No-Yeast Cinnamon Rolls
These no-yeast cinnamon rolls are perfect when you’re short on time (or yeast) and look especially attractive when baked in a cast-iron skillet.
Non-Yeast Cinnamon Rolls
Photo Credit : Heath RobbinsThese no-yeast cinnamon rolls are perfect when you’re short on time (or yeast) and look especially attractive when baked in a cast-iron skillet.
Recipe courtesy of The Captain Lindsey House in Rockland, Maine.
Yield:
16 rollsIngredients
4-1/2 cups flour
2-1/2 tablespoons baking powder
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 cup vegetable shortening
1/2 teaspoon baking soda
1-1/2 cups buttermilk
1/2 pound (2 sticks) unsalted butter — thinly sliced (plus extra for topping)
1 cup sugar
2 tablespoons cinnamon
1 teaspoon nutmeg
1/2 cup (approx.) maple syrup
Instructions
Heat oven to 375 degrees. In a medium bowl, combine flour, baking powder, sugar, and salt. Cut in shortening. In a separate bowl, combine baking soda and buttermilk; stir into the flour mixture. Form into ball. Turn dough out onto floured surface and shape into a 24 by 12-inch rectangle. Dot rectangle with butter slices and sprinkle with sugar, cinnamon, and nutmeg. Starting on long side, roll rectangle tightly into a log. Slice log into 16 rounds, each 1-1/2-inch thick. Place into well-seasoned cast iron skillet; pack rolls in tightly. Drizzle with maple syrup and butter slices. Bake about 40 minutes, until just brown. Let stand for 5 minutes; then separate rolls and serve.
