With tomorrow’s impending snow storm, I foresee a lot of New Yorker’s brunch plans being sabotaged. However, I have a solution.
With a few basic pantry ingredients, you too can wake up on Saturday morning, whip up a French press of coffee, and in no time have a batch of perfectly glazed, piping hot cinnamon rolls.
For a long time, I shied away from making cinnamon rolls. I’ve never been incredibly successful with yeasted breads (bar the famous “No-Knead” Bread), so when I discovered a cinnamon roll recipe with no yeast and absolutely no rise time a few years ago, I made it immediately and have been making them again and again ever since.
While pastry purists might scoff, I find these cinnamon rolls to be just as good as a yeasted roll. They’re just sweet enough, not too dry, not too moist, and perfect topped with a powdered sugar glaze.
Quick Cinnamon Rolls
For the dough:
2 3⁄4 c. all-purpose flour
2 tbsp. sugar
1 1⁄4 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. salt
1 1⁄4 c. buttermilk
6 tbsp. melted butter
For the filling:
2 tbsp. melted butter
2 tbsp. sugar
1 tbsp. cinnamon
For the glaze:
2 tbsp. water
3/4 to 1 c. powdered sugar
First, mix all of dry ingredients together in a large bowl, then add in the melted butter and the buttermilk.
The dough starts out looking like a shaggy mess, but after kneading it for a few minutes, it should become a bit smooth and more elastic than wet. If it still seems wet, go ahead and add some more flour.
Once it’s a bit neater, roll it out into a roughly 12″ x 9″ rectangle, about a 1/2″ thick. It doesn’t need to be perfect, and as you can see, you don’t even really need a rolling pin. (Who needs one when a balsamic vinegar bottle works so well?)
After that, top the dough rectangle with melted butter and your mixture of cinnamon and sugar and roll it up. The next part—cutting the rolls—used to be tricky for me until someone told me a great secret. You know that dusty roll of dental floss hiding in your medicine cabinet? It’s your ticket to perfect cinnamon rolls.
Thread dental floss around the roll and use it to cut a roll about 2 in. wide. I typically get about eight rolls, but you can cut them thicker or thinner depending out how many rolls you want.
Put your perfectly-cut rolls in a greased baking pan and bake at 425 degrees for about 15 minutes. While they’re in the oven, you can mix your glaze with however much powdered sugar you want, thinned with just a bit of water.
I make a very thin glaze and pour it over the rolls while they’re fresh out of the oven, so it gives them a nice caramelized layer and absorbs into the roll, keeping them moist for days to come (if you have any leftovers).
If you’re not in the mood for cinnamon rolls though, you could always put that spare bottle of red wine to good use.
– Laura and Ryan