Easy and quick recipe for very tender cinnamon rolls. Made from scratch, they're ready in just an hour!
Course:
Breakfast
Cuisine:
American
Keyword:
quick cinnamon rolls
Servings: 16
Author: Leona Konkel
Ingredients
4 ½tablespoonsmargarine or shortening
3cupsflour
4 ½teaspoonsbaking powder
1teaspoonsalt
1cupmilk
1teaspoonvanilla extract
5tablespoonsbutter or margarine(very, very softened)
½cupbrown sugar
1tablespooncinnamon
Glaze
1 ¼cupspowdered sugar
3tablespoonsmilk
¼teaspoonvanilla
Instructions
Combine flour, baking powder, and salt. Use pastry cutter to cut in margarine or shortening. Add milk and vanilla and stir until moistened. Turn out onto floured surface.
Roll out to roughly 16 x 12 inch rectangle. (This is as thin as I could make the dough without it tearing too much - plus it's as much as I can roll it out and still have it fit on my pastry cloth.) Consider dusting the top of the dough with flour and covering it with plastic wrap to aid you as you roll it out. Spread very soft butter over the dough; it must be very soft (or a butter spread), or else it may catch and tear the dough. Combine sugar and cinnamon and sprinkle on the buttered dough, leaving ½ inch border along the edges. You can use extra cinnamon and brown sugar if desired.
Carefully roll up the dough. Cut into 1-inch slices and place, cut side up, in greased (glass) 9 x 13 inch pan. Bake at 375F for 25 minutes, or until done. I made sure a toothpick inserted into the rolls came out clean. My rolls barely began to brown along the edges.
Combine glaze ingredients, and pour over warm rolls. Remember to make your glaze thick, since it melts over the rolls. (I did not measure my ingredients for the glaze and so I cannot say how it turns out.)