I am very fond of cinnamon rolls but I do not like the icing on top of my roll. In most marketplaces and bakeries love having their cinnamon rolls top with thick icing with/with cream cheese or plain icing. My cinnamon rolls or buns are very easy and simple but some of you might not think that non iced cinnamon rolls may not taste as good. Maybe you can give them a try.
Makes 36 rolls
Ingredients for dough:
3 cups all-purpose flour
6 teaspoons baking powder
3 tablespoons raw sugar or granulated sugar (I used raw sugar)
1½ teaspoons salt
1 1/8 cup whole milk/2% milk
4½ tablespoons butter
4½ teaspoons ground cinnamon
1½ cups dark brown sugar/raw sugar/granulated sugar (I used half dark brown and half raw sugar)
6 tablespoons butter, softened
Prepare the filling and set aside. Place all the filling ingredients onto a mixing bowl and combine until it forms into crumbs. Then sprinkle ¾ of the mixture onto a 13x9x2 rectangle pan.
In a large mixing bowl with all-purpose flour, baking powder, raw/granulated sugar and salt. Cut in the softened butter or your hands to combine. Slowly stir in the whole milk/2% milk and mix to form an soft dough.
Meanwhile, preheat an oven to 400°F
Transfer the soft dough onto a lightly floured surface and roll out into a rectangle of ¼inch thick. Spread the remaining filling evenly on the dough. Then roll up the rectangle with a sharp knife and slice into 36 small rolls (look like Swiss rolls. If you preferred a large/jumbo size, simply cut the rolls larger). Return the cinnamon rolls on to a baking pan or sheet. Transfer the pan to the preheated oven and bake for 20-15 minutes.