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Quick and Easy Cinnimon Rolls Without Yeast

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“Recipe handed down from my Grandfather (Retired Baker), improved on by myself.”
READY IN:
32mins
YIELD:
12-35 Cinnimon rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Large Group:
  2. Preheat oven to 425, rack on highest setting.
  3. mix flour, sugar baking powder and salt. (For added flavor may add 2 - 3 Tbs cinnimon and/or 1/4 cup brown sugar).
  4. add 1 1/2 cup margerine/butter and mix till no large clumps.
  5. wisk milk and eggs in separate bowl.
  6. add liquid mix and knead to a soft dough.
  7. flatten dough into a rectangle 1/4 to 1/2 inch thick.
  8. melt remaining butter and spread over surface evenly.
  9. add brown sugar to form a layer over dough.
  10. add cinnimon until brown sugar is covered.
  11. Roll rectangle into a cylinder.
  12. slice dough 1/4 to 1/2 thick depending on tastes.
  13. place 9-12 slices on foil covered cookie pan.
  14. bake for 12-14 minutes (turn pan half way through) until golden brown.
  15. for added texture enjoy while still warm, spread a thin layer of butter/margerine or glaze over top.
  16. Family:
  17. Preheat oven to 425, rack on highest setting.
  18. mix flour, sugar baking powder and salt.(For added flavor may add 1-2 Tbs cinnimon and/or 2 Tbs brown sugar).
  19. add 1/4 to 1/3 (1/3's for softer dough) cup margerine/butter and mix till no large clumps.
  20. wisk milk and eggs in separate bowl.
  21. add liquid mix and knead to a soft dough.
  22. flatten dough into a rectangle 1/4 to 1/2 inch thick.
  23. melt remaining butter and spread over surface evenly.
  24. add brown sugar to form a layer over dough.
  25. add cinnimon until brown sugar is covered.
  26. Roll rectangle into a cylinder.
  27. slice dough 1/4 to 1/2 thick depending on tastes.
  28. place 9-12 slices on foil covered cookie pan.
  29. bake for 12-14 minutes (turn pan half way through) until golden brown.
  30. for added texture enjoy while still warm, spread a thin layer of butter/margerine or glaze over top.

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