Does anyone have a Cinnamon Roll/ Bun Recipe that does not contain milk?

Question

I need a cinnamon roll/ bun without milk for both the frosting and the bun itself. Any ideas? Would water be a good substitute for the milk?

Answer 1

Cream Cheese & Blueberry Cinnamon Rolls

1 lb loaf frozen bread dough
4 oz cream cheese, softened (regular, low, or non-fat all work fine)
1/3 cup brown sugar
1-2 tsp cinnamon
1 cup blueberries - fresh or frozen (thawed)
Butter Flavor cooking spray
1 cup sifted powdered sugar
2 tbsp water

Thaw bread in refrigerator overnight. Preheat oven to 350 F. Turn
dough out onto a lightly floured surface. Roll dough into 12xl6
rectangle and spray surface with the cooking spray. Spread evenly the
cream cheese over the dough. Combine brown sugar and cinnamon;
sprinkle mixture over the rectangle. Sprinkle with the blueberries.
Roll dough jellyroll fashion, starting at long side. Pinch seam to
seal, but do not seal ends. Cut roll into 12 1-inch slices; place
slices, cut side down, in a sprayed 9xl3 baking pan. Spray tops with
the butter cooking spray. Cover with plastic wrap and let rise in a
warm place, free from drafts, until doubled in size. Remove wrap and
bake at 350 F for 20-30 minutes, or until lightly browned. Combine
the powdered sugar and 2 tbsp water, stirring well. Drizzle over the
warm rolls.



cinnamon rolls
1 lb Frozen Bread dough
2 tbsp Butter -- melted
1/4 cup Brown sugar
1 tbsp Cinnamon
1/2 cup Raisins -- or currants
3 tbsp Confectioner's sugar
3 tbsp Orange juice -- freshly squeezed


Thaw dough and let rise. Punch dough down. On a lightly floured surface roll
dough into a 14 x 10 x 10" rectangle. Brush with melted Butter.In a small bowl
stir together brown sugar sugar and cinnamon. Sprinkle sugar mixture and
raisins evenly over the dough.

Beginning at narrow end roll up tightly. Pinch seam to seal. Cut into 16 equal
slices. Place cut sides up in a 9 x 13" baking pan that has been coated with
cooking spray.

Cover and let rise until doubled in size, 45 minutes.
Preheat oven to 375°F. Bake for 15 -20 minutes or until golden brown.
Combine icing sugar and orange juice, drizzle over warm rolls.

Yield: 16 servings




Cinnamon Rolls

1 package yeast
1/4-cup warm water
3 cups Bisquick
1/3-cup sugar
1/4-cup water
Butter - melted
1-cup sugar
2 teaspoons cinnamon

Mix yeast and warm water. Add Bisquick, sugar, and 1/4 cup water.
Roll out to 1/4 inch thick. Cover generously with melted butter. Do
not rise, they will be small. Mix sugar with cinnamon. Sprinkle
mixture over rolled dough; then roll like a jellyroll. Cut 1 inch
slices, not all the way through. Place on greased pans. Brush with
melted butter. Sprinkle with cinnamon-sugar. Bake at 350 degrees for
12 to 15 minutes. 3 dozen.

Answer 2

Just make a batch of baking powder biscuits, but add about 1/2 cup sugar to flour while making the dough. Then roll the dough out into a square. Spread the dough with softened butter and then sprinkle with cinnamon sugar. Roll up and cut 1 inch thick slices and place in a greased 8 or 9 inch round pan (cake pan or pie pan) and bake at 400 degrees for 10-15 minutes or until starting to brown. I make these all the time for breakfast. You can make an icing using powdered sugar, butter and milk.

Answer 3

Here's one that uses cake mix and no milk.... I haven't made them, but they sound delicious!!!


http://allrecipes.com/Recipe/Cake-Mix-Cinnamon-
Rolls/Detail.aspx

CAKE MIX CINNAMON ROLLS

INGREDIENTS
3 (.25 ounce) packages active dry yeast
2 1/2 cups warm water
1 (18.25 ounce) package white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup white sugar

DIRECTIONS
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16 inch rectangle. spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1 inch wide rolls.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. Pour the melted butter into a small bowl and mix the white sugar and pecans in another small bowl. Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until rolls are golden.