No Rise, Fluffy, Chewy Cinnamon Rolls

I didn't have pumpkin to make the pumpkin cinnamon rolls, so I just made a few adjustments, and the result is now my new GO TO CINNAMON ROLL RECIPE!  Fluffy, Chewy, QUICK cinnamon rolls!

No Rise, Fluffy, Chewy Cinnamon Rolls

Makes 12 rolls

Preheat the oven to 400 degrees. 

Grease 9x13

 

ROLLS
In a large bowl, add following. Stir and sit for about 5 minutes until the yeast begins to foam.

1 cup warm water (105-115 degrees)

2 tablespoons yeast

1/4 cup sugar

1/3 cup vegetable oil

Mix in the egg and applesauce.

1 egg

1/2 cup applesauce

Add salt and then flour, cup by cup, until a ball of dough forms and pulls from the bowl. If it’s too sticky to handle, add more flour.

4 cups all purpose flour

1 teaspoon salt

Knead for 5 minutes with bread hook in mixer.  Lightly cover the dough with a clean towel or plastic wrap and allow to rest for 5 minutes.

Turn the dough out onto a Pam sprayed counter.  The dough should be smooth and soft.

Evenly roll the dough into a rectangle, approximately 12 by 15 inches. Sprinkle with:

2/3 cup butter, softened

lots of cinnamon

sprinkles of nutmeg

ground up cinnamon chips (optional)

Optional (I didn't add any sugar and they were still great)

1/2 cup brown sugar

1/2 cup sugar

pecans, chopped

raisins, disgusting, but if you want them :-)
 

Roll up the dough from the long end. At the end of the roll, pinch the long seam together to seal.

Next, cut the rolls. Continue slicing in 1 inch increments.  Place the rolls into the pan with the sides touching each other. Bake for 20-25 minute.

Lots-o-GLAZE

Prepare the icing by beating together the cream cheese and butter until smooth.

8 oz cream cheese, softened

2 TBS butter, softened

Slowly add:

3-4 cups powdered sugar (Use more/less for desired consistency)

1 tsp vanilla

3 TBS milk

Pour the icing over the still warm cinnamon rolls for an ooey gooey treat!