Beef Steak Marinade

This is just an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to “wow!”. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.

Terrific for any type of steak – for grilling or pan searing!

Beef Steak Marinade

Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.

And as much as we’d all like to be able to splurge on premium quality beef every time we have a hankering for steak, the reality is that most of us cannot!

But you can turn every day beef steaks into something that tastes as good as a premium cut (in my humble opinion) by using a great beef steak marinade!

When should you marinate steak?

Use this marinade for economical steaks – it will make the flesh more tender and add flavour. Do not use this for expensive, prime grade beef steaks!

Beef Marinade - steak on plate ready to be eaten

This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavour of beef!

Steak Marinade - A simple, magical marinade that truly tenderises, while adding flavour AND making the steak juicy. Genius! recipetineats.com

It’s actually easy to make marinades that infuse flavour into steaks. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour!


What goes in Beef Steak Marinade

Here’s what you need for the Steak Marinade. Use this marinade for any economical steak – do not use for expensive steaks, that would be a waste!!

Ingredients for Steak Marinade

Here’s why this combination of ingredients makes your steak plump, juicy and adds flavour:

  • Balsamic vinegar – the tenderising ingredient, because it’s acidic (which breaks down meat fibres);
  • Soy sauce – the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
  • Dijon Mustard – a touch of flavour and to thicken the marinade slightly so it coats the steak better (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
  • Flavour – all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.

How to marinate steak

I always marinate my steak in ziplock bags which I acknowledge is not environmentally friendly, but it is the most effective way to marinade steak because it keeps the steak evenly coated with a relatively small amount of marinade.

If you want to use a container instead, use a glass or other non reactive container and I would recommend doubling the marinade.

How long to marinate steak?

12 to 24 hours is best. You can also freeze it immediately – then it will marinate as it thaws!

How to marinate steak

Pan fry or grill it, and marvel at how JUICY and FLAVOURFUL your steak is!!

Close up of fork picking up slice of steak after using Steak Marinade

The steak marinade injects enough flavour into the steak such that you don’t need to serve this with a sauce. But I couldn’t resist adding a smidge of garlic butter on top!

You could also serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.

As for sides, it’s pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more suggestions for great sides!

Sides for Steak Dinner

So….who’s in the mood for a STEAK DINNER now? 🙂 – Nagi x


Watch how to make it

Close up of slice of juicy marinated steak

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Beef Steak Marinade

Recipe video above. This is a marinade to transform good value steaks by making them juicier, more tender and adding a hint of flavour while not overpowering the flavour of the beef. With this marinade, you won’t need a sauce for the beef, though I can never resist some garlic butter!
Course Mains
Cuisine Western
Keyword beef steak marinade, steak marinade
Prep Time 5 minutes
Cook Time 5 minutes
Marinating 12 hours
Total Time 12 hours 10 minutes
Servings 2 -4
Calories 584kcal
Author Nagi | RecipeTin Eats

Ingredients

  • 2 steaks , economical (Note 1)

Marinade

  • 1 tsp Dijon mustard
  • 1/2 tsp minced garlic (1 large garlic clove)
  • 1/2 tsp onion powder (or sub with garlic powder)
  • 1 tbsp soy sauce (Note 2)
  • 1 tbsp oil (I use olive oil, but any oil is fine)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • Black pepper

Instructions

  • Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
  • Place beef in a ziplock bag with Marinade and marinade overnight (12 – 24 hours).
  • Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
  • Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
  • Add steaks. For 2cm / 3/4″ thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
  • Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
  • Serve! I couldn’t resist garlic butter – see recipe in notes.

Notes

1. Choosing steak: Use this for any good value cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you pay, the better the steak!

And remember, it’s not just the steak cut that determine quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!

Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.

2. Soy sauce – use an all purpose, normal soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavour)

3.Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare. Cook times differ drastically depending on how thick your cut is.

4. Garlic butter: 100g / 1 stick unsalted softened butter, 1 small garlic clove very finely minced (using crusher is best), 3/4 tsp salt, 1/4 cup finely chopped parsley. Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.

