Easy Cinnamon Rolls
User Reviews
4.7
Easy Cinnamon Rolls
Description
This recipe for Easy Cinnamon Rolls uses a biscuit-style dough enriched with eggs and full-fat sour cream, which creates a tender, rich texture without complicated yeast proofing. After mixing the dry and wet ingredients until just combined, the dough is rolled into a rectangle, spread with a cinnamon and brown sugar butter filling, then rolled jelly-roll style and sliced.
The slices are arranged in a greased deep dish pan, and warm heavy cream is poured over before baking at 375ºF. This technique yields rolls that are soft and moist inside with a nicely browned crust. Once baked and cooled slightly, a simple glaze of powdered sugar, vanilla extract, and milk is drizzled for added sweetness and moisture.
These rolls make a comforting breakfast or dessert treat, and their biscuit dough base allows them to be made without yeast, making the process simpler yet still producing a tender crumb.
If desired, adjusting the size of the rolls affects baking time and calorie content. Monitoring the center roll for doneness ensures they are fully cooked without overbaking. Different brands of ingredients can vary calorie estimates.
Ingredients
For the biscuits:
- 2 large egg
- 16 ounces sour cream full-fat
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
For the filling:
- ½ cup butter melted
- ¾ cup brown sugar
- 1 tablespoon cinnamon
Cream:
- ½ cup heavy cream warm
For the glaze:
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons milk whole
Instructions
- Preheat the oven to 375º Fahrenheit.
- In a bowl, beat the eggs and sour cream until smooth and well mixed.
- Add in the flour, salt, baking soda and baking powder. Stir well until the mixture is combined, but looks floury and craggy.
- Turn out the dough onto a pastry mat. Press the dough together, folding in any dry pieces until the dough comes together. Don’t overwork the dough. Fold just until the dough no longer feels floury.
- Press the dough out into a rectangle 16”x9”.
- In a small bowl, combine the butter, brown sugar and cinnamon. Mix well.
- Spread the cinnamon filling over the rolled out dough.
- Roll up, jelly roll style and cut into 8 slices (about 2” thick each).
- Spray a 9” deep dish round pan or pie plate with cooking spray.
- Place the rolls, cut side up, into the pan.
- Pour the warm cream overtop the rolls.
- Bake for 30-35 minutes or until golden brown and baked through. (Check the center roll and make sure it is cooked through. It will be soft, but not doughy. This roll will take the longest to cook so the rolls are done when the center one is baked through.)
- In a small bowl, whisk together the powdered sugar, vanilla extract and milk.
- Drizzle the powdered sugar glaze over the warm rolls.
- Serve immediately.
Notes
- The recipe yields 8 large cinnamon rolls; serving size is one glazed roll.
- To reduce calories, make smaller rolls as the size directly impacts calorie content per serving.
- Check the center roll during baking to confirm doneness; it should be soft but fully cooked through.
- Calorie counts are estimates and can vary with different ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 624 kcal
% Daily Value*
| Calories | 624kcal | 31% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 133mg | 44% |
| Sodium | 609mg | 25% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 1005IU | 20% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 166mg | 17% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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