls
Soft baking powder cinnamon rolls with a brown sugar swirl and cream cheese frosting, ready without proofing.
Equipment
- 9 by 13 inch baking dish
- Rolling Pin
- Mixing bowls
- Sharp knife
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- 3 tbsp unsalted butter melted, for the dough
- 2 tbsp unsalted butter softened, for the filling
- ¼ cup brown sugar
- ½ tbsp ground cinnamon
- 2 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk for the frosting
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 9 by 13 inch dish.
- Mix dry. Whisk the flour, sugar, baking powder, and salt.
- Make the dough. Stir in the milk and melted butter, then knead 5 or 6 times on a floured counter.
- Roll and fill. Roll to a 12 by 9 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon.
- Shape. Roll up tightly from the long side and cut into 12 slices about 1 inch thick. Set cut side up in the dish.
- Bake. Bake 15 to 20 minutes until golden.
- Frost. Beat the cream cheese, powdered sugar, vanilla, and milk until smooth and spread over the warm rolls.
Notes
Substitutions: Self rising flour can replace the flour, baking powder, and salt in the dough.
Tips: Do not overwork the dough and roll the log tightly. Frost warm, not hot.
Storage: Keep unfrosted rolls at room temperature for 2 days. Refrigerate frosted rolls for 3 to 4 days, or freeze unfrosted rolls for up to a month.