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Jiffy Cinnamon Rolls

Jiffy Cinnamon Rolls

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Carol

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

INCDEB
147
6/15/2003

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 fine by me!)... but if you wanted it gooey, you could set aside half the mixture for the roll filling, and then add some melted butter to the rest of it until it was more syrupy than pasty in consistancy. Note: either way, remove from pan while still warm, else bring a chisel!

TARMAQ
127
4/14/2003

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 adding 2-3 tablespoons cream cheese, an extra tablespoon of milk, and a couple of tablespoons of butter. FANTASTIC. Tasted like the Hardee's biscuit cinnamon rolls. I gave them a 10, my husband gave them a 7 (he prefers the cinnabon type yeast roll). Thanks for a great recipe!

CHEN-SU
107
12/21/2003

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 the recipe. It turned out GREAT! They were delicious and just as good as yeast rolls. However, I added more cinnamon mixture to make the buns "gooier".Mmmm...