A few weekends ago, my best friend and I went on a Fall hike and ended up at the cutest little café (as one typically does after a Fall hike). While I got to enjoy a delicious pumpkin muffin and flat white, I couldn't stop staring at her apple cinnamon bun!
Now to be completely transparent, I REALLY don't like recipes where there is inactive or waiting time...like cookies. I don't have the patience to wait for cookie dough to chill. I have no chill. I want to make, bake, clean, and eat cookies, now. Not two days from now.
That's kinda how I feel about cinnamon buns and the proofing time required with yeast. Now I can appreciate a well proofed cinnamon bun from others, but having to wait a few hours here and there for the dough to rise is just not for me.
That's why I make *no yeast* cinnamon rolls ;)
Tips and Tricks for Rolling Cinnamon Rolls
Work on a well floured surface. Don't be afraid to get messy in the kitchen. It's worth it in the end, I promise!!
After rolling out the dough, cut off the edges with a sharp knife to make straight edges and a perfect rectangle. This makes it a lot easier to roll the dough with the filling.
Roll the dough from the longest side. Don't be afraid to take your time with this step. Alternatively, cut your strips now and roll them up individually.
When cutting the 8 cinnamon rolls, I like to start by cutting the log in half. And then use the two halves to cut those halves into halves. And then once more to get 8 pieces. I hope that makes sense - it makes life so much easier!
9x9 Baking Pans vs. 12 muffin tin pan? Totally a personal choice, but if you aren't into pulling apart your cinnamon buns from each other and dealing with a sticky mess, I suggest going with the muffin tin pan! Just don't forget to generously greasy the tins with vegan margarine/butter or cooking spray before placing the raw cinnamon rolls in the pan.