Prep 15 mins
Cook 20 mins
My sister Chris gave me this recipe for non-yeast cinnamon rolls. I've yet to try it but it's her family's go-to recipe for cinnamon rolls, as she has not tackled the yeast ones yet. From Recipes Only.
- 2⁄3 cup brown sugar, packed
- 1⁄2 cup butter, melted
- 1 teaspoon cinnamon
- 1⁄3 cup raisins
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup shortening or 1⁄2 cup butter
- 3⁄4 cup milk
- 1 cup icing sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- In a small bowl, mix together brown sugar, butter, cinnamon, and raisins; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Cut shortening or butter in until mixture resembles course meal.
- Add milk all at once, stirring quickly with a fork to make soft, sticky dough. Don't overmix.
- Turn out onto a lightly floured surface; gather gently into a ball; knead lightly about 10 times.
- Roll out dough into a 10-inch square; spread filling evenly over dough.
- Roll up; pinch edges to seal.
- With a sharp knife, cut into 9 pieces.
- Place in a greased 8-inch square pan.
- Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until golden brown. Let stand 3 minutes; turn out onto a rack.
- For icing, mix icing sugar, milk, and vanilla together.
- Glaze or drizzle with icing.
Honestly because of the ease of these, it's close to a 5 star. I was able to make these with what I had on hand. We left out the raisins (personal preference). The filling did need to be cut back some, but it was so good, who wants to! These were extra extra sweet, so I would probably try cutting the sugar back some next time. Finally, I used a string trick I learned several years ago rather than a knife to cut these. Slide a piece of thread (long enough to wrap around the roll and leave a few inches on either side) under the roll, cross the thread over the roll, put one end of the string in each hand and pull. This prevents the pinched roll look that slicing with a knife causes. Thanks so much!
This was not a favorite for us. Made as directed, just left out the raisins and they took a little longer to cook (were still sticky in the middle). The filling had a good flavor too it, but was too thin and oozed out when I tried to roll them (maybe cut back on the butter like Lalaloula suggested). The finished rolls looked and smelled good, but the roll itself tasted a little doughy as DH put it; it needed more sugar or something to flavor it more. Made for 1-2-3-Hits 4/2010.
This is very good and fairly easy to make. I'm still pretty new to kneading breads so I did the best I could and I think the result was very tasty. As a personal preference I don't think I would add the raisins next time but they were lovely and plump this go around. I can see these being equally tasty without the icing as well.