I hate to break it to you, but the weekend is coming. I know, it’s hard news to take, but we’ll all get through this together and I have a feeling that a batch of these sticky, gooey cinnamon rolls might just make the transition easier.
See that first word in the title? It’s “quick” and I know that’s not a word we get to use very often around Bob’s Red Mill and certainly not in relation to cinnamon rolls, but Sarah House has really worked her magic here. I don’t bake cinnamon rolls at my house because they’re too much work. This recipe, though, has changed my mind. No kneading, no rising, just plain old mixing and baking! That’s a recipe I can get behind! Plus, these are made with 100% whole wheat flour, which means they have a wonderfully nutty flavor and a chewy, dense texture.
We used our Ivory Wheat Flour (aka Hard White Whole Wheat Flour) in these for a lighter whole wheat flavor, but you can use regular whole wheat flour if you can’t find the Ivory flour. Ivory Wheat Flour is stone ground from whole grain, hard white wheat and is one of my all-time favorite products. It’s a bit sweeter and bakes a little lighter, but has the same whole grain nutrition as conventional whole wheat flour.
Pour a cup of coffee, enjoy a cinnamon roll and let the weekend wash over you. It’s a hard task, but someone has to do it.
Quick Cinnamon Rolls
Prep Time: 25 minutes | Cook Time: 22 – 25 minutes | Yield: 8 servings
- 2 ½ cups Bob’s Red Mill Organic Ivory Wheat Flour
- 2 Tbsp Sugar
- 1 ¼ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 ¼ cup Buttermilk
- ¼ cup melted Butter, divided
- ¾ cup Brown Sugar
- ¼ cup Sugar
- 2 tsp ground Cinnamon
- ¼ tsp Salt
Cream Cheese Glaze
- 4 oz Cream Cheese, soft
- ¼ cup Butter, soft
- 1 cup Powdered Sugar
- ¼ cup Buttermilk
- ¼ tsp Vanilla Extract
Preheat oven to 425°F. Spray or butter a 9-inch round cake pan.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add buttermilk and 2 Tbsp melted butter and mix until a smooth, wet dough forms.
Turn dough out onto a well-floured board, sprinkle with flour and roll into a 9×12-inch rectangle. Brush with 2 Tbsp melted butter.
In a small bowl, mix together brown sugar, sugar, cinnamon and salt. Sprinkle mixture over the sheet of dough, leaving a ½-inch border around the edge. Starting at one short end, tightly roll the dough to the opposite end to form a log. Pinch the seam to seal. Trim ends if needed and cut log into eight rounds.
Arrange rounds, cut sides up, in the prepared pan. Bake in the preheated oven until golden, 22 – 25 minutes. Immediately turn out onto a serving platter.
While cinnamon rolls are baking, prepare cream cheese glaze: In a medium bowl, mix softened cream cheese and butter until smooth. Add powdered sugar and mix until well incorporated then add buttermilk and vanilla. Glaze cinnamon rolls just before serving.