Yeah, look at that, pretty awesome, nice and soft
and flaky on the sides.
Amazing.
Hello and welcome to in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make no
yeast cinnamon rolls.
Oh, yeah.
The cinnamon rolls are super quick to make and you can have
them start to finish in about an hour.
Pretty awesome.
And again, no yeast require really easy to
do simple ingredients.
If I can do it, you can do it before I move on.
Make sure to subscribe to my channel and hit that
notification bill so you won't miss out on any of
my new videos.
Let's get Beijing down below.
In the description box, you'll find a list of the
ingredients and their amounts.
Preheat the oven to 375 degrees Fahrenheit or 190 Celsius.
Now let's add
two and one fourth cups of all purpose flour, plain flour.
You can also use bread, flour, if you like.
I'm going to add two tablespoons of
white granulated sugar.
And if you want your cinnamon rolls to be a little more sweet
than you could do three tablespoons of
white granulated sugar.
But there is sugar in the filling and there's sugar in
the glaze as well.
One tablespoon of baking powder and one teaspoon of salt and
then come in with a whisk or a fork and we'll just
whisk those together.
Fantastic.
And now we take the butter and six tablespoons of butter and I
just cut it up into little cubes.
And you want the butter to be cold and then we want to just
add the butter.
To this flour mixture, you can also do this in the
food processor, if you like, and then you come in with a
fork or a pastry blender and we want to just cut in that
flour
with the butter.
And so you're just going to keep going like this.
It's a lot faster if you just use a food processor,
but that's OK.
This is the traditional way to do these kind of pastry.
Those.
And so if you don't have a special pastry blender,
you just use the fork, you just go in and you'll push the
button down into the flour, just keep going like that.
OK.
And once you are done with that, I have three fourths
cup of whole milk and put it all in there and then come in
with a wooden spoon and we'll just start to incorporate
that milk, and then it's going to form a dough.
Also, there are no eggs in this recipe, no eggs at all.
So some of you might be happy about that.
There's no eggs.
OK, so once the dough comes together, we want to need
need it for about three or four minutes just to make sure
everything gets well incorporated.
And I'm going to do that on a floured surface here.
Just put some flour down.
We'll take out Pado.
And we'll just bring the dough together and then we'll
start needing it.
OK.
And we definitely don't need to need it.
You don't have to need it as long as we had a DOE that was
made with yeast,
just so it comes together really nicely for us.
And if it gets a little sticky and then just add a little bit
more flour
once the dough is done, here we go.
I'm going to set this aside for a little bit.
I'll grab a bowl and I want to add in one third cup of packed
light brown sugar.
You can use dark brown sugar, one third cup of
white granulated sugar.
So we'll just mix that together.
Two teaspoons of cinnamon can't have cinnamon rolls
without the cinnamon.
We'll just mix that in.
All right, great.
And then there's two methods that you can do it.
You could baste the top of the bread with butter and then
sprinkle this on there, or we can make a little paste.
I have one fourth cup of butter here.
I'm going to melt this in the microwave or you could do it
on the stovetop.
I would just put that in there.
And it's OK if it's not completely melted, as long as
it's really soft is fine.
And then one teaspoon of vanilla extract that in there.
Now, let's mix this together.
All right, and so we have ourselves a nice cinnamon
sugar paste, Hossam.
Now going to add a little bit more flour to the
surface here.
Got my rolling pants, put some flour on, some flour on
the top, the dough, and then let's roll this out
into a rectangle.
And this is very similar to
like a classic biscuit dough,
but not quite as crumbly as a biscuit.
And so you want to roll it out ?
Know, so it's about that long.
And we want to rule it out so it's wide as well to a
rectangle roughly about 10 inches wide by 12 inches long.
Something like that.
And then you can do just as soften butter and based it
on top, or we can at our pace that we made.
And now let's just come over here and we'll just
spread this out.
I actually do it more the other way where I just base the
butter on and then sprinkle on
the sugar.
But this way is a good way as well.
So I wanted to show this method as well in case people want to
do it this way.
All right.
Until it is something like that.
And then we want to roll it lengthwise,
so we'll just pinch down
with it.
And roll it tightly.
And once it gets rolled, you kind of just push it down a
little bit, so Pinch's that seemed.
And here we go.
We got a nice little cinnamon roll snake.
And now we want to cut these into the the roll shapes.
And you could use a knife and like, every inch
just cut them.
But a trick that I learned in my eighth grade cooking class
back when I was about 12 years old is to use floss.
And if you've seen my other several videos, you watch me
do it there.
You'll take the floss and you put it underneath it and then
you'll go crosswise and then just pull it real quick and it
makes a little roll.
All right.
And I love this technique, and it doesn't smash the dough
or anything around it, sometimes a knife will
smash the dough.
It's OK.
You can tell I use a knife
and then I have a generously buttered 10 inch cake pan.
You can use a nine inch as well, and we'll put these
rolls in there.
OK, and you can put up about an inch apart and rearrange them
once you get everything in there and you'll fill this
thing all up.
You don't have to use a round cake ban either.
You can use like a thirteen by nine pan as well.
Totally fine.
And now we are going to bake these in the oven for 23 to 28
minutes until they rise and get golden brown on top
onto that step.
And when they come out of the oven, they'll look
something like this nice and golden brown on top.
It'll smell amazing and we'll let them cool for just about
five minutes and then we'll prepare the glaze to go
on top.
And for the glaze, I have one cup of powdered sugar also
known as confectioner's sugar or icing sugar.
You may need a little bit more.
You may need a little bit less.
And then I have some butter here that is melted in a
microwave you can do on the stovetop.
And this is three tablespoons of butter and I have a
tablespoon of milk.
And depending on how thin or how thick you want your glass,
you might add some more powdered sugar.
I would just come in here with this and give us a good mix.
You may also add like a half teaspoon of vanilla extract
if you want.
So that's a nice thick icing.
That's how I like it.
Just like that.
Perfect.
You could also add some cream cheese to that as well.
If you want like three tablespoons of
Sophon cream cheese.
We'll put this over here and come back over to the rolls.
Oh yeah.
Now what is take the glaze.
I want to spoon some on.
I do a little.
I kind of go around with a thin covering first and just spread
out the glaze on there and there we have it.
No yeast, quick cinnamon rolls.
Whole thing was made in under an hour.
Oh right.
And time to grab one of these out.
The first one usually the hardest to get out.
Misusing my.
Server.
Yeah, look at that, pretty awesome, nice and soft
and flaky on the sides.
Amazing.
All right.
A quick no yeast cinnamon rolls are done.
Turned out fantastic.
Really easy to do.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put him
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this.
Oh, yes.
So excited.
I'm not going to use a fork.
Hmm.
Hmm hmm hmm, mm hmm.
Hmm hmm.
Oh, yeah, so good.
Mm hmm.