We all know the best part of a homemade cinnamon roll is the middle. The worst part? Arguably, waiting for the yeasted dough to rise. But this recipe gets around that with a combination of baking powder and baking soda. They’re ready in 45 minutes, so you can spend less time baking and more time savoring.
Easy No-Yeast Cinnamon Rolls
Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren’t exactly a treat you can make on a whim. This recipe, however, comes together in under an hour. Adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Toasted pecans add crunch to the cinnamon-sugar filling, and a tangy cream cheese glaze blankets the top of the rolls. The end result is tender, chewy and cakey rolls that taste best when unspooled bit by bit and eaten with your fingers.
Yield: 8 servings
Total time: 45 minutes
For the filling:
1/2 cup unsalted butter, very soft, plus more for greasing the pan
1/2 packed cup light brown sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped pecans, toasted (see tip)
For the rolls:
2 cups all-purpose flour, plus more for work surface
1 tablespoon baking powder
1 teaspoon fine salt
1/4 teaspoon baking soda
1/4 cup canola oil
3/4 cup buttermilk
For the glaze:
4 ounces cream cheese, very soft
1 cup powdered sugar, sifted if lumpy
1 teaspoon whole milk or heavy cream
1/2 teaspoon vanilla extract
Heat oven to 400 degrees. Lightly grease a 9-inch round cake pan.
Make the filling: In a medium bowl, using a flexible spatula or wooden spoon, mix butter, brown sugar and cinnamon until smooth, 2 to 3 minutes. Stir in the pecans. Set aside.
Make the rolls: In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add the oil and, using a flexible spatula or wooden spoon, mix until incorporated. (It might be a little lumpy. That’s OK!) Stir in the buttermilk until just blended. Gather the dough into a ball, and knead on a lightly floured surface until smooth, about 1 minute. Roll out the dough into a 15- by 8-inch rectangle.
Gently spread the filling evenly over the dough, leaving a 1/4-inch border all around. Starting from one of the long sides, roll up the dough into a tight cylinder. Rotate the roll so that the seam is against the work surface. Using a serrated knife, cut the roll crosswise into eight equal slices. Transfer the rolls to the prepared pan, spacing them evenly. (At this point, you can wrap with plastic wrap and refrigerate for a day or two or freeze for up to 3 months. Allow to come to room temperature before proceeding.)
Bake for 20 to 25 minutes or until golden.
While the rolls bake, make the glaze: In a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes. Add the powdered sugar, and beat well. Add the milk and vanilla, and beat until smooth and creamy. Set aside.
Remove the rolls from the oven, and allow to cool for 3 to 4 minutes before coating with the glaze. Serve warm.
Tip: To toast the pecans, place on a baking sheet in a 350-degree oven for 6 to 8 minutes or until lightly browned and fragrant.
– Recipe from Allysa Torey; adapted by Margaux Laskey