Ireland, Europe · Irish Soda Bread

No-Yeast Soda Bread Cinnamon Rolls with Cream Cheese Glaze

Name: No-Yeast Soda Bread Cinnamon Rolls with Cream Cheese Glaze
Cook time: 50 min
Total time: 50 min
Yield: Serves 2
Cuisine: Ireland
Ingredients: Plain flour 250 g; Baking powder 2 tsp; Bicarbonate of soda (baking soda) ½ tsp; Fine salt ¼ tsp; Caster sugar 20 g; Cold butter (for the dough) 50 g; Cold buttermilk 160 ml; Plain flour (for dusting) 1 tbsp; Very soft butter (for the filling) 30 g; Light brown sugar 50 g; Ground cinnamon 2 tsp; Cream cheese, at room temperature 60 g; Icing sugar 40 g; Milk 2 tsp; Vanilla extract ½ tsp

Soft, swirly cinnamon rolls made from a buttery soda bread dough, so there is no yeast and no waiting for it to rise: from bowl to glazed in about an hour.

ServingsServes 2

Total cooking time50 min

DifficultyMedium

Method

Preheat the oven to 200 °C (180 °C fan). Grease a 18 cm round cake tin or ovenproof frying pan with a little of the soft butter and line the base with a circle of baking paper.
Add in this stepVery soft butter (for the filling) 6 g
Whisk the flour, baking powder, bicarbonate of soda, salt and caster sugar in a large bowl. Coarsely grate the cold dough butter straight into the bowl (or cut it into small cubes) and rub it in with your fingertips until it looks like breadcrumbs with a few pea-sized pieces left.
Add in this stepPlain flour 250 gBaking powder 2 tspBicarbonate of soda (baking soda) ½ tspFine salt ¼ tspCaster sugar 20 gCold butter (for the dough) 50 g
Pour in the cold buttermilk and stir with a fork just until a soft, slightly sticky dough comes together with no dry flour left. Don't overmix: the more you work this dough, the tougher the rolls.
Add in this stepCold buttermilk 160 ml
Dust the worktop with the dusting flour, tip out the dough and knead it gently 4 or 5 times, just until smooth. Roll it into a 24×25 cm rectangle, about 8 mm thick. Spread the rest of the soft butter all over, mix the brown sugar with the cinnamon and sprinkle it on top, leaving a 1 cm strip bare along the far edge. Starting from one of the sides with the first measurement, roll the dough up firmly into a log and pinch the bare strip onto it to seal.
Add in this stepPlain flour (for dusting) 1 tbspVery soft butter (for the filling) 24 gLight brown sugar 50 gGround cinnamon 2 tsp
Turn the log seam-side down and cut it into 6 equal slices with a sharp knife, wiping the blade between cuts (or slide a piece of thread under the log, cross the ends and pull). Arrange the rolls cut-side up in the tin with small gaps between them; they will spread and touch as they bake.
Bake in the oven for , until risen and golden brown and the middle roll springs back when pressed lightly. If the tops brown too fast, cover loosely with foil. The sugary filling bubbles and is extremely hot, so stand the tin on a rack.
oven
While the rolls bake, beat the cream cheese with the icing sugar, milk and vanilla until smooth and spreadable, with no lumps.
Add in this stepCream cheese, at room temperature 60 gIcing sugar 40 gMilk 2 tspVanilla extract ½ tsp
Let the rolls cool in the tin for , then spread the glaze over them while they are still warm so it melts slightly into the swirls. Serve warm.

Cook's tip

Keep the dough butter and buttermilk cold until the moment you use them; cold fat makes the rolls light and flaky. Very soft filling butter spreads without tearing the dough. To prepare ahead, mix the dry ingredients and the filling the night before, but add the buttermilk only just before rolling, because the raising agents start working as soon as they get wet.

Cooking it at camp

Bake them in a cast-iron Dutch oven lined with baking paper over low coals, with a generous layer of coals on the lid so the tops brown, for about 20 to 25 minutes, checking from 15. Mix the dry ingredients and filling at home, keep the buttermilk and cream cheese in the cooler and roll the dough out on a floured chopping board.