Quick No-Knead Cinnamon Rolls Recipe #377831
I'm alway looking for ways to simplify life on the boat and these rolls will be perfect! Also great for camping and RVing! For the Baking Mix use Recipe #377822. Because of the relatively low percentage of fat to flour these rolls are best when served warm, right out of the oven!
by Galley Wench
40 min | 15 min prep
12 Rolls
Dough
- 4 cups baking mix (17 ounces, Baking Mix (Muffins, Biscuits, Cinnamon. Rolls and Pancakes)
- 1/4 cup sugar (1 3/4 ounces)
- 2 large eggs (or 3 tablespoons whole dried eggs plus 1 cup water or milk)
- 1/4 cup water or milk
- 1/2 cup tbsps milk (4 1/2 to 5 ounces)
- 2 tablespoons milk (4 1/2 to 5 ounces)
- 1 teaspoon vanilla
Filling
- 3/4 cup light brown sugar, firmly packed (5 1/2 ounces)
- 2 tablespoons unbleached all-purpose flour (1/2 ounce)
- 2 teaspoons ground cinnamon
- 3 tablespoons butter
- 2 tablespoons water
- 1/2 cup diced pecans (optional) or raisins (optional)
Glaze
- 1 cup confectioners' sugar (4 ounces)
- 1 teaspoon vanilla extract
- 3 tablespoons cream or milk
- Dough:.
- In a medium-sized bowl (or plastic bag, if you're camping), whisk together all of the dry ingredients, including the dried eggs, if you're using them.
- In a separate bowl, whisk together the fresh eggs (or extra water for the dried eggs, if you're using them), the water or milk, and the flavor.
- Combine the dry and wet ingredients, and mix to form a slightly sticky dough.
- Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes while you make the filling.
- Filling:.
- In a medium-sized bowl, whisk together the filling dry ingredients, then cut in the shortening or butter.
- Add water to form a spreadable paste; reserve the nuts or raisins for later.
- Assembly:.
- Prehead oven to 350º F.
- Generously flour your work surface, and roll the dough into a 12 x 15-inch rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins.
- Starting at a short edge, carefully roll the dough into a log.
- Cut the log into 12 1-inch slices.
- Lay the rolls in a lightly greased 9 x 13-inch pan.
- Bake for 22 to 25 minutes, or until they're golden brown.
- Let them cool in the pan for 10 minutes, then spread or drizzle with the glaze, which you've made by whisking together the confectioner's sugar, vanilla, and cream or milk.
- For best flavor and texture, serve the rolls warm.
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5 stars