Quick and Easy Cinnamon Rolls

Cinnamon Rolls

Melanie DeFazio / Stocksy

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 20 servings
Nutrition Facts (per serving)
205 Calories
8g Fat
31g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 205
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 268mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 2g
Vitamin C 0mg 0%
Calcium 90mg 7%
Iron 1mg 5%
Potassium 53mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cinnamon rolls are easier than traditional cinnamon rolls because they're made without yeast and don't require any rising time. Dottie's cinnamon rolls are made with self-rising flour. If you don't have it, here's how you can make it with all-purpose flour, baking powder, and a little salt.

The easy pastry is a sweet biscuit-like dough filled with a mixture of brown sugar, cinnamon, and soft butter. Raisins and pecans are included in the ingredients list but they're optional.


  • 1/4 cup plus 1 1/2 teaspoons shortening, more as needed

  • 3 cups self-rising flour

  • 1 cup milk

  • 1/2 cup unsalted butter or margarine, softened

  • 1/2 cup sugar

  • 1/2 cup firmly packed brown sugar

  • 1 tablespoon ground cinnamon

  • 3/4 cup coarsely chopped pecans, optional

  • 1/2 cup raisins, optional

For the Vanilla Glaze:

  • 1 1/4 cups confectioners' sugar, sifted

  • 3 tablespoons milk

  • 1/4 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients. 

  2. Heat the oven to 375 F (190 C / Gas 5). Butter a 9 x 13 x 2-inch baking pan.

  3. Cut shortening into flour with pastry blender until the mixture resembles coarse meal. Add 1 cup of milk, stirring until dry ingredients are moistened. Turn dough out onto a floured surface and knead lightly, about 3 to 5 times.

  4. Roll the dough into a 20 x 14-inch rectangle; spread the softened butter on dough, leaving a border of about 1/2 inch.

  5. Combine the granulated sugar, brown sugar, and cinnamon in a bowl; mix well. Sprinkle the sugar mixture over the butter. Top with pecans and raisins, if using.

  6. Beginning at long side, roll up jelly-roll fashion; press edges and ends together securely.

  7. Cut the roll into 1-inch slices; place cut-side down in the prepared baking pan. Bake at 375 F for 20 to 25 minutes.

  8. Combine the confectioners' sugar with the 3 tablespoons of milk and the vanilla; drizzle over warm rolls.


  • How to Freeze These Cinnamon Rolls - Prepare the cinnamon rolls following the recipe and arrange them in the greased pan. Put them in the freezer, pan and all, until they are frozen solid. Remove the rolls from the pan and transfer them to a freezer bag, removing as much air as possible. Store them in the freezer for up to two months. To bake, take as many out as you want and arrange them in a buttered baking dish. Let them stand at room temperature for 19 to 15 minutes. Bake at 375 F (190 C/Gas 5) for about 25 minutes, or until golden brown. Make the recipe for vanilla glaze (above) and drizzle over the rolls while they're still warm.

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