This NO Yeast Oversized Cinnamon Roll is 100% easier to make than traditional yeast Cinnamon Roll. No proofing, no kneading, you can have it in just 1 hour. That fast, and extremely big for a 1 serving of Cinnamon Roll so be prepared.
Hi Guys! Today I am going to show you how to make this NO yeast Oversized Cinnamon Roll. This is extremely dangerously delicious but should be enjoyed and eaten in moderation, as with any regular Cinnamon Rolls. It’s sticky and sweet, so don’t say I did not warn you. Eat at your own risk Guys, and remember Cinnamon Roll is never a a type of bread where you count the calories because you will definitely loose counting. Serious Guys, Cinnamon Roll is delicious bread, but a dozen of cinnamon rolls spells trouble! So I am saving you from that trouble by making just 1 oversized Cinnamon Roll a 6-inch size about 4 pieces when baked in single serving portion. Do not be deceived just because it’s only equivalent to 4 pieces because this is surely more than enough to satisfy your sweet tooth craving without any doubt. So brace yourself, we are going to consume all out sugar limit for the day. Let’s do this!
Traditional Cinnamon Roll vs.NO Yeast Cinnamon Roll
Traditional Cinnamon Roll is made using yeast rich dough. This means it uses ingredients with a lot of fat to make it rich and creamy. The likes of egg and butter. It is leaven by a yeast to make it rise, to make it soft and fluffy. The process usually takes about 2-3 hours to make and will require 2 rest period for the bread to rise. It has a chewy soft bread like texture. It’s quite a work to do, but it worth it for people who adore the sweet, sticky and sugary Cinnamon Rolls.
NO Yeast Cinnamon Roll also uses a rich dough, lots of butter! What it doesn’t use is yeast, instead it uses baking powder as leavening agent to help the bread rise. It’s almost like a cake texture more than bread, it actually reminds me of carrot cake for some reason. Since it doesn’t use any yeast, there is no rest period needed for the dough to rise. Once filled and rolled, it’s ready to be bake. It has more of a dense compact cake texture more than the bread texture. The entire process could take only about 1 hour end to end, that fast!
Texture to Expect From This NO Yeast Cinnamon Roll
As I always say when it comes to substitution, you will not get the same 100% taste and texture of the original version. This NO Yeast Cinnamon Roll for instance has more of a cake like texture than bread like texture. It is more compact and dense, not the fluffy kind of bread but nonetheless it is delish! You will also notice that the outer surface has a slight crumbly texture, and a nice browning from all the sugar and butter. It’s a lot heavier in texture, so you can definitely have this 1 big Cinnamon Roll to share, I wouldn’t even suggest eating the entire thing by yourself, maybe in 4 servings yes but not in one seating please. Cinnamon Roll is one of those bread that needs to be enjoyed and consumed in smaller amount.
Why You Should Make This NO Yeast Cinnamon Roll
- You are craving for Cinnamon Roll but you do not have yeast to make it
- You have yeast but is scared of making yeast bread
- You want a quick Cinnamon Roll recipe
- Super easy, no mixer needed
How to Make NO Yeast Oversized Cinnamon Roll
There are 3 phases in making Cinnamon Roll whether you are making the traditional Cinnamon Roll or the NO Yeast Shortcut Cinnamon Roll
- First: Making the Cinnamon Roll Filling – This uses the basic butter, brown sugar, and cinnamon powder mixture. Simply melt the butter then mix the brown sugar and cinnamon roll. I added orange zest for added flavor, but this is optional. You can make it without it. As this stage, the mixture will be very runny and liquidy. Chill the filling in the refrigerator to allow it to harden a bit before using it.
- Second: Make the NO Yeast Cinnamon Roll Dough – this is as easy as mixing separately all the dry ingredients plus butter and mixing the egg and yogurt together. I used plain Greek yogurt but you can also use regular yogurt, I will leave the measurements below for the substitution. The key thing in making this NO yeast dough is to gradually add the wet ingredients to the dry ingredients. Do not pour all just one time. This is just like when making yeast bread dough, you have to add the wet ingredients gradually so you can hold back if needed. I ended up with about 1 tablespoon leftover. What you want is just for the dough to come together, soft, not too wet and not too dry. Since we’re making one oversized cinnamon roll, about 6-inch we need to roll the dough to about 4×20-inch size. You will have to cu the dough into 4 strips after you add the filling on top. Then comes the rolling. Roll each strip, connecting each strip where the other strip ends. Roll until all four strips are used and you have a rolled cinnamon roll. You can bake this in a 6-inch round pan, a parchment line baking sheet or a baking dish larger than 6-inch.
