Who can pass up a sweet, sticky, ooey, gooey, icing dripping cinnamon roll? (If you said you can, than please tell me your secret!) I love a good cinnamon roll! My husband and I adore going to get breakfast on the weekends. We have a little deal that works quite well for us. He gets something savory and I get something sweet and the result is either trading plates at some point or reaching across the table to sample each other’s meal. The truth is though that most of the time I eat all of the sweet dish and leave only a measly bite or two for him. He doesn’t complain. He’s a gem. I really like him.
This past weekend I decided to whip up a big batch of something sweet for Saturday morning breakfast (that way my hubby could indulge too). The results were these unbelievably easy, no rise white chocolate cranberry cinnamon rolls. We ate ALL of them; not in one sitting of course, but let me tell you, they didn’t last long.
This cinnamon roll couldn’t be any easier. The dough is flakey and buttery. (And NO RISE. Doesn’t get any easier.) It stands up well to the rich white chocolate chips. The cranberries give it that extra something special and a yummy chewy texture. We topped these hot buttery cinnamon rolls with a yummy vanilla icing right out of the oven. They are a perfect weekend brunch treat! Make an extra batch, you won’t be disappointed.
- 1 Egg
- ½ Cup Almond Milk
- 2⅓ Cup of Baking Mix (like Bisquick)
- 4 Tablespoons Unsalted Butter, melted
- ⅓ Cup White Sugar
- 1 Teaspoon Cinnamon
- ⅓ Cup White Chocolate Chips
- ⅓ Cup Dried Cranberries
- 1½ Cup Powdered Sugar
- 1-2 Tablespoons Almond Milk
- 1 Teaspoon Vanilla Extract
- Preheat the oven to 425°. Spray an 8"x 8" pan with cooking spray. In a large mixing bowl, beat the egg. Add in almond milk and baking mix. Mix until combined. Shape into a rounded ball. Transfer dough onto a lightly floured wooden surface and knead for 1 to 2 minutes. With a rolling pin, roll out the dough into a large rectangle about 15 inches long and ¼ inch thick. Brush on the melted butter with a pastry brush and sprinkle on the sugar and cinnamon. Top with white chocolate chips and cranberries. Starting from one end, roll up the dough tightly. Be sure to have the seam side down then cut each cinnamon roll (about 1 inch slices) with a very sharp serrated knife. You should get about 9 rolls. Bake for 15-20 minutes or until cooked throughout. Top rolls with simple vanilla glaze.
- Mix powdered sugar, almond milk, and vanilla extract.