Ingredients for Rolls:
2 1/2 cups all purpose flour (Plus you will need some extra for when you roll out dough)
3 tbs white granulated sugar
1 1/4 cup buttermilk (if you don’t have buttermilk make your own, recipe here)
6 tbs melted butter
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Ingredients for Cinnamon Filling:
1/2 cup packed brown sugar
3tsp cinnamon
1/8 tsp salt
1/4 cup white granulated sugar
Ingredients for Icing:
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)
How to make:
Preheat the oven to 425 degrees. Take a round or square 9 inch pan and grease.
In a small bowl mix up all the cinnamon filling ingredients and set aside for later.
Then it is time to make the dough, mix the flour, white sugar, baking powder, baking soda, and salt. Next slowly whisk in the buttermilk and then only 2 tbs of the melted butter. Once it is mixed – the dough will look a bit sticky.
Take the dough and put it on a counter with some flour sprinkled out. Then you will need to knead the dough for like a minute or two until it is smooth and then press dough out into a 9 by 12 inch rectangle. Now this doesn’t have to be exact, just so you have a good size of dough!
Once you have it laid out, take another 2 tbs of melted butter and rub around on the dough covering it all. Then take your cinnamon mix and sprinkle it all over the dough.
Then take one end of the dough and start rolling it tightly. Once you have the dough rolled, cut the dough into 7-8 even pieces. Place them in the greased pan. Take the remaining melted butter (2 tbs) and brush each roll with it. This will help make them look golden brown.
Put in oven and bake for 20-25 minutes!
How to Make the Icing:
Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each .
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No yeast dough is much more firm and cooperative than sticky, yeast-required dough – which makes it much easier to handle, roll out and cut.
The texture of a baked no yeast roll is more dense than a yeast-required roll. Not better or worse, just different.
