By Jessiica on March 28, 2007
Photo by LilMasterChef
Photo by LilMasterChef
"I made these today in 'Home Ec' class. These are super YUMMY and quick to make because they have no yeast, so you don't have to wait hours for them to rise. My friend is vegan so our group used powdered milk instead of actual milk. You do not need to use a mixer at all ^_^ Sorry for the form of measurement, the recipe was written in mL's instead of cups-tsp-tbsp."
Serving Size: 1 (88 g)
Servings Per Recipe: 6
"I made these using a GF flour mix. I had to add an egg, but overall they were pretty good! Here are my measurement conversions: 2 c. flour 4 t. baking powder 1/8 c. sugar 4 T. butter 1 c. milk 1 1/2 T Xanthan Gum I also added a topping: 1 c. powdered sugar 1 T. milk 1/2 t. vanilla I'm still working this recipe out, but it is a great base to start with! Thanks!"
"apparently some people don't know how to convert so here's the recipe simplified...
2 cups flour
4 tsp baking powder
6 tsp sugar
1 tsp salt
3 tbsp 1 tsp margarine
a little under a cup of milk
i used substituted vegan ingredients where needed. these were good to satisfy my morning craving quickly but they aren't very gooey and hearty. it's more of a cinnamon biscuit, but still delicious. :)"
"Exactly the recipe I was looking for. Back in the day, I made something similar in Home Ec, but couldn't find the recipe. Thanks for posting!"
"This particular recipe has waaaay too much salt. I think maybe the metric system is wrong. It would be good with one tbsp of salt."
"This recipe is BAD BAD BAD...it may not be recipes fault but when you convert it calls for so much milk its way too much. I kept adding other stuff to thicken dough and it was awful. a big mushy mess. tried rolling and was disaster. ALOT of wasted ingredients. very disappointing."
"Love this recipe! The only problem I had was rolling it up-the dough stuck to the counter. I will use this recipe whenever I have no yeast on hand."
"I made this recipe pretty much just as written. I did use a little less milk because the dough was getting too sticky too work with. I had to add a little more flour to make the dough workable too. I was a little surprised by the texture. Mine came out basically like a sweet tasting biscuit. Still yummy, but definitely not was I was going for. I wanted more of a light fluffy cinnamon roll."
"This recipe is a bad recipe. The amount of milk you need is way too much. The dough stayed sticky no mater how much flour was used. when I rolled out the dough I put lots of flour down on the counter and it still stick to the counter as well as holes appeared in the dough and when I rolled the dough was not thin enough for holes to come in it. The measurements are not right at all. Do not use this recipe."
"Really really good! I made these for my family one cold and cloudy afternoon (today, actually) and it turned out really light and sweet."
"This tasted just like the cinnamon rolls I made when I was a little girl. Great! I didn't remember the recipe and every other recipe I found used yeast(I knew I never put yeast in it before). These were delicious!"
"i just made these like ten minutes ago and i followed the recipe exacly and they turned out great! i will definately make them again."
"ok, so these weren't as good as my mom's cinnamon rolls...but I am a full time student with a two month old son and an impatient husband! These cinnamon rolls seriously took like 20 minutes to make and they were really tasty!!! These are easy enough to make for a quick breakfast. Thanks so much for posting!"
"Quick and easy and a nice alternative to the Pillsbury logs! I think the most difficult part of the recipe was converting the ingredient amounts. LOL. Not sure how much cinnamon and brown sugar I used but next time I will use more. I will also put on a glaze next time. This recipe made for Pick A Chef fall 2007."
"Very Nice Indeed :) The dough was easy to put together and baked up nice and tender. For the filling I used 3 tbsp homemade brown sugar (#65271), 1 tsp cinnamon, 1/4 raisins (which were soaked in hot water for a few minutes than squeezed) and 1/4 cup chopped walnuts. I ended up with 12 - 1" slices, and baked in a buttered 9 x 13 pan for 20 minutes. I'm going to freeze half of it for later. I'll let you know how it comes out. Thanks Jessica for a very nice recipe. I'll be making this again."