Hi, Challenge Butter fans. Jocelyn from Inside BruCrew Life here with you today. I am so excited to join Challenge Butter as one of their new ambassadors for the Real Challenge Foodies program. As a baker, I go through quite a bit of butter, so this program fits perfectly with my kitchen habits.
This time of year can be stressful for school age families. After a whole summer of sleeping in and eating whenever, it can be difficult to get back into a routine that works for everyone. I am not a morning person, so I am always on the lookout for easy to make breakfast recipes that my family will actually eat. Breakfast is one of the most important meals of the day, but my children do not want to eat traditional breakfast foods when they first wake up. We have noticed that they will eat leftover pizza or mashed potatoes as breakfast when those are available. That is definitely not my first choice in the morning, but at this point I am just happy that they are willing to eat something before leaving for school.
Now one thing that I have found that all three of our kids love to eat in the morning is a warm cinnamon roll. I mean who doesn't like a warm, gooey cinnamon roll any time of day. I have been making these easy no yeast cinnamon rolls for years as a special breakfast treat every once in a while. The best thing about these cinnamon rolls is that you can make them in about 45 minutes. Adding sprinkles is the perfect way to add some color and fun to a busy morning.
This dough is made without yeast, so you do not have to wait for it to rise. It is great for those mornings when you do not have much time to spend on making breakfast.
Want to know my secret to these rolls? I make them the day before. That's right. I am much more alert and awake in the evening, so I bake a batch of rolls right after dinner. The next morning you can reheat each roll for about 30 seconds in the microwave, and it is just like it was fresh baked.
- ¾ cup brown sugar
- ¼ cup sugar
- 2 teaspoons cinnamon
- 1 Tablespoon Challenge Butter, melted
- 2½ cups flour
- 2 Tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup colored sprinkles (jimmies)
- 1 cup buttermilk
- 7 Tablespoons Challenge Butter, melted and divided
- 4 ounces Challenge Cream Cheese
- 1¼ cups powdered sugar
- 1 Tablespoon Challenge Butter, softened
- ¼ cup colored sprinkles (jimmies)
1Combine all the filling ingredients and stir until it resembles coarse sand. Set aside.
2Mix together the flour, sugar, baking powder, baking soda, salt, and sprinkles. Create a hole in the center of the dry ingredients and pour the buttermilk and 2 Tablespoons melted butter in. Mix until a soft dough forms.
3Knead the dough a few times on a floured surface. Use your finger tips to press the dough into a 10"x 14" rectangle.
4Spread the dough with 2 Tablespoons melted butter. Sprinkle with the filling. Keep the sugar about 1/2" away from the edge all around. Roll up the dough from the short end. If the dough sticks to the counter, use a butter knife to gently pull it up.
5Use 1 Tablespoon melted butter to grease an 8x8 pan. Cut off a small part of each end to even it out. Cut the roll into 9 even pieces. Place the rolls in the pan. Drizzle with the remaining 2 Tablespoons butter. Bake at 400 degrees for 18 minutes. Cool slightly.
6Beat the cream cheese, butter, and powdered sugar until creamy. Spread over the warm rolls. Top with sprinkles.
7Store in a sealed container in the refrigerator. Heat the rolls for 30 seconds in the microwave to warm them up.