About this recipe:This recipe gets you quick cinnamon rolls from scratch without using yeast and with no kneading necessary! The frosting is optional in case you prefer less sweet breakfast rolls.
2 tablespoons butter, for greasing
250g plain flour
2 tablespoons caster sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, softened
2 tablespoons melted butter, for brushing
100g caster sugar
100g soft brown sugar
1 tablespoon ground cinnamon
Cream cheese frosting (optional)
125g icing sugar
115g cream cheese, softened
55g butter, softened
1/2 teaspoon vanilla extract
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Brush a 23cm square baking dish with 2 tablespoons melted butter.
Whisk flour, 2 tablespoons sugar, baking powder and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
Turn dough out onto a floured work surface and roll dough into a 1/2cm thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
Whisk 100g caster sugar, 100g brown sugar and 1 tablespoon cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
Bake in the preheated oven until rolls are set, 20 to 25 minutes.
To make the cream cheese frosting: Beat icing sugar, cream cheese, softened butter and vanilla extract together in a bowl until frosting is smooth. Top warm cinnamon rolls with cream cheese frosting.