In less than one hour you can have hot, steamy cinnamon rolls on your breakfast/brunch table.
Ahhhh cinnamon. I love the taste and smell of it.
If you are having some friends over for a brunch or want to cook and freeze some yummies for a future breakfast, try this quick recipe. Makes 12 rolls.
There’s still work to be done on this dough. I mix in the milk with a fork until all of the dry ingredients are incorporated. Then it’s time to knead.
Dough kneaded and ready for rolling next to the cinnamon/sugar/butter mix which needs to be well mixed. If a spoon or fork doesn’t get it all mixed, rub with clean hands.
After the dough is rolled out, dot the cinnamon mix evenly
Insert a teaspoon of mix into the bottom of each muffin cup
These rolls are ready to take the heat.
- 1 cup all purpose flour
- 1 cup whole wheat flour (if you don’t have whole wheat, use 2 cups in total of the white flour)
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/4 cup butter
- 1 cup milk
Cinnamon Topping Ingredients:
- 1/3 cup softened butter
- 1 cup packed dark brown sugar
- 2 tbsp. cinnamon (though I like my rolls amped up and add an extra tablespoon!)
- optional: 1/3 cup of raisins or currants
In a large bowl, mix together flour, sugar, baking powder and salt using a pasty cutter or two knives. Cut in the butter until the mixture looks like coarse crumbs. Pour in milk, stirring lightly with a fork, adding a little more milk if needed to make the dough soft. Turn onto a lightly floured surface an knead gently 8 to 10 times. Roll this on a lightly floured surface into a 12″ x 8″ rectangle.
Cinnamon Topping Preparation:
Pre-grease (butter) a muffin tin that holds 12 muffins. Set oven to 350 degrees.
In a bowl, cream together butter, brown sugar and cinnamon. Don’t add the raisins or currents yet! Drop 1 tsp. of this mixture into each of the muffin holders. Spread the remaining cinnamon mixture over the dough rectangle. Sprinkle the raisins or currants on top (if you want them) and then roll up like a jelly roll starting with the long end so that you have a 12″ long roll. Cut this roll into 12 equal slices. Place in muffin cups. If desired, find a cookie sheet large enough to catch any drips and place under muffin cups. Bake for about 20 minutes but check after 15. After they are golden brown, remove from oven and quickly turn them out onto a heat-proof tray. To get them to turn out easier, run your knife around each one to loosen before turning over.
Be very careful at this stage as melted sugar on skin hurts like a @#$#. Use two forks to turn them back over and scoop any gooey goodness back onto the rolls before it hardens up.
My favorite cinnamon to cook with surprisingly comes from Costco and is their Kirkland Saigon Cinnamon brand.
Try it and let me know how it turns out. Being the bran-monster that I am, I do sometimes sneak in a couple of tablespoons of bran in these. No one notices, and it makes me feel better about the white flour part.