Yeast Free Cinnamon Rolls

Start by making the dough. Combine flour, sugar, baking powder and salt.

Add 5 tablespoons of cold diced butter and milk. Mix thoroughly.

Sprinkle the table well with flour and place the dough on top of it. Knead until the dough no longer sticks to your hands. Sprinkle in flour if necessary.

Form the dough into a ball and dust with flour. Cover with a large sheet of oiled parchment.

Roll out the dough into an even rectangular layer 30x25 cm. Remove the parchment.

Now get into the stuffing. Combine brown and white sugar, cinnamon, melted butter, and vanilla extract.

Brush the dough with this mixture, not reaching the edges of about 5 mm.

Starting on the long side, roll the dough into a tight roll. Pinch the edges.

Cut into slices about 2.5 cm wide.

If the roll does not hold its shape well, put it in the freezer for 10 minutes. Then try slicing it again.

Place the remaining 2 tablespoons of butter in a baking dish. Let it rest in a preheated 190 ° C oven for a few minutes until the butter melts.

Place the rolls in a mold, cut up. There should be space between them, because they will grow in the oven.

Bake for 28-30 minutes. The buns should be slightly browned around the edges.

While they are cooking, make a cream. Whisk with a mixer the soft cream cheese, soft butter and vanilla extract.

While continuing to beat, add the powdered sugar in portions. Add milk at the end and whisk again.

Let the finished buns sit for 5 minutes. Then, while they are still warm, brush them with cream.