Quick, as in no yeast. Quick, as in the speed with which you will eat this entire batch of 4 cinnamon rolls. Quick, as in how badly you’ll need to commit this recipe to memory for every Saturday for the foreseeable future.
Quick, as in, watch this HOW TO VIDEO quickly and you’ll see what it’s all about:
I’ve had a lot of no yeast / quick cinnamon rolls in my day. And, um, most of them are not much different than a biscuit with cinnamon sprinkled on top. These babes? These babelicious rolls are baked at a much lower temperature than most other recipes. They also have a much higher concentration of butter than most. But good news—I figured out the secret to marriage: sharing a half-stick of butter with your partner as often as possible. We don’t need no stinkin’ marriage counseling. We got butter!
(Can you tell I’m writing this at the end of a long day that started with a cinnamon sugar high?)
Yeah, so the hardest part of this recipe is remembering to take the cream cheese out of the refrigerator to soften while you bake. But just so you know, if your fridge is fresh-out of cream cheese, you can use this glaze from my potato cinnamon rolls. Other than cream cheese, you should have everything to make these cinnamon rolls for two in your pantry. Dangerous, aye?
Get ready. Your weekends will never be the same.
30 minPrep Time
15 minCook Time
45 minTotal Time
- 3/4 cup all-purpose flour
- 2 tablespoon granulated sugar, divided use
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons milk
- 1 teaspoon apple cider vinegar
- 4 tablespoons butter, melted, divided use
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 3 ounces cream cheese, softened
- 1/3 cup powdered sugar
- splash of cream or milk
- Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray (or use 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, vinegar, and 2 tablespoons of the melted butter.
- Add the wet ingredients to the dry, and stir until a soft dough forms.
- Heavily flour a work surface, and pat the dough out into a rectangle about 6" long. Use plenty of flour 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. Carefully, roll the dough up starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
- Cut the dough into 4 equal pieces, drop into the greased muffin cups, and bake for 14-15 minutes.
- Meanwhile, beat together the softened cream cheese and powdered sugar. If it seems hard to spread, splash in some milk or heavy cream.
- Frost the cinnamon rolls when they come out of the oven, and serve.