No-Yeast Choc Chip Cinnamon Rolls Recipe

1. Preheat oven to 425 degrees F. Line 2 12-muffin trays with liners or baking/parchment paper measured to fit muffin holes, and set aside.

Cinnamon Filling:

1. In a medium-sized bowl, combine brown sugar, granulated sugar/sweetener, cinnamon, vanilla and salt. Mix well, and add in the 2 tablespoons melted butter. Mix together until well combined, and set aside.

Cinnamon Rolls:

1. In a separate, larger bowl, whisk together the 2 ½ cups flour, sugar, baking powder, soda and salt.

2. Make a well in the centre, and pour the melted butter and ‘buttermilk’ into the centre, mixing them well before folding in to the rest of the ingredients. Mix gently with a wooden spoon until a dough forms.

3. Knead mixture for about 30 seconds until smooth. If the dough gets too sticky, add 2 tablespoons flour and knead again. (Add a little extra flour only if needed, but do not go over ¼ cup extra flour).

4. Sprinkle work bench/surface with a little extra flour, coat your hands in a little flour, and shape the dough with your hands into a 13×10-inch rectangle.

5. Brush the surface with 1 tablespoon of the melted butter, and spread the brown sugar mixture over the top (leaving a ½-inch gap around the edges).

6. Start rolling the dough from on the long edge until rolled to opposite end. Roll it seam side down and, using a sharp knife, cut dough into 14 equal portions.

7. Place rolls into prepared muffin holes. Bake in preheated oven 20 minutes until edges are golden brown. Sprinkle chocolate chips over the tops while they’re still warm.

Cream Cheese Frosting:

1. Blend together cream cheese, yoghurt, sugar, vanilla and lemon until smooth and free from lumps.

2. Warm frosting up in the microwave and pour over cinnamon rolls.