Easy Homemade Cinnamon Rolls – Soft, Fluffy & No Yeast Needed
Note: These aren’t an exact replica of the famous Drummond’s cinnamon rolls – my version is a bit different in measurements, has no baking powder/soda, and is somewhat less sweet. Whether you’re a purist or an adventurer in the kitchen, this twist on a classic is sure to delight.
Make the Dough
In a large mixing bowl, whisk together 1 cup of warm milk, 1/4 cup butter, 1/4 cup sugar, and 1/2 teaspoon salt. Stir in 2 1/4 teaspoons of active dry yeast and let it sit for about one minute. Pour in 4 1/2 cups of all-purpose flour and mix until all the flour is just combined. Cover the bowl with plastic wrap and place it in a warm area for 1 hour or until your dough has doubled in size.
Prepare the Filling & Pan
While the dough is rising, cut enough butter or margarine into cubes so it’s ready to use. In a small bowl, mix 1/2 cup dark brown sugar with 2 tablespoons cinnamon and set this aside. Prepare your baking pan(s) – whether you choose a 9×13-inch pan, a pair of 9-inch round cake pans, or 8-inch square pans – by buttering the sides and corners. Line the bottom with parchment paper for effortless release.
Stretch, Fill, and Roll
After the dough has doubled, gently incorporate an extra 1/2 cup of flour and transfer it to a well-dusted counter. Flour the top lightly and roll the dough into a large rectangle about 20 inches wide and roughly 1/2-inch thick. Spread the softened butter evenly over the surface, then sprinkle on your brown sugar-cinnamon mix. Starting from the edge closest to you, roll the dough tightly into a log. If you find the log is a bit short, kindly stretch it to reach around 24 inches.
Slice and Proof
Slice the log into 12 pieces for generously sized rolls or 16 pieces for a delightful bite-size version. If you’re baking right away, let them proof at room temperature for another 30 minutes while you preheat your oven to 350°F. Alternatively, cover the pan lightly with nonstick-sprayed plastic wrap and chill overnight in the refrigerator to bake directly in the morning.
Bake to Perfection
Bake the rolls for approximately 25 minutes until the edges turn golden and a toothpick inserted into a few rolls comes out with rich cinnamon filling but no uncooked dough. The aroma will be irresistible!
Whip Up the Cream Cheese Glaze
While the rolls are still warm, prepare the glaze by whisking together 4 ounces of cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
Final Touch and Special Tips
Let the rolls cool on a rack for about 5 minutes before generously topping each one with the cream cheese glaze. Enjoy them immediately for the best taste!
Special Tip: For an extra burst of flavor, try sprinkling a few chopped walnuts or pecans onto the glaze. Also, if you prefer a slightly tangier glaze, add a teaspoon of lemon zest to the cream cheese mixture – it’s a delightful twist!