No-Rise Easy Cinnamon Rolls to Share Over the Holidays
The next month is going to be jam-packed with parties, visits, guests, and of course, food. These no-rise easy cinnamon rolls are a crowd pleaser, the perfect companion to coffee, and fun to make with kids hanging around. Did I mention that they are impressive, melt-in-your-mouth perfection?
I like to have these ready to go for Christmas morning or any time we are going to have family overnight. Their festiveness brings me back to the kitchen of my childhood home, standing beside my dad as we made them together. He would let me cut butter into the flour and cream the sugary cinnamony filling. Spreading the filling and licking my fingers was glorious. I make them now with my kids, and they are as impressed as I was as a child.
It only takes 25 minutes to make perfection
The reason I call these no-rise easy cinnamon rolls is because you don’t have to make any bread dough and wait for it to rise. The filling is butter, brown sugar and cinnamon, and the dough is a simple pastry made with flour, butter, milk, and a bit of baking powder, salt, and sugar.
You don’t have to wait around too long between thinking “I want to make no-rise easy cinnamon rolls” to actually experiencing the melt-in-your mouth goodness.
How to make no-rise easy cinnamon rolls
The first thing we are going to make is the filling. This is because once we make the pastry dough we want it to stay as cold as possible. And so. Don’t preheat the oven. Did you read that correctly? I said do not pre-heat the oven. That will come later. Keep your butter and milk for the pastry in the fridge, but the butter for the filling you want at room temperature. Not melting, just soft.
Cream the butter, brown sugar, and cinnamon together and set aside on the counter. That’s it. Like this:
Step by step: Make the no-rise pastry
The easiest method of “cutting in” butter is to use a food processor and make the pastry entirely in there. To do this add the cubed butter to the dry ingredients (that are already in the food processor) and then flick it on a few times until the butter is crumbly. Add the milk last and flick on a few more times until blended (if you want pictures of this process check out my tutorial on pie crust).
If you are without a food processor, my next favorite method is to use a pastry cutter. Add the cubed butter to the bowl of dry ingredients then cut the butter over and over again with the pasty cutter. (If you don’t have a pastry cutter, criss cross two butter knives back and forth through the flour to cut the butter up as small as possible.)
Now that you have tiny little pieces of cold butter covered in flour make a well in the center and pour the cold milk into it.
Stir until combined then turn out onto a table generously dusted with flour (I take a handful of flour and make a pile on the table). The cinnamon roll dough is going to be wet and sticky.
Place a bit more flour on top and quickly knead 6-10 times. To do this, simply push the cinnamon roll dough away from you, fold it back onto itself and smear away from you again. We want to keep the butter cold, so be quick and don’t over-do this part. It’s okay if you still see pieces of butter not fully incorporated. You are looking for a soft but rollable dough. It needs to hold its shape but not be stiff with too much flour.
They see me rollin’ . . .
Now roll your cinnamon roll dough into a rectangleSpread the filling you made all over. Try not to eat too much of it.
Now for the magic. Roll it up and slice it up.
Place in a well greased pan just touching each other. I always end up with different amounts of cinnamon rolls because sometimes I cut them thinner than others times. When I cut them fatter we have fewer cinnamon rolls. Here’s what it should look:
Now you are allowed to preheat your oven. Stick the no-rise easy cinnamon rolls into the fridge and set your oven to 400 degrees. You want to give the soft filling a little time to harden before sticking the cinnamon rolls in the hot oven. 10-15 minutes is great to let them cool while your oven heats. Once the oven is piping hot, cook those cinnamon rolls for 25-30 minutes. Once the edges start to brown they are ready. I usually let them sit in the pan for 10 minutes and then use a brownie spatula to get them out.
I hope you get some time to enjoy these little tastes of perfection with friends and family this holiday season. Nothing says I love you like a warm cinnamon roll.
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