5. Nutrition per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.

Nutrition

Serving: 305g | Calories: 584kcal | Carbohydrates: 3.8g | Protein: 100.2g | Fat: 15.6g | Saturated Fat: 5g | Cholesterol: 248mg | Sodium: 687mg | Potassium: 963mg | Sugar: 2.1g | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 9.4mg

Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.

My favourite back-pocket marinades

These are the ones I use over and over again, made with pantry staples with lots of sub options!

And more steak recipes

Also try this Mushroom Gravy (this is a seared chicken recipe, just switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).


Life of Dozer

Suffice to say he didn’t stray too far the whole time I was photographing and filming this steak….😂

Dozer staring at steak

The post Beef Steak Marinade appeared first on RecipeTin Eats.

Bran Muffins

Your search for the BEST Bran Muffins ends here! These are so flavorful, ultra moist and healthier than most muffin recipes with extra fiber and protein. 

We enjoy Bran Muffins for breakfast or a snack (they freeze great for grab-n-go!) or even as a side dish at dinner served with BBQ ribs or soup.

A big thanks to my Mom for completely perfecting this Bran muffin recipe over the years! These muffins are a staple in our family and they get rave reviews whenever I make them for others. The secret is the addition of an extra egg white and grated carrots to make them extra moist (and healthier too!).

Are Bran Muffins Healthy?

These bran muffins are made with All-Bran cereal which I love because it’s packed with fiber.  Each muffin has an estimated 4 grams of fiber and 5 grams of protein.  However, they also have 15 grams of sugar per serving.  See healthy adaptations below.

How to make Bran Muffins:

  • ew bzPreheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
  • Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Mix together bran and buttermilk, let stand 5 minutes.
  • Meanwhile, grate the carrots and chop walnuts (if using) and set aside. Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.

All-bran and buttermilk soaking in a bowl, next to another photo of the remaining bran muffin ingredients added.

  • Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!). Divide batter among muffin tins, filling them full.
  • Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

A mixing bowl with the batter for bran muffins next to a lined muffin tin filled with the batter.

Want to make these bran muffins even healthier? Try these swaps:

  • Use half whole wheat flour, half regular. (I don’t suggest all wheat flour as the muffins will be dense).
  • Reduce sugar by a few Tablespoons.
  • Substitute applesauce for oil.

To Freeze:

Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

Don’t miss my other muffin recipes including:

  • Skinny Banana Bread Muffins
  • Lemon Raspberry Muffins
  • Healthy Applesauce Oat Muffins
  • Skinny Pumpkin Muffins

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Bran muffins baked in muffin liners, stacked on a board.

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Bran Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 286kcal
Author Lauren Allen

Ingredients

  • 1 ½ cups All-Bran cereal
  • 1 cup buttermilk
  • 1 egg
  • 1 egg white
  • 1/3 cup oil
  • 2/3 cup light brown sugar , packed
  • 1 cup grated carrots , grated on small/medium size holes
  • 1 cup chopped walnuts , optional
  • 1 cup raisins
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions

  • Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
  • Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
  • Grate the carrots and chop walnuts (if using) and set aside.
  • Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.
  • Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  • Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Notes

High altitude: add an extra 2 Tablespoons flour.

To Freeze: Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

Nutrition

Calories: 286kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 253mg | Potassium: 353mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1970IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg
HAVE YOU TRIED THIS RECIPE?!
RATE THIS RECIPE AND COMMENT BELOW! I WOULD LOVE TO HEAR YOUR EXPERIENCE.

The post Bran Muffins appeared first on Tastes Better From Scratch.

Pizookie Recipe

This easy Pizookie recipe makes a giant chocolate chip cookie in an 8” skillet that you can share with the whole family. Eating the pizookie straight from the pan while it’s still warm and gooey is way more fun!

Looking for more easy cookie recipes to bake with your kids? Try these Chocolate Crinkle Cookies and these Peanut Butter Blossom Cookies, or forget the oven and make these No Bake Peanut Butter Cornflake Cookies.

Pizookie with ice cream in a cast iron skillet

Pizookie Recipe

This chocolate chip pizookie is a classic chocolate chip cookies recipe scaled down in portion and baked into one single giant cookie in a cast iron skillet. It is super easy to make, no mixer, no chilling, no shaping required.

