With the holidays just around the corner, I’m starting to gather up recipes for some of my favorite easy fixing meals. One family favorite is easy cinnamon rolls made from a basic biscuit recipe with sugar and cinnamon added to the mix. This super simple and super speedy quick bread recipe takes less than 45 minute from start to finish which makes it the perfect solution for stretching out breakfast or brunch for unexpected guests.
So what makes this recipe a quick bread? Unlike the cinnamon rolls from the store which are made with slow rising yeast dough, this recipe uses fast acting baking powder as leavening instead. Baking powder cinnamon rolls are not only speedy, they are a perfect alternative for people with yeast allergies.
To prepare these goodies, you can use your favorite homemade biscuit recipe (doubled) with added sugar and cinnamon, or use mine. Before starting this recipe, preheat your oven to 400 degrees.
Ingredients: 4 cups flour, 2 T baking powder, 1/2 tsp. salt, 4 T sugar, 2 tsp cinnamon, 2/3 cup shortening, and 1-1/2 cup of milk.
1. Mix dry ingredients.
2. Use pastry blender, cut in shortening until mixture resembles small crumbs.
3. Make a well in the center of the mixture, add milk all at once. Stir just until moistened.
Turning biscuits into cinnamon rolls
Now comes the fun part!
1. Turn dough onto a lightly floured surface and gently roll to a 15″ x 10″ size. Generously spread the top with butter. Sprinkle with half to one cup of brown sugar and 1/4 cup of either raisins, walnuts or pecans.
2. Gently roll up the dough “jelly roll” style into a tube shape, pinching the seams together. Because the dough is so soft, you may need to use a spatula to coax the dough along.
3. Using a length of dental floss, slice the roll into 1-inch thick sections. Place cut side up in a well greased 9″ x 13″ baking pan. Arrange the dough so that there’s at least an inch of space between rounds.
4. Bake at 400 degrees for 25 minutes until tops are golden brown.
Making the frosting
When it comes to making frosting for cinnamon rolls, I simply mix a cup of powdered sugar with a couple of tablespoons of cream, beat till smooth, then slowly add more sugar until the frosting reaches the right consistency. If I really want to gild the lily, I’ll ease back on the cream a skosh and add a bit of real maple flavoring to the frosting or a tablespoon of “browned” butter instead. The finished frosting is then drizzled over the warm cinnamon rolls or applied after they’ve cooled down.
More by this contributor:
The fail proof way to make country style hash browns
Five ways to stretch dinner for an unexpected guest
How to convert your quick bread recipes to vegan