Recipe Image

Shortcut Cinnamon Rolls

  • Intermediate
  • 24 rolls
  • 2 hr
Baking Success Or Baking Mess


3-1/4 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/3 cup water
1/3 cup milk
1/4 cup butter or margarine
2 eggs
3 tablespoons butter OR margarine, melted
Cinnamon Walnut Filling
2/3 cup brown sugar
1/4 cup finely chopped walnuts
1 teaspoon ground cinnamon
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk


Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until very warm (120° to 130°F). Add to flour mixture along with eggs. Beat until smooth. Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 6 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each half to 14 x 12-inch rectangle. For each rectangle, brush dough with melted butter; sprinkle with half of Cinnamon Walnut Filling. Roll up from long sides, jelly roll style. Cut each roll into 12 (1-inch) wide strips. Place, cut sides up, into 24 greased (2-1/2 inch) muffin cups. Let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Bake at 400°F for 10 to 12 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Powdered Sugar Glaze.

Cinnamon Walnut Filling: Combine all ingredients in small bowl. Powdered Sugar Glaze: Combine all ingredients in small bowl; stir until smooth.

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