Have you ever wanted to make your own cinnamon rolls without yeast? Who are we kidding…of course you have.
EVERYBODY who has cooked in a kitchen has wished at least once that they could make cinnamon rolls without dealing with the temperatures and rising times and guessing games of yeast doughs. And if you never have thought that, well, I’m lumping you into that category anyway.
As you guys know I dug around through my family’s old recipes last October and have been working on making them ever since. There have been cookies, cakes, and casseroles galore, but there’s one that I’ve been holding out on. Mainly because I didn’t read the recipe thoroughly and thought I had to use yeast in it. Patience is a virtue people!
Anyway, back to the biscuits. Yes, they really are a biscuit dough and not a roll dough. And the recipe doesn’t call for cinnamon, but it would be crazy good in the recipe. This was so easy to pull together and took almost no time to bake. I just pulsed the butter/shortening in the recipe in a food processor with the flour and milk and it literally took about 3 minutes.
The great thing about these is that you can eat them as-is with just their biscuit goodness and it would still taste incredible. Believe me, this is one thing that you don’t have to put icing on! But then again, a little icing never hurt anybody and it’s just fun. I whipped up a quick cream cheese icing with 4 oz cream cheese, 1/2 stick of butter, 1 cup of powdered sugar, a dash of cinnamon, and a little vanilla (add a little milk if it’s too thick for your liking)!
It’s actually kind of dangerous to know how simple these are. I practically have the recipe memorized after making them once. And the problem with that is we typically have everything on hand anyway.