QUICK CINNAMON ROLLS - NO YEAST!
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|FOR THE DOUGH:|
|2 c||all purpose flour|
|4 tsp||baking powder|
|3 Tbsp||butter, softened|
|FOR THE FILLING:|
|4 Tbsp||butter, softened|
|1 c||brown sugar|
|3 tsp||ground cinnamon|
|FOR THE GLAZE:|
|1/2 c||confectioners' sugar (powdered)|
Cooked to Perfection
Indianapolis, IN (pop. 2.8M)
Member Since Jun 2010
Working with yeast has always intimidated me, I'll admit it. Don't know why, it just does. That's why I don't bake much bread other than the quick breads or muffins. This recipe seemed right up my alley.
Photo by: Rick
Photo by: Rick
Filling: In a small bowl, combine the softened butter, brown sugar and cinnamon to form a crumbly mixture. Sprinkle half of the mixture over the bottom of a 9x9" pan.
Dough: In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in softened butter. Stir in milk to form a soft dough.
Roll out the dough on a lightly floured surface into a rectangle about 1/4" thick.
Spread the remaining filling on the rolled-out dough. Roll up the rectangle, and with a sharp knife slice into 18 small rolls (or 12 if you want them bigger).
Place the rolls in the 9x9" pan and bake in a pre-heated 400-degree oven for 20-25 minutes.
Glaze: combine powdered sugar and milk in a small bowl and stir until smooth.
When the rolls are done, drizzle on the glaze and serve warm with hot coffee or a cold glass of milk.