Wednesday, September 14, 2016

Chocolate Chip Cinnamon Rolls without Yeast

Chocolate Chip Cinnamon Rolls

Cinnamon rolls made without yeast are a quick and easy breakfast around here.

These rolls can seriously be made, baked, and eaten in about 45 minutes. Give or take a few minutes depending on how quickly you are moving. Just don’t move too quickly and forget a step or ingredient. Been there, done that, and been mad at myself for rushing.

Learn from my mistakes because no one will appreciate rolls that don’t have all the buttery goodness they deserve.

Prep Time: 25 minutes
Cook Time: 18 minutes

Yield: 9 cinnamon rolls

Chocolate chips and a chocolate cream cheese frosting makes these easy, NO YEAST rolls a delicious breakfast choice any day of the week.


For the Filling
3/4 cup brown sugar
1/4 cup sugar
2 teaspoons cinnamon
1 Tablespoon melted butter

For the Dough
2 1/2 cups flour
2 Tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
7 Tablespoons melted butter, divided
1/4 cup mini chocolate chips

For the Frosting
4 ounces cream cheese, softened
1 Tablespoon buttermilk
1/2 cup powdered sugar
2 Tablespoons cocoa powder
1/2 teaspoon cinnamon
1/4 cup mini chocolate chips

Mix together the filling ingredients and set aside.

Sift together the flour, sugar, baking powder, baking soda, and salt.
Create a hole in the middle of the ingredients and pour in the buttermilk and 2 Tablespoons butter. Stir with a fork until a soft dough forms.
Add the chocolate chips and gently mix in.
Place the dough on a flour lined counter or table.
Knead the dough 5-6 times to work a little flour into it.
Use your fingers and palms to press the dough into a 10x14 inch rectangle.

Spread 2 Tablespoons melted butter over the dough.
Evenly sprinkle the topping over the butter.
Gently roll the dough up from the shortest side.
If the roll sticks to the counter, use a butter knife to gently slide it under the roll.
Cut off each end to even it up.
Slice the roll into 9 even rolls.
Grease an 8x8 pan with 1 Tablespoon butter.
Place the rolls in the pan.
Drizzle with the remaining 2 Tablespoons butter.
Bake at 400 degrees for 18 minutes.
Remove from the oven and let cool a few minutes before frosting and eating.
Beat together the cream cheese and whipping cream.
Slowly add the powdered sugar, cocoa powder, and cinnamon.
Spread on the rolls and top with the mini chocolate chips. Store any leftover rolls in a sealed container in the refrigerator.
To reheat, place one roll on a plate, and heat for 10 seconds.
Makes 9 cinnamon rolls.

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