Wednesday, August 24, 2011
No Yeast Cinnamon Rolls
This recipe is the one that got away. Back when I was first married, I started to mysteriously receive Bon Apetit magazine, although I'd never ordered it. Think someone was trying to tell me something? And while I eagerly read through each issue that arrived in my mailbox, I didn't attempt many of the recipes. Back then, I could barely boil water. But there was this one recipe that stood out to me, that I couldn't help but try. It was for these No Yeast Cinnamon Rolls.
I'm comfortable working with yeast now, but this is a recent development. Not too long ago, I couldn't manage yeast without killing it. So when I came across this recipe, I knew I had a winner. This was true, not only because of how easy and simple these no-yeast rolls are to make, but because they taste marvelous.
So how did this recipe become "the one that got away"? I never wrote it down and then accidentally threw out the magazine. I spent years kicking myself for it. Apparently, I was not the only one. Thanks to the miracle of the modern search engine, I finally re-discovered the recipe through a message board post from someone else seeking it. I'm thrilled to be able to share this recipe with you, so that it will be lost no more.
NO YEAST CINNAMON ROLLS
for the filling:
3/4 c. packed dark brown sugar
1/4 c. sugar
2 tsp ground cinnamon
1/8 tsp salt
2 tbsp unsalted butter, melted
for the dough:
2 1/2 c. (or more) all purpose flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
8 tbsp unsalted butter (1 stick), melted, divided
for the icing:
1 c. powdered sugar
2 tbsp marscapone cheese (or substitute cream cheese), softened
2 tbsp buttermilk
1. Preheat oven to 425 degrees. Use non-stick spray to grease a 9 inch springform pan.
2. In a small bowl, combine all the ingredients for the filling. Set aside.
3. In a large mixing bowl, sift together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. Stir in the buttermilk and 6 tbsp of the melted butter. Stir until ingredients are combined and a soft dough is created. Transfer dough to a lightly floured surface. If dough seems excessively wet, add more flour. Knead dough about 8 turns. Wrap in plastic wrap and refrigerate for at least half an hour.
4. Once dough has chilled, roll it out on a floured surface into a rectangle about 12 x 10 inches. Brush 1 tablespoon melted butter over the dough. Sprinkle the previously made filling over the butter and press down lightly. Roll up the rectangle along the long side and pinch the ends closed. Cut into 8 equal slices.
5. Place slices in the prepared springform pan. Brush the top of the rolls with the remaining tablespoon of melted butter. Bake in preheated oven for 18-22 minutes, until tops are golden brown. Allow to cool in pan for 5 minutes.
6. In a small bowl, whisk together powdered sugar, marscapone cheese, and buttermilk. Spread icing over warm cinnamon rolls. Serve immediately.
Source: adapted slightly from Epicurious Message Boards