What is a Pizookie?

If you have been to a BJ’s Restaurant and Brewhouse, chances are you know exactly what a Pizookie is. Pizookie is a “pizza” + “cookie” combination, typically baked to order in a skillet and served warm with a gigantic scoop of vanilla ice cream.

How to make Pizookie

For this pizookie recipe, I mixed all the ingredients by hand with a whisk, you can use a spatula, a wooden spoon, or an electric mixer if you want, but know that a mixer is not required at all.

  1. First, melt the butter in the microwave and let it cool down a bit. Then beat it vigorously with the sugar, followed by the egg yolk and vanilla.
  2. Sift in flour, baking soda, baking powder, and sprinkle in the salt. Mix until the cookie dough comes together. Stir in the chocolate chips. I use semi-sweet chocolate chips, but you can use milk chocolate, white chocolate, chocolate chunks, anything you’d like.
  3. Transfer the cookie dough to a buttered 8” cast iron skillet and bake for about 20 – 22 minutes at 350°F. If you want a softer, more gooey center cookie, shorten the baking time. If you want a golden brown, crispier cookie, bake it longer.

Making pizookie dough

What if I don’t have a cast iron skillet?

You can bake the pizookie in a 6” – 7” round cake pan. The cast iron skillet is taper, with the opening at 8” and the bottom at 7”, so if you use an 8” round cake pan, the cookie will be thinner and will bake faster.

Baked pizookie in a cast iron skillet

Storing leftover Pizookie

I’d be surprised if you have any leftovers since this pizookie recipe only makes enough for a few servings. But if you happen to have leftover, you can wrap it in plastic wrap and store at room temperature for up to 3 days.

 

Serve your Pizookie with these tasty homemade ice cream

  • No Churn Brownie Batter Ice Cream
  • Golden Oreo Ice Cream
  • Raspberry Cheesecake Ice Cream
  • Keto Ice Cream
  • Honey Lavender Ice Cream

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Pizookie recipe

This easy Pizookie recipe makes a giant chocolate chip cookie in an 8” skillet that you can share with the whole family. Eating cookies straight from the pan while it’s still warm and gooey is way more fun!
Course Dessert
Cuisine American
Keyword pizookie, pizookie recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 372kcal
Author Trang Doan

Ingredients

  • 2 oz unsalted butter melted
  • ¼ cup brown sugar
  • 2 tablespoon granulated sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • ½ cup + 1 tablespoon all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • teaspoon baking powder
  • ½ cup chocolate chips
  • Extra melted butter for the skillet

Instructions

  • Melt butter in the microwave for about 30 seconds. Let is cool for 10 minutes.
  • Preheat the oven to 350°F.
  • Add brown sugar, granulated sugar and melted butter to a small mixing bowl and beat with a whisk for 2 minutes until lightened in color. Add the egg yolk and vanilla extract, and continue beating for another 2 minutes.
  • Sift in the flour, baking soda, baking powder and sprinkle in the salt. Mix until the cookie dough comes together. Stir in the chocolate chips.
  • Brush an 8” round skillet with some extra melted butter and transfer the cookie dough into the skillet, even out the top.
  • Bake for about 20 – 22 minutes until the side is golden brown and crisp.

Nutrition

Calories: 372kcal | Carbohydrates: 49g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 237mg | Potassium: 50mg | Fiber: 1g | Sugar: 34g | Vitamin A: 470IU | Calcium: 55mg | Iron: 1mg

Orecchiette Sausage Pasta in creamy tomato sauce

Orecchiette has one big thing going for it that other pastas do not: its cup shape makes it the perfect vehicle to hold special pasta sauces. The creamy tomato sausage pasta sauce featured in this recipe is orecchiette worthy!

Decadent? Yes. Have salad tomorrow!

Orecchiette Sausage Pasta

Don’t you hate it when you twirl an enormous mound of spaghetti on your fork, only to find that you’ve just got pasta and no toppings??

