The announcement is this: The following recipe is terrible. You should not waste your time pinning it, let alone making it.
I’ve been looking for a way to quickly make cinnamon rolls (outside of buying them, which is very fast indeed). I have an excellent never-fail cinnamon roll recipe that takes an extraordinary amount of time – truth be told, it just takes more time than I have to dedicate to the process most days.
That’s why I’ve not made my famous cinnamon rolls for The Boy. He’s a little bitter about that.
And that’s why when I saw a tasty-looking recipe on Pinterest for “Quick Cinnamon Rolls,” I pinned it and gave it a shot.
The result? They are terrible. The inside is good (but it’s hard to go wrong with butter and sugar), but the rolls are a doughy mess.
I’ll give you the recipe, but please note that I only recommend the filling. Use another recipe for the rolls themselves.
- 4 c flour
- 4 T white sugar
- 2 1/2 t baking powder
- 1 1/2 t Kosher salt
- 1/2 c butter
- 1 1/2 c buttermilk
In a large bowl mix together all the dry ingredients then cut in butter and mix until the dough is crumbly. Add buttermilk and mix until a nice dough forms. Place dough on a floured surface, knead a little, and roll into a big, big rectangle about 1/4 inch thick.
- 1/2 c butter, softened
- 2 c brown sugar
- 2 T cinnamon
- 1 c chopped nuts (optional)
Spread the dough with the butter and then sprinkle with the filling ingredients. Roll the dough length-wise and slice into 14 evenly sized buns. Place 7 buns each in two greased 8 inch cake pans. Bake for 16-18 minutes in a 350 degree oven. Top with icing of your choice.
|Looks can be deceiving|