Tuesday, January 14, 2014

(Yeast Free) Cinnamon Roll Dippers

   Sorry for the Vacation there! School just got so crazy. But now I am back, and with a brand new recipe! oh yes, and this is an amazing inside-out cinnamon roll recipe that does not have any yeast in it! That is right, these dippers are amazingly soft and just oerfect with the icing-like dip. Oh yes, and it is a very easy recipe that can be made the night before, then baked the next day! For someone as busy as me, it is definitely a convinience to split it up like that.

    I found this recipe on Pinterest (as with most recipes), and then it took me to this cute little site called Creme de la Crumb that actually has A Lot of recipes dealing with yeast free cinnamon rolls. The link to this original recipe can be found here.

First you want to whisk all your dry ingredients together, which is the flour, sugar, and salt.

Then the fat, or the butter needs to be cut-in. You can do that with two knives in a cross-cutting motion, or a pastry blender. Then take some ICE COLD water and add it in a Tbsp at a time until the dough comes together in a ball when gripped.

When your dough is in a ball like this, cover it with a piece of wax paper and roll it out. it does not need to be a perfect circle, because the edges could always be torn off and re-shaped as needed. Go ahead and put the dough in the fridge to rest, for anywhere from 15 minutes to overnight. 

After your dough has been in the fridge for so long, go ahead and pull it out. Using a pizza cutter(since that works best), cut the dough into strips. Size can vary, because everyone has their own preferences. Since I sold mine at school, I cut mine into little squares. The size of the sticks will vary the cook time, but generally they will be cook somewhere between 10-14 minutes.

After your strips (or in my case, bites) are cut, put them on a greased baking sheet and lightly brush butter on each strip before sprinkling on some of the cinnamon sugar mix. Bake, and enjoy!


1 1/2 cups Flour
4 Tbsp + 1 Tbsp Sugar, divided
1/2 tsp Salt
1/2 cup Butter, soft + 1 Tbsp Butter, melted
3-6 Tbsp ICE cold water
1tsp Cinnamon


2 oz Cream Cheese, soft
1 1/2 cups Powdered Sugar
1/4 tsp Vanilla Extract
3 Tbsp Brown Sugar
3 Tbsp Butter
1/2 tsp Cinnamon


1. In a large bowl, combine the flour, 4 Tbsp sugar, and salt with a whisk. Cut in 1/2 cup Butter with a pastry blender or using two forks until batter is crumbly.
2. Add in 3 Tbsp water, one Tablespoon at a time, and toss dough with a fork until it comes together into a ball when gathered. Create a dough ball with it.
3. Between two sheets of wax paper, roll out the dough ball into a flattened disk (thickness can vary). Refridgerate for 15 minutes or overnight.
4. Preheat oven to 375 degrees F and grease a baking sheet. 
5. Using a pizza cutter, cut the flattened dough into equal-sized sticks, then place on the baking sheet. Brush the sticks with butter, then mix together 1 Tbsp sugar with the cinnamon before sprinkiling ontop of the sticks. Bake for 12-14 minutes, or until the edgesa re a golden brown.
6. Glaze~ Cream together soft cream cheese, powdered sugar, and vanilla with a hand mixer. Add in milk 1 tsp at a time until there is a smooth consistency, kind of like frosting.
7. In a small saucepan, combine the brown sugar, butter, and cinnamon; which until the butter melts and the mixture is smooth. Drizzle over the cream cheese glaze. Enjoy dip either warm or room temperature!

Try this recipe? Tell me how it went down below in the comments!