Desserts have pretty much been my favorite thing to eat my whole life, in particular Cinnamon rolls. However, my mother didn’t make anything with yeast- no bread, no cinnamon rolls, no rolls. Therefore, every time we went ‘in to town’ I wanted to go by the bakery and get a Cinnamon roll. Isn’t it funny how you want/crave what you can’t have. I do make items with yeast. I make homemade bread weekly. My boys, like it, they love it, they don’t know that every Mom doesn’t make homemade bread. They don’t know that other kids don’t have hot homemade bread with melting butter for an after school snack.
So after (ahem) 29 years of eating Cinnamon Rolls every where I go, trying numberous recipes myself, I have become quite the Cinnamon Roll efficinado. The icing to bread ratio has to be, mmm, almost even for me. There are no pecans in Cinnamon Rolls! Lord help us all – there are no raisins in Cinnamon Rolls (bleck!) Cinnamon Rolls are 1. cinnamon 2. bread 3. icing, preferably cream cheese icing
With that ratio being stated, these Old Fashioned Cinnamon Rolls are the exception to that ratio rule. Although my inspiration for these rolls didn’t have a glaze, I would use a glaze on them drizzled over the top. Other wise, they are not very sweet.
Old Fashioned Cinnamon Rolls
Prep
Cook
Total
Yield 6 yo 8 servings
Crispy dough hugs a cinnamon and sugar mixture and reguires no yeast and no waiting for this dough to rise. Enjoy these Old Fashioned Cinnamon Rolls in an hour!
Ingredients
- 3 c all purpose flour
- 1 tsp salt
- 1/2 c shortening
- 1 c cold water
- 1 c butter, softened
- 3/4 c sugar
- 3 T cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a 11x8.5 inch casserole dish with non-stick spray.
- In a small bowl, combine cinnamon and sugar, set aside.
- In a large bowl combine flour and salt.
- Cut in shortening until crumbly and resembles wet sand.
- Stir in water and for a dough.
- Dump dough onto a floured surface.
- Seperate dough into 2 even portions.
- Roll each dough ball, one at a time into a rectangle. Dough should be thin. Try to get it to be 13 x 9 inches or larger. It should be about 1/8 inch thick.
- Spread 1/2 cup of softened butter over rectangle then sprinkle cinnamon sugar evenly over butter.
- Roll jelly-roll style into a log.
- Pinch ends closed and place in a 8x11.5 inch pan seam side down. Repeat process with second ball of dough.
- Place second 'log' in the same casserole dish.
- Bake at 350 degrees 40 to 45 minutes or until top of roll is golden.
Notes
I prefer a glaze poured over the top of these rolls. If you'd like to try it, this is what I did: Mix 2 c powdered sugar, 1 tsp vanilla, and 4 T milk and drizzle over top of Rolls
I hope you love these Old Fashioned Cinnamon Rolls, I also have other versions of cinnamon rolls you may enjoy here.
Jiminy Christmas and yes please! Oh I just want one of these right now Paula!! Pinning this! Put these on my list please!
These sound delish! No raisens for me, either!
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No yeast? YES! And thank goodness, no raisins. I don't like raisins in baked goods. These look wonderful. Pinned! Thank you for sharing.
We may have met by chance…but we become friends by choice.
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yummy!
These sound like what my mom always made with leftover pie crust dough..she would roll the dough up and then cut them so they were little round pieces of heaven..my whole family would fight over them…but we didn't put any glaze on them…
These look delicious! Happy Saturday! 🙂
Looks delicious! Happy Saturday!
These look amazing!!
I wish I had found this before I did my grocery shopping for the weekend! Totally making them next weekend- thanks for sharing!
Love cinnamon rolls – these look amazing! 🙂
I have not made cinnamon rolls with no yeast. I am intrigued. Thanks for sharing this recipe! I love making anything sweet 🙂 Krista @ http://ahandfulofeverything.blogspot.com/
Oh wow! Pinning! Found you at Marvelous Mondays and thanks for hosting!
This looks delicious! I follow you on Pinterest, but missed this recipe. I need to pin it and make it very soon. I found the recipe on I the Should Be Mopping the Floor Link party.
Looks so good……….Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
These look great, but how does the dough taste? Is it “biscuity” tasting?
Oh yum. 🙂
It's always when I've run out of yeast, that I want to make cinnamon rolls. Thanks for sharing these on Foodie Friday, I've included them in a Round Up post today.
My mother has made these for years from her leftover pie dough after making a pie. My husband loves these so I make them all the time. I have never seen anyone else make these. so nice 2 see.
Already pinned these so I have an easy reference point! thanks, I hope they taste as good as they look!
No yeast! Yes – pinned immediately 🙂 I can almost taste it from your photos! Thanks for sharing at our ALL MY BLOGGY FRIENDS party, Paula 😀
Sooooooooo good, I think I may make them today or tomorrow again in my new foodprocessor and see how I like the dough from there
Paula these look amazing. Can’t wail to try them.
Angel
Thanks so much! Hope you enjoy!
The dough doesn’t contain yeast or have the rising process, my great-grandmother used to make them like this. I suppose yeast was a scarce commodity. They are rolled and made the same basically other than that.
Finally cinnamon rolls with no yeast. Thank you!
I hope you love them like I do!! Thanks for stopping by!
What a great idea- I’ve never heard of cinnamon rolls made without yeast, but just for the amount of time saved I would definitely try these. And I couldn’t agree more- raisins in cinnamon rolls should not be allowed!
We will miss you at Saturday Dishes, but we hope you’ll continue linking up- you share such amazing recipes!
I will keep linking up, can’t wait to see your themes! Happy holiday!
In my family, we make these with leftover pie dough. SO yummy!!!
This dough is basically the same as pie dough. Aren’t they delish? I’d rather have them than the pie! 🙂
I’ll be making this…thanks for sharing and for your creative culinary mind! 🙂 ~~ally
You’re welcome, thanks for visiting! Have a great week!
I know this is probably a silly question, but I wanted to make sure I did this right. Each rectangle makes one pan 8 x 11.5 correct?
oh wow I need to clarify those directions better. So sorry about that Marty! No both rolls will go in the same 11×8.5 inch pan. I cut the dough into 2 sections so that it’s easier to work with so I have 2 long ‘logs’ when I’m done, but they’ll be right at 8 inches long so I put them side by side in the 11×8.5 inch casserole dish. If you think it crowds an 8.5×11 inch pan, I’ve also used a 9×13. They tend to get browner in a 9×13 since there is more surface space. I’m going to clarify the instructions right now, but please message me back or email me callmepmc(@)gmail(dot)com
Thanks Paula for clarifying. I never would have guessed side by side, lol. I did think maybe on top of each other. Will try it this weekend.
Let me know how you like them! I tried to rewrite the directions more clearly.