No-Yeast Cinnamon Rolls with Frosting
Published: Friday, February 26, 2021
Dough:
3 ½ c. all-purpose flour
1/3 c. granulated sugar
1 ½ tbsp. baking powder
1 tsp. kosher salt
½ c. plain, whole-milk yogurt
½ c. milk
7 Tbsp. unsalted butter, very soft
1 large egg
Filling:
½ c. unsalted butter, very soft (1 stick)
¾ c. packed light brown sugar
¼ c. granulated sugar
1 Tbsp. cinnamon
¼ tsp. kosher salt
¾ c. chopped pecans, toasted (optional)
Frosting:
3 oz. cream cheese, softened
3 Tbsp. unsalted butter
½ c. powdered sugar, sifted
¾ tsp. vanilla extract
¼ tsp. kosher salt
Preheat oven to 350°. Prepare the dough by whisking together the flour, sugar, baking powder and salt in a large bowl; set aside.
In a separate mixing bowl, whisk together the yogurt, milk, butter and egg until thoroughly combined. Stir yogurt mixture into the flour mixture using a rubber spatula to form the dough. Gather the dough and knead a few times in the bowl to bring all of the dough together in a single mass.
Turn the dough out onto a lightly floured surface. Roll into a 12x15" rectangle. Spread ½ cup very soft butter over the dough, leaving a 1" border around the edges. Mix together the light brown sugar, ¼ cup granulated sugar, cinnamon and ¼ teaspoon salt in a bowl; sprinkle evenly over the butter. Sprinkle chopped pecans evenly over the sugar mixture.
Starting at one long side of the dough, tightly roll the dough into a log. Cut into 12 equal rolls (each will be just shy of 1 ½" thick) and place cut side down into a greased 9x13 pan. Bake 25-30 minutes or until golden brown. Cool 5 minutes before frosting.
Prepare frosting by placing the cream cheese in a mixing bowl. Melt 3 Tbsp. butter in a skillet or saucepan over medium-low heat. Cook, stirring often, until butter turns a golden-brown and smells nutty, about 10-12 minutes. Pour butter, scraping all the browned bits from the pan, over the cream cheese and whisk until smooth and combined. Mix in the powdered sugar, vanilla extract and salt. Spread evenly over rolls. —12 rolls.
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