Whenever I do up a Sunday breakfast or brunch, I am sure to include these on the menu. It’s one thing that I can guarantee that the kids are going to eat.They go really well with bacon, sausage, hash browns, and all the other fixings. There are usually a few leftover too which is nice because they make a wonderful snack later on in the day. I always just zap them in the microwave for a few seconds to warm them back up. My kids like them at room temperature or even cold from the fridge, but I have to have mine all warm and gooey. They are perfect!
Check out what they are saying about this recipe over at All Recipes:
“I had to write a review because I don’t know when I’ve been more pleased with the results of a recipe! Soft, tender, delicious cinnamon rolls in half the time of standard recipes.”
I could eat these for breakfast every day, and they’re so quick to make, you could too!
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups Gold Medal all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup Domino brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup Country Crock margarine, softened
1/2 cup raisins (optional)
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
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Quick Tip: Use chocolate chips instead of raisins.
Thanks again to All Recipes for this quick and yummy recipe.