I happened to find this amazing yeast free recipe on Iowa Girl Eats and thought that it was a worth a shot. As usual, I made some changes but here is the Original Recipe.
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 Tablespoon cinnamon
1/2 teaspoon salt
2 Tablespoons Earth Balance non dairy butter, melted
For the Dough:
2-1/2 cups all purpose flour, plus more for rolling out dough
1/4 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup lowfat buttermilk
4 Tablespoons Earth Balance non dairy butter melted
For the Icing:
3 ounces cream cheese softened
4 tablespoons lowfat buttermilk
1 cup powdered sugar
1. Preheat oven to 425. Combine filling ingredients in a small bowl, then mix with a fork until well blended.
2. In a another, larger bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk and melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until dough just comes together (do not overmix.) Kneed slightly with your hands until the dough forms into a ball, then slice it in half.
3. On a lightly floured surface, roll each half into a 12×8″ rectangle (think slightly longer than a sheet of paper.) Press half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll like a sausage. Pinch together seam, trim ends and cut into 8 slices. Repeat with the other dough half, then place rolls in a non-stick sprayed 11×8″ pan. Bake for 15 minutes.
4. Meanwhile, to make the icing, mash together softened cream cheese and powdered sugar with a fork until smooth. Whisk in buttermilk, 1 Tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.
Little Man stirring the filling
Making the dough
Dough rolled out and filling added. Now rolling it up!
Cutting it into slices
The four rolls that I put in the pan...
I will let you guess who placed the rest of the rolls...
Iced and they all taste amazing.... even the odd shaped ones!