Cinnamon Rolls {Recipe}

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I made these cinnamon rolls on the weekend.  They are simple and very quick to make and pair perfectly with your morning coffee or afternoon tea!

Next time you are hosting a brunch or just looking for something sweet and special for a weekend or weekday treat, this will quickly become your “go to” recipe!

Cinnamon Rolls

I like to do all my mixing with a fork as I feel it makes a more tender dough.

Cinnamon Rolls

Roll into a rectangle approximately 12 inches long by 8 inches wide.

Cinnamon Rolls

Evenly sprinkle toppings over dough.

Cinnamon Rolls

Cut into 12 equal slices (as you can see by mine, they don’t have to be perfect!)

Cinnamon Rolls

Place each slice in a greased muffin tin.

Cinnamon Rolls

The totally delicious and somewhat addictive, finished product!


5.0 from 2 reviews
Cinnamon Rolls
 
Author:
Cuisine: Breakfast/Snack
Serves: 12
Ingredients
  • 2 cups flour
  • 3 Tbsp. granulated sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • ¼ cup cold butter (cut in very small cubes)
  • 1 cup cold 2% milk
  • Filling:
  • ⅓ cup butter (softened)
  • ¾ cup packed brown sugar
  • 3 tsp. cinnamon
  • ½ cup currants (or chopped walnuts)
Instructions
  1. Sift flour, sugar, baking powder and salt into a large bowl.
  2. Add cubed butter and using your hands squeeze butter into flour mixture until evenly distributed and mixture is crumbly.
  3. Make a well in the centre of flour mixture.
  4. Add milk to well.
  5. Using a fork stir to form a soft dough. (Dough will be a bit sticky)
  6. Turn onto floured board and gently knead 8 - 10 times.
  7. Roll dough into an ~ 8" x 12" rectangle.
  8. Cream second amount of butter with brown sugar and cinnamon.
  9. Drop 1 teaspoon of mixture into each of 12 greased muffin tins.
  10. Spread remaining brown sugar mixture over rectangle of dough.
  11. Sprinkle currants over top.
  12. Starting with long end of dough, roll up jelly roll style.
  13. Slice roll into 12 - 1" pieces
  14. Place each piece in a muffin tin.
  15. Bake at 400 degrees for 20 - 25 minutes
  16. Turn out onto parchment paper
  17. When cooled, drizzle cinnamon rolls with a mixture ½ cup icing sugar mixed with enough milk to form a thin glaze.

 

Hope you enjoy these delicious cinnamon rolls and if you have any questions at all, please don’t hesitate to ask.

 

 

Comments

  1. I’ve never seen them made in muffin tins before!!! I make cinnamon rolls often and struggle with even cooking – this is GENIUS!

  2. Karin Dollery says:

    Wow muffin tins,what a smashing idea. These look yummy. I will be making a batch of these really soon. Thanks for the great recipe :)

  3. My husband will love these!

  4. These look perfect!
    I noticed your cinnamon roll dough doesn’t have yeast. That’s new to me! Really interesting! It’s like a biscuit crust, I guess then :)
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    • M. Chappell says:

      I never used yeast in cinnamon rolls,, lent my recipe book, so will try this one. I put them in muffin tins alot.
      .

      • These are very good and so easy to maker! Isn’t putting them in muffin tins perfect! Just wanted to clarify that this recipe does NOT contain yeast.
        Hope you enjoy these, let me know how you make out with the recipe!

  5. Made these for the first time this week! Absolutely delicious and gobbled up in no time by my son and husband. Will be making them on a regulat basis from now on. Thanks for this recipe.

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  1. […] I made these Cinnamon Rolls on the weekend.  They are simple and very quick to make and pair perfectly with your morning coffee or afternoon tea! {RECIPE} […]

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