Even more annoying is when you bring it up to your mouth and loose strands slap around your mouth, causing pasta sauce to splatter all over your face – and your white top.

Such are the challenges of our pasta lovin’ life.

Thankfully, the Italians came up with a solution – little cup shaped pastas called “orecchiette” which act as little scoops to hold pasta sauce. How clever is that?!

Orecchiette pasta

Truth be told, I do not know if orecchiette pasta was invented to solve the pasta-slapping/sauce splattering/toppingless spaghetti problem.

I just know that it’s wildly practical – and we should all use it more often!!

(PS And you can, in fact, use it for virtually any pasta recipe. Orecchiette Bolognese, anyone??)

Today, I’m sharing a flavour loaded, decadent creamy tomato sausage pasta sauce that I deem to be orecchiette worthy. The little bits of sausage nestled in those little cups, blanketed in that creamy sauce….ugh! It’s so good it should be illegal!

Overhead photo of Orecchiette Sausage Pasta in Creamy Tomato Sauce in bowl, ready to be eaten

What you need for Orecchiette Sausage Pasta

Here’s what you need:

What goes in Orecchiette Sausage Pasta in Creamy Tomato Sauce

  • Italian sausages – the better the sausage, the better the sauce! Here in Australia, Italian sausages only come in link form (as pictured above), but squeezing the meat out is cinch to do. In fact, anyone with a lifetime of cooking sausages knows full well the meat wants to come out of the casings!
  • Kale – to break up the richness of the sauce. Spinach works great here too;
  • Tomato Passata or puree – this thickens the sauce as well as providing lovely tomato flavour to cut through the richness of the cream and sausage. Tomato Passata, called tomato puree in the US and Canada, is just pure, plain tomato that’s pureed and strained – nowadays found in everyday supermarkets in Australia. But don’t fret if you can’t find it – crushed tomato or even tomato paste can be used in a cinch (quantities in recipe);
  • Parmesan – for a flavour boost!
  • Cream and milk – cream provides the richness, milk thins out the sauce more whilst still keeping the sauce that lovely pink colour!
  • Garlic – because very few of my recipes don’t have garlic;
  • Italian herbs – staying on theme with the sausages. Just use a store bought premix. Not the end of the world if you don’t use dried herbs in this, we get loads of flavour from the sausages; and
  • Red pepper flakes (chilli flakes) – for a hint of warmth. Optional!

How to make Orecchiette Sausage Pasta

Nothing unique about the making part! The sausage pasta sauce comes together in the same time the pasta takes to cook, making this a great quick dinner recipe.

How to make Orecchiette Sausage Pasta in Creamy Tomato Sauce

Orecchiette Sausage Pasta in Creamy Tomato Sauce in skillet, fresh off the stove

KEY TIP: Avoid the cheap sausages that are a uniform pink colour – they are loaded with fillers. Look for sausages with specks of meat and white fat, as pictured above.

Close up of spoon scooping up Orecchiette Sausage Pasta in Creamy Tomato Sauce

You know something? I just realised that I forgot to mention another very important characteristic of orecchiette pasta:

YOU CAN EAT IT WITH A SPOON

Which means it falls into a very important category of food I call Couch Food, being food you can eat with a spoon without taking your eyes off the TV.

Or trashy novel. Or a rag-mag.

Just something that requires minimal brainpower so you can concentrate on really savouring Every. Single. Bite! – Nagi x

PS I suppose one could eat this while reading something a little more intellectual, but I just think my brain would implode with all that delicious going on in my mouth as well as having to think while reading? My brain just doesn’t have the bandwidth for that.


