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Shortcut Cinnamon Rolls

Shortcut Cinnamon Rolls




24 rolls


2 hours


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  • 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



  1. 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.
  2. 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.
  3. Bake at 400°F for 10 to 12 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Powdered Sugar Glaze.
  4. Cinnamon Walnut Filling: Combine all ingredients in small bowl.
  5. Powdered Sugar Glaze: Combine all ingredients in small bowl; stir until smooth.


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