Quick and Yummy Cinnamon Rolls (recipe)

Love cinnamon rolls, but you don’t like the time it takes to make them?  Leary of food that comes out of a tube?

Well step right up folks – the Kids and I have worked tirelessly on these yeast free cinnamon rolls.  You can make them in 15 minutes.  They’re quick enough to make that you can enjoy them before rushing off to work and daycare and everything else that takes you away from your family : (

gooey cinnmaon rolls

Mix 1-1/2 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon cinnamon, and a 1/2 teaspoon of salt.  Add 3/8 cup of milk (use skim to cut down your calories but not the yumminess), and 3/8 cup oil.  Mix well, toss some flour on the counter, and give the dough a few kneeds.  Lean towards a moist dough – too dry and the rolls turn out too dry (go figure).

If you have an assistant, have them mix together a quarter cup (or so) of sugar along with a few teaspoons cinnamon.

Toss a little flour on top of your kneeded dough and roll flat with a rolling pin.  You want a 12-14 inch wide by an 8 inch wide long rectangle.  It doesn’t have to be perfect – funny shaped rolls taste just as good as their handsome counterparts.  Spread a capful of milk or a teaspoon of water on the dough.  Add as much of your cinnamon sugar mixture as you dare (it will stick to the water or milk).  Roll up your dough into a log – if you started with a 12-14 inch long rectangle, you should have a 12-14 inch long roll.  Pinch the dough together and cut into 1 inch wide rolls (use a serrated knife to make your life easier).  Please on a lightly greased 9 inch round pan.

Bake in a 375 degree oven for 9 to 10 minutes.  We use a toaster oven to keep that pesky warming up time to a minimum.  If you use an oven, you should check on the rolls earlier just to make sure our temperatures jive. Either way, it’s important to err on the 9 minute side of things – cook those suckers too long and you end up with cinnamon biscuits.  While your rolls are cooking mix 1 cup of powdered sugar with a teaspoon of milk to make icing.  Add more milk cautiously until your icing is gooey and not runny.

Drizzle icing  just after the rolls come out of the oven and enjoy.