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Baking cinnamon rolls without yeast cuts down on the preparation time for making the pastries since you don't have to wait for the dough to rise before baking. The recipe is also attractive to people who are allergic to yeast, since they can enjoy the rolls without any negative affects. For the best results, bake the rolls as soon as you mix the batter.

Prepare Cinnamon Filling and Baking Pan

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Preheat the oven to 400 degrees Fahrenheit.

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Put 3 teaspoons of cinnamon, 4 tablespoons of butter and 1 cup of brown sugar in a small bowl.

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Blend the ingredients together with the tablespoon to form a crumbly filling.

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Drizzle half of the filling over a 9-inch-by-9-inch pan. Set the rest of the filling aside.

Prepare the Dough

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Place 2 cups of flour, 1 teaspoon of salt, 4 teaspoons of baking powder and 2 tablespoons of sugar in a large mixing bowl.

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Blend the ingredients together with a wooden spoon.

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Put 3 tablespoons of butter in a small bowl.

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Place the bowl with the butter in the microwave for 30 seconds to soften the butter.

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Drop the softened butter into the mixing bowl and blend it with the other ingredients with the wooden spoon.

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Pour 3/4 cup of milk into the bowl and blend it with the spoon.

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Wash a large area of your counter top with warm water and soap. Dry it with a lint-free towel.

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Lightly cover the area on the counter with 1/2 cup of flour.

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Place the dough on the flour-covered space.

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Lightly coat a rolling pin with 1/4 cup of flour.

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Roll out the dough into an even rectangle that's about 1/4 inch thick.

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Sprinkle the rest of the crumbled filling evenly across the dough.

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Pick up one short side of the rectangle and roll the dough from one end to the other.

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Slice the dough roll with a sharp knife into individual cinnamon rolls. You can either cut it into 12 large rolls or 18 small ones.

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Sit the rolls snugly together on the baking pan. Gently press them into the crumbled topping coating the bottom of the pan.

Bake the Rolls and Prepare the Icing

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Bake the rolls for 20 to 25 minutes. Sit them on top of the oven after they finish baking.

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Place 1/4 cup of milk and 1/2 cup of powdered sugar in a small bowl.

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Whip the ingredients together with a teaspoon until they form a glaze.

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Drizzle the glaze across the tops of the cinnamon rolls while they are still warm.

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Separate the rolls with a sharp knife and serve immediately.

About the Author

Christa Titus

Christa Titus is a dedicated journalism professional with over 10 years writing experience as a freelancer with a variety of publications that include "Billboard" and "Radio & Records." Her writing has also been syndicated to such media outlets as the "Washington Post," the "Seattle-Post Intelligencer," the Associated Press and Reuters. Titus earned a Bachelor of Arts in journalism from Rowan College.