Quick and Easy Cinnamon Rolls

My mum is not a fan of cooking. In our house my dad cooks, and I bake. However! There is one recipe my mum has always made since we were little kids. This recipe is so easy that even she loves it!

Cinnamon rolls vary. Usually they are very bread-y and spread thick with a sweet cream cheese frosting. These are different. The roll itself, instead of bread-y, is more of a crisp and flaky pastry or biscuit. This recipe is also very easy because it uses baking powder instead of yeast.


Tips and tricks for this recipe include the same techniques you would use for creating flakey pastry.

1.) Keep all your butter and milk cold, this ensures the butter doesn’t melt and absorb into the dough. This makes flaky pastry.

2.) Do not work/knead the dough too much, if you work a pastry dough too much it becomes tough, and you risk losing the flaky texture. (Thanks Great British Bake off).

Quick and Easy Cinnamon Rolls:


2 cups flour

2 tbsp sugar

4 tsp baking powder

1 tsp salt

1/4 cup cold butter

1 cup cold milk

Cinnamon filling:

1/3 cup butter

1 cup packed brown sugar

3 tsp cinnamon

1/3 cup raisins/nuts (optional)


1.) Preheat oven to 375, and take out a muffin tin. Makes 12 cinnamon rolls. Combine flour, sugar, baking powder and salt in a large bowl. Cut in butter in small pieces (using a knife or a pastry cutter). Butter should be crumbly in the mixture.

2.) Make a well in the centre of the dry mixture. Pour in cold milk and mix until combined.

3.) Lightly knead onto a floured surface until combined. Roll out into a large rectangle.

4.) Melt 1/3 cup butter in a saucepan, add cinnamon and sugar. Spread this mixture out onto the dough. Reserve a bit of the mixture to put into the bottom of the muffin tins.

5.) Roll up dough and cut into 12 rolls.

6.) Put rest of filling on the bottom of the muffin tins, and put each cinnamon roll on top.

7.) Bake for 20-25 mins!


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