I’ve always wanted to make homemade cinnamon rolls (Cinnabon is too far away!) but I was scared to work with the intimidating monster that is yeast. Thankfully I found this recipe which I altered slightly in order to make a whole batch of yeast-free cinny buns (rolls?) in less than 45 minutes. Although the original recipe says it only takes 30 minutes this does not take into account the amount of dancing I did whilst making the delicious cinnamon sugar mixture.
- 2 cups flour (I used Robin Hood’s NutriFlour Blend “Tastes Like White”
- 2½ tsps baking powder
- ½ tsps salt
- 5 tbsp butter
- ¾ cup milk (I used unsweetened, vanilla almond milk)
- 1 tsp apple cider vinegar
- 6 tbsp brown sugar
- 1 tbsp melted butter
- 2 tsps ground cinnamon
- Preheat oven to 400 degrees, grease about an 8 inch pan (you can use a pie pan or a loaf pan) and set aside
- Combine flour, baking powder and salt in a large bowl. Add the butter and using a fork, cut it into the flour mixture until the mixture looks mealy. Chill for 10 mins
- Combine 3 tbsp of sugar and 2 tsp of cinnamon in a tiny bowl, set aside
- After chilling the mixture for 10 minutes, add in the milk, apple cider vinegar and 3 tbsp of sugar. Stir until combined but don’t mix too much. If the dough is too dry to absorb all the flour, add in a little more milk.
- On a clean, floured surface place the dough and knead about 4 times (don’t overwork though)
- Use a rolling pin to roll out the dough to a rectangle shape with about 1/4 inch thickness, brush the dough with 1 tbsp melted butter and evenly sprinkle the cinnamon sugar mixture over it. Start with the long side and gently roll the dough into a log, then cut into 12 (or so) equal rolls with a very sharp knife
- Place the rolls into the pan and bake for 12-17 minutes or until golden, if you want a crispier roll, brush the rolls with more butter (I just sprayed coconut oil on them). Let cool and then enjoy!
If you want to frost your buns ;)… then check out this quick icing recipe I used!