Best 20 Quick Rolls Recipes

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In the realm of culinary delights, quick rolls stand as a testament to the transformative power of simple ingredients and speedy preparation. Whether you're a seasoned cook seeking a delightful addition to your repertoire or a novice yearning for a hassle-free culinary adventure, these treats promise an explosion of flavors and textures that will tantalize your taste buds. From savory sensations to sweet indulgences, the realm of quick rolls offers a world of culinary exploration, inviting you to embark on a journey where convenience meets extraordinary taste.

Let's cook with our recipes!

QUICK CINNAMON ROLLS



Quick Cinnamon Rolls image

Quick and easy cinnamon rolls from scratch, with no yeast, proofing, or kneading necessary!

Provided by shaunawillman

Categories     Bread

Time 40m

Yield 18

Number Of Ingredients 15

¼ cup butter, divided
2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, softened
¾ cup milk
1 egg
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
4 ounces cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
  • Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
  • Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
  • Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
  • Bake in the preheated oven until rolls are set, 20 to 25 minutes.
  • Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 31.6 g, Cholesterol 36.7 mg, Fat 9.9 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 262.1 mg, Sugar 20.3 g

QUICK YEAST ROLLS



Quick Yeast Rolls image

This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.

Provided by DCASH30526

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 1h40m

Yield 8

Number Of Ingredients 7

2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 ¼ cups all-purpose flour

Steps:

  • In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
  • Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g

QUICK CINNAMON ROLLS - NO YEAST



Quick Cinnamon Rolls - No Yeast image

These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.

Provided by hannah234

Categories     Breakfast

Time 50m

Yield 18 small rolls, 18 serving(s)

Number Of Ingredients 11

2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
1/2 cup powdered sugar
1/4 cup milk

Steps:

  • For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
  • Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
  • In a large bowl mix together flour, sugar, baking powder, and salt.
  • Cut in softened butter (sometimes your hands are the best tools).
  • Stir in milk to form a soft dough.
  • Roll out dough on a lightly floured surface into a rectangle about 1/4 inch thick.
  • Spread the remaining filling on the rolled out dough.
  • Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
  • Bake for 20-25 min at 400°F.
  • For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
  • Once rolls are finished, drizzle on glaze and serve warm.

Nutrition Facts : Calories 165.2, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.8, Sodium 259.8, Carbohydrate 28.5, Fiber 0.6, Sugar 16.6, Protein 2

EXTRA QUICK YEAST ROLLS



Extra Quick Yeast Rolls image

Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.-Eleanor Paine, Junction City, Oregon

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
3/4 cup warm water (110° to 115°)
2-1/2 cups biscuit/baking mix

Steps:

  • Dissolve yeast and sugar in warm water. Stir in biscuit mix and turn out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. , Divide and shape dough into 24 small balls. Place on greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° until golden brown, 10-15 minutes.

Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 158mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

QUICK CARAMEL ROLLS



Quick Caramel Rolls image

Refrigerated crescent rolls and caramel ice cream topping make these yummy, gooey treats a snap to assemble. I used to whip up a huge panful for our kids when they were growing up...now our grandchildren love them, too. They are easy to reheat in the microwave for a speedy snack. -Jeannette Westphal Gettysburg, South Dakota

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1/4 cup butter
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8 ounces each) refrigerated crescent rolls

Steps:

  • Place butter in a 13-in. x 9-in. baking pan; heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20-25 minutes or until golden. Immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 105 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE



Shrimp Pesto Spring Rolls with Quick Pesto Dipping Sauce image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 spring rolls

Number Of Ingredients 23

1/2 cup fresh basil leaves
1/3 cup grated Parmesan
1 tablespoon pine nuts
1 pinch red pepper flakes
2 cloves garlic, pressed
1/3 cup olive oil
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Pinch kosher salt
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon sugar
1 clove garlic, pressed
Dash kosher salt
Dash freshly ground black pepper
8 peeled and deveined cooked shrimp (16/20 count), tails removed, halved lengthwise
1 cup shredded romaine lettuce
Four 8-inch rice paper wrappers
8 large fresh basil leaves
1/4 cup jarred roasted red bell pepper strips
1/4 cup sliced red onion
1/4 cup quartered yellow cherry tomatoes

Steps:

  • For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
  • For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
  • For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
  • Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
  • One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
  • Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

QUICK CINNAMON - NUT ROLLS



Quick Cinnamon - Nut Rolls image

This recipe combines the simplicity of a baking powder biscuit, with the gooey deliciousness of a cinnamon roll. I have been known to double the topping! These rolls are on the smaller side - they will serve 4-6 depending on how much sweet you want.

