Hold the Yeast Cinnamon Buns
Saturday, September 25, 2010 Warning!
Following photo may cause instantaneous salivation and drooling to occur. Reader discretion advised...
Did you know that Cinnabon strategically places all of their bakeries in an area where the smell has the ability to waft to any and all noses within a specific radius? I can't verify that information, but it explains a lot. Let's just say, I've never walked past a Cinnabon store without having smelled it more than a mile away.
Who doesn't perk up at the smell of warm cinnamon-sugar doughy goodness? I'd like to meet them.
I know, I know Cinnabon is not good for you. Perhaps it is all the trans fats and processed ingredients they use, or maybe it's because each Cinnabon is about the size of a child's head (or some other similarly sized object). Most likely both.
I think Jim Gaffigan stated it the best in this hilarious video.
But we should all indulge in our cinnamon roll cravings every once in a while. And I'm here to let you know that you CAN eat cinnamon rolls that are not nearly as bad for you and you can MAKE them right here at home in about an hour. Yep, that includes baking time too my friends. The secret? No yeast.
Can you tell? Not at all. The trick is to use baking powder and baking soda, like most other baking recipes out there. This allows the cinnamon buns to rise, but avoids the need to let the yeast do its thing. And this means that the cinnamon rolls can be made and put out on the table even faster. I learned this trick from the awesome Cook's Illustrated magazine.
Please make these:
Hold the Yeast Cinnamon Buns
Adapted from Cook's Illustrated
Makes 8 Buns
Cinnamon Sugar Filling:
3/4 cup packed brown sugar
1 tablespoon confectioner's sugar
pinch of cloves
2 heaping teaspoons cinnamon
1/8 teaspoon salt
1 tablespoon butter, melted
Dough:
1 1/2 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons granulated sugar
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup Kefir (or buttermilk)
1 tablespoon butter, melted
1/2 teaspoon salt
Maple Cinnamon Icing:
2 tablespoons Kefir (or buttermilk)
1 tablespoon Neufchatel, softened
3/4 cup confectioner’s sugar
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Directions:
For the sugar filling: Mix together sugars, spices, and salt. Add melted butter and stir with a fork . Set aside. 
For the dough:
Whisk together flour, baking powder, baking soda, and salt in a bowl. 
Meanwhile, using a separate bowl, combine the Kefir (or buttermilk) with one tablespoon melted butter. Stir. Add liquid to dry ingredients and stir until just combined. The dough should be shaggy and wet at this point. 
Using a well-floured surface, knead the dough until smooth. No longer than 1-2 minutes.
To Make the Rolls:
Pat down the dough into a 9 inch x 12 inch rectangle. Not perfection necessary, but try to make it as uniform as you can. Brush the dough with two tablespoons melted butter (don’t skimp on this part or you will not be able to get the sugar to stick properly). It will be shiny and smell delicious. 
Sprinkle on the sugar filling. Maintain a 1/2 inch border on the sides to prevent the sugar from spilling out during the rolling process. Press down firmly.
Loosen dough from floured surface and roll. Pressing as you go to form a log. Pinch the seam to seal and roll it it seam-side down. 
Cut evenly with a sharp knife to form 8 rolls. Press down firmly to keep filling in place and keep seams together. Place in 9 inch cake greased cake pan. Don't worry if gaps exist, as the buns will spread out during baking. Brush the buns with remaining two tablespoons melted butter. 
Bake for 23-25 minutes in 425 degree oven. Meanwhile, make the icing…
To make cinnamon-maple icing: Whisk together buttermilk and softened Neufchatel cheese. Add sugar, maple syrup and cinnamon and whisk until smooth.
**Instead of pouring the icing all over the buns directly after you them out of the oven, I prefer to put it in a small pitcher and let individuals decide how much (if any) they prefer to have. However, you may do it whichever way you please!
Remove from the oven, waft in the smell of homemade cinnamon buns (better than Cinnabon!), and try not to burn yourself by trying them too quickly. 
They won’t disappoint…yeast or no yeast.
Congrats to readers who reached the second round of the Project Food Blog Challenge! Can’t wait to see what you come up with.
Reader Comments (20)
WOW!!! Those look amazing!!! Great job..thanks for sending the link! :)
Holy YUM!!! That looks aaaamazing :)
I'd been thinking about making cinnamon rolls for breakfast tomorrow and you've in fact made up my mind. So thanks :)
Hehe, it's hard to see pictures of cinnamon rolls and NOT get a craving. Let me know if you make these ones! I forgot to add in the ingredients that you need two additional tablespoons of butter for the dough (to brush over before baking)--but it is there in the directions. Happy Sunday!
No problem! Now, I need to go make your version.
Oh my GOD those cunning devils. No wonder I always swoon when I pass by their stores, even though I'm not a big fan of their products. Too sweet! But I'll bet yours is perfect. Let me be the judge, will you? Email one over. ;-p
I might have made that up, but I'm pretty sure its in their marketing strategy. I don't really like their products either, but the smell gets me every time. Cinnamon bun email coming your way! ;) (now it's your turn to send me your Challenge #2 dish!)
<3 Laura
There is also scientific research that people who smell cinnamon are nicer to each other (they had scientists, like, go up to people and annoy them or something, hahaha).
Definitely need to make these and get in a good mood! So interesting that Cooks Illustrated (aka the Bible) leaves out the yeast. And awesomely easier, too!
I think I may have heard of that! That is so interesting, I guess the people at Cinnabon must be the friendliest people on earth (hehe). You won't even notice that the yeast is missing! Thanks for visiting!
<3 Laura
I love cinnamon buns but they seem like so much work :( I guess it's because I don't have a stand mixer? Or maybe it's the dough. I think I should get over it though!!
Don't be scared! I don't even know why I used my stand mixer for this (as seen in the photograph), because I later realized I ended up mixing most of it by hand. Lazy habit, I guess. The dough comes together super quickly , the rest you just need a table for to roll it all up. It seems much more intimidating to make 8-9 batches of Alliebars at a time! Eek.
<3 Laura
YUM. I never thought to make cinnamon buns at home! These look so amazing. I feel like I can smell them through the computer screen. :D
Thanks! It really is pretty simple, its pretty hard to mess this one up. Let me know if you try these out!
<3 Laura
this proves that u dont need yeast to make some dynamite delicious cinni buns!! nice work girl!! <3 xo
Thanks!! I think most of the credit should go to Cook's Illustrated for inspiring yeast-less cinnamon buns, but I'll take it nonetheless ;)
I just made a yeastless cinnamon bun as well. There was nothing more satisfying than whipping these up in minutes - for my kids - on a school day! Yours look heavenly!
Aren't they so simple and delicious? Love them. Thanks for your awesome comments.
<3 Laura
Oh WOW. These are going on the "to bake" list. Very close to the top.
Oooh yay! They are really really good, I promise. Let me know how they turn out!
<3 Laura
Thanks for posting this recipe. I love the no yeast formula. I do not really love using yeast, but sometimes I need to use it, no other choice. I had a lot of kitchen disasters due to yeast. That is the reason why I love no- yeast recipes. Will be sure to try this out!
It's great for spontaneous baking--and people who are impatient (which I admit, I am). I love using yeast too though!
Thanks Anna!