Cinnamon Rolls (recipe without yeast)

Welcome to Sweet 16’s Country Kitchen!

“To be free is to put justice, truth and service to others over and above our personal gain or our need for recognition, power, honor and success. When we cling to personal power and success, when we are afraid of loosing social status, then we are in some way denying our humanity; we become slaves to our own needs, we are not free.” ~Jean Vanier
“The greatest of all miracles is that we need not be tomorrow what we are today, but we can improve if we make use of the potential implanted in us by God.” ~Rabbi Samuel M. Silver

On this cool and misty day, I was in the mood to make something warm and special for a mid-morning delight. I wasn’t sure what to make until the  thought of cinnamon buns came to mind, so I found this recipe online and quickly decided to make it!:   It is really a delicious recipe and became a new favorite, especially of my younger siblings! 🙂


Cinnamon Rolls



  • 2 1/2 cups all purpose flour, plus extra for the counter
  • 2 TBSP white granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups buttermilk
  • 6 TBSP. unsalted butter, melted

Cinnamon Filling:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 3 tsp. cinnamon
  • 1/8 tsp. salt
  • 1 TBSP. unsalted butter, melted

Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 3 cups confectioner’s sugar
  • 1 TBSP. milk

*To make frosting, mix all ingredients until smooth.


  1. Preheat the oven to 425 degrees. Generously coat a 9×13″ cake pan and a wire cooling rack with vegetable oil spray.
  2. Make the filling: Combine together the brown sugar, granulated white sugar, cinnamon, salt and the 1 TBSP. melted butter until the mixture resembles wet sand.
  3. Make the dough: In a large bowl, whisk together the flour; 2 TBSP. white granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk and 2 TBSP. of the melted butter together.
  5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.
  6. Turn the dough out onto a generously floured counter and kneed until smooth, about 1 minute.
  7. Press the dough out into a 9 by 12 inch rectangle using your hands (or a rolling pin).
  8. 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.
  9. Loosen the dough from the counter using a bench scraper or metal spatula.
  10. Starting at a long side, roll the dough, pressing lightly, to form  tight log.
  11. Pinch the seam to seal. Slice the dough into 8 even pieces.
  12. Place the slices in the greased pan.
  13. Brush with the remaining 2 TBSP. melted butter. Bake until the edges are golden brown, 20-25 minutes.
  14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese frosting. Prepare the frosting while rolls are cooling.

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