No-Roll Cinnamon Rolls
Translated from Spanish, the language of the reel.
Ana | Easy Baking & Cooking cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Very fluffy and sticky cinnamon buns made by shaping pieces of dough, with no need to roll it out or roll it up. They are baked with a butter, brown sugar, and cinnamon coating, then finished with a creamy cream cheese and Greek yogurt glaze.
- Time
- 2 hours 20 minutes
- Equipment
- Oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Masa
- 300 g
- 50 g
- 5 g
- 14 g
Cobertura de canela
Glaseado de queso crema
Weights are estimates. Together, the ingredients weigh about 1.65 kg before cooking, which is about 135 g per serving.
Steps
In a large bowl, whisk together the warm oat milk, 100 g melted butter, egg, 40 g sugar, 10 g stevia, salt, and dry yeast until combined.
Add the bread flour to the liquid mixture and knead for 6 to 8 minutes, until you have a smooth, elastic dough. Let it rest for 10 minutes.
Drizzle the sunflower oil over the dough and your hands. Shape the dough into a ball, cover it, and let it rise in a warm place for approximately 1 1/2 hours, or until doubled in size.
While the dough is rising, mix the brown sugar, 20 g stevia, and ground cinnamon in a bowl to prepare the coating.
Melt the other 100 g of butter separately and place it in a large bowl so you can dip the dough pieces.
Line a baking pan approximately 20 × 30 cm with parchment paper.
When the dough has doubled in volume, cut or pinch off small, bite-sized pieces.
Dip each piece of dough in the melted butter, then generously coat it with the sugar and cinnamon mixture.
Arrange the coated pieces evenly in the lined pan, making sure they are packed closely together.
Let the pieces rest in the pan for 15 minutes.
Preheat the oven to 170 °C (350 °F) with the fan on.
Bake for 20 to 25 minutes, until the buns are golden brown and the coating looks caramelized.
Let the buns cool for 10 minutes before glazing them.
Mix the cream cheese, Greek yogurt, powdered sugar, and 10 g stevia until you have a smooth, creamy glaze.
Spread the glaze over the warm buns and serve them hot.
Notes
This recipe is designed for a pan approximately 20 × 30 cm. The rising time may vary depending on the room temperature; the dough should double in size before continuing. Serve them warm for the softest, stickiest texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 438
- Protein
- 9 g
- Carbs
- 56 g
- Fat
- 21 g
- Fiber
- 2 g
Where the calories come from
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