Ooey Gooey (No Yeast) Cinnamon Rolls

Have you ever woke up in the morning craving something ooey, gooey, and cinnamony? Like Cinnamon Rolls maybe? But you don't have any yeast! Have no fear, you do not need yeast to make these oh so scrumptious rolls. All you need is self-rising flour, butter, milk, and a good pair tools…your hands! That's it! Problem solved! 

I woke up this morning feeling pretty famished and also craving something sweet and cinnamony. I had the idea of making cinnamon rolls, but one problem, I did not have any yeast. So I thought since I didn't have any yeast, I thought instead of using all purpose flour and adding the yeast I did not have, use self-rising flour. Simple right? I mean it already has all the leavenings in it that make it rise. Plus it makes them fluffy and soft like I like them.

Here's the recipe:

Dough:

2 to 2 1/2 c. of self-rising flour (sifted)

1/2 tsp. of baking soda

1/4 tsp. of salt

2 tbsp. of granulated sugar

3 tbsp. of butter (softened)

3/4 c. of milk

Filling:

1 c. of brown or granulated sugar

4 tbsp. of butter (softened)

2 1/2 tsp. to 3 tsp. of cinnamon

1 tsp. of vanilla extract

Glaze:

3/4 c. of confectioners (powdered) sugar

3 tbsp. of milk

1 tsp. of vanilla or lemon extract

Prep: 30 min Rest: 35-40 min Bake: 20 min

Cool: 10 min Total time: 1 hr. 40 min

Servings: 11-12 rolls (dozen)

Pre-heat the oven 400 degrees

First, I got out a mixing bowl, sifted the dry ingredients: 2 1/2 cups of self-rising flour, 1/2 tsp. of baking soda, 1/4 tsp. of salt, and 2 tbsp. of granulated sugar into the bowl. Then I cut my 3 tbsp. of softened butter into the sifted flour mixture. * If you have a pastry cutter, by oh means, use it. I didn't have one, so I used the only tools I had, my hands. I was always told when you are baking, your hands are the best tools you have. 

Then I made a well in the middle of the flour so I could pour in my 3/4 c. of milk. Floured my hands really well so the mixture wouldn't stick to my hands, and folded in the flour with the milk until it became a dough like consistency. Floured my working board really well, poured the dough out onto it and kneaded for at least 5 min. *Do not overwork your dough. The dough should have a soft like consistency.  Flattened my dough into a rectangle, about 1/4 of an inch thick, using my hands. *If you have a rolling pin, flour it really well so it will not stick to the dough. Let the dough rest for at least 5

minutes. 

Meanwhile, I took small mixing bowl and mixed together the filling: 1 cup of sugar, 3 tsp. of cinnamon, 1 tsp. of vanilla extract, and 4 tbsp. of softened butter with a fork until it was a soft crumb like consistency. Poured it on top of my dough and spread it around until it reached the edges with a rubber spatula.

Now here's the tricky part, took my hands (floured them first) folded, tucked and rolled the dough about an inch at a time until it became like one long log. *Make sure that the seam side is down.

Next, I took a sharp knife and cut slices about 1 to 1 1/2 inch thick. Placed them in a 9x9 greased pan.

Covered them with a towel and placed them in a warm area (preferably) next to the warm oven. Let them rest and rise for about 30 minutes.

After 30 minutes of resting and rising, they should be puffed up and ready to go in the oven. Brushed about a couple of tbsp. of melted butter on top, placed them in the oven at 400 degrees and baked for about 20 minutes or until golden brown.

While the rolls were in the oven, I made the glaze. I took a small bowl, poured 3/4 cup of confectioners (powdered) sugar, 3 tbsp. of milk, and 1 tsp. of vanilla or lemon extract. Whisked it together and set aside.

After 20 minutes of baking in the oven, took the rolls out and poured the glaze all over until it covered every one. Let the rolls cool and the glaze set for at least 10 minutes.

After 10 minutes, time to bite into that warm and delicious oh so gooey cinnamon roll!

Enjoy!