In my Quick Takes on Friday I noted that I had found a recipe for no proofing, no rising cinnamon rolls that I wanted to try. Lo and behold, on Saturday morning my little bean woke up early giving me the perfect excuse to make them for breakfast.
Since I hadn’t planned on making them beforehand I didn’t shop for any ingredients or anything which is why when I pulled up the recipe, I realized there were some problems. 1) It called for ricotta cheese, of which I had none and 2) it called for a food processor which I also did not have. The author mentioned she preferred this recipe to another she had tried that hadn’t worked for her, so I clicked on through to that site. There I discovered that there was no ricotta/food processor requirement, so I went for it. This is how it went.
The first thing you do is mix together the brown sugar, cinnamon, and melted butter until it resembles wet sand.
Next you whisk together the dry ingredients in a separate, larger bowl: flour, sugar, baking powder, baking soda, and salt.
Check on your sous chef.
In another bowl (medium sized) whisk the buttermilk and melted butter together, then add to the dry ingredients.
Mix together thoroughly with a wooden spoon. Note that right now my mixer looks like this:
Anyway, once you mix the dough, it will be pretty soft, and look like this:
Turn that out onto a floured surface and knead for 1-2 minutes, until it looks like this:
Shape the dough into a 12×9″ rectangle and pour the remaining two tablespoons of butter over the top, spreading it evenly.
Pour the filling over the top, spreading it out evenly and leaving about an inch border on all sides.
Roll the back edge towards you, keeping a tight roll by moving back and forth at an even pace. Bring the front up to the top, pinching the edges to seal.
Cut the roll into 8-12 equal pieces, depending on how large you like your cinnamon rolls (I did more like 12). Place them in a greased cake pan. Here is a picture of them in the oven, as I forgot to take one on the counter.
They took about 25 minutes to bake and I made the glaze in the meantime.
I have no pictures, but I whisked together 2 oz. mascarpone cheese, 1/2 cup powdered sugar, and 2 teaspoons of vanilla. I liked the sweet glaze, but I think I’d prefer the tang cream cheese has to the milder flavor of the mascarpone for next time.
Once the rolls come out of the oven, pour the glaze over and let everything get all warm and cozy. Here is the finished product.
Final verdict: the texture was a little different than normal rolls; a little denser and flakier, but they were good and took about as long to make as some cookies, which is a major bonus in my book. Try them out on a Saturday morning when you’re up before everyone else with the baby. People love yummy surprises.
No-Yeast Cinnamon Rolls
Recipe by Cooks Illustrated via Gastronomy Blog. Click the link to get the full recipe!