Quick Cinnamon Rolls is the recipe that I have had the longest. I was in middle school in 1986. The sixth graders were all required to spend a few weeks enjoying each of the electives that the school had to offer. “Foods” was one of them. I was given this recipe while in that class. I have no idea where my teacher would have gotten it, originally. This is not the best recipe for cinnamon rolls that I have; that one is still coming. This is, however, the fastest, and the only one I have that doesn’t call for yeast.
Ingredients
2 C all-purpose flour, sifted
3 tsp baking powder
1 tsp table salt
1/4 C shortening
2/3 C milk
1/4 C brown sugar
1 tsp cinnamon
butter for spreading, softened
powdered sugar, for glaze (optional)
Directions
Preheat oven to 450 degrees. Sift together dry ingredients. Cut in shortening until mixture resembles small peas. Add milk, stirring just to moisten dry ingredients. Turn onto a floured surface and knead 10 times. Roll dough into a flattened 7″ by 16″ rectangle. Spread dough with butter. Sprinkle cinnamon and brown sugar onto the dough. Roll dough into a cylinder, starting on one of the shorter sides and fold in the edges. Cut into 1″ slices (use dental floss!) and bake on a greased baking sheet for 10 to 12 minutes.
Optional: mix a bit of any milk with some powdered sugar to make a quick, pourable glaze.