30 Minute Cinnamon Rolls that are super simple and deliver all the things you love about cinnamon rolls with no yeast and none of the fuss!
Preheat your oven to 200 degrees and line an oven tray with baking paper.
You'll need to make a batch of 2 ingredient dough. Add your yoghurt and self raising flour to a food processor and knead until the dough comes together. You may need to add a little extra flour if the dough is too sticky.
Turn your dough out onto a floured surface and shape into a rectangle (approx 30cm x 15 cm and around 1 cm thick).
Spread your dough rectangle with the butter then sprinkle on the brown sugar and cinnamon. You'll need to leave around a 1cm border on one of the long sides so you can join it together.
Roll your rectangle into a log and join the edge together.
Cut your log into 3cm slices to form your buns.
Place your buns on an oven tray lined with baking paper. Squish them slightly to make them more "bun" like. Brush with melted butter. Bake for around 12 - 15 minutes or until golden and puffy. The cinnamon & brown sugar will be melted and syrupy.
While your rolls are baking, you'll need to make your icing. Add icing sugar, cream cheese and vanilla to your food processor and whiz until thick and creamy. Pop in the fridge until you're ready to use.
When the rolls are cooked, leave to cool for 5 minutes before adding lashings of cream cheese icing.
These quick and easy cinnamon rolls are best eaten straight away or at least on the same day. They can be frozen in an air tight container, un-iced.
Ingredients
Directions
Preheat your oven to 200 degrees and line an oven tray with baking paper.
You'll need to make a batch of 2 ingredient dough. Add your yoghurt and self raising flour to a food processor and knead until the dough comes together. You may need to add a little extra flour if the dough is too sticky.
Turn your dough out onto a floured surface and shape into a rectangle (approx 30cm x 15 cm and around 1 cm thick).
Spread your dough rectangle with the butter then sprinkle on the brown sugar and cinnamon. You'll need to leave around a 1cm border on one of the long sides so you can join it together.
Roll your rectangle into a log and join the edge together.
Cut your log into 3cm slices to form your buns.
Place your buns on an oven tray lined with baking paper. Squish them slightly to make them more "bun" like. Brush with melted butter. Bake for around 12 - 15 minutes or until golden and puffy. The cinnamon & brown sugar will be melted and syrupy.
While your rolls are baking, you'll need to make your icing. Add icing sugar, cream cheese and vanilla to your food processor and whiz until thick and creamy. Pop in the fridge until you're ready to use.
When the rolls are cooked, leave to cool for 5 minutes before adding lashings of cream cheese icing.
These quick and easy cinnamon rolls are best eaten straight away or at least on the same day. They can be frozen in an air tight container, un-iced.