- Third: Make the Cream Cheese Frosting: the key thing here is to use softened cream cheese and butter for easy mixing. Simply mix all ingredients in a bowl.
Can I Use Regular Plain Yogurt?
Yes. You can use plain regular yogurt. You will need a bit more as regular yogurt are less thick and more watery. Use about 1/3 cup instead of 1/4 cup and as always, add the wet ingredients gradually so you can adjust it and hold what is not needed.
Why Is My Dough Too Wet?
Because this No yeast Cinnamon Roll uses yogurt the texture of the bread will be dense, heavy and moist. But if your bread turn out to be quite sticky and wet, here are possible reasons:
- The yogurt used could have more water or liquid in it. Some Greek yogurt tends to be lighter while other tends to be thicker. Add a little bit more flour but not too much as it could make the bread tough and dense. Add 1 tablespoon at a time and gather the dough.
Tips in Making NO Yeast Cinnamon Roll
- Add the liquid gradually onto the flour mixture. This is VERY important just like when making yeast bread. The liquid measurement is not always 100% precise. This could have something to do with how thick or thin the yogurt you are using, the size of the egg so you may or may not need all the yogurt and egg mixture. Often times, I ended up with about 1 tablespoon letover.
- For not too sweet Cinnamon Roll, I strongly suggest not using all the filling. Use only about 3/4 of the filling.
- If the top is turning brown too quickly, cover the top with aluminum foil then continue baking
Cinnamon Filling Ingredients:
- 2 tablespoons Butter
- 4 tablespoons Dark Brown Sugar
- 1/4 teaspoon Cinnamon Powder
- 1/8 teaspoon Salt
Note: Use less of the filling for a less sweet cinnamon roll
Cinnamon Dough Ingredients:
- 1 cup All-Purpose Flour
- 1 tablespoon granulated Sugar
- 1 1/2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 5 tablespoons Butter
- 1/4 cup Plain Greek Yogurt (or sour cream)
- 1 large Egg
- 1/4 teaspoon Vanilla Extract
Cream Cheese Frosting Ingredients:
- 2 tablespoon Cream Cheese – softened
- 1 tablespoons Butter – softened
- 3 tablespoon Powdered Sugar
- 1/4 teaspoon Vanilla Extract
Preheat the oven to 400°F (200°C), then line with parchmnt paper a 6-inch round cake pan or oven-safe dish. Set aside.
Cinnamon Roll Filling:
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Set aside in the fridge while making the dough.
Cinnamon Roll Dough:
- Mix the egg, yogurt and vanilla extract until combined. Set aside.
- To make the dough, mix the flour, sugar, baking powder and salt. Add the butter and combine until the butter is almost pea size.
- Gradually pour the egg and yogurt mixture until the dough comes together into a ball of dough.
- Roll the dough into a 4×20-inch size
- Spread the cinnamon filling on top and sprinkle chopped raisins on top. Press the raisins so it sticks to the filling.
- Divide the dough into 4 strips. Roll the 1st strip starting from the end close to you up to the end. Connect the end of the 1st strip to the start of the next strip and continue rolling. Do this until all the strips are rolled.
- Transfer the Cinnamon Roll in the prepared pan.
- Bake at 400F for 30 – 35 minutes. At 25 minutes, check if the top is browning too fast. If so, cover the top with aluminum foil then return to the oven and continue baking.
- Let cool completely before adding the frosting.
Cinnamon Roll Dough:
- In a small bowl combine the softened cream cheese, butter, sugar, and vanilla. Whisk together until smooth then set aside.
To Serve: Once cooled, spread the cream cheese on top. Add more or less according to your preference
Serves 2 -3
I had slightly modified this recipe from: Gemma’s Bigger Bolder Baking
Store leftovers in an airtight container at room temperature for 2 days.
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