Cinnamon Rolls in a Hurry

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Cinnamon Rolls in a Hurry

Satisfy your sweet tooth first thing in the morning with these shortcut cinnamon rolls. There’s no yeast required, so it’s perfect for beginner bakers or anyone who is short on time (or patience).

This recipe for from-scratch cinnamon rolls is easy to make with ingredients you probably already have on hand.


What Sets These Cinnamon Rolls Apart?

Unlike most traditional cinnamon roll recipes, these rolls are made without yeast — that means there’s no need for proofing or kneading. The best part? They come together quickly and easily in just a little over a half an hour.

These homemade cinnamon rolls feature an optional 5-ingredient cream cheese icing, but you can leave them plain or top them with the store-bought stuff to make this recipe even simpler.

How to Store Cinnamon Rolls

Store these cinnamon rolls in an airtight container in the fridge for up to a week. If you want to keep them longer than that, consider freezing them. To freeze baked cinnamon rolls for up to three months, you’ll want to double wrap them for complete protection: Wrap each cinnamon roll in one layer of storage wrap followed by one layer of aluminum foil. Thaw in the fridge overnight and reheat in the microwave or oven.

Allrecipes Community Tips and Praise

“I have made this recipe twice and received raves for it each time,” according to SueB. “It is very easy to make and was well received.”

“They were better than I expected,” says Jeana. “Yeast and I do not get along very well, so I had pretty much given up making good cinnamon rolls. But these were gorgeous and tasted wonderful. I didn’t have cream cheese so I just drizzled them with basic milk-confectioner’s glaze then added pecans.”
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“These are truly amazing cinnamon rolls,” raves ​​CuriousCat. “They taste like the store-bought cinnamon rolls in a tube. I added the butter that you’re supposed to brush on the dough into the cinnamon mixture, and they were much softer. The dough was also rather sticky, but an extra 1/2 cup of flour can fix that.”

Editorial contributions by Corey Williams

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