Small Batch Cinnamon Rolls (No Yeast)
Ingredients
- nonstick cooking spray
- ¾ cup all-purpose flour
- 2 tablespoons white sugar, divided
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 6 tablespoons milk, divided
- 4 tablespoons unsalted butter, melted, divided
- 1 teaspoon apple cider vinegar
- ¾ teaspoon vanilla extract, divided
- ¼ cup chocolate chips
- 3 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 1 tablespoon unsalted butter, softened
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.
- Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.
- Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.
- Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.
- Bake in the preheated oven until golden, about 14 minutes.
- While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.
- Remove cupcake pan from the oven and top rolls with icing.
Source
Original recipe: View Original