Jiffy Cinnamon Rolls

Jiffy Cinnamon Rolls


"Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them."


1 h servings 278 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
  2. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
  3. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
  4. Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
  5. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
  6. For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.


  • Cook's Note:
  • If you don't have currants, you can use chopped raisins.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 324 Ratings


These were excellent... as close to a yeast dough recipe as you can get without using yeast. I did find the butter/sugar in the tins got more crispy-carmelized than get syrupy-gooey (which was f...

Oh, my. These are incredible! I made them almost as is with a couple of modifications. I couldn't find my raisins, so I used craisins, and converted the icing to a cream cheese icing by addin...

This recipe surprised me- at first when I saw they were non-yeast rolls I thought for sure the cinnamon rolls wouldn't be that great, but I wanted fresh cinnamon rolls in a "jiffy", so I tried ...

I can only give this recipe a two because the taste wasn't awful. But everything else about this recipe is less than desirable. I won't make it again but I do have some helpful hints for those w...

I loved these!! The only draw back is that you need extra cinnamon/sugar mixture, almost three times as much as asked, and only then that they are gooey and finger-linking good!

this recipe is good for a quick treat. It is good to have these kinds of recipes on hand for a last minute need. Everyone needs a little sweet something once in a while.

Great alternative to traditional cinnamon rolls made with yeast! Light, fluffy, and moist with a delicate cinnamon sugar flavor - great for when you don't have the time to spend hours waiting fo...

These were so easy to put together! I thought they were a really good substitute for yeast cinnamon rolls when you're in a hurry. Keep an eye on 'em, though! I accidentally let them cook a fe...

Wonderful! I never have yeast on hand so this was just what I was looking for! I didn't use muffin tins since I can't find em LOL I put these in a 9x13 glass cake pan. And had to sub 1/2 the ...