Speedy Cinnamon Rolls Recipe

Speedy Cinnamon Rolls Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

On special occasions when we were growing up, my mother would make as many as four batches of these delicious cinnamon rolls to satisfy the appetites of her eight ravenous children. Today this recipe is still a hit.

[X]

Rate Speedy Cinnamon Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Speedy Cinnamon Rolls Recipe

Prep: 10 min. + rising Bake: 25 min.

Yield: 18 Servings

10 25 35

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter, melted
2/3 cup packed brown sugar
1/2 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup heavy whipping cream

Directions

On a floured surface, roll dough into an 18-in. x 6-in. rectangle; brush with butter.
In a large bowl, combine the brown sugar, walnuts and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Cut into 16 slices.
Place, cut side down, in two greased 8-in. round baking pans. Cover and let rise until doubled, about 50 minutes.
Pour 1/4 cup cream over each pan. Bake at 350° for 25-30 minutes or until golden brown. Immediately invert onto serving plates. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 156 calories, 7 g fat (2 g saturated fat), 12 mg cholesterol, 159 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Speedy Cinnamon Rolls in Best of Country Breads , p107

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas