No Yeast Buttermilk Cinnamon Rolls

Ok, I think I have said this before, but I think this needs repeating. I love love love cinnamon rolls!!! I could probably eat them all day everyday, but I don't. Sadly. Ha Ha. Needless to say I will probably be doing more than a few tutorials for different types of cinnamon rolls on P.S. Pastries.

Here is the latest one that I found (on Pinterest) (P.S. if you want to follow me on Pinterest click this link to my profile!) This recipe is an easy no yeast, buttermilk cinnamon roll. Yummy!

No Yeast Buttermilk Cinnamon Rolls
(Adapted from Bakingdom)

Yield 8 Rolls

For the dough:
2 1/2 Cups    AP Flour
3 Tbsp.    Sugar
1 Tsp.    Baking Powder
1/2 Tsp.    Baking Soda
1/2 Tsp.    Salt (omit if using salted butter)
1 1/4 Cups    Buttermilk
4 Tbsp.    Butter (melted and divided into 2)

For the Filling:
Brown Sugar
Cinnamon
Melted Butter

Place the flour, sugar, baking powder, baking soda, and salt (if used) into a medium bowl.

Add 2 Tbsp. melted butter, and the buttermilk. 

Mix just until combined.

Place onto a floured surface and knead until pretty smooth. The dough will be soft and a little bit sticky still.

Roll out to about 12"x8". Use flour if it is too sticky, but do not over flour dough. Spread melted butter over the dough. I did not measure this amount, you just need to coat the dough.

Place brown sugar and cinnamon on the dough. This I did not measure either, but you can start at 1/2 cup packed brown sugar, if you like a lot of filling just use more brown sugar. I just use enough cinnamon to make a thin coat over the brown sugar.

Roll into a log. Be careful the dough will stick. Just roll gently and take your time. Cut into 8 rolls. Place into a 8" cake pan that has been brushed with melted butter.

Use the remaining 2 Tbsp. of melted butter (from the dough) and brush over the tops of the rolls.

Place into an oven at 425F. Bake for about 20 mins. Until golden brown, they will look like the picture above. 

Top with a glaze or frosting of your choice. I usually use a powdered sugar and water glaze 2 1/2 cups powdered sugar and 3-4 Tbsp water, mix together until smooth. You can replace the water with pretty much any type of juice or extract. (I have used maple extract, lemon juice, and orange juice (fresh from the orange))

Enjoy!

White Bread/Cinnamon Swirl Bread

So, here is another post for white bread, I know I know, the last white bread I did was really delicious. So, why would I need to go out looking for a different recipe? Well, I will tell you, I have actually had this recipe pinned for quite some time now, but for some reason I kept pinning more pins and I ended up hiding it in my never ending pinned recipes list. But, I have unearthed it! Don't you worry! :) This recipe comes from her grandma and is amazingly soft and delicious.

The other white bread from King Arthur Flour is delicious as well but in a different way. Comparing the two, the K.A. bread is more dense and not as sweet. This bread is soft and airy (exactly what white bread from the store feels like, well, maybe a little more dense than that. But you get the picture!)

Grandma's White Bread
 Yield: 2 Loaves

3 Cups    Warm water (to activate your yeast)
1/4 Cup    Sugar
1 1/2 Tbsp.    Yeast
1/3 Cup    Oil (I used vegetable oil)
1 Tbsp.    Salt
8 Cups    A.P. Flour

Place yeast and sugar in the warm water to activate. Let sit for at least 10 min. until nice and bubbly.

Add the oil and the dry ingredients making sure to put the salt in last. Mix all together, you can use a mixer, but lately I have been kneading bread dough with my hands. 

Dough should look pretty smooth, spray the bowl with non stick spray and place dough inside. (Spray the plastic wrap as well)

Let dough rise until double in size (I put mine under the stove light which is why it is a strange color)

Split dough in half, now I just shaped the dough into a log for the plain white bread, but for the cinnamon swirl roll out to desired thickness (the thinner you roll out the more of a swirl you get) make sure your small ends do not exceed the pan length, in this case it is 9".

Spread with melted butter, sprinkle brown sugar (I use dark) and cinnamon. You could add raisins if you wanted as well.

*I never measure the melted butter, brown sugar, or cinnamon. I just throw it on there :) *

Now, Instead of rolling from long end to long end (top to bottom), roll small end to small end (side to side).

Place into greased 9"x5" pans. (the loaf that looks all wrinkly is the cinnamon swirl).

Place greased plastic wrap over and let rise until the bread is 1"-2" above the top of the pan.

Bake (uncovered) at 375F for 25 Min, until golden brown. Take immediately out of the pans and put onto the cooling rack.

I brush the tops of mine with butter to give it a nice shiny glaze.

Wait until cool to cut (I find that it slices easier)

Cinnamon swirl

Now if you don't roll the dough very thin you get a swirl like mine. Next time I will roll thinner!

Enjoy!