Inspired by Anavrin, I decided to make some of my own cinnamon rolls tonight! I found a recipe for Fastest Cinnamon Buns which doesn’t need yeast (it’s late :P) and adapted it slightly for what I had in the pantry. While the photo looks washed out (I need better light in the kitchen for cooking/baking adventures at night…) the rolls were nice and golden, albeit rather ugly.  Although being yeast free, the texture is more what I imagine an American style ‘biscuits’ would be like, rather than your conventional cinnamon roll. Still, tasty. But I think I’ll stick to a normal bread dough recipe in future. Quick Cinnamon Rolls (very slightly adapted from Fastest Cinnamon Buns) 2/3 cup crème fraîche 1/3 cup milk 50g melted butter 1 tsp vanilla essence 2.5 cups plain flour (give or take) 1/4 cup white sugar 1 tablespoon baking powder pinch salt 1/4 teaspoon bi-carb Filling a small knob of butter 2/3 cup raw sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/4 cup sliced almonds Pre-heat oven to 200C, grease a 9” pan. Process the wet ingredients for the dough, add the dry and pulse/burst process until combined.  The dough will be quite wet. Scrape dough onto a floured surface and knead smooth. Since the crème fraîche makes the dough so wet, you might have to add more flour until the dough just barely sticks to the surface. Roll the dough into a rectangle. The recipe says 12x15” but I didn’t really check. As long as you can roll it once the filling is added, I guess. Mix the ingredients for the filling and spread onto the dough.  Sprinkle more almonds on top if you want.  Lightly press them into the surface. Roll the dough up, slice and place cut side up in the pan. Bake for about 30 minutes.

Inspired by Anavrin, I decided to make some of my own cinnamon rolls tonight!

I found a recipe for Fastest Cinnamon Buns which doesn’t need yeast (it’s late :P) and adapted it slightly for what I had in the pantry.

While the photo looks washed out (I need better light in the kitchen for cooking/baking adventures at night…) the rolls were nice and golden, albeit rather ugly.  Although being yeast free, the texture is more what I imagine an American style ‘biscuits’ would be like, rather than your conventional cinnamon roll. Still, tasty. But I think I’ll stick to a normal bread dough recipe in future.

Quick Cinnamon Rolls (very slightly adapted from Fastest Cinnamon Buns)

  • 2/3 cup crème fraîche
  • 1/3 cup milk
  • 50g melted butter
  • 1 tsp vanilla essence
  • 2.5 cups plain flour (give or take)
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • pinch salt
  • 1/4 teaspoon bi-carb

Filling

  • a small knob of butter
  • 2/3 cup raw sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cardamom
  • 1/4 cup sliced almonds

Pre-heat oven to 200C, grease a 9” pan.

Process the wet ingredients for the dough, add the dry and pulse/burst process until combined.  The dough will be quite wet.

Scrape dough onto a floured surface and knead smooth. Since the crème fraîche makes the dough so wet, you might have to add more flour until the dough just barely sticks to the surface.

Roll the dough into a rectangle. The recipe says 12x15” but I didn’t really check. As long as you can roll it once the filling is added, I guess.

Mix the ingredients for the filling and spread onto the dough.  Sprinkle more almonds on top if you want.  Lightly press them into the surface.

Roll the dough up, slice and place cut side up in the pan.

Bake for about 30 minutes.