Provided by momaphet

Categories     Breads

Time 40m

Yield 16 rolls

Number Of Ingredients 13

1 cup flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons cold butter, cut up
1/3 cup milk
1/4 cup brown sugar, firmly packed
1/4-1/2 teaspoon cinnamon
2 tablespoons butter, very soft (use more if needed)
1/4 cup nuts, chopped (pecans or walnuts are best)
1/4 cup brown sugar, firmly packed
1/4 cup nuts, chopped (pecans or walnuts are best)
2 tablespoons milk
1/2 teaspoon cinnamon

Steps:

  • Preheat oven to 425 degrees, lightly spray or butter the bottom of a 8" or 9" cake round cake pan.
  • Rolls.
  • Put all the ingredients for the topping into the pan stir together and spread evenly over the pan, set aside.
  • Stir together dry ingredients, cut in the cold butter until the mixture looks like fine granules, add the milk stirring with a fork until the dough comes together into a soft dough (add a touch more milk if needed).
  • Turn the dough out onto a lightly floured surface and give 10 kneads (You can refrigerate the dough for 10 minutes at this point if desired, wrap in plastic if doing so). Roll dough into a rectangle, about 16x12 inches.
  • Filling.
  • Brush dough with soft butter leaving a 1" border along one of the long edges. Mix together the brown sugar, cinnamon, and nuts, sprinkle over the buttered dough. Starting with the long, buttered edge closet to you, roll up jelly roll fashion, when you reach the other edge gently pinch the dough together sealing in the filling. Cut the dough into 16 slices, place them cut side down on top of the brown sugar mix in the pan, spacing slightly apart.
  • Bake 25 minutes, or until nicely browned. Invert immediately ontoa serving plate and remove pan (scrape any left behind goo, onto the rolls, then go put the pan in the sink, fill it with hot water to soak), cool rolls slightly and serve.

SKINNY QUICK CINNAMON ROLLS



Skinny Quick Cinnamon Rolls image

32% fewer calories • 50% less sat fat than the original recipe. A warm, sweet, and cinnamony fresh-baked treat-in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 tablespoon butter, melted
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 to 2 teaspoons orange juice or milk

Steps:

  • Preheat oven to 375°F. Grease an 8- or 9-inch round baking pan; set aside. Unroll dough (do not separate); press perforations to seal. Brush dough with melted butter. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle over dough. Starting from a long side, roll up dough. Using a sharp knife, slice dough into eight pieces. Arrange rolls, cut sides up, in prepared pan, flattening each slightly.
  • Bake for 15 to 18 minutes or until golden. Cool rolls slightly in pan on a wire rack. Remove rolls from pan. In a small bowl, stir together powdered sugar, vanilla, and enough orange juice or milk to make an icing of drizzling consistency. Drizzle icing over warm rolls. Serve warm.

Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 13 g, TransFat 1 1/2 g

QUICK PIZZA ROLLS



Quick Pizza Rolls image

This is a great way to make pizzas for a slumber party or movie night. We love that you can individually thaw and bake them one at a time. -Debbie Gray, Gilbert, Iowa

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup water
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon Italian seasoning
1/2 teaspoon salt
6 French rolls
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato paste, water, garlic, sugar, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill each roll with 1/2 cup meat mixture. Sprinkle with cheeses. Replace bread tops., Place desired amount of sandwiches on a baking sheet. Bake at 350° for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months., To use frozen sandwiches: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 415 calories, Fat 16g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 903mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.

QUICK-RISE CAKE MIX CINNAMON ROLLS



Quick-Rise Cake Mix Cinnamon Rolls image

Easy to make Cinnamon rolls that will melt in your mouth. You can add raisins or nuts to this basic recipe.

Provided by TishT

Categories     Yeast Breads

Time 1h

Yield 16 rolls

Number Of Ingredients 11

3 (1/4 ounce) packages active dry yeast
2 1/2 cups water
1 (14 1/2 ounce) package white cake mix
4 1/2 cups all-purpose flour
1/2 cup butter, softened
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/4 cup butter, melted
1/3 cup white sugar
crushed pecans, if desired
raisins, if desired

Steps:

  • In a small bowl, dissolve yeast in warm water.
  • Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the cake mix and 3 cups of the flour; stir to combine.
  • Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  • Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
  • Deflate the dough and turn it out onto a lightly floured surface.
  • Roll the dough into a 10x16" rectangle.
  • spread the softened butter over the rectangle; sprinkle on brown sugar and cinnamon (and raisins if desired).
  • Starting from one of the long sides, roll up the rectangle and cut into 1" wide rolls.
  • Preheat oven to 375F.
  • Grease a 9x13" baking pan.
  • Pour the melted butter into a small bowl and mix the white sugar (and pecans if desired) in another small bowl.
  • Dip the top of each roll in the melted butter, then in the sugar and pecan mixture, then place the topped rolls snugly into the prepared pan.
  • Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
  • Bake at 375F for 20 minutes, or until rolls are golden.

