These sweet treats are a cross between a classic cinnamon bun and a really soft cookie. The lack of yeast in this recipe means it will not yield a fluffy doughy cinnamon roll, but if you’re craving cinnamon rolls and don’t have time to wait for dough to rise, this is the perfect compromise. You might want to consider doubling this recipe; these are that good!
Yields 16 muffins
Preheat oven to 425 degrees Fahrenheit.
Knead all ingredients for dough and roll out on floured board into a rectangle.
Combine filling and spread over dough.
Roll up and cut into 16 slices. Place each slice in a cupcake liner.
Bake at 425 for 15 minutes or until done.
Notes:
Freeze baked rolls (fully cooled) in an airtight container for up to 2 months; thaw at room temperature.
Description:
Styling and Photography by Tamara Friedman
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Sticky? I just made the dough and it is rather sticky in texture...is it supposed to be?
Hi! I have never tried this recipe before, however by looking over the ingredient list, it would seem that adding all that water would make the dough sticky. I would just flour your surface really well until you are able to roll it without it getting too sticky.