No Fuss Cinnamon Rolls

I used to work at Starbucks during my uni days. I don't like coffee, so whilst my other work mates took advantage of the free drinks during our shifts, I found something else to get a regular hit of instead - their double iced cinnamon rolls.

They are giant squares of carb starching goodness. So giant, that you need a knife and fork to eat it. (When you're in public anyway - if there's no-one around, there's no shame in scoffing it down like there's no tomorrow)

They've been on my list of things to make for ages but I've always been a bit nervous to try this one out.

I think it's the yeast thing. I've never tried to make bread before in general, so the whole process of creating a dough that you have to leave to rise is all a bit foreign to me. It's probably not as scary or as hard as I imagine it to be, but I'm just not ready for that, ok.

So I'm easing myself in with these no fuss cinnamon rolls. Well, sort of, because there's no yeast involved. It's a lovely creamy dough that is easy to knead and roll out in no time. Now I can never roll dough out into a perfect rectangle but that doesn't matter too much either - you'll er, just get a couple of smaller rolls from the ends as a result. And I planned to drizzle the icing around each individual roll in a beautiful way but I just zig-zigged it randomly around instead.

So not quite window display standard for Starbucks, but good enough for me :)

No Fuss Cinnamon Rolls (butter and yeast free)

Print-friendly recipe

Makes 9 (made in an 8" square tin):

600g plain flour
330ml + extra spoon or two of double cream
50g + 2 tbsp brown sugar
3 tbsp dried mixed fruit
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
Pinch of salt
50g icing sugar
Juice of half a lemon

1) Sift the flours into a large bowl. Mix in the 2tbsp sugar and salt.
2) Stir in the cream, then use your hands to knead and fold into a ball. Add more flour if necessary.
3) Roll out into a long rectangle on a floured surface.
4) In a small bowl, mix the remaining sugar with the fruit, cinnamon and nutmeg.
5) Spoon some more cream over the dough, then sprinkle over the sugar mixture.
6) Carefully roll the dough from the long side into a cylinder and cut into 9 slices.
7) Place the slices into a lined square tin and bake at 200 degrees C for about 30 minutes.
8) Meanwhile, mix the icing sugar with the lemon juice, then drizzle over the rolls when done.

More Hungry Jenny cakes here.