Recipe for homemade Cinnamon Rolls without yeast

No Yeast Required Cinnamon Rolls are pillowy and sweet, and require no yeast to make them!

I have to forewarn you that I’m dedicating a fairly large portion of this post to one of the most fantastic things I’ve baked up in a long time, mmkay? But first…

Things are looking up today. WAY up. On Friday the 13th, no less! Got up and cleaned the house, room by room (tidy, dust, vacuum, repeat!) then crushed this monster to-do list in an hour and a half, as every place I had to visit was within a 2 mile radius of each other. Sweet!

Highlights include stocking up on summer-shade (summer!) foundation & powder at Sephora in the mall, then stumbling upon a 2-hour, 40%-off sale at Banana Republic, where I hooked Ben up with oodles of shirts for $90 less than I would have paid for them without the sale – FTW!

Then it got good. I mean, real good. I came home and spent the grey & drizzly afternoon whipping up a recipe from In Jennie’s Kitchen that’s been burning a hole in my back pocket for a few weeks now – dense, gooey, mouth-watering !

OH.MA.GAH. I am dying over this recipe! See, I’ve baked with yeast several times in the past year, and the recipes have turned out well, , but sometimes I just don’t have the time or patience to deal with it, ya’ know?

Homemade cinnamon rolls without the hassle of making sure the milk’s the right temperature? The yeast is activating? The dough has doubled in size?

They exists, my friends. They exist! And here’s how you make ’em: Start by combining the cinnamon roll filling ingredients: brown sugar, granulated sugar, cinnamon, salt & butter.

Mix it up.

In a separate, larger bowl, combine flour, more sugar & salt, plus the leavening agents that let us ditch that pesky yeast.

Baking powder and baking soda. Booyah.

Whisk together more butter with buttermilk, then pour the mixture into the dry ingredients.

Stir with a stiff spoon or spatula juuuuuust until the dough comes together. If you over-mix, you will have hard cinnamon rolls. Then, to quote Dave & Sarah, everyone will laugh at you. And we can’t have that.

Gently kneed the dough into a ball, then divide into two halves.

Turn each half onto a flat, floured surface, then press on half the filling mixture.

Roll the dough up like a log, then pinch the top seam shut. This is the part where I noticed the biggest difference between a yeast-required vs. non-yeast-required cinnamon roll dough. This dough is MUCH easier to handle. Not as sticky, and more firm.

Slice, slice, baby!

Oh yeah!

The recipe says to place the cinnamon rolls into a greased 11×8″ pan. I seemed to have misplaced mine sometime in the last month, so I spit the rolls between 8×8″ and 6×4″ pans. MAKE SURE YOU GREASE THEM FIRST! If you don’t, you’ll be sorry! Now pop those puppies in a piping hot oven.

In the quick 15 minutes they take to bake, whip up some