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Quick Mix No-Knead Cinnamon Rolls

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

This one is a bit more work than the other Quick Mix recipes, but still PDQ (pretty darned quick).

At a glance

Prep
Bake
Total
Yield
12 rolls

Ingredients

Choose your measure:

Dough

  • 4 cups Quick Mix
  • 1/4 cup sugar
  • 2 large eggs (See "tips", below.)
  • 1/2 cup + 1 to 2 tablespoons water or milk
  • 1 teaspoon vanilla extract

Filling

  • 3/4 cup light brown sugar
  • 1 tablespoon Instant ClearJel or 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons ground cinnamon
  • 3 tablespoons butter or vegetable shortening
  • 2 tablespoons water
  • 1/2 cup diced pecans or raisins, optional
  • 1/2 cup cinnamon chips, optional

Glaze

  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons cream or 2 to 3 tablespoons water or milk

Instructions

  1. Preheat the oven to 350°. Lightly grease a 9" x 13" pan.
  2. To make the dough: In a medium-sized bowl, whisk together all of the dry ingredients.
  3. In a separate bowl, whisk together the fresh eggs, the water or milk, and the vanilla.
  4. Combine the dry and wet ingredients, and mix to form a slightly sticky dough. Flatten the dough into a rectangle, cover it, and let it rest for 15 minutes.
  5. To make the filling: In a medium-sized bowl, whisk together the dry ingredients, then cut in the shortening or butter. Add water to form a spreadable paste; reserve the nuts and chips for later.
  6. To assemble the rolls: Generously flour your work surface, and roll the dough into a 12" x 15" rectangle, sprinkling both sides of the dough with flour if it's very sticky. Spread the dough with the filling, and sprinkle it with the nuts or raisins, and cinnamon chips, if you're using them. Starting at a short edge, carefully roll the dough into a log. Cut the log into 12 1" slices. Lay the rolls in the pan.
  7. Bake the rolls for 22 to 25 minutes, until they're golden brown. Let them cool in the pan for 10 minutes, while you make the glaze.
  8. To make the glaze: Whisk together the ingredients until smooth. Drizzle over the rolls.
  9. Store the rolls, well-covered, on the counter for up to 2 days.