Cinnamon Rolls


prep 0:10       total 0:20


6 to 8 servings



2 cups unbleached flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 tsp. shortening
2/3 cup milk
1/2 cup sugar, mixed with
1 tsp. cinnamon
2 tbsp. melted butter


Preheat oven to 425°F.

Sift flour, add baking powder and salt. Sift again. Cut in shortening until a crumbly mixture is formed, resembling corn meal. Add milk; mix only until moistened.

Turn onto pastry cloth and knead gently. Roll out into rectangle about 8x10 inches and 1/4-inch thick. Spread with melted butter, then with cinnamon-sugar mixture. Roll up like jelly roll forming a 10-inch long roll. Cut into 6-8 pieces and set cut side up in greased muffin tins. Bake for 18-20 minutes.

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1 Recipe Reviews


adamsgrad93 reviewed Cinnamon Rolls on September 9, 2012

It's a really good recipe if you don't have yeast. I added a tablespoon of sugar and a couple shakes of cinnamon to the batter to lessen the biscuity taste. I also made a powdered sugar frosting with cinnamon added for that ooey gooey touch. If I'd had yeast I could have made fluffy, cinnabon-esque rolls, but I didn't, so considering that these are the best cinnamon rolls I could have made!