Cinnamon Buns With Rum (no Yeast Recipe)

2 people
33 min

I just had a baby! If theres anything I love more than my husband making me dinner(or getting invited out by friends!), its an easy breakfast. Specifically something ready in under 30 minutes, that doesn't require half the ingredients in my pantry or a trip to the grocery store.


Well- these are the quickest easy cinnamon rolls to make! With a simple three ingredient dough and no yeast, you’ll have fresh, fluffy buns on the table in 20 minutes. This is also a small batch cinnamon roll recipe and it’s perfect for a work from home morning or breakfast for one.

These are the quickest easy cinnamon rolls to make! With a simple three ingredient dough and no yeast, you’ll have fresh, fluffy buns on the table in 20 minutes. This is also a small batch cinnamon roll recipe and it’s perfect for a work from home morning or breakfast for two!





Cinnamon Buns With Rum (no Yeast Recipe)
Recipe details
  • 2  people
  • Prep time: 20 Minutes Cook time: 13 Minutes Total time: 33 min
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Ingredients

  • 1 1/3 cup sifted white flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 200 gram yogurt(one small container)
Boozy Filling
  • 1/2 cup brown sugar
  • 2 TBSP canola oil
  • 1 tsp cinnamon
  • 1 tsp rum(a splash
  • 1/8 tsp salt
Top Glaze
  • 1/3 cup powdered sugar
  • 1/2- 1 TBSP milk
Instructions
Dough
Preheat oven to 180 C.In a medium sized bowl whisk together flour, baking powder, and salt. Add yogurt and stir till well combined. Lightly flour your work surface and knead the dough for 1-2 minutes until it is smooth and soft.
Flour the surface again so the dough doesn't stick, flour the top of the dough, and roll it out into a rectangle about 1/4 inch thick.
Filling
In a small bowl combine brown sugar, cinnamon, rum, and oil and mix well.
Spread evenly over the rolled out dough, leaving a little bit at the top edge .
Slice and Bake
Roll the dough up with filling as tight as possible, away from you until you reach the end. Pinch the edges together to seal them along the long edge. Flip the roll so the seam is face down and slice into one inch slices. Prepare a baking dish by buttering it or fit with a piece of parchment paper. Bake for about 13 mintes, until the filling is bubbly and the cinnamon rolls are lightly golden.
Glaze
While the buns are in the oven, whisk together the powdered sugar and 1/2 TBSP of milk. Add another drop at a time until you have a thick but pourable glaze. It should not be runny. I used a bit less than one tablespon of milk.
Let the cinnamon rolls cool for 5 minutes before topping with glaze!
Estelle  Chait
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