Super Speedy Cinnamon Rolls 

Super Speedy Cinnamon Rolls 
Makes 12  

This is a recipe for parents who don’t bake yet still find themselves suddenly and mindlessly volunteering to bring “something sweet” to the next play group, school board meeting, baby shower, family gathering…you get the drift. These taste like you’ve spent hours watching them rise and kneading the dough diligently and carefully like a Grandmother in the old world. But they take less than 30 minutes to make and are very hard to mess up which suits your life a heck of a lot better than the original. 

4 tablespoons melted butter  
¼ cup brown sugar 

2 cups self rising flour, plus additional for rolling 
1 cup light buttermilk

Cinnamon Filling: 
5 tablespoons warmed and soft butter, divided 
2 teaspoons cinnamon  
½ cup brown sugar  

Icing (optional): 
2 oz. cream cheese 
2 tablespoons Milk 
1 cup powdered sugar 

Preheat oven to 425F. Line a 9 inch cake pan with parchment paper (this saves you scrubbing a pan later). To do so, roll out a piece of parchment and place your cake pan on top. Trace around the edge with a pairing knife using just enough pressure to cut. Lay circular parchment in cake pan and top with melted butter and brown sugar to make your glaze. 

In a medium bowl mix flour and buttermilk. If your dough is too sticky when you try to form it into your dough, add a bit more flour until you can easily roll out a large ball. Likewise, if the dough is dry, add in 1-2 tablespoons of cold water. You want the dough to form a ball easily but not stick to your fingers. 

On a lightly floured surface, roll out your dough to about a foot long and 8 inches wide. Top with 4 tablespoons softened butter. Then sprinkle with brown sugar and cinnamon, spreading into an even layer across the dough. Roll the dough towards you to create a 12 inch log with the seam facing down. Slice off ¼ inch from each of the ends and discard (you don’t have to do this but I always find the end pieces to be the least favorite because they have the least cinnamon sugar filling) then divide the dough into 12 even slices.  Position your slices in a ring in the baking pan (leaving as much space between them as possible). Brush with remaining tablespoon of butter and bake 17 minutes until browned.  

Meanwhile, mix your icing ingredients together in a small bowl. Once your cinnamon rolls have cooked, flip onto a serving plate so the glaze faces up and trickles down your finished buns. Brush with your icing, if desired, and serve warm. 

Mom’s Note: I am not good at even slices. I find it easiest to divide the dough into half, then quarters and then to slice each quarter in 3. It is the same result but works better for a sleep deprived mind. 

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