No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious!

Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home. 

Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and over the years these seem to have become our special Christmas morning breakfast. My sister usually whips them up, when were are all able to make it home for Christmas, and I've started doing the same when we have a quiet Christmas such as this year. Since we don't have to rush anywhere after opening gifts Christmas morning, I will be serving these with fruit, granola and yogurt, as our breakfast. 

Making them could not be simpler. Over the years I've decided to double the caramel sauce, as I find it soaks into the rolls and doesn't leave enough for the rolls to be ooey gooey finger licking good. 

While the caramel sauce is melting in the oven, I make the dough and roll it out onto a floured surface. Then I spread a thin layer of butter over the dough and sprinkle with a cinnamon and brown sugar mixture.

Next roll the dough up, cinnamon roll style, and slice into 12 pieces.

Place pieces, cut side down, into the melted brown sugar mixture and bake!

Golden brown and ready to turn out of the caramel sauce!

No Yeast Old Fashion Cinnamon Rolls

For the Caramel
3/4 C brown sugar
1/2 C butter
3 Tbs water

For the Dough
3 C all purpose flour 
1/3 C sugar
3 1/2 tsp baking powder
1/2 tsp salt
1- 1 1/4 C milk

For the Cinnamon Sugar
1/3 C brown sugar
2 tsp cinnamon

2 Tbs butter

Preheat oven to 350 degreed F. In a 9x13 baking dish, add 3/4 C brown sugar, 1/2 C butter and water. Place in oven to melt, while making dough.

In a small bowl combine 1/3 C brown sugar and 2 tsp cinnamon. Set aside.

In a large mixing bowl, combine the flour, sugar, salt, and baking powder. Add in 1 C of milk and mix until a soft dough forms, similar to biscuit dough. Add additional milk if needed (up to 1/4 C), by adding 1 Tbs at a time.

Remove baking dish from oven and gently mix butter, water and sugar together to make a syrup.

Turn onto a floured surface and roll out into a 12x14 inch rectangle. Lightly spread with butter and sprinkle evenly with cinnamon sugar mixture.

Gently roll up the dough, starting with the long end. Cut into 12 pieces and place cut side down into the prepared pan. Bake for 20-25 minutes, until rolls are lightly golden and baked through (especially where the rolls are touching each other and in the center).

Turn out immediately onto a platter, so that the part that was in the syrup is now exposed. Drizzle with any remaining sauce from the baking dish.

PIN IT!!!