Yeast-Free Cinnamon Rolls – A small batch

November 7, 2015 at 5:30 pm 2 comments


There are some recipes that I just should not have explored and tested; they are so tasty, so satisfying, and too damn easy to make. Would you like a small batch of caramel corn? Or, this winner, a quick, yeast-free version of cinnamon rolls that makes only four servings.

Preheat oven to 375°F
grease four muffin tins or four 4-ounce ramekins

3/4 cup AP flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup plain yogurt, buttermilk, or sour cream*
1 tablespoon water
1 1/2 tablespoons butter, melted

Combine the dry ingredients and set aside
combine the wet ingredients and stir into dry ingredients
form into a soft dough

Pat the dough flat, and shape into a rectangle about 6″ long, on a well-floured surface

Prepare the filling

1 1/2 tablespoons butter, melted
3 tablespoon brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon

Pour the melted butter onto the dough
combine the sugars and cinnamon
sprinkle onto the buttered dough

Along the long side of the dough, carefully roll up the dough, rolling away from you

Pinch the seam closed
cut the dough into 4 even pieces
place the pieces into the baking cups
baked for 15 minutes

3 ounces cream cheese, softened
1/3 cup powdered sugar
1 tablespoon yogurt, cream, or milk

Prepare the icing by combining these ingredients and blend until smooth

Pour 1 tablespoon of the glaze onto each roll while they are hot out of the oven

* As a substitute, you can use sour milk by mixing 1/4 cup of milk and 1 tablespoon vinegar


Entry filed under: Breads, Desserts, For One or Two.

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2 Comments Add your own

  • 1. Sherry Blair  |  November 7, 2015 at 6:51 pm

    I see you list options for the “liquid” —- do you find one works better than the other? I have my own homemade plain yogurt and keep powdered buttermilk to use in recipes (either adding dry and then replacing liquid for water or mixing up ahead of time in the right quantity). I am looking forward to making these.

    • 2. Audrey  |  November 7, 2015 at 8:00 pm

      Hi Sherry, I like the creaminess of full-fat yogurt or sour cream. Gives a very nice texture to the dough. I use powdered buttermilk as well, but only if I’m out of the yogurt or cream. And I sprinkle the powder into the flour and just add water to the dry ingredients.


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