I'm not sure I have the words to adequately express how much I love these cinnamon rolls. I have made them twice in less than a week if that gives you an idea. I discovered them on the wonderful blog Ezra Pound Cake, and they have fast become a favorite around here.
The thing that is so wonderful about them is that they don't have yeast, so you don't have to wait around for hours for your dough to rise before you can enjoy them. Don't get me wrong, yeasted cinnamon rolls are divine, but I love cinnamon rolls, and these I can make on a regular basis.
These are made from a biscuit dough, but even that part is ridiculously easy - there's no butter! All you have to do is mix flour, baking powder and salt, then stir in some cream. That simple! The result is a biscuit that melts in your mouth, and has a lightly sweet creamy flavor. Really, they're unbelievable.
Once again, I topped them with my maple caramel sauce, making this the third time in a week that I've made it. Oh my, this may become a problem...
Oh, two other changes I made: I used 2 tablespoons of agave in the dough and palm sugar in the filling.
Here is the recipe for the cinnamon rolls. Please make them soon.