Watch how to make it

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Orecchiette Sausage Pasta in Creamy Tomato Sauce

Recipe video above. Orecchiette has one big thing going for it that other pastas do not: its cup shape makes it the perfect vehicle to hold special pasta sauces. The creamy tomato sausage pasta sauce featured in this recipe is orecchiette worthy. Decadent? Yes. Have salad tomorrow!
Course Mains
Cuisine Italian-esque, Western
Keyword orecchiette, orecchiette with sausage, Sausage Pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings 5 – 5 people
Calories 817kcal
Author Nagi

Ingredients

  • 400g / 14oz orecchiette pasta (or other pasta)
  • 1 tbsp olive oil
  • 2 garlic cloves , minced
  • 500g / 1lb Italian pork sausages , meat squeezed out of their casings (see video, Note 1)
  • 1/4 cup white wine , anything not too sweet (sub water)
  • 1 cup tomato passata (called “tomato puree” in US & CAN)
  • 3/4 cup cream , heavy/thickened
  • 3/4 cup milk (any fat %)
  • 1/3 cup parmesan , finely grated
  • 1 tsp Italian herbs (Note 2)
  • 1/4 tsp red pepper flakes (chilli flakes)
  • 1/4 tsp each salt and pepper
  • 3 cups (packed) kale (torn into bite size pieces), or baby spinach
  • Parmesan , for serving

Instructions

  • Bring a large pot of water to the boil and cook pasta according to packet directions MINUS 1 minute. Just before draining, scoop out 1 cup of pasta cooking water and set aside.
  • Heat oil in a very large skillet over high heat. Add garlic and cook for 15 seconds.
  • Add sausage meat and cook, breaking it up as you go, until there are some little golden bits – about 4 minutes.
  • Add wine and cook, scraping the bottom of the skillet to remove the golden bits, and allow wine to evaporate – the winey smell will disappear.
  • Add remaining ingredients except kale. Stir well, bring to simmer then turn stove down to low and simmer gently for 2 minutes to bring all the flavours together.
  • Add pasta and kale. Toss well for 1 minute to coat pasta well with the sauce – it will thicken. If the sauce gets too thick, use the reserved pasta cooking water to loosen it up (Note 3).
  • Serve immediately, garnished with freshly grated parmesan

Notes

1. Sausage – the better the sausage, the better the pasta! Avoid the very cheap sausages used for backyard BBQ’s that are a uniform pink colour (pink = fillers = no good for cooking like this). Look for sausages where you can see chunks of meat and fat, like you see in the recipe video and photos.

If using link sausages (in Australia, we only get Italian sausage meat in sausage form), squeeze the meat from the casings (it’s easy, demo in video).

2. Italian Herbs – just use a store bought pre mix. Otherwise, make up your own with equal amounts of thyme, basil, oregano, parsley and a pinch of rosemary.

3. Pasta cooking water – the starch in the water thickens the sauce when tossed with pasta. So if the sauce needs thinning, best to use the pasta cooking water instead of just normal water. Great traditional Italian pasta cooking technique to use in every pasta recipe!

4. Nutrition per serving. Never said it was diet. I said it was DELICIOUS! Shave off 80 calories by using light cream or half and half instead of full fat cream (sauce will still be nice and thick from the tomato).

Nutrition

Calories: 817kcal | Carbohydrates: 71g | Protein: 32g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 125mg | Sodium: 949mg | Potassium: 859mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4864IU | Vitamin C: 54mg | Calcium: 238mg | Iron: 4mg

 

Life of Dozer

Tip run today – boot was full of rubbish.  (Yes Dozer, I’m referring to YOU! )

Dozer at tip

The post Orecchiette Sausage Pasta in creamy tomato sauce appeared first on RecipeTin Eats.

No Yeast Cinnamon Rolls

Start your day off right with these mouthwatering No Yeast Cinnamon Rolls. They come together in a snap and provide you with soft and delicious cinnamon rolls. They are sweet, soft, and have the best sweet glaze on top.

Cinnamon rolls are one of those breakfast ideas that are incredible and unforgettable. There are times when I don’t feel like putting as much time into baking them, so I will opt for a no-yeast cinnamon roll recipe instead. Plus, there are times when you can’t get your hands on yeast for one reason or another, so this is a simple way to get around that.

Whether you are in the mood to bake, craving something sweet, or are making a gift for friends or neighbors, these cinnamon rolls are sure to be a hit. People will think you spent hours and hours raising the dough and baking them when in reality, you barely had to lift a finger. Talk about a win!

