This is a recipe I grew up on. I was always excited when my mom would make these and she made them pretty often, since they didn't require yeast, or a rise time. It was a wonderful treat to come home to the smell of cinnamon rolls after school and to even bring one in our lunches, the next day. I didn't really taste a yeast cinnamon roll, until I was a teenager, working in a coffee shop. While I love the super fluffy rolls, slathered with cream cheese frosting; there is something about these no-yeast rolls, fresh out of the oven that just bring me back to my childhood.
This past Christmas, I was able to spend time with my whole family. Both my siblings made it down to my parents house, and my nieces and nephews were able to make it too. I can't remember the last time we have been together, all three of us kids and our families, during the holidays. My sister decided to make my nephew some of these cinnamon rolls, on Christmas Eve morning. They are also one of his favourites, since he grew up very close to my parents and my sister would make these often. So she whipped up a double batch of these rolls and everyone devoured them. As Hubby was eating his second roll, he asked why I had never made these. I think I forgot just how easy these were to make.
The kids really like these, since they aren't as huge as yeast rolls. I like that they come together in just about 15, or so minutes and that this recipe makes it's own caramel glaze that makes them that much better. These are perfect for a special breakfast, for brunch, in lunch boxes, or just to show someone you care.
No Yeast Caramel Cinnamon Rolls
1/2 C brown sugar
1/2 C butter
2 Tbs water
3 C flour
1/3 C sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
3/4- 1C milk
1/3 C brown sugar
2 tsp cinnamon
3 Tbs butter
Preheat oven to 350 degrees. Put 1/2 brown sugar, butter and water into a 9x13-inch baking dish and place in the oven to melt the butter. Once butter is melted, stir to combine and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add in milk, starting with 3/4 of a cup; adding more if needed. Stir together to form a soft dough (you don't want to over work the dough, it will make the buns tough).
Turn out to a well floured surface and roll out to a 12x14- inch rectangle. Spread with 3 Tbs of butter. Sprinkle with 1/3 C brown sugar and and cinnamon, and roll up, starting with the long end of the dough. Cut into 12 slices and place into the baking dish, cut side down. Bake for 22-25 minutes until golden brown and dough is baked through, between buns. Turn out immediately to a platter and scoop any remaining glaze on top of the buns.
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