Do you want homemade cinnamon rolls in less time than it takes to heat your oven? These quick & easy no yeast cinnamon rolls will fit the bill for breakfast or brunch any day of the week. This is such an easy cinnamon rolls recipe, the kids can help make them for Mother's Day or Father's Day!
Preheat the oven to 375 °F. Spray 8 of the wells in a standard muffin pan with baking spray.
Make the dough: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, stir the milk, melted butter, cider vinegar, and vanilla together. Add the milk mixture to the flour mixture and stir until a soft dough forms.
Assemble the rolls: Transfer the dough to a heavily floured work surface. Shape the dough into an 8- x 12-inch rectangle, using more flour as needed.
Pour the melted butter (from the filling) on top of the dough.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the cinnamon sugar mixture lightly onto the butter, pressing down to make it stick.
Starting with the long side, gently roll the dough up into a 12-inch long log, pinching the seam to seal. The dough will be very soft, so use a bench scraper to help you.
Slice the dough into eight equal pieces (about 1-inch thick), and transfer them into the muffin pan, cut side up. Reshape the rolls to tighten the spirals as needed, and tuck the ends underneath.
Bake the cinnamon rolls for 14 to 15 minutes, or until light golden brown.
Make the glaze: While the cinnamon rolls are baking, mix the powdered sugar with 1 to 2 tablespoons of milk to create a pourable glaze, then add the vanilla extract. See below for instructions for making a cream cheese frosting.
When the cinnamon rolls come out of the oven, transfer to a cooling rack and thickly drizzle them with the glaze. Serve warm and enjoy!
Storage instructions: Baked cinnamon rolls, both frosted and unfrosted, can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.They can also be frozen for up to 2 to 3 months. Thaw overnight on the counter for ½ hour (or overnight in the refrigerator), then warm, glaze, and serve.
Make-ahead instructions: If you must, you can make the dough and assemble the rolls the night before. Cover the rolls and refrigerate in an airtight container., then bring to room temperature before baking. Be aware that the rolls don’t puff up as much since the baking powder initially activates when it gets wet. For best results, bake right away.
This recipe can be easily doubled or halved.
Notes
For dairy-free cinnamon rolls, use your favorite non-dairy milk- and butter-substitutes. There won't be any noticeable differences.Cream cheese frosting: For a more traditional frosting, beat together 6 ounces (170 grams) of softened cream cheese with ⅔ cup powdered sugar. Stir in 1 to 2 tablespoons of milk to get the frosting to a spreadable consistency, if necessary. Frost the warm rolls and serve.