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.
Perfect combination
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.
Quick and easy cinnamon rolls
These cinnamon rolls come together in 10 minutes and are baked and on the table in 30. /Janine Kennedy
Serves 8-12
Ingredients
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
300ml buttermilk
2 Tbsp melted butter
Directions:
1 Preheat your oven to 220°C. Line a baking sheet with parchment paper and set aside (if you want pull-apart cinnamon buns like in the photos, line a small casserole dish with parchment and set aside).2 Mix the filling ingredients in a small bowl and set aside.3 In a large mixing bowl, whisk all dry ingredients together. In a measuring cup, measure out the buttermilk and then mix in the melted butter.4 Add the wet ingredients to the dry all at once and mix until everything comes together (but don’t overmix – you don’t want to develop the gluten in the flour).5 Roll the dough into a rectangular shape on a well-floured surface. Spread the 3 Tbsp of reserved, softened butter all over the surface, then sprinkle the cinnamon/sugar mixture over the top, leaving some space around the edges.6 Carefully roll the dough into a long line and divide into eight really large pieces or 12 smaller ones.7 Place the cinnamon buns on the baking sheet or casserole dish and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 180°C and bake for another 10 minutes.8 Remove from the oven and cool for 15 minutes. Serve warm or keep in an airtight container for up to four days.
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.
Perfect combination
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.
Quick and easy cinnamon rolls
These cinnamon rolls come together in 10 minutes and are baked and on the table in 30. /Janine Kennedy
Serves 8-12
Ingredients
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
300ml buttermilk
2 Tbsp melted butter
Directions:
1 Preheat your oven to 220°C. Line a baking sheet with parchment paper and set aside (if you want pull-apart cinnamon buns like in the photos, line a small casserole dish with parchment and set aside).2 Mix the filling ingredients in a small bowl and set aside.3 In a large mixing bowl, whisk all dry ingredients together. In a measuring cup, measure out the buttermilk and then mix in the melted butter.4 Add the wet ingredients to the dry all at once and mix until everything comes together (but don’t overmix – you don’t want to develop the gluten in the flour).5 Roll the dough into a rectangular shape on a well-floured surface. Spread the 3 Tbsp of reserved, softened butter all over the surface, then sprinkle the cinnamon/sugar mixture over the top, leaving some space around the edges.6 Carefully roll the dough into a long line and divide into eight really large pieces or 12 smaller ones.7 Place the cinnamon buns on the baking sheet or casserole dish and bake in the preheated oven for 15 minutes. Then, reduce the temperature to 180°C and bake for another 10 minutes.8 Remove from the oven and cool for 15 minutes. Serve warm or keep in an airtight container for up to four days. 
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