Now before we even get into this recipe I'm going to warn you, it isn't exact.
Not every recipe is meant to be exact, so don't shoot me for sharing. This really came to me a few weekends ago when I just wanted to make a fun Saturday breakfast without some overnight yeast dough.
Not everything has to be a from scratch yeast dough to be good.
My grandmother's recipe from the chocolate rolls gave me the idea to go this route with them. Pioneer Baking mix is obviously a gift from God that should be used accordingly.
If only they'd make it whole wheat my life could be complete.
I managed to steal all my ideas from this from every cinnamon rolls I've ever made from scratch. In real life I'm a taste as you go cook, typically when the blog isn't involved there are no exact measurements.
So take this non recipe for what it is, taste as you go, change the filling, change the frosting. Make yourself happy with it and claim it as your own.
Shortcut Cinnamon Rolls
Ingredients:
Cinnamon Rolls -
3 cups of Pioneer Baking Mix (or other baking mix)
1 cup of milk (I used almond milk)
1 stick of butter, melted
cinnamon
sugar
** or use 1 recipe for white bread dough in a bread machine, just set it to dough and let it rise
Frosting-
2 1/3 cups of powdered sugar
1/4 tsp maple flavored extract
1/4 cup milk
2 tbsp strong coffee
2 tbsp melted butter
Directions:
Preheat over to 375 & grease a 13x9 baking pan. Combine baking mix with milk until it forms a dough. Turn dough onto a floured surface and knead a few times. Roll out into a rectangle about 1/4 inch thick. Brush melted stick of butter onto the dough. Sprinkle with cinnamon and sugar as desired. Roll dough from the long side and seal edges. Cut dough into about 1 inch pieces, I use string to do this usually or unscented floss. Place dough into baking dish and bush tops with any extra butter. Bake for 25-35 minutes until golden brown.
For the frosting, in a mixing bowl combine melted butter, maple flavored extract, and powdered sugar. Slowly add in coffee and milk to achieve your desired thickness and taste. Start off with 1/4 cup and gradually increase liquids.
When rolls come out of the oven immediately frost and serve warm.
What's your favorite food to make for Saturday morning breakfast?
