From the Kitchen of Janae at Pink Dandy Chatter (http://www.pinkdandychatter.com/).

Gallery

Recipe Summary

Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze: (Mix these ingredients together 5 minutes before rolls are done in oven)

Directions

Instructions Checklist
  • Preheat oven to 375 degrees.

    Advertisement
  • Mix shortening in the flour with stand up mixer with paddle shape attachment (you can also use a standard mixer). Mix until fully combined together. Add 1 cup of milk and mix until all ingredients are moist. Turn dough out onto floured surface and knead lightly or use dough hook attachment and knead lightly.

  • Roll dough out until about 1/3-inch thick and then spread the softened butter on the dough; leave a 1/3 inch border around sides. Combine both of the sugars and cinnamon and mix well. Sprinkle over the butter mixture and massage it into the butter well. Start rolling the dough tightly and press the edges and ends together. Cut into 1-inch slices and place cut side down on a greased cookie sheet. Bake for 20 minutes. Drizzle glaze over hot cinnamon rolls and enjoy!

Tips

*To make gluten-free flour self rising, add 1 1/4 teaspoon baking powder and a pinch of salt to each cup of gluten-free flour.

Nutrition Facts

227 calories; protein 0.8g 2% DV; carbohydrates 31.9g 10% DV; fat 11.4g 18% DV; cholesterol 1.9mg 1% DV; sodium 69.3mg 3% DV. Full Nutrition
Advertisement

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/05/2012
This is a very quick EASY delicious recipe. I wanted a not-so-sweet roll so I used half of what the inside called for in terms of butter & sugar and used very little icing. It was perfect! I suggest adding walnuts or pecans too. Read More
(27)

Most helpful critical review

Rating: 3 stars
12/26/2012
This tastes ok, but I think it calls for too much baking powder as that is what i tasted. We made this for Christmas morning and I would like to mention a few things about it. I gave it only 3 stars mainly because of the lack of directions. Do not plan on rolling this out as the directions say right after mixing it. I went against my better judgement of making the dough the night before and then refrigerating it. I ended up having to postpone breakfast while waiting for the dough to chill quickly in the freezer. Also, if you haven't worked with GF dough before you need to know that it is much easier to roll out if you put wax paper under it and on top of it. I rolled it out on the pan I was planning to cook it on with the wax paper underneath. I then used the paper to lift the dough off the pan and help me roll the dough. It worked much better this way. One more thing I would like to mention is to go light on spreading the butter. I did use Earth Balance buttery spread, but I used too much. It ran down on the pan and made my dough spread out and look sloppy. The next time I make these I am planning to use a little less baking powder and butter than called for and refrigerate the dough for at least a few hours. Read More
(23)
24 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 5
Rating: 4 stars
06/05/2012
This is a very quick EASY delicious recipe. I wanted a not-so-sweet roll so I used half of what the inside called for in terms of butter & sugar and used very little icing. It was perfect! I suggest adding walnuts or pecans too. Read More
(27)
Rating: 5 stars
06/15/2012
This is a great quick and easy recipe! I made a few changes to use what I had on hand. Coconut milk instead of dairy and Smart Balance spread instead of Melt. Read More
(25)
Rating: 3 stars
12/26/2012
This tastes ok, but I think it calls for too much baking powder as that is what i tasted. We made this for Christmas morning and I would like to mention a few things about it. I gave it only 3 stars mainly because of the lack of directions. Do not plan on rolling this out as the directions say right after mixing it. I went against my better judgement of making the dough the night before and then refrigerating it. I ended up having to postpone breakfast while waiting for the dough to chill quickly in the freezer. Also, if you haven't worked with GF dough before you need to know that it is much easier to roll out if you put wax paper under it and on top of it. I rolled it out on the pan I was planning to cook it on with the wax paper underneath. I then used the paper to lift the dough off the pan and help me roll the dough. It worked much better this way. One more thing I would like to mention is to go light on spreading the butter. I did use Earth Balance buttery spread, but I used too much. It ran down on the pan and made my dough spread out and look sloppy. The next time I make these I am planning to use a little less baking powder and butter than called for and refrigerate the dough for at least a few hours. Read More
(23)
Advertisement
Rating: 5 stars
10/04/2012
This has got to be the best cinnamon roll recipe I have ever used! It is easy fast and delicious! thank you for providing it! Read More
(14)
Rating: 4 stars
10/11/2015
I modified slightly. First I added only one tablespoon baking powder and 1/2 tsp salt for the self rising flour and a packet of plain glelatine to the flour mix. The dough was way too crumbly at first so I added an egg and a little more milk. The dough was sticky but pliable! It rolled and cut easily. I baked them at 350 for 20 in a glass pie pan and they are amazing! it is only 7 am on a Sunday. I want to wake my kids just to try them!!! Read More
(7)
Rating: 2 stars
12/24/2013
This is by far the most difficult recipe I ever had. The dough was so crumbly I had to use wax paper as the support and it didn't rise at all when it came out of the oven. It tasted hard and flour-ery. Read More
(5)
Advertisement
Rating: 2 stars
02/04/2014
What a waste of ingredients! I'm a very experienced baker and could not get it to roll. Flavor was great but my kids wouldn't eat it because it looked like a crumbly mess. Specify the type of gluten free flour you used please. Read More
(4)
Rating: 4 stars
12/08/2013
I think the type of gluten-free flour you use will make a difference. I used Robin Hood but next time I'm going to try a chickpea/rice flour mix. I had to add a lot more liquid to make them work but WOW they taste great! Read More
(3)
Rating: 1 stars
12/24/2012
Tasted good. But what a mess. This recipe is very crumbly and very hard to keep together to roll and put on cookie sheet. I ended up having to pt in muffin pan to hold together. Will be looking for better recipe. Read More
(3)
Advertisement