Start to Finish: 45 minutes
Servings: 8 rolls
Difficulty Level: Beginner
No need to wake up at the crack of dawn to have piping hot, homemade cinnamon rolls for breakfast. They’ll be ready in a snap when you make a yeast-free dough, thus eliminating the time necessary for proofing the yeast. Yogurt makes for a tender dough that’s so close to the real thing — you may not notice that you used a shortcut. In just 20 minutes, or less if you’re quick, you prep the dough, roll it out and pop these treats in the oven.
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup whole milk plain yogurt
- 6 tablespoons unsalted butter, melted
- 3/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
- Pinch of salt
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
Mix the Filling and the Icing
To make the filling, combine the brown sugar, granulated sugar, cinnamon, butter and salt in a small bowl.
To make the icing, stir together the cream, vanilla extract and powdered sugar to make a thick creamy coating of spreadable consistency. If it’s too thin, add a bit more powdered sugar.
Set both aside.
Make the Dough and Assemble the Rolls
Preheat the oven to 425 degrees Fahrenheit. Spray a 9-inch cake pan with cooking spray, or grease with melted butter.
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and baking soda. Use a wooden spoon to blend in the yogurt and melted butter. Once the ingredients are lightly incorporated and the dough looks a little ragged, use your hands to knead the dough into a light and soft ball — about 2 minutes. If it feels too sticky, add a little bit more flour.
Turn the dough out onto a lightly floured work surface. Shape the dough into a thick rectangle and use a rolling pin to expand it to about 9 inches by 13 inches. The dough should be about 1/4 inch thick. Spread a light, even layer of filling across the entire rectangle, leaving about 1/4 inch from each edge clear.
Start at the longest side of the dough and use your hands to start to roll it up tightly into a cylinder. Work gently; a thin spatula can help coax up any dough that sticks to the work surface. Seal the edges by pinching the dough with your fingers.
Use a sharp knife or a pastry cutter to cut the dough into 8 equal segments. Arrange these in the greased cake pan; it’s OK if they touch.
Bake for 20 to 25 minutes, or until lightly brown and cooked through. Cool in the pan for at least 5 to 10 minutes. Use an offset spatula to spread icing over each cinnamon roll. Pull apart to serve.
The edges of these cinnamon rolls may appear more unfinished than yeast-based rolls, but this doesn’t affect the taste. For smooth-edged rolls, use a long strand of unflavored, unwaxed dental floss to cut the raw dough cylinder into 8 sections.