Prep 15 mins
Cook 20 mins
These are some good old fashioned cinnamon rolls, Texas style....yee haw!!
- 2 cups flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons shortening
- 1 egg, slightly beaten
- 1⁄2 cup milk
- 3 tablespoons butter, softened, divided
- 4 tablespoons brown sugar, divided
- 1⁄2 teaspoon cinnamon
- Sift flour before measuring. Add sugar, baking powder and salt and sift again into a large mixing bowl. Cut shortening into dry ingredients.
- In a small bowl, mix together egg and milk, then add mixture, a small amount at a time, to flour/shortening mix. Handle lightly.
- When dough is formed, roll out on floured board to 1/8 inch thickness.
- Spread dough with 1 tbsp of the softened butter, sprinkle with 2 tbsp of the brown sugar and the 1/2 tsp cinnamon. Roll tightly, beginning at the edge nearest you. Cut into 2-inch slices.
- Cream together the remaining 2 tbsp butter and 2 tbsp brown sugar. Spread onto the bottom of a heavy baking pan that will hold the slices fairly close together.
- Place slices into the pan and bake at 375 for 18-20 minutes.
- Because this recipes does not have a topping, you can make you own. I make one by mixing melted butter with powdered sugar. Sometimes I add raisins and/or chopped nuts.
These tasted pretty good. I wanted to try this recipe because I didn't have any yeast on hand and my hubby wanted cinnamon rolls for breakfast. They were more bread like than any other cinnamon roll recipe that I've tried and because of that my hubby didn't like them. (Maybe because it's a yeast-free recipe?) I thought they were good anyways. Thanks for the recipe.