Quick Cinnamon Rolls

READY IN: 30mins
Recipe by Kim A. Heaphy

Sometimes when I have guest over and I think they are over sleeping in the morning, I'll make a batch of these and a pot of hot perked coffee and inevitably it gently wakes them up and starts their day on the right foot! It is fast, easy and a fun food to serve and eat!

Top Review by Diva Sarah

I'm not going to give this a star review at this point. The cinnamon rolls themselves were very tasty, but the sugar bottom completely burned. I did it in a muffin tin and I'm not sure if that's why. Perhaps the time needs to be lowered if you do it this way. I will try these again and maybe do them in a baking pan next time.

Ingredients Nutrition

Directions

  1. Preheat oven to 400.
  2. Mix together sugar, flour, baking powder and salt. Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly. Make a well in the centre. Pour milk into the well and stir to form a soft dough, adding a little more milk if needed. Place dough on a floured surface and kneed about 9 times. Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
  3. Cream the last 1/3 cup butter, with the brown sugar and cinnamon. Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
  4. Roll the dough, jelly-roll style against the short width so that you have a long log. Cut into 12 to 14 equal pieces. Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
  5. Bake at 400 F for about 20 minutes.
  6. When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins. Allow to cool slightly before serving.

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