Quick and easy no-yeast cinnamon rolls, made with a cream scone base and cinnamon brown sugar filling. These come together in less than half an hour from start to finish.
Preheat the oven to 375°F (190°C) and butter a baking dish (12x8 in. / 30x20cm) or equivalent.
Add the flour, sugar, and baking powder to a large mixing bowl. Mix until fully combined.
Add the butter and use a pastry cutter or work quickly with the tips of your fingers to mix until sandy looking.
Add the cream and mix until just combined.
Turn the dough out onto a large sheet of parchment paper. Top with another sheet of parchment, and then roll out the dough into a large rectangle, about 12x16 in. / 30x40cm.
Remove the top sheet of parchment and sprinkle the dough with flour. Flip onto a lightly floured surface (flour-side down).
Brush the dough with melted butter, then top with an even layer of brown sugar and cinnamon.
Roll into a tight spiral from the long edge. Brush with more butter at the seal so that the dough sticks and doesn't come unrolled.
Cut into 12 equal pieces and place into the prepared baking dish.
Bake for 22-24 minutes, or until golden and puffy looking. The centre will still be slightly soft to touch but will firm as it cools.
Cool for at least 10 minutes before serving. Yeast free cinnamon rolls will keep in an airtight container for up to 3 days and can be frozen up to a month.
Notes
If you have the extra time, chill the rolls for 10 minutes before baking. This helps them to keep their shape and makes for a flakier texture (just like scones).