Quick Dough Cinnamon Rolls
(Photos updated April 5, 2015)
Breakfast has always been one of my favorite meals of the day. Strangely enough, it is the meal that I am least enthusiastic about. Probably because I want to get something into my stomach as soon as possible with the least amount of work. On occasion, my husband will persuade me to make something a little different for Sunday breakfast.
Cinnamon rolls are a favorite in my household. Really though, who doesn't like them!? I have made all sorts of cinnamon rolls, but this recipe is the one I always turn to first. You don't have to wait for hours for the dough to rise. Occasionally with recipes, taking the short cut will yield a less than satisfying result. These cinnamon rolls are definitely an exception. They are soft, melt in your mouth goodness. This is something you can throw together and have on the table in under an hour. My kids don't get too upset waiting to eat for that short amount of time! The baking time leaves you time to cook up some eggs or another side dish. You can put whatever filling you prefer in the middle. Fresh fruit would be great! Or nuts and raisins... Whatever you'd like!
Quick Dough Cinnamon Rolls
For the dough
- 5 cups all purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 12 Tablespoons unsalted butter, cold and cut into small pieces
- 2 1/2 cups buttermilk
- 1 Tablespoon vanilla extract
For the filling
- 4 Tablespoons unsalted butter, melted
- 3/4 cup brown sugar
- 6 Tablespoons ground cinnamon
- other filling ideas: jam with fresh fruit instead of brown sugar, nuts, raisins
For the glaze
- 1/4 cup cream or whole milk
- juice of 1/2 a lemon
- dash of vanilla extract
- 2 cups confectioner's sugar
Preheat the oven to 400 degrees F. Have ready a parchment paper, or silpat lined baking sheet.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it has the consistency of coarse cornmeal. Stir in the buttermilk and vanilla extract until the dough begins to hold together. Do not overmix!
Turn the dough out onto a very well floured surface and knead gently until the dough comes together. Roll or pat the dough into a rectangle that is 1/2 inch thick.
Brush the melted butter over the surface of the rectangle-shaped dough. Spread the brown sugar evenly over the top, then sprinkle with cinnamon. Place any other desired filling on top of the sugar.
From the long side, roll the dough up jelly roll style to form a log.
Cut the log into 1-inch thick rolls and place on the prepared baking sheet about an inch apart.
Bake the rolls until firm to the touch and light golden brown, about 15-20 minutes.
Meanwhile, whisk the glaze ingredients together until smooth and creamy. When the rolls are fresh from the oven, drizzle or smear the glaze over each roll. Serve and enjoy.
Source: Cooking in the Moment by Kyra Alex