45 Minute Whole Wheat Cinnamon Rolls

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So I showed you how you can create your own three month food storage by freezing any dough or roll (like Rhode’s rolls) which makes making any bread super fast. However, there are times when you run out of those and you’d still like…say…cinnamon rolls! These cinnamon rolls are done and baked in 45 minutes or less! In fact, when I make cinnamon rolls-these are what I make now. I double the recipe, bake a few and freeze the rest for later use. It’s perfect!  You’ll also notice that this recipe calls for chopped nuts rolled up in the cinnamon rolls-I never thought of adding them but really chopped pecans pushes this recipe over the top and makes it entirely impressive and different.  Try it, you’ll like it!

45 Minute Cinnamon Rolls Recipe

[tasty-recipe id=”18363″]

MAKING THE CINNAMON ROLLS WITH PICTURES

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4 Comments

  1.  What has happened I use to beable to right click on your pic’s and copy and past them to my word pad so I could have the pic with the recipe but now all I get is the link. I am sad
    These rolls look really really good.

    1. I don’t know what happened. I haven’t changed anything…and yes they are really good!

  2. these turned out really well. Also surprisingly easy to roll out and cut. Thanks for sharing!

  3. Thanks! I rather like being a hero today! My kids and I devoured these! So tender, so tasty, and no sickening feeling afterward. 🙂 I doubled the recipe, replaced half of the oil with homemade applesauce, found that about 10-1/4 c. flour was sufficient (doubling recipe), combined the melted butter and brown sugar/cinnamon before spreading on the dough. Fabulous! I would just recommend loosely covering with foil before baking to avoid a “burnt” look. Dough was great to work with, too! 🙂 I don’t quite know how you fit all of them into a 9×13″ pan, but I have some in the freezer now for later.

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