Quick Cinnamon Rolls (No Yeast)

Who doesn’t love cinnamon rolls? Soft, fluffy dough; gooey cinnamon swirls; butter or icing melting over the top. They’re a classic treat, but cinnamon rolls have a reputation for being time consuming. And we tend to assume that “quick cinnamon rolls” spring from a refrigerated tube. I’ve got the solution to both those problems today – cinnamon rolls made totally from scratch, ready in under an hour!

I think cinnamon rolls are the perfect snow day treat. They can be a leisurely breakfast, since you’re not rushing to get out the door. Or perhaps a special dessert or decadent snack. Baking is a great way to keep cabin-fever-stricken kids busy, and this recipe has lots of tasks little hands can help with. We had our first snow day this week, and I managed to both relax and be productive. I worked on a recipe that I’m excited to share with you soon – it got rave reviews at school the next day!

These are the cinnamon rolls I grew up with, a quick version raised with baking powder instead of yeast. This is my mom’s recipe, but the cinnamon rolls I remember from local bakeries and the school cafeteria are similar. It must be a Maritime thing! Some of our school cafeterias still make them and the smell takes me straight back to childhood! The rolls are quite similar to a yeast roll, but I don’t quite know how to describe the method – it’s a bit like a biscuit, a bit like cake and a bit like a cookie.

You’ll need butter, sugar, vanilla, an egg, milk, flour, baking powder and salt. Butter and whole milk will be most decadent, but dairy-free margarine and milk are fine substitutes.

Cream the butter and sugar together with the paddle attachment of stand mixer. Add vanilla and egg, mixing until combined.

Whisk the flour, baking powder and salt together in a large bowl.

Add about ⅓ of the flour to the bowl, followed by about ½ of the milk.

Mix on low speed, then add another third of the flour and the rest of the milk.

Mix again, then switch to the dough hook. Add the rest of the flour and mix until you have a soft, sticky dough.

Turn the dough out onto a generously floured surface. Flour the surface and your rolling pin. Basically flour your whole kitchen! You don’t want the dough to stick to anything.

Roll the dough out into a large rectangle. You don’t need to get out a ruler, you just need it about twice as long as it is wide. I am in love with my new silicone work surface and French rolling pin! Santa was very good to me this year.

Now for the filling! It’s just butter, cinnamon and brown sugar. I love measuring brown sugar – doesn’t that look like a little sand castle?

Spread the butter evenly over the surface of the dough. Reeeeally soft butter will make this much easier!

Combine sugar and cinnamon in a small bowl and sprinkle evenly over the butter.

Starting at the long edge, roll the dough up as tightly as you can. I start at one end, do one roll, then work my way along the dough and then back (the Pioneer Woman calls this the “typewriter method!”)

Once the dough is all rolled up, pinch the end to secure it.

Cut dough into 4 sections, then cut each section into 5 rolls. Place 2 inches apart on baking sheets.

Bake for 12-15 minutes, until the tops are lightly browned and the centres are firm.

If you want, you can whip up a quick icing for the tops.

I personally love them warmed up with a little butter or margarine.

Enjoy these quick cinnamon rolls for a snow day, or any time! What are your favourite snow day treats?