These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.
- For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
- Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut in softened butter (sometimes your hands are the best tools).
- Stir in milk to form a soft dough.
- Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
- Spread the remaining filling on the rolled out dough.
- Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
- Bake for 20-25 min at 400°F.
- For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
- Once rolls are finished, drizzle on glaze and serve warm.
Just made these for a late evening wintry snack! Read all reviews first, so made these corrections: added one egg to the dough, cut the baking powder back to 3 teaspoons. Also used bread flour instead of all purpose flour for a bit more "poof". Before I sprinkled the rolled out dough with the sugar & cinnamon mixture, I spread butter on the dough. May have been a mistake for the baking part of it, but not for the taste! They were VERY bubbly while baking, and wound up spilling over in the oven. Still, very good and easy! Love them!!!
I just made these buns today...it was a new thing to put the filling on the bottom as well as inside...but, I tried it, and it was good.
I did not get the amount of buns from my roll as the author did...I got ten small ones in a square metal pan.
I decided not to use the icing...I thot it would be too sweet and for me, it would have been.
I used wholewheat flour and brown sugar for everything.
I cannot understand putting an egg in the recipe...have not heard of this be4, and I am glad the author did not do that.
When I took the pan to the butcher board, I put a plate on top and then flipped the thing over, so that the sugar mix on the bottom of the pan was seen on the buns.
It covered the whole bun with brown sugar mix, so you could not see the coil; but, I liked it that way better, it looked prettier.
The magic was in the tasting...they looked liked cinnamon buns I have made in the past...very simple w/o yeast, but, after the second biteinto it, I was hooked!
The flavor is perfect, the salt with the sweet...all you need is a big slather of hard butter and it's feasting time.
I could not just have one...
These are really good...not fancy...but, they taste great...a different version of the cinnamon bun, which the store sells you, that you pull apart...I guess it has it's place, but, these are fine for me.
I have printed out the recipe and thankyou to the author of them.
It was plenty sweet enough w/o icing, and I had run out of icing sugar, anyways.
Next time I make these, I will try Indian White Flour bread, which is part wholewheat and I cut them wider so they are bigger buns to munch on.
Last of all, I found the dough very pliable, soft and fairly co-operative.
Kudos to the Author.
This recipe is absolutely amazing! These are the best cinnamon rolls I've ever had. Here are a few changes that I made (and no that doesn't diminish the recipe it's just using sense folks.)
1. add an egg to recipe
2. don't confuse baking soda with baking powder :0)
3. add a TON more powdered sugar to glaze recipe
4. use a lot of flour when rolling out so it doesn't stick to rolling board when you're trying to roll up the dough.
(number 1 and arguably number 3 are corrections I think should be made to the recipe)
(numbers 2-4 are just common sense folks)