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    You are in: Home / Recipes / Quick Cinnamon - Nut Rolls Recipe
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    Quick Cinnamon - Nut Rolls

    Quick Cinnamon - Nut Rolls. Photo by PaulaG

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    momaphet's Note:

    This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.

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    Units: US | Metric



    • 59.14 ml brown sugar, firmly packed
    • 1.23-2.46 ml cinnamon
    • 29.58 ml butter, very soft (use more if needed)
    • 59.14 ml nuts, chopped (pecans or walnuts are best)

    Caramel Topping

    • 59.14 ml brown sugar, firmly packed
    • 59.14 ml nuts, chopped (pecans or walnuts are best)
    • 29.58 ml milk
    • 2.46 ml cinnamon


    1. 1
      Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
    2. 2
    3. 3
      Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
    4. 4
      Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
    5. 5
      Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
    6. 6
    7. 7
      Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
    8. 8
      Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

    Ratings & Reviews:

    • on September 28, 2013


      Made for PRMR! Everyone loved these for breakfast today! Quick and easy to make. Absolutely delicious!!!! Thanks

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    • on September 06, 2013


      What a deliciously yummy recipe. It even worked with gluten free baking mix. I follolwed Annacia's lead and made half a recipe. The pan was lined with parchment paper and the rolls popped out. The parchment paper also made clean-up a breeze. We had a dinner for supper night and these went very well with Cajun Rice Eggs N Ham Breakfast Skillet. Made and enjoyed for ZWT9 Family Picks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013


      Delicious! Quick and easy to make, yummy to eat. I made them as written, using pecans and baked them in an 8" round baking dish for about 28 minutes. When serving, I cut the rolls into 4 portions (4 small rolls each), to serve 4 people. Everyone loved them! Thank you for sharing this wonderful recipe. Made for ZWT9 Family Picks for The Apron String Travelers

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Quick Cinnamon - Nut Rolls

    Serving Size: 1 (495 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 116.8
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 2.7 g
    Cholesterol 10.5 mg
    Sodium 118.0 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 0.6 g
    Sugars 6.9 g
    Protein 1.8 g

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