No-Yeast Cinnamon Rolls

Have you ever wanted some warm, gooey, sweet bread, but just didn't want to wait... and wait... and wait... for the dough to rise and then to prepare the filling, roll out the dough, and then wait... for it to rise one more time... and then to cook!!!  You get my drift... by the time they are ready you have already eaten something else.

So I got really excited when this recipe came across my Facebook Feed.  Unfortunately, I forgot to write down who initially posted it.  I did do a little search through our magic friend Google, and I found several recipes that were very similar, but couldn't find this exact one.  So, whoever's recipe this is THANK YOU!!  Because I really love the ease of this recipe and the true deliciousness of it, even in my altered  Low-Sugar  version.

This recipe has 3 sets of ingredients:  the dough, the filling, and the glaze.

 The Filling:

• 1/3 c. Splenda Blend brown sugar
• 1/4 c. Splenda granulated
• 3 t. cinnamon
• 1/8 t. salt

Mix these ingredients in a small bowl and set them aside.

Preheat your oven to 425 degrees.

Grease/Spray a 9" pan:  round or square.

 The Dough:

• 2 1/2 c. flour
• 3 T. Splenda granulated
• 1 1/4 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 1/4 c. buttermilk  (if you don't have any buttermilk, simply pour the milk just shy of the amount you need, and add a splash of white vinegar to complete the amount--let it set for 5-10 minutes before using to allow to curdle)
• 6 T. butter, divided into 3 parts of 2 T. each, melted

Add the dry ingredients into your mixing bowl.  Use a whisk attachment if you have one.  Slowly add in the buttermilk and the first 2 T. of melted butter. 

 Dough will be quite sticky.  Flour your counter and knead dough 1-2 minutes until smooth.

 Press/Roll dough out to a rectangle of approximately 9 x 12 inches.

 Brush the second 2 T. of melted butter all over the dough.  Then, sprinkle the filling you mixed up all over the rectangle.

(A couple of the recipes I came across when searching for this one also called for raisins.  I love raisins, and think I will add some here in the filling the next time I make them.)

 Starting on the short side, roll the dough tightly.  You may have a little bit of filling squish out towards the end, but it won't be a problem.

Using a sharp knife, cut the roll into 8 even pieces.

 Place the rolls in your prepared pan.  Using your last 2 T. butter, brush the tops of the rolls, allowing the butter to run down the sides and into the layers.

Bake rolls for 20 minutes.

 The Icing/Glaze:

The original icing recipe called for:  2 T. butter, 1 t. vanilla, 1 T. milk... and you guessed it... 1 c. powdered sugar.

So of course I tried to come up with something that would allow me to avoid the powdered sugar.  So here is what I used:

• 4 oz. reduced-fat cream cheese
• 1/4 c. Splenda granulated
• 1 t. vanilla
• 2 % milk as needed

Beat the cream cheese until smooth; add Splenda and vanilla and beat until combined.  Add milk a little at a time until icing is thin and pour-able.  Pour/Spread icing over warm rolls.

You will be enjoying these cinnamon rolls before you know it.  None of that wait time involved.