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No Proofing, No Rising: Perfect Cinnamon Rolls

With Easter season right around the corner, there’s no time like the present to pull together a perfect Easter breakfast menu. Upon that menu you really ought to place these perfectly simple cinnamon rolls.  They don’t take yeast. They don’t need to rise. They can be mixed up and ready to wow a crowd in no time at all.  And, no one will guess that they aren’t traditional cinnamon rolls, because they’re about twelve times better than you could imagine. Simple. Perfect. A downright tasty way to welcome Spring.

No Proofing, No Rising Perfect Cinnamon Rolls 

CINNAMON ROLLS:
1 cup plain greek yogurt
3/4 cup sugar
3 eggs
1/2 cup light olive oil
1/2 cup milk
2 tablespoons baking powder
2 1/2 cups flour
2 cups white whole wheat flour
1 cup melted butter
2 cups brown sugar
4 tablespoons cinnamon

ICING:
6 cups powdered sugar
1 stick butter
1/3 cup milk
1 teaspoon vanilla

FOR THE CINNAMON ROLLS:
In a large bowl, whisk together the yogurt, sugar, eggs, oil, and milk. Add the baking powder and two cups of flour and stir together until a soft batter forms. Add the remaining flour and stir together until a soft dough forms. Turn the dough out onto a slightly floured surface and roll the dough to 1/2-3/4″ thick with a wooden rolling pin.

Spread the melted butter across the dough, generously sprinkle brown sugar and cinnamon across the dough, then roll the dough into a long “snake.” Cut the snake into 1 1/2″ slices. Place slices onto a slightly greased baking sheet or cake pan and bake in a oven preheated to 325 degrees for 35-40 minutes. Remove and frost with icing.

FOR THE ICING:
Mix all ingredients together in an electric mixer until a smooth, creamy icing results. Spread atop rolls. Serve & enjoy!

Makes approximately 32 rolls.

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