Craving a BIG GIANT cinnamon roll? Don’t want to bother with yeast? I have the cinnamon roll for you! Big in size, crispy on the outside and soft on the inside.
Quick Cinnamon Roll Recipe (makes 8)
4 cups all purpose flour
6 teaspoons baking powder
2 teaspoons salt
12 tablespoons shortening
1-1/2 cups milk
1/2 cup butter
1 cup brown sugar, packed
2 teaspoons cinnamon
Preheat oven to 425 degrees. Spray 8 muffin cups with non stick cooking spray and set aside.
In a large bowl add the flour, baking powder and salt. Whisk to combine. Using a pastry blender add the shortening until well incorporated, mix in milk. Roll dough into a 16 x 16-inch rectangle. In a small saucepan add the butter and brown sugar. Cook on medium until sugar and butter have melted. Add cinnamon. Pour butter mixture over rolled out dough. Using an off set spatula spread the filling evenly to the edges. Roll up the dough pulling and squeezing to get a tight roll. When the roll is finished push the roll back into a 16-inch roll and slice into 2-inch slices. Place each roll in a prepared tin cup cut side up. Bake 20 minutes. This is a LBC original!
I SHARED THIS IDEA/RECIPE AT THESE PARTIES