Cinnamon Rolls Without Cream Cheese

I remember the first time I saw cinnamon rolls at a friend’s house that she had made herself. It was many years ago. I thought it was something fantastic and extremely difficult to make. Now I have several recipes for cinnamon rolls in my collection, all of which always turn out great and delight my guests and family as much as those I tried the first time. And I’m glad that a few fairly simple steps with simple but high-quality products can give such a wow result.

And today I’m going to make cinnamon rolls without cream cheese. This recipe will make them moist, flavorful, soft and creamy. Everyone will ask you for this recipe, so save it to your bookmarks.

Some people don’t like the taste of cream cheese, so this time I decided to make the simplest frosting for cinnamon rolls without cheese. It will be a sour cream glaze. The ingredients are very simple: sour cream, powdered sugar, and vanilla (or cinnamon, it tastes great with it).

These cinnamon rolls are made with yeast dough, and if you’re not familiar with it, I recommend reading my article Why Yeast Dough Doesn’t Rise first.

It is advisable to bake cinnamon rolls in a mold with sides (round, square, rectangular, heart – the shape itself does not matter). If you bake on a baking sheet, the cinnamon rolls will spread more and bake more, and will be drier. In a mold with sides, in which the cinnamon rolls are not too far apart, the buns will be very moist, tall and fluffy.

The amount of ingredients listed above will make 8-12 cinnamon rolls, depending on their size.

Dough for cinnamon rolls with buttermilk

Ingredients:

• buttermilk
• water
• fresh or dry yeast
• sugar
• salt
• egg
• unscented vegetable oil
• all-purpose flour

Instructions:

1. Combine the buttermilk, egg, water, yeast, sugar, and salt and mix thoroughly.
2. Add 2/3 of the flour, mix, and then add the rest of the flour gradually until the dough starts to come away from the sides of the mixer or stops sticking to your hands if you knead it by hand.
3. Put the dough into a greased bowl, cover with foil, and leave for 1.5 hours. Meanwhile, prepare the filling.

Filling for cinnamon rolls without cream cheese

Ingredients:

• unsalted butter
• white sugar
• brown sugar
• ground cinnamon

Instructions:

1. Mix both sugars with the ground cinnamon. Melt the butter in the microwave.
2. After 1.5 hours, the dough should have doubled in size, and you can form buns. Dust the table with flour, roll out the dough into a rectangle, the thickness of the dough should be about 3-4 mm. Brush the dough layer with melted butter (leave a clean strip of dough along the far long edge), spread the filling, and press it slightly into the dough.
3. Tightly roll the dough into a roll. Cut the roll into 15 pieces. Place the buns into a baking dish with parchment, cover with plastic wrap and leave for 1 hour.
4. Meanwhile, preheat the oven to 180°C (356°F).
5. Bake the cinnamon rolls for about 25 minutes at 180°C (356°F). The exact time depends on the size of the buns and the features of your oven. Check the doneness of the cinnamon rolls with a toothpick: stick it into the dough and pull it out, it should come out dry if the buns are done.
6. Take the cinnamon rolls out of the oven and prepare the frosting.

Cinnamon roll frosting without cream cheese

Ingredients:

• powdered sugar
• sour cream
• vanilla extract or ground cinnamon

Instructions:

1. Mix the sour cream with powdered sugar and vanilla (or cinnamon) with a whisk.
2. Spread the frosting on warm cinnamon rolls.

If you try this recipe, I’d love to hear how it turned out! Share your experience or any creative twists you made in the comments below. Let me know if you have any questions. Your feedback helps me create even more delicious content. Enjoy your homemade treat and happy baking!