Who says cinnamon rolls have to be made with yeast?
I admit, there are times when a slow-risen, sweet dough cinnamon roll is just what I want.
Covered in a light glaze, soft and buttery, they are definitely a delight.
But cinnamon rolls can be made with a quick-bread recipe too and they're delicious in an entirely different way.
Tender, sweet and slightly crunchy on top, quick-bread cinnamon rolls come together in 10 minutes and are baked and on the table in 30.
They are similar to a scone or soda bread, using baking powder as a rising agent instead of yeast.
The filling blends into the dough slightly, making them a delicious treat to unravel.
My mother would make these often while I was growing up and, between my brothers and myself, there was always a race to get to the centre piece.
These rolls don't need a glaze, but sometimes I will make a frosting with mascarpone cheese and orange - a delicious combination and the perfect topping.
Once baked, you can keep these rolls in the freezer for up to three months.
I sometimes freeze them individually so they can be defrosted a piece at a time - perfect for when you want a treat with your tea but don't feel like baking.
For the filling:
250g light brown sugar
1 Tbsp cinnamon
3 Tbsp softened butter (for mixing)
3 Tbsp soft butter (for spreading on the dough)
For the dough:
320g plain flour
3 Tbsp white sugar
2 tsp baking powder
1/2 tsp baking soda
2 Tbsp melted butter