Quick Cinnamon Rolls

  • 3-1/4 cups Biscuit Mix (homemade is fine)
  • 1 cup milk
  • 1/3 cup softened margarine
  • 1/2 cup brown sugar or Sucanat
  • 1 teaspoon cinnamon
  • 1/2 cup finely chopped nuts, optional

In a large bowl combine the biscuit mix and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few second. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

A plate of delicious cinnamon rolls coated with sugary frosting glaze.Spread the margarine over the dough like spreading peanut butter on bread. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesn’t get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again, making even quarters. Each quarter is then divided into 3 or 4 slices depending on how thick I want my cinnamon rolls to be. I prefer the rolls thicker rather than thinner.

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. If desired, squirt a little Pancake Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating. You may be tempted to eat them sooner, but if you do, you will burn the inside of your mouth. These are also good cold, and make good lunch box desserts.

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Mary - September 13, 2009

I find it easier to use parchment paper than waxed for rolling. Also, make a glaze of powdered sugar and milk to pour over the rolls (let them cool a bit first) it’s delicious!!

Callie - February 10, 2010

Has anyone made these at night, refrigerated, and cooked the next morning? My boys and I love these for breakfast, but mornings are so hectic that I don’t make them as much as I would like.


Cher - February 10, 2010

I have made different cinnamon rolls the night before and then popped into the oven in the morning…they were a little puffier but still good!

Jane - February 10, 2010

I see no reason why you could not prepare these ahead of time…Pillsbury does. they can do it, so can I….I used to live near a Pillsbury plant and knew many who worked there…believe me if the ones that I knew could do it, a trained orangatan could do it! I used to take the cheapie ones in the cardboard tube from Wally world, put butter, brown sugar and chopped pecans in a pan in the the cold oven and heat to what ever the cardboard tube says…would get in the shower and then once out of the shower, stir the mixture in the pan, place the refrigerated rolls on top and put back in the oven…go get dressed but take a timer with you…when you take them out, turn them out onto a platter…YUM YUM YUM… I used to take these to Church for our SS class when it was my turn for refreshments…i would just leave them in the pan straight from the oven to transport and turn out once at church.

Kim - February 10, 2010

They aren’t exactly Cinnamon Rolls, put my super easy, yummy & inexpensive Cinnamon Pull Aparts can be made the night before, pulled out of the fridge and put in the oven in the morning just fine. My boys (ages 3 & 4) LOVE, LOVE, LOVE them!
Take a tube of the refrigerated biscuit dough (any brand, any size – cheap works as good as name brand). Cut each biscuit into either 4 or 6 pieces depending in size. Dip in melted butter, toss in cinnamon/sugar mixture and place in a greased loaf pan. When you’re ready bake at 400′ for around 20 minutes. After I take them out of the oven, I turn them out onto a plate to cool slightly, set on the table and let the kids go nuts. (Best use for refrigerated biscuits I’ve found yet)

Terri - February 10, 2010

The recipes described above are pretty much what we do to take cinnamon rolls to the local fire department on Christmas morning. My oldest (age 12) mixes cinnamon and sugar in a big zipper bag, tosses in the quartered biscuits from a tube and tosses them up to coat the biscuit pieces. The pieces get dumped in a bundt pan and over the top she pours melted butter mixed with brown sugar. Bakes for about 30 minutes (usually temperature and time on the tube). We cover with a plate and turn it over for the firemen to eat and take the messy bundt pan home:). Usually we make up a batch for ourselves and they bake while the kids open presents.

Josh - November 17, 2011

I experimented and found that if you use cooking spray on the wax paper, your hands, and the rolling pin nothing sticks! Don’t know why I hadn’t thought of it sooner. But your method with the wax paper rolling worked spectacular. Added some spices to the dough (copious amounts of nutmeg, ginger, and cinnamon, and two dashes stevia). Tasted and looked amazing! Poured icing spiked with kaluah on top, made a wonderful birthday breakfast for our friend. Thanks!

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