I love cinnamon rolls of all types. Every year when fall sets in, you see me breaking out the cinnamon and putting a tray of these in the oven. Baking with cinnamon reminds me of crisper days, fallen leaves, fresh chopped wood and autumnal skies. Okay it's May, but why wait!
These cinnamon rolls are the cake kind using baking powder and not yeast. If you prefer those kind, see the post Cinnamon Buns. What is great about using the baking powder way, is you don't have to wait for dough to rise, so these are in the basket at no time at all. Delicious whether it's spring or fall.
Serves 12 / Prep time: 25 minutes / Bake time: 15 minutes
For the filling:
1/3 Cup/75 grams of butter
1 Cup/200 grams of brown sugar
2 teaspoons cinnamon
For the biscuit:
2 Cups/250 grams flour
3 Tablespoons of sugar
3 Teaspoons baking powder
1/2 Teaspoon of salt
1/2 Cup/115 grams of butter
1/3 Cup/80 ml of milk
For the glaze:
1/2 Cup/65 grams of icing sugar
2 tablespoons of milk or cream
Cream butter, brown sugar and cinnamon together and set aside.
Combine flour, sugar, baking powder and salt. Cut into butter until crumbly.
Whisk egg and milk together. Add all at once to dry ingredients and stir briefly to combine.
Turn dough out onto a floured surface and roll or pat into a 9 or 10 inch square pan. Spread filling over, Roll up and cut into 12 slices.
Arrange rolls in a greased 9 inch baking pan and bake in a preheated 400 degree oven for 15 minutes. Remove from oven and set the pan over a wire rack.
Combine icing sugar with enough milk to make a thin glaze. Drizzle over hot rolls and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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