Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls by The Geargoyle

I just wanted to share with you all that the cinnamon rolls are a great success! My little guy helped with the mixing, and we had a lot of fun. These grew a bunch, and boy are they sweet and yummy! I worked from the ‘no yeast’ recipe at ( Link ) with some small modifications. The dough and filling were pretty much as they had them, but since I didn’t have the stuff for cream cheese frosting I just whipped up a simple icing (1 cup confectioner’s sugar with about 1 or 2 Tbsp. of milk, stirred until smooth – you can add a little vanilla if you like, just cut back on the milk.) I left a few without icing since my hubby likes them less sweet. As a warning: I had some of the cinnamon-sugar filling bubble up out of my cake tin, so you might want to put a cookie sheet on the rack below these when they bake.

Anyone who likes cinnamon rolls should try this recipe. The taste could give those fancy mall stores a run for their money. With such simple, cheap ingredients, you can whip these up any time you’re having a sweet tooth attack!

Cinnamon Rolls (without yeast)



2 and 1/2  cups flour, plus extra for your counter
2  Tbsp regular sugar
1 and 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 and 1/4 cups buttermilk  (if you don’t have it, add a tsp of vinegar to regular milk)
6 Tbsp unsalted butter, melted and divided


3/4 cup packed brown sugar – I used light, they called for dark
1/4 cup white granulated sugar
3 tsp cinnamon
1/8 tsp salt
1 Tbsp unsalted butter, melted


1. Heat your oven to 425°. Grease a 9 inch round cake pan and set aside.

2. Combine the filling ingredients until it looks like damp sand. Set aside for later.

3. Mix the dough: In a large bowl, stir together the first five dry ingredients.

4. In another bowl, mix the buttermilk and 2 Tbsp of the melted butter together.

5. Mix the wet mixture into the dry mixture until combined. The dough will be a bit wet and sticky.

6. Flour your counter and hands well, then knead the dough until smooth, it only takes about a minute.

7. Shape the dough into a 9 by 12 inch rectangle using your hands or a floured rolling pin.

8. Brush 2 Tbsp of the melted butter onto the dough, then sprinkle on the filling, leaving a little border. Press the filling onto the dough.

9. Loosen the dough from the counter with a spatula or piece of plain dental floss.

10. Roll the dough into a log from a long side, pressing lightly to seal the seam.

11. Slice the dough into 8 even pieces and place in your cake pan. There will be some room between them, but they will grow.

12. Brush the tops with the remaining 2 Tbsp of melted butter. Bake until the edges are golden brown, 20-25 minutes.

13. Loosen the buns from the pan with a knife and flip them out onto a wire rack. Turn the buns upright and cool them about 10 minutes before frosting (if desired) with simple icing or cream cheese frosting. (Frosting recipe is at, link above.)