Cinnamon Rolls

These easy-to-make quick Cinnamon Rolls are super delicious and perfect for brunch or coffee break. Best served warm and freshly made.

Course Snack

Keyword cinnamon rolls

Servings 10

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Dough:

2 cups flour
2 tbsp white sugar
4 tsp baking powder
½ tsp salt
½ cup cold butter
1 egg, lightly beaten
½ cup milk

Cinnamon Filling:

⅓ cup butter, softened
½ cup brown sugar
2 tsp cinnamon

Instructions

Preheat oven to 350°F. Grease 10 muffin cups.
Combine flour, sugar, baking powder, and salt together in large bowl.
Using pastry blender, cut in butter until mixture is consistency of coarse crumbs.
Whisk the egg and milk together and pour over dry ingredients. Stir with a fork to make a soft dough. Do not overmix.
Turn ingredients out on to a floured surface. Knead ten times. Do not over-knead as this will create a tough dough.
Roll out dough into a 9”x12” rectangle. Spread the dough with the softened butter, leaving ½” border unbuttered along one long edge. Sprinkle the brown sugar over the surface. Evenly sprinkle the cinnamon over the sugar.
Starting at the long edge opposite to the unbuttered edge, roll up the dough evenly into a log shape. Pinch the seam to seal. Using a serrated knife, cut the log into 10 even pieces. Place each roll in a greased muffin cup.
Bake for 20-25 minutes or until rolls spring back to a light touch. Do not overbake or the cinnamon rolls will be dry.
Let cool in pans for 5-7 minutes then transfer to a wire rack to finish cooling.

Recipe Notes

Yield: Apx. 10-12 cinnamon rolls

(NOTE: I find the cinnamon rolls are a better size if just 10 are cut out of this recipe; however, it is possible to get 12 by cutting each a bit smaller)