Brunch Cinnamon Rolls

Cover recipe: Taste of Home Recipe Card Collection, Brunch Cinnamon Rolls: Fall 2013

Cover recipe: Taste of Home Recipe Card Collection, Brunch Cinnamon Rolls: Fall 2013

I’m a sucker for any kind of pastry dessert. Especially breads that involve a gooey brown sugar cinnamon filling and are drizzled with maple glaze. So when I passed the fall issue of the Taste of Home Recipe Card Collection, I was immediately drawn in. I love these issues because they are filled with pages of recipe index cards displaying so many delicious recipes that I know I have to try. These meals are the simple comfort foods that your whole family will love, like hearty casseroles, fresh-baked breads, comforting soups, and they really help to keep the meal rotation fresh.

This fall issue has a wonderfully delicious looking cover filled with these Brunch Cinnamon Rolls. Since I love cinnamon rolls it wasn’t hard to convince me to try them, but after getting the issue home and reading through the recipe again, I realized there was no yeast used in these rolls. I’ve been looking for a good yeast free cinnamon roll recipe, so I was excited to try them but a little skeptical that they could live up their yeasty counterpart. Did they live up to expectations? Read my notes below to see what I thought of this recipe.

Brunch Cinnamon Rolls

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Brunch Cinnamon Rolls

Yield: 12 rolls

Prep Time: 30 min

Cook Time: 20 min

Total Time: 50 min


3/4 cup 4% small-curd cottage cheese
1/3 cup reduced-fat plain yogurt
1/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed brown sugar
1 1/2 teaspoon ground cinnamon

Maple Glaze
2/3 cup confectioners' sugar
3 tablespoon maple syrup
1 teaspoon vanilla extract


1. In a food processor, combine the first five ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.

2. Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15-in. x 12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan.

3. Bake at 400F for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over rolls. Serve warm.


This recipe was really easy to throw together, but I did find the dough was a little finicky to work with since it was soft. You can add a little extra flour if you find your dough is too sticky. Don't worry if your rolls seem too loose, they will puff up while baking and turn out just fine.

Source: Taste of Home

The results:

These rolls really surprised me. Really. I expected the dough to be dense and heavy but they turned out a light, fluffy, biscuit-like cinnamon bun. I really loved the easy food processor prep for the dough, and without having to wait for rising time these rolls were in the oven baking in no time at all.

Did this recipe deserve the cover spotlight?

As I said I was skeptical about this one, but the results speak for themselves. They were light, fluffy and moist and filled with a crunchy  brown sugar pecan filling that was really good. The maple glaze was a nice addition but a regular glaze would be wonderful too. While a good yeasted cinnamon rolls will always have a soft spot in my heart, these rolls are really great for a quick breakfast roll to serve to company without the hassle of all the prep work.

Amber is the food blogger and recipe developer behind Sprinkled With Flour, where she shares her fresh and easy recipes with a focus on from-scratch cooking. She's all about getting back to making food with real ingredients, while keeping it easy and delicious. Amber's grandfather was a baker, and you'll see from her recipes that she has a true love for dessert. I guess you could say baking is in her genes!

7 Responses to “Brunch Cinnamon Rolls”

  1. 1

    Averie @ Averie Cooks — September 19, 2013 @ 5:20 am

    Yeast-free rolls! you and Lori are on the same page with the recipes today. They look great!

  2. 2

    Tieghan — September 19, 2013 @ 6:06 am

    These look amazing! I love cinnamon anything, but addition of the nuts sounds perfect! YUM!

  3. 3

    Kayle (The Cooking Actress) — September 19, 2013 @ 7:16 am

    Mmmm these cinnamon rolls do look delicious-gotta love with a recipe surprises you (pleasantly :P)!

  4. 4

    Deborah — September 19, 2013 @ 11:17 pm

    I love it when a recipe turns out better than expected! These look great, and I love how easy they sound.

  5. 5

    Lori Lange — September 23, 2013 @ 8:47 am

    It’s so funny that we posted no-yeast cinnamon roll recipes on the very same day. It would be interesting to put the rolls side-by-side and taste test. These look great!

  6. 6

    Violet — October 15, 2013 @ 10:44 am

    Made these yesterday, following the directions exactly (but replaced walnuts for pecans) – SOOoooooo good. Best cinnamon rolls I’ve ever made or possibly tasted. I was a little nervous and skeptical after reading the ingredients but the final product blew my expectations out of the water. I’ll be making these over and over!

  7. 7

    Bea Long — December 17, 2013 @ 1:34 pm

    Was not a fan, I am so spoiled to the yeast rolls to me there was no comparison. It was like Amber said “a light fluffy BISCUIT” so no not the best Taste of Home cover this time just for me. I subscribe and try a lot of their recipes.

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