Are you safe at home wondering what to bake next to help pass the time and working with a limited pantry? This little recipe is straight forward, can be made with the items you find in your pantry, and it doesn’t require yeast! Big bonus: The recipe is easy enough that the entire family can jump in and bake it together – quality time at it’s finest. The final result is astounding. Flaky and light, this little treat will be devoured in not time. One little warning – Cinnamon Rolls this easy to make are guaranteed to contribute to that quarantine 15.
Prep Time is about 30 minutes and cook time is the same. It one hour that’s worth it’s weight in, well… Cinnamon Rolls.
You will need:
Ingredients for Cinnamon Rolls
- 2 cups all-purpose flour
- 3 Tablespoons white sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 5 Tablespoons cold butter
- 3/4 cup milk
Filling
- 2/3 cup brown sugar
- 3 Tablespoons white sugar
- 2 1/2 Teaspoons cinnamon
- 4 Tablespoons melted butter
- 1/2 teaspoon vanilla extract
Icing
- 4 Tablespoons cream cheese softened
- 6 Tablespoon butter softened
- 1/2 Teaspoon vanilla
- 1 1/2 cups powdered sugar
- Dash of salt
Instructions
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Preheat oven your oven to 375F
- **Take cream cheese out to soften (for icing)
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Combine the flour, sugar, baking powder and salt and mix.
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Using a pastry cutter (or a potato masher or knife/fork combo will work in a pinch) to cut the butter into the dry mix.
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Slowly add milk and mix until all ingredients are combined. If it seems a tad dry add a tiny bit more milk. Using your hands for the last little bit helps.
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Place dough onto a well floured surface and roll until it forms a ball. You can add extra flour to the work service if needed.
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Generously sprinkle additional flour on the top of the ball of dough and place a large piece of wax paper or parchment paper on top.
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Use a rolling pin to roll dough out to roughly a 10″x12″ rectangle. (about the size of a piece of paper) If you don’t have a rolling pin a nice bottle of wine will sub in as a rolling pin nicely!
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Remove the wax paper.
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Make your filling by combining brown sugar, white sugar, cinnamon, butter and vanilla. If it’s dry you can add a little bit more melted better. More butter, more better! You should end up with a thick, crumbly, paste.
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Carefully spread the filling over the dough, leaving about 1/4″ of space as a perimeter around the filling.
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Carefully roll dough starting with one of the longer ends and rolling tightly. Be sure to press the edge of the roll firmly into the dough so that it sticks.
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Cut the log, spacing your cuts about 1″ apart.
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Grease a 9″ pie pan or glass dish and set aside.
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Place your sliced cinnamon rolls in baking dish. Space them out, they do not need to be touching as they will spread.
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Bake on 375F for 28-30 minutes. Keep an eye on them! You will know they’re done when they begin to look lightly brown around the edges.
Icing
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With mixer, combine softened cream cheese, butter and vanilla.
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Gradually add sugar, and the dash of salt, scraping down the sides of the bowl as needed to make sure it is well mixed.
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When cinnamon rolls are finished, remove from oven and allow to cool for 5 minutes before spreading the icing.
Enjoy them warm right away or store in an airtight container in the refrigerator for up to 4 days.
Worthy of note: This icing recipe makes loads of icing. Store it in an airtight container in the fridge and add it to your Cinnamon Rolls as desired or as a fabulous topping on French Toast! Stay safe, stay home and stay well fed!
Recipe adapted from SugarSpun.com
Awesome recipe, going to try this one for sure. I will use Great Grams rolling pin to make them extra special
Wow these Cinnamon rolls looks really delicious!
These look yummy – almost like cinnamon roll scones!
These rolls look delicious I love your rolling pin
These look delicious! I have never baked cinnamon rolls but this recipe sounds fairly easy. I will have to give it a try.
I’m really not much of a baker but do have everything I need in the pantry. Are these are easy as they sound?