Easy Cinnamon Rolls
No yeast needed for these cinnamon rolls, making them quick and easy to whip up a batch!
Ingredients
- 280 g (2 and ¼ cup) plain flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 60 g butter diced
- ¾ cup buttermilk
Filling
- 50 g butter
- 110 g (½ cup) castor sugar
- 2 teaspoons cinnamon
Glaze
- 85 g cream cheese at room temperature
- 30 g butter at room temperature
- 125 g (1 cup) icing sugar, sifted
- 1 – 2 tablespoons lemon juice
Instructions
- Preheat oven to 190C (375F) and grease a round 9 inch pie dish.
- In a medium sized bowl, sift flour, baking soda, baking powder and salt and whisk to combine.
- Using your finger tips, rub the butter into the flour mixture, then gradually add enough buttermilk to make a firm dough. Gently knead until smooth (the dough should not be sticky).
- Make the filling: In a small pan, melt the butter, add sugar and spices and mix well.
- On a lightly floured surface, roll the dough into one large rectangle about ¼ inch thick. Spread the filling over evenly and roll up into one log. Using a clean and sharp knife, slice the log into 16 pieces and place flat side down in the prepared dish and bake for 15 minutes. Do not over bake.
- To make Glaze: Beat cream cheese and butter until creamy, add the icing sugar and enough lemon juice to get desired consistency. Pour over warm cinnamon rolls and enjoy!
Notes
These rolls are best eaten straight from the oven but last 3-4 days in an airtight container in the fridge. Reheat rolls in the oven or microwave.