These quick homemade Cinnamon Rolls without Yeast or milk are not only super easy to make, they will also be ready in less than an hour! This no-yeast cinnamon rolls recipe is perfect for a delicious breakfast, lunchbox treat or sweet treat.
Preheat your oven on 180'C/350'F and grease a square Baking Pan.
Cinnamon Roll Filling
Before making the cinnamon roll pastry, prepare your filling. Cut the Butter in small cubes and place it in the microwave for 30 seconds, stopping every 10 seconds to stir. This should get you a very soft butter that has not melted yet (see note 1). Set aside.
In a small bowl, mix the Brown Sugar and Cinnamon Powder. Set aside.
Cinnamon Roll Dough
Melt the butter in the microwave and set aside to cool.
Place all the dry ingredients in a large bowl: Plain Flour, Brown Sugar, Baking Powder, Baking Soda and Salt. Stir to mix.
Add the Greek Yogurt and Melted Butter. Using a stiff Spatula, mix all the ingredients until the dough starts to come together.
Transfer onto a lightly floured surface and knead for a few seconds to make sure all the ingredients are well mixed (see note 2)
Roll the pastry in a large rectangle, but try not to roll it too thin or it will start cracking (see note 3). Small cracks can easily be patched up with your fingers.
Making the Rolls
Spread the soft butter over the pastry, then sprinkle the Brown Sugar and Cinnamon all over the dough. Roll the dough on its longest side, then gently cut in 9 large pieces (or 12 small ones) with a bread knife.
Place the Cinnamon Rolls in the greased square baking pan (I used a ceramic one), leaving space between them to rise.
Bake for 20 to 25 minutes. Leave to cool down completely before adding the Yogurt Icing.
Greek Yogurt Icing
In a small bowl, mix the Greek Yogurt and Icing Sugar. Pour over the Cinnamon Rolls when ready to eat.
Notes
If some pieces of butter have melted, stir well with the soft pieces then place in the fridge for a couple of minutes. If the butter is not soft yet after 30 seconds, keep going in 10 seconds increments until soft. Alternatively, simply get your butter out of your fridge a couple of hours before making this recipe so that it is very soft by the time you need to use it.
Try not to overwork the pastry or it will activate the gluten in the flour and the pastry will be hard to roll, as it will keep pulling back when you roll it. If this happen, place the pastry in the fridge for 30 minutes or so to relax the gluten.
The pastry will not be as elastic as if you were using yeast and might start to crack - but it is normal.
(*) Depending on your flour, the dough might be a little bit dry and/or crumbly. If this is the case for you, you can add a little bit more Greek Yogurt to the dough. I recommend to start with 1 tablespoon only.