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You're the STAR Blog Hop & CREATIVE Features

T his linky party is the perfect place to show off your creativity! Share your blog posts, for a chance to be featured next month!      I hope you are all keeping cool, as we have reached sweltering temperatures here in Ontario, with extremely high humidity. We decided to stay home from the cottage this weekend, to prepare for a big friends and family event on the weekend of the 13th. So, I am happy we are in an air conditioned home, rather than a cottage LOL.  Thank you so much for joining us, and I hope you all have a wonderful week!  __________________________________________________________________ Welcome to the second week of the August 2022 blog hop called " You're the Star " ! Before we continue onto the Linky party I wanted to share this post from my blog: __________________________________ WELCOME to  CREATIVE feature week of the August 2022  " You're the STAR " blog hop! Meet your CREATIVE week Hosts   This week is CREATIVE feature w

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!!!

Comments

  1. These look great, and so easy too! I always use yeas in my cinnamon rolls but it would be nice to have a quicker version. :)

    ReplyDelete
    Replies
    1. They come in handy when you don't have time to wait for dough to rise!

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  2. These are AMAZING! I just baked a batch. So delicious!

    ReplyDelete
    Replies
    1. I am so glad you enjoyed them! Thank you so much for trying my recipe :)

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  3. It is self rising or plain flour?

    ReplyDelete
  4. Does the milk need to be room temp?

    ReplyDelete
  5. This is such an intimidating recipe for me but you make it look so easy and delicious. Definitely a must try.

    ReplyDelete
  6. These look soooo delicious! Love a good sweet treat!

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  7. These were a hit! I'm not the most experienced or advanced baker, these turned out well.

    ReplyDelete
  8. I definitely have to try these! I usually use yeast in mine and it limits us to only eating them when I have a lot of time in the morning.

    ReplyDelete
  9. Replies
    1. I've never tried making these with gluten free flour. Therefor I can't guarantee it will lend the same result.

      Delete
  10. Do you think I could put these together and bake them the next day?





    ReplyDelete
    Replies
    1. As these are not made with yeast, I would recommend baking them right away.

      Delete
  11. Those look amazing and make hungry that I want to run in the kitchen and make some now. Thank you for sharing, on my list to make

    ReplyDelete
  12. These are sooooo good! I have made them three times already and I'm making more right now!

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  13. Does it have to be whole milk?

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  14. Those look amazing and they make me want to reach in and have a few right now. So yummy!

    ReplyDelete
  15. Mine were tough. What can I do different next time. Great flavour.

    ReplyDelete
    Replies
    1. Thank you for trying my recipe. Make sure not to ever work the dough and add a bit more liquid.

      Delete
  16. Just so everyone knows, I used gluten free flour called CupForCup, blue bag. They turned out amazingšŸ˜‹

    ReplyDelete
  17. Do you have to use mixer with a dough hook

    ReplyDelete
    Replies
    1. Not at all. I use a wooden spoon until it all comes together, then knead a few times on a floured surface. If you overwork the dough they will be tough.

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  18. Just quickly whipped these up for tomorrows breakfast! Easy recipe and smell sooo good. Can’t wait to try them

    ReplyDelete
  19. Haven't tried yet, but surprised no shortening in the dough???

    ReplyDelete

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