quick soft cinnamon rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!
Ah. Quick Soft Cinnamon Rolls. Super fluffy and super light. I’m going to go out on a limb and say these are better than any store bought roll or Cinnabon roll!
Not going to lie. Anything containing yeast as an ingredients scared the cr@& out of me. Up until four weeks ago, when caving into my craving and making these. It went like this: seeing cinnamon rolls EVERYWHERE > husband bringing them home > not completely satisfied and decide to go on mission: make my own > pour through recipe books > search hours on internet > cooking light to the rescue > made changes after the first batch > more changes after the second batch > icing changes to the fourth batch > now we’re here in time for Christmas. You’re welcome.
Don’t let yeast intimidate you. I don’t know why it’s a scary word to those of us who aren’t confident bakers. To put it bluntly, if I can bake with it and make these incredible rolls, then so can you.
With normal cinnamon roll recipes, there’s so much yeast rising going on and waiting three to four hours for that magical poof of dough; sometimes overnight. Then, there are other recipes cinnamon rolls are baked in an hour. Sometimes less. Well, these past two weeks I’ve tried so many of them, and the faster the recipes, the less fluffy we found the outcome to be. Still good, but not entirely our favourite. Like these yeast free chocolate chip cinnamon rolls made in muffin tins. They’re GOOD, but not GREAT, if you know what I mean.
Quick Soft Cinnamon Rolls with a cream cheese glaze are super fluffy and light with a simple homemade dough, and a quick method to get baking!
Servings: 12 -15 rolls
Author: Karina – Cafe Delites
Ingredient:
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
FILLING
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon
Instructions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased pan. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls. (you can double the recipe for as many as you want to make)
To Make Icing
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract
Directions:
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread