Quick No-Knead Cinnamon Rolls
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
12 Rolls
ingredients
-
Dough
- 946.36 ml baking mix (17 ounces, Baking Mix (Muffins, Biscuits, Cinnamon. Rolls and Pancakes)
- 59.14 ml sugar (1 3/4 ounces)
- 2 large eggs (or 3 tablespoons whole dried eggs plus 1 cup water or milk)
- 59.14 ml water or 59.14 ml milk
- 118.29 ml tbsps milk (4 1/2 to 5 ounces)
- 29.58 ml milk (4 1/2 to 5 ounces)
- 4.92 ml vanilla
-
Filling
- 177.44 ml light brown sugar, firmly packed (5 1/2 ounces)
- 29.58 ml unbleached all-purpose flour (1/2 ounce)
- 9.85 ml ground cinnamon
- 44.37 ml butter
- 29.58 ml water
- 118.29 ml diced pecans (optional) or 118.29 ml raisins (optional)
-
Glaze
- 236.59 ml confectioners' sugar (4 ounces)
- 4.92 ml vanilla extract
- 44.37 ml cream or 44.37 ml milk
directions
-
Dough:
- In a medium-sized bowl (or plastic bag, if you're camping), whisk together all of the dry ingredients, including the dried eggs, if you're using them.
- In a separate bowl, whisk together the fresh eggs (or extra water for the dried eggs, if you're using them), the water or milk, and the flavor.
- Combine the dry and wet ingredients, and mix to form a slightly sticky dough.
- Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes while you make the filling.
-
Filling:
- In a medium-sized bowl, whisk together the filling dry ingredients, then cut in the shortening or butter.
- Add water to form a spreadable paste; reserve the nuts or raisins for later.
-
Assembly:
- Prehead oven to 350º F.
- Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins.
- Starting at a short edge, carefully roll the dough into a log.
- Cut the log into 12 1-inch slices.
- Lay the rolls in a lightly greased 9 x 13-inch pan.
- Bake for 22 to 25 minutes, or until they're golden brown.
- Let them cool in the pan for 10 minutes, then spread or drizzle with the glaze, which you've made by whisking together the confectioner's sugar, vanilla, and cream or milk.
- For best flavor and texture, serve the rolls warm.
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RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"