Buttery Cinnamon Rolls

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Nothing beats the smell of warm cinnamon on a crisp Winter morning. Wake up your family to the aroma of homemade cinnamon rolls this holiday season. It's made without yeast, so there is no need to let the dough rise. The only thing that will rise is your appetite!

30m
Prep time
40m
Cook time
2h
Marinate Time
288
Calories
12
Ingredients
12
Servings

Ingredients

Preparation

Reviews

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What you'll need

Pure Vanilla Extract

Cinnamon, Ground

Ingredients

Buttery Cinnamon Rolls
2 1/2 cups (625 ml) all-purpose flour
2 tsps (10 ml) baking powder
1/2 cup (125 ml) milk
1/4 cup (60 ml) plus 6 tablespoons (90 mL) butter, melted
1/4 cups (60 ml) sour cream
2 tsps (10 ml) Pure Vanilla Extract
1/2 cup (125 ml) firmly packed brown sugar
2 tsps (10 ml) Cinnamon, Ground
Glaze
1 cup (250 ml) powdered sugar
1/4 pkg (60 g) cream cheese, softened
2 tsp (10 ml) Pure Vanilla Extract
1 tsp (5 ml) milk

Nutrition information (per Serving)

288Calories
34mgCholesterol
175mgSodium
4gProtein
12gTotal Fat
1gFiber
41gCarbohydrates

Preparation

Preheat oven to 350°F (180°C). For the Cinnamon Rolls, mix flour and baking powder in large bowl. Add milk, 1/4 cup (60 mL) of the melted butter, sour cream and vanilla; mix to form a dough. Roll out dough on lightly floured work surface to a 15x11-inch (38x28 cm) rectangle.
Mix brown sugar and cinnamon in small bowl. Brush dough with remaining 6 tbsp (90 mL) melted butter. Sprinkle with brown sugar mixture. Roll up rectangle from the long end into a log.
Cut log into 12 rolls. Place cut-side down in 9-inch (23 cm) round baking pan.
Bake 25 minutes or until golden brown. Meanwhile, for the Glaze, mix all ingredients in medium bowl until smooth. Drizzle over warm cinnamon rolls.
Test Kitchen Tip: To bake in a muffin tin, place each roll in a muffin cup. Reduce bake time to 12 to 15 minutes.