WHAT YOU NEED TO MAKE NO YEAST CINNAMON ROLLS

FOR THE DOUGH:

  • All-purpose flour: You could exchange the all-purpose flour for other flours if needed, but this is what I use.
  • Baking powder: You will have perfectly fluffy and risen cinnamon rolls by using baking powder in the mix.
  • White sugar: The sugar gives the dough a yummy sweetness that pairs well with the filling and glaze. It’s subtle and not too overpowering.
  • Kosher salt: In case you didn’t realize it, adding salt to baked goods actually brings out even more sweetness in the ingredients.
  • Whole milk: You will have the best result using whole milk because of the fat content. You can adjust and use a milk alternative, but the texture is going to be different.
  • Unsalted butter: If you decide to use salted butter, be sure to omit the added salt. I almost always use unsalted butter when baking because it gives me the best result.

How To Make No Yeast Cinnamon Rolls

Skipping the yeast means skipping so much time! Typical cinnamon rolls are worth every bite, but they do take some additional time to make them. You can forget about all the wait time because you will be able to be munching on your tasty treat in no time.

Begin by warming up your oven and preparing a 9×13 baking dish with butter or oil.

Prepare the dough by combining the flour, baking powder, sugar, and salt together in a large bowl. Then mix in the butter and milk and use a wooden spoon or mixer to form a dough.

Place the dough onto a lightly floured surface and roll it into a rectangle that’s 1/2 inch thick.

Spread the butter onto the dough and sprinkle with the cinnamon and sugar. Roll up tightly and cut it into 12 even rolls. This works best by using unflavored floss! next, Place them on a baking pan and bake for 30-35 minutes or until they are golden brown and fluffy.

While the cinnamon rolls are baking, combine the ingredients and mix until they are smooth and creamy. Drizzle the glaze over the warm rolls and enjoy!

Will The Cinnamon Rolls Still Rise without Yeast?

Yes, as they are baking, the baking powder does it’s job and causes the cinnamon rolls to rise some. They aren’t going to double in size or anything, but you will be left with a fluffy and delightful cinnamon roll without all the fuss.

There is nothing wrong with making cinnamon rolls with yeast in them, but when you are in a hurry, you can save yourself tons of time by using a no yeast recipe instead.

Looking for more incredible cinnamon roll recipes? Check these out:

  • Quick 45 Minute Cinnamon Rolls
  • Soft & Fluffy Pumpkin Cinnamon Rolls
  • Apple Pie Cinnamon Rolls With Cream Cheese Icing
  • Gooey Chocolate Cinnamon Rolls

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No Yeast Cinnamon Rolls

Start your day off right with these mouthwatering No Yeast Cinnamon Rolls. They come together in a snap and provide you with soft and delicious cinnamon rolls. They are sweet, soft, and have the best sweet glaze on top.
Course Breakfast
Cuisine American
Keyword breakfast, cinnamon rolls, easy, no yeast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 222kcal

Equipment

  • Mixing Bowls
  • Baking Powder

Ingredients

For The Dough

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons white sugar
  • 1 teaspoon kosher salt
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter

For The Filling

  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon vanilla extract

For The Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Instructions

  • Preheat your oven to 325 °F. Grease a 9×13 baking dish with butter or oil and set aside.

To Make the Dough

  • In a small bowl, combine the ingredients for the filling and set aside. In a large bowl combine the flour, baking powder, sugar, and salt. Add the butter and milk and stir with a wooden spoon or electric mixer to form a dough.
  • Roll out the dough onto a floured surface into a rectangle about ½ inch thick.
  • Spread the softened butter on top. Combine the cinnamon and sugar. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 12 even rolls and transfer to the prepared dish and bake for 30-35 minutes or until fluffy and lightly browned.

To Make Glaze

  • Mix the powdered sugar, vanilla, and 2 Tablespoons milk together until smooth and lump-free. Drizzle over warm rolls.

Nutrition

Serving: 1cinnamon roll | Calories: 222kcal | Carbohydrates: 39g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 206mg | Potassium: 159mg | Fiber: 1g | Sugar: 22g | Vitamin A: 200IU | Calcium: 82mg | Iron: 1mg