I’m not sure I’ve ever met someone who doesn’t like a good cinnamon roll. Have you? We’ve all bought the cans of cinnamon rolls from the refrigerator section at the supermarket. But, don’t you just love a really good cinnamon roll that’s more bakery style?
I was making a no-yeast pizza dough for my Royal Feast Thin Crust Pizza, and while I was rolling the pizza dough out, I got to thinking that the pizza dough would make a great cinnamon roll dough (with a few minor changes, of course). I love that this cinnamon roll dough doesn’t have to go through the stages of rising, which makes the recipe faster to come together. You’ll be eating from-scratch cinnamon rolls in no time at all!
Ingredients:
2 and ½ cups flour, plus ¼ cup of flour set aside
Extra flour for dusting work surface
1 tsp baking powder
½ tsp salt
1/3 cup maple syrup
2/3 cup milk (I used skim milk)
¾ cup brown sugar
1 tbsp ground cinnamon
¼ cup chopped nuts (optional) (I used dry-roasted almonds)
2 tbsp unsalted butter, melted
2 c powdered sugar
6 tbsp milk (I used skim milk)
1 tsp vanilla extract
Preheat the oven to 400 degrees Fahrenheit.
Prepare the dough by whisking 2 and ½ cups of flour, 1 tsp baking powder, and ½ tsp salt.
Stir the maple syrup and milk together.
Slowly and gradually add a little of the milk and syrup mixture to the flour mixture and stir until incorporated.
The dough will look and be sticky once all of the wet ingredients are added to the dry ingredients. Add 1-2 tbsp of the reserved ¼ cup of flour and knead into the dough. You may need to add another tbsp or 2 of the remaining flour if it is still pretty sticky. Be careful not to add too much extra flour.
Allow the dough to rest for about 5 minutes.
On a floured work surface, roll the dough out in the shape of a rectangle to ¼ inch thickness.
Combine the brown sugar, cinnamon, and optional nuts in a small bowl. Cover the surface of the dough with the brown sugar mixture.
Roll the dough into a log. Trim the excess from the edges.
Brush the dough with the melted butter.
Cut into 12 rolls.
Place the rolls onto a greased baking sheet about 1-2 inches apart.
Bake for 12-15 minutes on 400 degrees Fahrenheit.
Combine the powdered sugar, 6 tbsp milk, and 1 tsp vanilla extract. Stir until all is combined well and smooth.
Drizzle the icing over the cinnamon rolls. Store any leftover icing in an airtight container in the refrigerator, and store any leftover cinnamon rolls in an airtight container at room temperature.
- 2 and ½ cups flour, plus ¼ cup of flour set aside
- Extra flour for dusting work surface
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup maple syrup
- ⅔ cup milk (I used skim milk)
- ¾ cup brown sugar
- 1 tbsp ground cinnamon
- ¼ cup chopped nuts (optional) (I used dry-roasted almonds)
- 2 tbsp unsalted butter, melted
- 2 c powdered sugar
- 6 tbsp milk (I used skim milk)
- 1 tsp vanilla extract
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the dough by whisking 2 and ½ cups of flour, 1 tsp baking powder, and ½ tsp salt. Stir the maple syrup and milk together and slowly and gradually add a little of the milk and syrup mixture to the flour mixture and stir until incorporated.
- The dough will look and be sticky once all of the wet ingredients are added to the dry ingredients. Add 1-2 tbsp of the reserved ¼ cup of flour and knead into the dough. You may need to add another tbsp or 2 of the remaining flour if it is still pretty sticky. Be careful not to add too much extra flour. Allow the dough to rest for about 5 minutes.
- On a floured surface, roll the dough out in the shape of a rectangle to ¼ inch thickness.
- Combine the brown sugar, cinnamon, and optional nuts in a small bowl. Cover the surface of the dough with the brown sugar mixture. Roll the dough into a log. Trim the excess from the edges. Brush the dough with the melted butter. Cut into 12 rolls.
- Place the rolls onto a greased baking sheet about 1-2 inches apart. Bake for 12-15 minutes on 400 degrees Fahrenheit.
- Combine the powdered sugar, 6 tbsp milk, and 1 tsp vanilla extract. Stir until all is combined well and smooth.
- Drizzle the icing over the cinnamon rolls. Store any leftover icing in an airtight container in the refrigerator, and store any leftover cinnamon rolls in an airtight container at room temperature.
