Easy Cinnamon Rolls Recipe
This easy cinnamon rolls recipe uses baking powder instead of yeast, so it is a much quicker and easier process to make. The aroma is irrestable!
2/3 cup packed dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
3 Tablespoons butter, melted and cooled
1 cup pecan halves
1/2 cup butter
1/2 cup brown sugar
1 Tablespoon vanilla
1/4 teaspoon salt
1 Tablespoon confectioners’ sugar
Preheat oven to 425 degrees F.
Line an 8-inch square baking pan with aluminum foil.
Make the foil larger than the pan so you can use it as a sling to lift out later.
Mix the brown sugar, cinnamon and salt together in a small bowl. Set aside.
Use a large bowl and stir together the flour, granulated sugar, baking powder, baking soda, and salt.
In a bowl, whisk together the buttermilk and 2 tablespoons of the melted butter.
Make a well in the center of the flour and pour the in the buttermilk mixture.
Mix together for about a minute until the dough comes together but is flakey.
Transfer the dough to a floured counter and knead until the dough is smooth.
Shape the dough into a 12 by 9-inch rectangle.
Have the 12 inch side facing you.
Brush the dough with the remaining tablespoon of melted butter.
Scatter the filling mixture evenly, leaving a 1/2 inch border along the top edge and press down on the filling so it adheres to the dough.
Loosen the dough from the counter if it has stuck to it. Use a scraper to aid you with this.
Roll the dough into a log.
Pinch closed the seams and put the log seam down.
Even up the ends, by patting them in a little.
Slice the roll into 9 even pieces with a serrated knife.
Press down each roll to flatten a little and seal any open edges.
Place the rolls, cut side down in the prepared pan.
Cut a piece of aluminum foil to fit over the pan, cover the pan and put into the preheated oven.
Bake for 12 minutes.
Remove the foil and bake until the edges of the rolls are golden brown, 12-14 minutes longer.
Remove from the oven and flip the rolls out onto a wire rack using the aluminum foil sling.
Set over a sheet of parchment paper as we will be brushing on the drizzle and it will be easier to clean up any drips.
Remove foil sling, and let cool for 5 minutes then use a pastry brush to apply the nut glaze.
While the buns are baking make the glaze.
In a medium saucepan, melt together butter, sugar, salt, and vanilla and bring to a boil.
Remove from stove and mix in confectioners sugar.
Stir in the pecan halves.
Spoon the glaze over warm rolls.
These rolls are the very best when fresh and warm out of the oven.