Buttermilk Cinnamon Rolls – No Yeast

These quick cinnamon rolls are perfect for a weekend morning. I like to make buttermilk biscuits on one day and cinnamon rolls on the next since they both call for buttermilk. My Phi Mu sister Jennifer had great success fashioning these rolls into a king cake for Mardi Gras.  Yum!

by Elizabeth Savoie Dronet

Ingredients:

For the Dough:
2 3⁄4 cup all purpose flour, plus extra for dusting the counter
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk
6 tbsp melted butter

For the filling:
2 tbsp. melted butter (Do not mix with cinnamon and sugar.  See step 7.)
2 tbsp. sugar
1 tbsp. cinnamon

For the glaze:
2 tbsp. milk
3/4 to 1 c. powdered sugar
dash of vanilla extract

Method:

1. Preheat oven to 425°
2. In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt).
3. Stir in the butter and buttermilk.
4. At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
5. With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
6. With a rolling pin, roll the dough out into a rectangle/square of approximately 1⁄2 inch thick.
7. Combine cinnamon and sugar. Spread the surface of the dough with 2 tbsp melted butter, then sprinkle on the cinnamon and sugar.
8. Roll the dough from the longer side, and cut the dough to about 2 inches thick.
9. Place the rolls in a lightly greased cake pan, and bake for about 20mins, or until the edges have turned golden brown.
10. Drizzle glaze over hot rolls.

Don’t worry if the rolls look uneven when you place them in the pan.  As they cook, they will become more uniform.