On an unseasonably cold Sunday morning, what could be better than homemade, from scratch, cinnamon buns? I like to bake, but I hate when recipes are fussy. I found this recipe online and tweaked for my tastes. It doesn't include yeast, so rather than puffy, fluffy cinnamon buns, these are dense, flakey and gooey in the center. See how I did it below.
Preheat your oven to 350 degrees. Start with the filling by combining softened butter, brown sugar, and cinnamon in a small mixing bowl. Use
your hands to fully combine. It should be soft and sticky.
In a large mixing bowl, combine all dry ingredients and whisk together. There’s no need for a mixer. Cut in the butter using your hands until the mixture looks like small peas. Stir in the milk slowly. If ¾ of a cup isn’t enough (your dough is dry or not pulled together) add in 1 tablespoon more of milk. The dough should be soft. As soon as it’s combine, turn out on a floured board. Do not over knead as this will result in a tough dough.
Once turned out on a lightly floured board, roll the dough out into a rectangle about ¼ of an inch thick. Using the reserved 1 tablespoon of butter and spread it across the rolled out dough. Now sprinkle the filling evenly across the dough making sure to take it all the way to the edges.
Now, starting at the long end (should be the end nearest you) roll the dough up in the direction away from you. Keep it tight, but not too tight. Remember there’s no yeast in these so they won’t expand as they bake.
Once rolled, trim the edges with a sharp paring knife. Then, cut into even pieces to bake. I got 9 medium sized rolls out of my dough. If you were more precise (or like even numbers) you could squeak out 10.
Arrange in a well greased cake pan (I used canola oil from my Misto) and bake for 25-3
The tops should be golden and crispy, while the center will be slightly gooey and soft. Dollop the tops with a small pat of butter and watch it melt into the cinnamon goodness.
For the glaze, combine the confectioners sugar and milk and whisk until combined. Serve along side so guests can put as much or as little glaze on the rolls as they’d like.