Jiffy Cinnamon Rolls

Cinnamon Roll Recipe

2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk

Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon

2 cups all-purpose flour

2 tbsp granulated sugar
4 tsp baking powder

 1 tsp salt

 1/4 cup cold butter

1 cup milk

1/4 cup butter

1/2 cup packed brown sugar

 1 tbsp cinnamon

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.

Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.

Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.

Recipe adapted from Jean Pare's, Company Coming: Muffins and More.

 

On November 9th, our class made little cinnamon buns. Everything went well except for when it came to rolling out the dough. Everytime we tried to roll out the dough, it kept ripping and wouldn't stay together. We decided to just completely roll it out again, and it wasn't perfect, but it was good enough. Due to having to re-roll out the dough, we ran out of time and the cinnamon rolls weren't finished baking at the end of class. We stayed and waited for them to finish, and we added our glaze. The cinnamon rolls tasted really good and I would definately use this recipe again.