Cinnamon Rolls, quick

By Grammie926

For homey satisfaction with a lot less bother than yeast-raised cinnamon buns, these are the quick-and-easy answer. Shortening makes the dough very easy to handle as well as flaky and tender; you could use butter or half of each, if preferred.

Ingredients

• 2/3 cups (150 mL) packed brown sugar
• 1/4 cup (50 mL) melted butter
• 1 tsp (5 mL) cinnamon
• 1/3 cup (75 mL) raisins
• 2 cups (500 mL) all-purpose flour
• 2 tbsp (25 mL) granulated sugar
• 4 tsp (20 mL) baking powder
• 1 tsp (5 mL) salt
• 1/2 cup (125 mL) shortening (or butter is desired)
• 3/4 cups (175 mL) milk
• Icing (see below)

Details

Servings 12

Preparation

Step 1

In small bowl mix together brown sugar, butter, cinnamon and raisins; set aside.

In large bowl combine flour, granulated sugar, baking powder and salt; mix thoroughly. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once, stirring quickly with fork to make a soft, slightly sticky, dough; don't over mix.

Turn out onto lightly floured surface, gather into ball and knead lightly for about 10 minutes. Roll out dough to 10-inch (25cm) square. Spread raisin filling evenly over dough. Roll up, pinch edge to seal.

With sharp knife, cut dough into 9 slices. Place in greased 8-inch square (2L) baking pan. Bake in 425F (220C) oven for 15 to 18 minutes or until golden brown.

Let stand about 3 minutes, then turn out onto rack. Glaze or drizzle with icing if desired.

Icing: For glaze, mix together 1/2 cup (125 mL) icing sugar, 1 tbsp (15 mL) milk and 1/2 tsp (2 mL) vanilla. Spoon over top of hot rolls, using back of spoon to coat evenly. Let cool slightly; serve warm. For drizzle, increase icing sugar to 3/4 cup (175 mL). Let rolls cool until just warm: drizzle icing over tops.