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Prep Time: 20 minutes
Cook Time: 20-25 minutes
Yield: 12 servings
I have a confession. Although I love to cook and bake, recipes with yeast scare the heck out of me. Thankfully, I’ve managed to gather a few recipes in my travels that allow me to bake a few favorites, while successfully avoiding my greatest fear. This recipe is my son’s favorite. They’re quick, easy and oh so good!
Quick and Easy Cinnamon Pecan Rolls
2 c flour 2 tbsp sugar 4 tsp baking powder 1 tsp salt 1/4 c butter, chilled 1 c milk Topping/Filling 1/3 c margarine 1 c packed brown sugar 3 tsp cinnamon 1/3 c raisins pecans Icing 1/2 c icing sugar 3 tbsp milk
Grease 12 cup muffin tin.
Cream together the margarine, cinnamon and brown sugar for the filling. Drop a teaspoon into each the bottom of the muffin tins. Sprinkle a small amount of chopped pecans into each muffin tin. Reserve remaining sugar/butter mixture.
In bowl combine flour, sugar, baking powder and salt. Cut in 1/4 cup of chilled margarine until crumbly. Make a well in the center and pour in the milk. Combine to make a soft dough.
Knead dough on floured surface and roll out 1/3 in thick into a rectangle that is 12 inches long. Spread remaining cinnamon/sugar/butter mixture over top and sprinkle with raisins. Roll up and mark and cut in 12 slices. Place cut side down in muffin tins, on top of filling and pecans.
Bake 400F degrees for 20 – 25 minutes, and then turn out on to a tray. Be careful – sugar will be hot.
Mix icing sugar with enough milk to make a thin glaze, and drizzle over cinnamon rolls.