- 2 cups flour
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 5 Tablespoons cold butter
- ¾ cup milk
- ½ cup granulated sugar
- 2 Tablespoons cinnamon
- 6 Tablespoons butter
- ⅔ cup brown sugar
- 1 Tablespoons cinnamon
- 1 cup powdered sugar
- 2 Tablespoons butter, melted
- 2 Tablespoons milk
- Preheat oven to 350º.
- Stir flour, baking powder, and salt together. Cut in butter until the mixture resembles coarse crumbs.
- Stir in milk until the dough forms a ball.
- Roll the dough out into a square about 14×14 inches.
- Combine filling ingredients and sprinkle evenly over dough.
- Roll dough tightly, and cut into 9 rolls (I like to cut the ends off at about half thickness and count them as one roll because they’re always kind of funky)
- Melt 6 tablespoons of butter, and combine in the bottom a 9×9 inch baking pan with brown sugar and a tablespoon of cinnamon.
- Arrange cinnamon rolls in a pan, and place them in the center of the oven. Bake for 25 minutes, until rolls begin to turn golden brown.
- Remove from oven, and turn over onto a cutting board or cooling grid (Remove them from the pan right away before the caramel in the bottom hardens up is a lot easier than letting them cool in the pan.) Let cool.
- While cinnamon rolls cool, whisk powdered sugar, melted butter, and 1 tablespoon of milk together. Add a second tablespoon of milk if needed to reach desired consistency.
- Spread over cinnamon rolls.
It might seem wrong not to spread the rolled-out dough with butter before sprinkling the cinnamon sugar on, but the butter in the dough and caramel layer more than makes up for it.
The caramel layer is optional. To omit it, grease the pan, and proceed with arranging the rolls in the pan.
- Serving Size: 1 roll
- Calories: 430
- Fat: 18
- Carbohydrates: 66
- Protein: 4
Keywords: no yeast cinnamon rolls