No Yeast Mini Muffin Cinnamon Rolls

No Yeast Mini Muffin Cinnamon Rolls Recipe

No Yeast Mini Muffin Cinnamon Rolls Recipe

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Prep Time: 30 mins

Cook Time: 20 mins

Yield: 12 rolls

Quick and easy no yeast mini cinnamon rolls baked in a muffin pan. Perfect for a fall treat.

Ingredients:

FOR THE DOUGH:

  • 2 cups plain (all-purpose) flour
  • 2 tbsp granulated white sugar
  • 3 tsp baking powder
  • 45g Anchor butter, softened
  • ¾ cup milk
  • 1 large egg, beaten

FOR THE FILLING:

  • 60g Anchor butter, softened
  • 1 cup dark brown sugar, packed
  • 3 tsp ground cinnamon

Directions:

  1. Preheat the oven to 200℃/400℉/Gas Mark 6. Spray a muffin tin with nonstick spray or line with silicone cases.
  2. Prepare the filling: In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.
  3. Prepare the dough: In a large bowl, whisk together the flour, sugar, baking powder and salt. Use clean hands (or a pastry blender) to work the butter into the dry ingredients. Add the milk and the egg and stir to combine.
  4. Roll the dough out on a floured surface into roughly shaped large rectangle (about ¼ inch thick). Sprinkle the filling evenly over the surface of the dough, leaving a ½ inch border all the way around. Carefully roll up the rectangle (the dough will be soft). Use a sharp knife to cut 12 rolls. If you want smaller rolls, cut them a little smaller and you’ll get 18. Carefully place the rolls in the prepared muffin tin.
  5. Bake 20 to 25 minutes. Enjoy undecorated or decorate with glade icing or whipped cream for a different kick.

Notes:

If you prefer not to have the cinnamon rolls with glace icing, then they’re equally delicious with some quick and easy Anchor extra thick squirty cream, heaven!

Recipe Source:

Adapted from Recipe Girl