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Store This, Not That! > Blog > Cooking with Food Storage > Back to School Survival: 45 Minute Cinnamon Rolls
September 11th, 2013

Back to School Survival: 45 Minute Cinnamon Rolls

Okay…another super mom moment here. Yeah…how cool to get cinnamon rolls ready quickly?! Even if you don’t want to use it during the school week-use it on the weekend when you want those kids up and doing chores! 😉
So I showed you how you before 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

45 Minute Whole Wheat Cinnamon Rolls
Recipe Type: Breakfast
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4-6
Make this food storage treat in 45 minutes flat! Your family will love you!
Ingredients
  • 1/3 C. sugar
  • 3 T. yeast
  • 1/2 C. oil
  • 1 1/4 C. warm water (110 F)
  • 2 eggs (2 T. dry egg powder and NO water)
  • 1 t. salt
  • 5 1/2 C. wheat flour
  • 1/4 C. melted butter
  • 1 1/2 T. cinnamon
  • 1/2 C. sugar
  • 1/2 C. chopped nuts (optional, but really a fantastic addition to cinnamon rolls)
  • 3/4 C. raisins (I soak mine first)
Instructions
  1. Mix sugar, yeast, oil, and water and let stand 15 minutes.
  2. Add eggs, salt and flour and knead for 5 minutes.
  3. Roll to rectangle 1/4″ thick
  4. Brush dough with melted butter. Sprinkle sugar, cinnamon, nuts, and raisins over dough.
  5. Carefully roll up and cut 1″ thick slices with string or knife.
  6. Place in greased 9×13 pan and let rest 10-15 minutes.
  7. Bake at 425 for 10-15 minutes or golden brown.
Notes

Glaze:
2 C. powdered sugar
1/4 C. hot water
1 t. butter

Mix and top warm cinnamon rolls

MAKING THE CINNAMON ROLLS WITH PICTURES

 

amazing reviews click here

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4 Comments

  • Betty

    September 12, 2012 at 5:13 pm

    When the recipe says, “wheat flour” does that mean whole wheat flour?

    • Heather Ellis

      September 13, 2012 at 7:35 am

      I used fresh ground wheat, a mix of red and white hard wheat, and only needed 5 cups~ and these were EXCELLENT!

  • Melanie

    October 6, 2012 at 8:04 am

    Uhhh…I’m not sure what I’m missing here…I’m making these this morning. I got to the point of kneading after adding the flour, salt, and eggs and it is SO dry. I’ve never seen dough this dry. :-p I guess I’ll add some water and hope it works…

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