This recipe for baked, sweet cinnamon rolls is very easy and quick, because no yeast is used in the preparation.

For Easter holidays, I prepared excellent walnut rolls inspired by cinnamon rolls and I felt so strange that I didn’t make cinnamon first. I had reservations about the preparation, as I really like the filling, which brings juiciness, and I was afraid that cinnamon rolls will be dry, as they do not contain a special filling. But I was so wrong. They come out crispy, soft, juicy and delicious.

No Yeast Cinnamon Rolls

Cook Time 1 hour 5 minutes
Servings 8 rolls

Ingredients

Dough

  • 500 grams of flour + a little more for rolling
  • 50 grams of brown sugar
  • 3,5 deciliters of milk
  • 80 grams of butter
  • 1 baking powder (12 grams)

Filling

  • 2 tablespoons of ground cinnamon
  • 60 grams of brown sugar
  • 30 grams of butter

Topping

  • 150 grams of powdered sugar
  • Juice of half a lemon
  • Pinch of salt

Instructions

  • Prepare the dough by mixing flour, 50 grams of brown sugar, 1 baking powder, 80 grams of melted butter and warm milk in a bowl. Then knead into cohesive, soft dough.
  • In a cup, mix the sugar and cinnamon for the filling. Roll out the dough on a floured surface into a rectangular shape, somewhere up to 1 centimeter thick. Melt the butter (30 grams) and coat the baking tray with it (size 28x20 cm used) and spread the rest over the dough.
  • Sprinkle evenly with sugar and cinnamon and roll the dough into a roulade. Cut into 8 equal parts and place in a baking tray.
  • You can push it down a bit to fill the baking pan nicely. Bake in a preheated oven at 180 degrees Celsius for 35 to 40 minutes to give the rolls a nice color.
    Once baked, pour over with topping, which is made by mixing powdered sugar, a pinch of salt and lemon juice in a cup (you can add a little water, but the liquid should not exceed half a deciliter).
    Serve warm.
Print PIN