By Pearse O’Malley
Cinnamon rolls, while easy to make, often require hours, up to days, to set. This allows for the dough to rise, bubble, and let the glutens rest. The following recipe does not require yeast or chilling time, eliminating the arduous and prohibitive work that most cinnamon roll recipes present. It’s a simple and quick recipe, and, as always, you would probably already have all the ingredients necessary.
Cinnamon Rolls For Four
¾ cup all-purpose flour
2 tablespoons granulated sugar, divided use
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
5 tablespoons milk
1 teaspoon apple cider vinegar
4 tablespoons butter, melted, divided use
3 tablespoons light brown sugar
1 teaspoon cinnamon
For the glaze:
3 ounces cream cheese, softened
⅓ cup powdered sugar
¼ tsp. vanilla extract
Splash of milk
Preheat the oven to 375ºF, and spray 4 cups in a muffin pan with cooking spray (or grease using extra melted butter).
Combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt in a medium bowl.
In a small measuring cup, combine the milk, apple cider vinegar, and 2 tablespoons of the melted butter.
Add the wet ingredients to the dry, and stir until a soft dough forms.
Flour a work surface, and pat the dough out into a rectangle about 6″ long. Flour continuously as you go.
Pour the remaining 2 tablespoons of melted butter on top of the dough.
Combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Press this mixture lightly into the butter on top of the dough.
Roll the dough up starting with the long side, rolling away from you. When you get to the end of the dough, pinch the entire seam shut.
Cut the dough into 4 equal pieces, put into the greased muffin cups, and bake for 14-15 minutes.
Meanwhile, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk. If it seems too stiff to spread, splash in some more milk.
Frost the cinnamon rolls when they come out of the oven and are still warm.