 |  |  |
 |  filling |  dough |  spread the filling |
These were truly VERY FAST and EASY to make! Just let your heavy-duty mixer do the work ~ no yeast, so no rise time. I just gave it a quick couple of kneads before rolling.
Easy CINNAMON ROLLS (no yeast) * with sugar or sugar-free
Dough
1-3/4 cups flour…………………………1 TB + 1 tsp sugar or regular blend Splenda
4 tsp baking powder……………………1/2 tsp salt
4 TB softened butter……………………1/2 cup + 1 TB milk **
(Note: ** I used unsweetened vanilla almond milk, because I like the flavor and it’s lower calorie and almost sugar-free)
Filling
3 TB softened butter…………………………2 tsp. cinnamon
3/4 brown sugar or brown sugar blend Splenda
Glaze
1/2 cup powdered sugar (or 1/3 cup regular Splenda + 2 TB cornstarch)
2-4 TB milk (depending on how thick you like your glaze)
1 tsp. vanilla
***
Preheat oven to 400F. Spray an 8” pan with non-stick baking spray.
FILLING: in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
DOUGH: In large mixer bowl, mix together flour, sugar, baking powder, and salt. Cut in softened butter; mix until well combined. Mix in milk to form soft dough. (I gave it a couple of quick kneads when I turned it out onto the floured surface)
Roll out dough on lightly floured surface into a rectangle about 1/4" thick.
Spread the filling on the rolled out dough. Roll up the rectangle (horizontally ~ lengthwise). (Note: with the palm of your hands, gently push the uneven ends back into t the roll). With a sharp knife, slice into 12 rolls. Place them in the pan (3 rows of 4 each). Bake for 20-25 minutes.
GLAZE: combine powdered sugar, milk and vanilla in a small bowl and whisk until smooth. Once rolls are finished, drizzle on glaze and serve warm.
Easy CINNAMON ROLLS (no yeast) * with sugar or sugar-free
Dough
1-3/4 cups flour…………………………1 TB + 1 tsp sugar or regular blend Splenda
4 tsp baking powder……………………1/2 tsp salt
4 TB softened butter……………………1/2 cup + 1 TB milk **
(Note: ** I used unsweetened vanilla almond milk, because I like the flavor and it’s lower calorie and almost sugar-free)
Filling
3 TB softened butter…………………………2 tsp. cinnamon
3/4 brown sugar or brown sugar blend Splenda
Glaze
1/2 cup powdered sugar (or 1/3 cup regular Splenda + 2 TB cornstarch)
2-4 TB milk (depending on how thick you like your glaze)
1 tsp. vanilla
***
Preheat oven to 400F. Spray an 8” pan with non-stick baking spray.
FILLING: in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
DOUGH: In large mixer bowl, mix together flour, sugar, baking powder, and salt. Cut in softened butter; mix until well combined. Mix in milk to form soft dough. (I gave it a couple of quick kneads when I turned it out onto the floured surface)
Roll out dough on lightly floured surface into a rectangle about 1/4" thick.
Spread the filling on the rolled out dough. Roll up the rectangle (horizontally ~ lengthwise). (Note: with the palm of your hands, gently push the uneven ends back into t the roll). With a sharp knife, slice into 12 rolls. Place them in the pan (3 rows of 4 each). Bake for 20-25 minutes.
GLAZE: combine powdered sugar, milk and vanilla in a small bowl and whisk until smooth. Once rolls are finished, drizzle on glaze and serve warm.
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