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Under-an-hour cinnamon rolls with cream cheese icing

Sweeten up any weekend with homemade cinnamon rolls you can whip up in under an hour. These babies don’t use yeast, so there is absolutely nothing to be afraid of in this recipe. Unless utter deliciousness gets ya nervous, in which case, watch out!



Makes 18 small cinnamon rolls



2 cups flour

2 tbsp sugar

3 tsp baking powder

1 tsp salt

3 tbsp butter

1 egg

¾ cup milk



4 tbsp butter, softened

1 cup brown sugar

3 tsp cinnamon


Cream cheese icing

½ cup butter, softened

¼ cup cream cheese, softened

1 ½ cups powdered sugar

1 to 2 tbsp milk




1. In a small bowl, combine all the filling ingredients to create a crumbly mixture. Sprinkle half the filling mixture over the bottom of a 9” x 9” pan.


2. In a large bowl, mix together the flour, sugar, baking powder and salt for the dough. Cut in the softened butter using your hands or a pastry cutter. Stir in the egg and milk to form a soft dough. Roll it out on a lightly floured surfaced and press and roll into a rectangle. It should be about ¼” thick.


3. Spread the remaining filling on the rolled out dough. Then, roll up the rectangle, smooth over the crease with your fingers to make it stay closed. Using a sharp knife, slice into 18 small rolls.


4. Place in to prepared pan. Edges of the rolls should be touching. Bake for 20 to 25 minutes at 400 degrees F.


5. While the rolls are baking, it’s time to whip up a quick icing. Whisk the butter and cream cheese together until combined, then whisk in the powdered sugar. Use the milk to thin out the icing if it’s too thick. Then drizzle over your rolls and eat up!




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