Recipe--Quick Cinnamon Rolls (from scratch!)

A few days ago, I promised you our cinnamon roll recipe. Several years ago, I was looking for something special to make for Mom’s birthday breakfast. I stumbled across this recipe and could not believe how easy they were. I don’t claim Cinnabon® greatness, but these are still delicious! J And they don’t require any rising time!

Quick Cinnamon Rolls (from scratch!)

Dough:

4 cups all-purpose flour

1/4 cup white sugar

2 tablespoons and 2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, softened

2 cups water

Cinnamon Filling:

1/2 cup butter, softened (yes, more!)

1 1/2 cups packed brown sugar

2 tablespoons ground cinnamon

Frosting:

1.5 cups confectioners' sugar

4 oz cream cheese

3 T. softened butter

1/2 tsp vanilla

1 tsp milk or water

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/2 cup butter or margarine until crumbly. Make a well in center, and pour in water a little bit at a time. Stir to form soft dough, adding more water if needed. Add the water slowly, so that it doesn’t get too sticky.

Turn dough out on lightly floured surface. Knead until smooth and elastic (4-6 minutes.) Roll dough into rectangle about 1/3 inch thick and 18 inches long. Spread the cinnamon mixture over dough rectangle. Roll up as for jelly roll. Mark first, then cut into 24 slices.

Place cut side down on parchment paper on a jellyroll pan. (Or in my case, a greased round cake pan.)

Photo Credit: Roma.

Bake at 400 degrees F for 20 to 25 minutes or until golden brown.

To make icing, blend together cream cheese, butter, powdered sugar, vanilla, and milk or water until light and fluffy, adding more liquid if necessary. Frost cinnamon rolls while warm. Enjoy!