The quickest, most delicious, fluffy cinnamon rolls for your last-minute cinnamony cravings.

We all love a warm, light, and delicious cinnamon roll, but sometimes, the long hours of waiting for the dough to rise, not once, but twice, is just too much. I understand the struggle of wanting a cinnamon roll as soon as possible, not 4-6 hours later, or, having to whip up something sweet and delicious for a last-minute dinner party. These 45 minute cinnamon rolls will not disappoint. There’s no excessive kneading, finicky yeast, or 2 hour rise time. All you need is a combination of baking powder and baking soda, and you will have beautifully light, fluffy, and flavorful cinnamon rolls.

When I first came across this new way of making cinnamon rolls without yeast on the New York Times Cooking page, I thought it was crazy. I thought: no way they would actually taste like cinnamon rolls. Oh how very wrong I was. I found that they are actually moister and fluffier than traditional cinnamon rolls, and they are a perfect alternative to cinnamon rolls when you don’t have the time to make the traditional ones.

The recipe is very straightforward. Begin by making the cinnamon filling. Using a wooden spoon in a medium bowl, cream the butter, brown sugar, cinnamon, and chopped pecans together until smooth. Set aside.

For the dough, in the bowl of a stand mixer fitted with the dough hook, stir together flour, baking powder, baking soda, and salt. With the mixer on low speed, add the oil. It will be a little lumpy, this is normal. Add buttermilk until just combined. Don’t skip out on the buttermilk because the acidity of it will react with the baking soda, helping the dough rise in the oven. Turn the dough out on to a floured surface and knead a couple of times until the dough comes together in a smooth ball.

Then, roll the dough into a 15 x 8 inch rectangle. Spread the filling evenly across the dough, leaving about 1/4-inch boarder around the edges. Tightly roll the dough along the long end of the rectangle. Unlike traditional cinnamon rolls, this dough is not very elastic, so do not pull the dough slightly back to create a tighter roll or the dough will break.

Once rolled, cut into 8 even pieces. Place in a greased 9-inch pie plate, and bake at 400 degrees F for 20-25 minutes, or until golden.

When the rolls come out of the oven, stir together confectioners sugar, vanilla extract, and milk until smooth. Drizzle over cinnamon rolls and serve warm!

As you can see, this recipe is easy and quick! I hope you try it out and tag me in your creations @beyondbakingwithamandajane on Instagram and use #beyondbakingwithamandajane

Taste tested with love by friends and family.