Quick & Easy Cinnamon Rolls

 photo 042.jpg

Hot and gooey cinnamon rolls on a Sunday morning, nothing better, right? Well, yes, but they take so long – yeast, remember? Not with these delicious morsels! The genius crew of Cook’s Illustrated created a baking powder version that’s just as gooey and delicious as their yeast-based brethren, but ready in less than an hour!

 photo 046.jpgEven better, I made these gluten-free with my favorite gluten-free flour, Cup4Cup, and it worked perfectly! The husband and boy ate them without a peep. Of course, who’s going to complain over cinnamon rolls with icing? Not I!

 photo 043.jpg Cinnamon Rolls with Cream Cheese Icing
For the filling:
3/4 cup brown sugar
1/4 granulated sugar
2 teaspoons cinnamon
1/8 teaspoon ground cloves (omitted)
1/8 teaspoon salt
1 tablespoon melted butter, melted

For the dough:
2 1/2 cups flour (Cup4Cup GF or all-purpose)*
4 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups buttermilk
8 tablespoons unsalted butter, melted (divided)

For the icing:
2 tablespoons cream cheese, softened
2 tablespoons milk
1 cup powdered sugar

Instructions
Preheat oven to 425 degrees. Spray two 9-inch round cake pans with non-stick cooking spray.

To make your filling:
Combine all dry ingredients in a small bowl. Add the melted butter and toss with fork until it looks like wet sand. Set aside.

To make your dough:
Whisk together dry ingredients in a large bowl.
Add 6 tablespoons melted butter to the buttermilk and whisk to combine.
Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed.
Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth.
Divide into 2 pieces
Using your hands, pat one piece of the dough into a 12 x 8 rectangle.
Sprinkle half of the filling mixture onto the dough, leaving a small border around the edge of the dough.
Press the filling into the dough.
Roll your dough into a cylinder, starting on the long-side.
With a sharp knife, slice into eight equal pieces.
Place your pieces into one of the prepared cake pans (one in the middle, seven around on the pan).
Repeat with remaining piece of dough and filling.
Brush tops with the remaining 2 tablespoons of butter.
Bake at 425 degrees for 18-20 minutes.
Allow pans to cool briefly, about 5 minutes, before icing.

To make the icing:
Mix softened cream cheese and milk together in a medium bowl.
With a whisk, mix in powdered sugar smooth.
Drizzle glaze over rolls.

*If making this gluten-free, I can only guarantee that this recipe works with Cup4Cup flour.  I did not test with any other gluten-free flour.

Print

Adapted from Baking Illustrated

Shared with
The 21st Century Housewife Hearth and Soul Blog Hop

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4 thoughts on “Quick & Easy Cinnamon Rolls

  1. Hi, Ginger,
    What a sweetheart you are! If you want to make them ahead of time, put them in the freezer rather than the fridge. They can be baked directly from the freezer, but will need a couple more minutes baking time. Enjoy!

  2. I really want to make some of these for my wife as a surprise in the morning– do you know if it would be okay to put the rolls in the fridge or freezer overnight so that it doesn’t turn into a big production? I’m really new to gluten free baking and don’t totally understand how the normal rules of baking translate here. Thanks so much for sharing your recipe!

  3. Pingback: Fluffy Buttermilk Biscuits – Gluten-Free and Traditional! | Louanne's Kitchen

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