Ready for cinnamon rolls in about 30 minutes? YES PLEASE! This recipe is super simple, especially for a casual baker like myself….also great for the kids to help with!
As you all may know, I can cook all day…but baking isn’t really my forte. Any baked good you find on here is fool proof, I promise! These cinnamon rolls follow that rule.
I frequently buy buttermilk for pancakes or marinades, but I always have some leftover. When I’m not in the mood for ranch dressing (or I should say, more than we already have), I like to try to bake with it. These cinnamon rolls came about one random weekend afternoon. Go figure!
While I adore the Pioneer Woman cinnamon roll recipe, it’s SUPER time consuming and makes like 100. Not what I’m looking for on a weekend. I adapted the fab icing from that recipe, though! The touch of coffee makes it the BEST EVER.
These are yeast-free and will hit the table in about 30 minutes. Pair with a fruit salad, bacon or even a mimosa!
Step ONE: After mixing the ingredients, this is what your dough should look like. Preheat the oven to 400º. Knead on a large cutting board or flour coated countertop. It should take about 2 minutes.
Step TWO: Roll out into a rectangle-ish shape. It doesn’t have to be perfect! Like I said, this is a no fuss recipe.
Step THREE: See what I mean? It doesn’t need to be perfect! Just as long as has a shorter and longer side, like a rectangle.
Step FOUR: Drizzle with melted butter and brush to coat all of the dough.
Step FIVE: Sprinkle with cinnamon and sugar. To switch it up, try Pie spice instead of just cinnamon! Brush the cinnamon sugar mixture to cover the entire surface of the dough.
Step SIX: Roll into a long log shape. Try to keep it as tight as possible.
Step SEVEN: Using a sharp knife, cut into about 1-1.5 inch pieces. You should end up with about 12-14 rolls.
Step EIGHT: Spray a cast iron pan with cooking spray (just in case!) or use a cake pan. Spread out leaving a little space in-between each.
Step NINE: While the rolls bake for 15-18 minutes, make the quick icing. It will be VERY runny, don’t worry. It’s meant to be that way. This icing is meant to soak into the cinnamon rolls, not ice it like a Pillsbury variety.
Step TEN: Take out of the oven when they’re golden brown. Pat yourself in the back–you did it!
Step ELEVEN: Drizzle with the icing. It will seem like they are drowning in it, but the heat from the pan will make it thicken. Trust me!
Can we say Oooooh and AHHHHHH!?
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
This is the easiest cinnamon roll recipe ever. No waiting for dough to rise, just mix up in one bowl and bake! YAY! Check out this Buttermilk Cinnamon Roll recipe on @DashOfEvans –don’t skip out on the icing!
Ingredients
Cinnamon Roll Dough
- 2 cups sifted all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup canola or coconut oil
- 3/4 cup buttermilk
- 4 Tablespoons butter, melted
- 3/4 cup white sugar
- 1 teaspoon cinnamon or pie spice
Icing
- 1.5 cups powdered sugar
- 2 Tablespoons milk
- 2 Tablespoons butter, melted
- 2 Tablespoons brewed coffee
- 1/2 teaspoon Vanilla extract
- Dash of salt
Instructions
- In a large mixing bowl, add sifted flour, baking powder, salt and baking soda. Stir in canola oil and buttermilk. Stir until just blended.
- Remove dough from bowl and place on a floured surface. I love a large cutting board or the clean countertop. Knead the dough for about 2-3 minutes, until smooth.
- Preheat oven to 400º. Coat a cast iron with cooking spray (or a round cake pan!).
- Roll dough into a rectangular shape. It doesn’t have to be perfect, just make sure there’s a longer side.
- In a small bowl, mix cinnamon and sugar. Set aside.
- Brush melted butter over the entire surface. Sprinkle with cinnamon sugar. Use brush again to cover the entire surface, it will become a gritty paste.
- Roll tightly into a long log. The ends don’t have to be perfect. Pinch seams to close roll.
- Use a sharp knife and cut into 1-1.5 inch round cinnamon rolls. You should get about 12-14.
- Place rolls into the cast iron pan, keeping space around each roll.
- Bake for 15-18 minutes, until golden brown.
- Meanwhile, make icing by adding all ingredients into a bowl. Beat over medium speed until smooth. It will be VERY runny.
- Remove rolls from oven and drizzle (okay, drown) with icing. It will thicken from the heat. Serve immediately.
