Mom's No Yeast Cinnamon Buns on CHIN TV!

I love sharing recipes with friends and especially the great friends that have become family at CHIN TV on the Johnny Lombardi Show on Sundays. Happy Palm Sunday to all! Here is the easy cinnamon roll recipe I made today and that my family is enjoying at home. You can use butter, shortening or oil to make them.
The recipe includes a sticky toffee like bottom but you can make them without for less mess like I did on the show. Ciao a tutti xo

Mom’s No Yeast Cinnamon Buns

These biscuit style cinnamon buns are perfect to enjoy with a cup of tea or coffee with mom or any special person on any day you want to sit back and chat about a memory or two. They are best served warmed out of the oven or pop them in the microwave to reheat them before serving.

Preparation Time: 20 minutes

Cook Time: 30 minutes

1/2 cup (125 mL) butter

1/2 cup (125 mL) packed brown sugar

Dough:

2 cups (500 mL) all purpose flour

4 tsp (20 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter or shortening, cubed

2/3 cup (150 mL) milk (approx)

Filling:

1/2 cup (125 mL) butter, very soft but not melted

1/2 cup (125 mL) packed brown sugar

2 tsp (10 mL) ground cinnamon

In a small saucepan, melt butter and sugar together, whisking occasionally over medium heat until smooth and combined. Pour into parchment paper lined 8 inch (2 L) baking dish; spread evenly across bottom; set aside.

Dough: In a large bowl, stir together flour, baking powder and salt. Cut butter into flour using your fingers until mixture is crumbly looking. Drizzle in milk and stir using fork to combine. Bring dough together and knead gently on lightly floured surface to make smooth dough. Roll out dough on floured surface to make a 14 inch (35 cm) square.

Filling: In a bowl, stir together butter, sugar and cinnamon until very smooth. Spread evenly all over dough right to the edges. Roll up dough, jelly roll style and pinch seam along edge. Cut log into 9 equal pieces and place into prepared baking dish.

Bake in centre of 400 F (200 C) oven for about 20 minutes or until golden brown and sauce is bubbly. Let stand for 3 minutes before turning out onto platter.

Makes 9 buns.

Tips: Depending on what flour you are using, you may need to drizzle a bit more milk into dough or if the dough is too wet knead in a bit of flour. The best thing to do is drizzle the milk in a little at a time and look at the dough and feel the texture to see if it’s holding its shape.