08/22/2026
CINNAMON ROLLS IN A PAN 😱
No-bake made by grandma 👵
Ingredients
For the dough
500 g of wheat flour
7 g of instant yeast
50 g of sugar
1 teaspoon of salt
240 ml of lukewarm milk
60 g of melted butter
1 large egg
1 teaspoon of vanilla
For the filling
80 g of softened butter
120 g of brown sugar
2 tablespoons of cinnamon
1 pinch of salt
For the glaze
120 g of cream cheese at room temperature
30 g of softened butter
100 g of powdered sugar
1/2 teaspoon of vanilla
To finish
Let the dough rest for about 5 minutes after making it, until it becomes smooth, soft, and elastic.
Roll the dough into a ball, place it in a slightly greased pan, and cover it. Let it rest for about 1 hour until it doubles in size.
Prepare the filling. Mix the brown sugar with the cinnamon and a pinch of salt.
Form the rolls. Roll out the dough to form a rectangle of approximately 40 × 30 cm. Brush the entire surface with the 80 g of butter and spread the mixture of sugar and cinnamon on top.
Roll and cut. Roll the dough from one of the long sides, trying not to flatten it. Cut the roll into 8 equal pieces.
Second fermentation. Grease a large 26–28 cm pan. Place the rolls in a small space between them. Cover and let rest for 30–40 minutes, until they look puffed.
Cook without an oven. Place the pan on the smallest burner and cook over very low heat, always covered, for approximately 25–35 minutes. If the pan is very hot, flip it every 8–10 minutes.
The rolls will be ready when they are well puffed, the center is cooked, and the base is slightly golden.
Prepare the glaze. Beat the cream cheese with the butter until it becomes creamy. Add the powdered sugar and vanilla. If it is too thick, add milk little by little.
Finish the rolls. Let them rest for about 5 minutes after turning off the heat and cover them still warm with plenty of glaze to melt slightly and between the spirals.
To make them well homemade and fluffy
The milk should be warm, not hot. Do not add too much flour during kneading: the dough should feel soft and slightly moist. And the most important thing in a pan is to cook over very low heat and with a lid, so that the steam cooks the center before the base browns too much.
