These cinnamon rolls, which were adapted from "At Home With Magnolia:
Classic American Recipes From the Owner of Magnolia Bakery" by Allysa
Torey, don’t take as long to make as the traditional sort because they
use baking powder and baking soda instead of yeast. Make a double batch,
then gift one and freeze the other for your future lazy Sunday self.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy No-Yeast Cinnamon Rolls
Categories: Breads, Nuts, Dairy
Yield: 8 servings

MMMMM--------------------------FILLING-------------------------------
1/2 c (113 g) unsalted butter;
- very soft, more to grease
- the pan
1/2 Packed cup (110 g) lt brown
- sugar
1 1/2 ts Cinnamon
1/4 Cup/90 grams chopped pecans,
- toasted

MMMMM---------------------------ROLLS--------------------------------
2 c (256 g) A-P flour; more for
- work surface
1 tb Baking powder
1 ts Fine salt
1/4 ts Baking soda
1/4 c (54 g) canola oil
3/4 c (180 mL) buttermilk

MMMMM---------------------------GLAZE--------------------------------
4 oz (113 g) cream cheese; very
- soft
1 c (102 g) confectioners'
- sugar; sifted
1 ts Whole milk or heavy cream
1/2 ts Vanilla extract

Set oven @ 400ºF/205ºC.

Lightly grease a 9" round cake pan.

MAKE THE FILLING: In a medium bowl, using a flexible
spatula or wooden spoon, mix butter, brown sugar and
cinnamon until smooth, 2 to 3 minutes. Stir in the
pecans. Set aside.

MAKE THE ROLLS: In a large bowl, whisk together the
flour, baking powder, salt and baking soda. Add the oil
and, using a flexible spatula or wooden spoon, mix until
incorporated. (It might be a little lumpy. That’s OK!)
Stir in the buttermilk until just blended. Gather the
dough into a ball and knead on a lightly floured surface
until smooth, about 1 minute. Roll out the dough into a
15-by-8-inch rectangle.

Gently spread the filling evenly over the dough, leaving
a 1/4" border all around. Starting from one of the long
sides, roll up the dough into a tight cylinder. Rotate
the roll so that the seam is against the work surface.
Using a serrated knife, cut the roll crosswise into
eight equal slices. Transfer the rolls to the prepared
pan, spacing them evenly. (At this point, you can wrap
with plastic wrap and refrigerate for a day or 2, or
freeze for up to 3 months. Allow to come to room
temperature before proceeding.)

Bake for 20 to 25 minutes, or until golden.

While the rolls bake, make the glaze: In a medium bowl,
using a rubber spatula or wooden spoon, beat the cream
cheese until smooth, 1 to 2 minutes. Add the
confectioners’ sugar and beat well. Add the milk and
vanilla, and beat until smooth and creamy. Set aside.

Remove the rolls from the oven and allow to cool for 3
to 4 minutes before coating with the glaze. Serve warm.

Recipe from: Allysa Torey

Adapted by: Margaux Laskey

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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