Homemade Cinnamon Rolls

Sorry for the not-so awesome picture… My dad was gone overnight and he

took the good camera with him. I had to use my junky little one. Oh well! Maybe

I'll have to make these DELICIOUS wonders again so I can get some good 

pictures.

We decided that we all wanted to stay home and lay low today…

So last night, I made these and popped them in the freezer so I wouldn't 

have to do all the work in the morning- just throw 'em {not really!} in the oven in the morning!

Because seriously… I do not like doing any big baking in the 

morning right when I get up for breakfast… UNLESS it's one of 

my favorite single serving recipes that are such a breeze to whip up! 

One thing that I LOVED was that these cinnamon rolls didn't

even have yeast in them! And you couldn't even tell

that you didn't have to sit and watch your glob of dough

rise for an hour and a half… How awesome is that? 

Very! 

So I strongly suggest makin' these next time you 

want a semi-quick, easy, and amazingly scrumptious breakfast!

Homemade Cinnamon Rolls {yeast-free}

Rolls:

2 1/2 c. flour

2 tbsp. white sugar

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 c. buttermilk

6 tbsp. butter, melted and divided

Cinnamon Filling:

3/4 c. brown sugar

1/4 c. white sugar

3 tsp. cinnamon

1/8 tsp. salt

1 tbsp. butter

Directions:

Preheat oven to 350ºF. Generously coat a round cake pan with cooking spray. 

Make the filling: Combine the brown sugar, 1/4 c. sugar, cinnamon, salt, and 1 tbsp. melted butter until the mixture resembles wet sand. 

Make the dough: In a large bowl, whisk together the flour, 2 tbsp. white sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk the buttermilk and 2 tbsp. of the melted butter. 

Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough should look shaggy. 

Turn the dough onto a generously floured counter and kneed until smooth, about 1 minute. 

Press the dough into a 9 by 13 inch rectangle using your hands.

Brush the dough with 2 tbsp. melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2 inch border. Press the filling firmly into the dough.

Starting at a long side, roll the dough, pressing lightly, to form a tight log.

Pinch the seam to seal. Slice the dough into 8 even pieces. 

Place the slices in the greased pan.

Brush with the remaining 2 tbsp. of melted butter. Bake until the edges are brown, 20-25 minutes. 

After the rolls had cooled, I topped it with some glaze {milk, powdered sugar, and some vanilla}.

Serve warm!

Have a great rest of the weekend everyone!

Stop by this week's party!

-Sophie