Yeast Free, Butter Free Cinnamon Rolls

So I know that yeast and butter are kind of the cornerstone of the cinnamon roll world, but it was my nephews first day back to school and I wanted to do something special for him. He really wanted Cinnamon Rolls, but I didn’t have all the ingredients that were necessary. So, naturally like all good members of the electronic age I Googled it. The closest thing I found was found at more specifically You should check it out, I have no doubt it’s amazing.  This recipe however required several things I didn’t ave access to.  You know things like butter, brown sugar, buttermilk, that’s right I created this recipe without butter. You may be thinking right now “there’s no way this turned out well”. but you’d be wrong these cinnamon rolls actually turned out scrumptious and surprisingly well.  Take a look for yourself.


Told you

So here’s what I did

First things first. You gotta preheat that oven. last thing you want to do is is wait around for a half hour only to find out that you have to wait another 10 min for you oven to preheat.   If you see this you may want to check your temps just an idea.

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The oven should be at a piping 425 degrees Fahrenheit. I would also take this time to grease your 9 inch round cake pan, or in my case a 9 x 12 casserole dish. Just sprinkle a little vegetable oil in the bottom and use your very own, very clean, hands to spread it around. If you happen to have a pastry brush or spray oil these work just as well to spread the oily wealth. Okay maybe I’m just being a bit corny now, but hey what’s life with out a little silly.

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Next I made the dough, which for me included a fortuitous mistake. But I’ll tell you about this in a little bit for now the dough. In a large bowl, whisk together the flour; 2 tbsp white granulated sugar, baking powder, baking soda and salt

In a separate bowl whisk together the milk and 6 tablespoons of vegetable oil. Yes I said six tablespoons all at once. That’s what happens when you are sleep deprived and taking care of a 9 month old while cooking. Lets just say it’s an adventure, but in this case it works. Trust me.

Next mix it all together until the dough is shaggy, once mixed kneed the dough on a heavily flowered surface until it’s smooth typically about 30 seconds to a min.

Okay right about now you are probably wondering where the pictures are, but like I said my little one was calling my attention so I regrettably didn’t get any pics until the end. Don’t let that dissuade you though. You got this recipe, in fact you are a cinnamon roll master. you don’t need no stinkin’ pictures.  Okay again with the corny, but honestly you can do this.

Finally press the dough into a 9×12 inch pan and sit aside for the preparing of the filling.

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The filling is very simple all you do is mix together: 1 cup white granulated sugar, 3 teaspoons cinnamon, 1/4 tsp salt, and 1 tbsp vegetable oil. You will notice that I added a little extra salt which was really necessary to cut through all the sweet in this recipe. It looks like the above picture.

On a side note this mixture makes a great cinnamon candy or a topping for cinnamon toast.

DSCF4835 see what I mean

Now to combine them

Spread 2 tbsp oil over the dough and press in the filling. Feel free to really press especially if you had a bad day.

Now you loosen the dough and start a rollin’ . Feel free to rock a little while you roll. And yes that pun was defiantly intended.

All you have to do now is cut into 8-12 separate sections depending on how thick you want them. Place in your greased pan sprinkle with oil and cook for 18-22 min.

When they come out you have the most delicious yeast free, butter free, buttermilk free, brown sugar free cinnamon rolls you can imagine.


For the icing all I did was mix together a cup of confectioners sugar, 1 tbsp vanilla extract, 2 tablespoons water, 1 tablespoon vegetable oil. Oh, and just a little salt. I don’t like it to sweet.

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Below is the original recipe in black with my alterations in bold. I hope you enjoy and let me know what you come up with. I can’t wait to hear from you.

Yeast and butter free Cinnamon rolls

Original recipe at


2 1/2 cups all purpose flour, plus extra for the counter
2 Tablespoons white granulated sugar
1 1/4 teaspoons baking powder (3/4 table spoon)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk (Milk)
6 Tablespoons unsalted butter, melted (6 tbsp vegetable oil)

Cinnamon Filling:

3/4 cup packed dark brown sugar
1/4 cup white granulated sugar (1 cup white sugar no brown sugar)
3 teaspoons cinnamon
1/8 teaspoon salt (1/4 the tsp salt)
1 Tablespoon unsalted butter, melted (1tbsp vegetable oil)



  1. Preheat the oven to 425 degrees F. Generously coat a 9 inch round cake pan and a wire cooling rack with vegetable oil spray.
  2. Make the filling: combine together the brown sugar, 1/4 cup granulated white sugar, cinnamon, salt, and the 1 Tablespoon (I used 1 tbsp vegetable oil instead of butter) melted butter until the mixture resembles wet sand.
  3. Make the dough: In a large bowl, whisk together the flour; 2 Tablespoons white granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the (I used regular milk) buttermilk and (6 tablespoons of vegetable oil all at once) 2 Tablespoons of the melted butter together.
  5. Stir the (milk) buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy. (I had to use two heaping tablespoons of extra flower as the mixture was really moist.)
  6. Turn the dough out onto a generously floured counter and knead until smooth, about 1 minute.
  7. Press the dough out into a 9 by 12 inch rectangle using your hands.
  8. Brush the dough with 2 Tablespoons (I used vegetable oil) melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. Press the filling firmly into the dough.
  9. Loosen the dough from the counter using a bench scraper or a metal spatula (I used a standard plastic spatula).
  10. Starting at a long side, roll the dough, pressing lightly, to form a tight log.
  11. Pinch the seam to seal. Slice the dough into 8 even pieces.
  12. Place the slices in the greased pan.
  13. Brush with the remaining 2 Tablespoons (Again I used vegetable oil) melted butter. Bake until the edges are golden brown, 20-25 minutes. (Due to all the vegetable oil I only baked for 18 min.)

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