No-yeast cinnamon rolls that are ready in under an hour

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Easy no-yeast cinnamon rolls Recipe from: Allysa Torey Adapted by: Margaux Laskey Cinnamon rolls are always a good idea, but traditional yeast-risen versions aren’t exactly a treat you can make on a whim. Adapted from At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery by Allysa Torey, this formula uses baking powder and baking soda to make the dough rise quickly. Serves: 8 Time: 45 minutes Ingredients: For the filling: 110g unsalted butter, very soft, plus more for greasing the pan 110g light brown sugar 1½ tsp cinnamon 90g chopped pecans, toasted For the rolls: 260g all-purpose flour, plus more for work surface 1 tbsp baking powder 1 tsp fine salt ¼ tsp baking soda 50g canola oil 180g buttermilk For the glaze: 110g cream cheese, very soft 100g powdered sugar, sifted if lumpy 1 tsp whole milk or heavy cream ½ tsp vanilla extract Method: 1. While the rolls bake, make the glaze: in a medium bowl, using a rubber spatula or wooden spoon, beat the cream cheese until smooth, 1 to 2 minutes.