YaYa’s in the Kitchen: YoYo’s Cinnamon Rolls
YoYo’s in the Kitchen
You know how there are mornings when you wake up and just think how wonderful it would be to have a warm ooey gooey cinnamon roll?
This is our quick version which we make with white wheat flour, less sugar, more nuts, fruit and spices with no yeast required. YUM!
Because these are made without yeast and with whole wheat flour, they are not going to be light and fluffy BUT they will be delicious!
Ingredients for the Rolls
- 2 ½ cups of flour, plus extra for the counter (we use white whole wheat)
- 2 Tablespoons white granulated sugar (optional, we have made it without)
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk (we use low fat buttermilk)
- 6 Tablespoons unsalted butter (we use organic)
- ¾ cup packed dark brown sugar (you can use light)
- 3 teaspoons ground cinnamon
- 1/8 teaspoon salt (optional)
- 1 Tablespoon unsalted butter, melted
NOTE: When you assemble the rolls you will spread the cinnamon topping and then you can add dried fruit and chopped nuts as you prefer)
YoYo’s Frosting Or see the Traditional cream cheese frosting below
- 4 oz. light cream cheese
- ¼ cup unsalted butter
- 2 Tablespoons Greek vanilla yogurt
- Juice from ½ Murcott tangerine (from our yard)
This was cooked slowly on the stove to create a creamy glaze. You could also blend in a bowl with your hand mixer or by hand.
- Preheat the oven to 425 degrees F.
- Generously coat a 9 inch round cake pan as you prefer (butter/flour or baking spray).
- Make the filling in a medium sized bowl by combining the brown sugar, cinnamon, salt and melted butter until it resembles wet sand.
- Make the dough in a large bowl by whisking together the flour, white sugar, baking powder, baking soda and salt
- In a third bowl, whisk the wet ingredients: the buttermilk and ONLY 2 Tablespoons of the melted butter – reserve the remaining 4 Tablespoons of melted butter.
- Stir the buttermilk mixture into the flour mixture with a wooden spoon until the liquid is absorbed. The mixture will be rough and thick. You can drizzle with a bit more buttermilk, but do not make it sticky!
- Turn the dough out onto a floured counter and knead till smooth, about 1 minute.
- Press the dough out into a 9 by 12 rectangle with your hands. If you want the dough to be thinner, make the rectangle larger.
- If you have a metal pastry cutter, use it to measure and form your rectangle, trimming and using the trimmings to fill in any holes in your dough.
- Brush the dough with 2 Tablespoons of melted butter
- Sprinkle the dough evenly with the cinnamon filling while leaving a ½ inch border.
- This is when you would add the dried fruit and nuts on top of the cinnamon filling.
- Press the filling into the dough.
- Loosen the dough from the counter using a tool of your choice, like a metal spatula.
- Starting at the long side, roll the dough, you may need to loosen the dough as you go, to roll into a tight log shape.
- Pinch the seam to seal or the filling with fall out.
- Slice the dough into 8 or more even pieces depending on the size you prefer.
- Place the slices in the prepared cake pan.
- Brush the rolls with the remaining 2 Tablespoons of melted butter.
- Bake until the edges are golden brown, about 20-25 minutes.
- While the rolls are baking, make either the frosting or the glaze.
- Use a tool to loosen the edges of the rolls and turn them out onto the wire rack.
- Then turn them right side up and let them cool a bit (5-10 minutes).
- Spread them with either the frosting or the glaze.
Traditional Cream Cheese Frosting
- 8 oz. softened cream cheese (you can use light)
- ½ cup unsalted softened butter
- 3 cups confectioner’s sugar
- 1 Tablespoon milk
Mix all ingredients together with a hand mixer or by hand until smooth.
YaYa (Lori) and YoYo (Andrew/Andy)
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