QUICK AND EASY CINNAMON ROLLS (YEAST FREE)



Quick and Easy Cinnamon Rolls (Yeast Free) image

I made these today in 'Home Ec' class. These are super YUMMY and quick to make because they have no yeast, so you don't have to wait hours for them to rise. My friend is vegan so our group used powdered milk instead of actual milk. You do not need to use a mixer at all ^_^ Sorry for the form of measurement, the recipe was written in mL's instead of cups-tsp-tbsp.

Provided by Jessiica

Categories     Breads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

500 ml flour
20 ml baking powder
30 ml sugar
5 ml salt
50 ml margarine
200 ml milk
margarine
brown sugar
cinnamon
raisins (optional)

Steps:

  • Preheat oven to 250°C (425°F).
  • Mix flour, sugar, salt, and baking powered in large bowl.
  • Cut in margarine until mixture looks like oatmeal or small peas.
  • Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
  • Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
  • -Filling-.
  • Smear margarine over dough coating it not to thick but not to thin.
  • Sprinkle desired amount of cinnamon on top.
  • Sprinkle desired amount of brown sugar on top.
  • Sprinkle desired amount of raisins.
  • Roll up like a jelly roll, starting from the long edge.
  • Slice into 1-inch slices and place cut side down in a grease muffin tin.
  • Bake 12-15 minutes or until golden brown.

THAI SPRING ROLLS FROM QUICK & EASY THAI RECIPES



Thai Spring Rolls from Quick & Easy Thai Recipes image

Make and share this Thai Spring Rolls from Quick & Easy Thai Recipes recipe from Food.com.

Provided by Food.com

Categories     Thai

Time 45m

Yield 20 rolls

Number Of Ingredients 17

1 cup tamarind puree (page 32)
5 dried chilies, soaked
3 shallots
1 tablespoon soy sauce
1/2 cup jaggery, palm sugar or 1/2 cup light brown sugar
7 garlic cloves
1 tablespoon fermented soybeans (page 10)
1 tablespoon vegetable oil
1 cup shredded jicama
2 tablespoons oyster sauce
20 spring roll wrappers, sheets
2 cups shredded lettuce
2 cups boiled bean sprouts
1 cup crispy pork rind, coarsely chopped
2 tablespoons fried shallots (page 34)
4 oz/ 100 grams roasted pork, thinly sliced
20 cooked shrimp, halved lengthwise (prawns)

Steps:

  • To Make the Sauce:.
  • Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool.
  • To Make the Spring Rolls:.
  • Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool.
  • Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce.
  • Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.

QUICK AND EASY POTATO ROLLS



Quick and Easy Potato Rolls image

These rolls are delicious! and easy! and use no yeast! Sugar makes these slightly sweet, or you can use 1 tsp. salt for a more savory version.

Provided by Sharon123

Categories     < 30 Mins

Time 25m

Yield 12 rolls

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons butter, plus extra for greasing
3 tablespoons sugar or 1 teaspoon salt, for a more savory version
1 1/3 cups freshly boiled and mashed potatoes
3 tablespoons milk

Steps:

  • Sift the flour and baking powder into a bowl.
  • Rub in the butter until the mixture resembles fine bread crumbs.
  • Stir in the sugar and mashed potato.
  • Add enough milk to bind to a soft but not sticky dough.
  • Turn out the dough onto a floured surface and knead lightly until blended.
  • Roll out until 1/2-inch thick and cut into rectangles.
  • Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
  • Leave to cool on a wire rack.
  • Serve on the day made.
  • Note: You can also make these rolls as triangles.
  • Instead of rectangles as here, cut 12 triangles from the dough.

QUICK PEPPERONI ROLLS



Quick Pepperoni Rolls image

Make and share this Quick Pepperoni Rolls recipe from Food.com.

Provided by Ursie

Categories     Breads

Time 20m

Yield 6 rolls, 6 serving(s)

Number Of Ingredients 3

12 Pepperidge Farm dinner rolls (Semi Hard)
18 slices pepperoni
6 slices provolone cheese

Steps:

  • Cut a plug out of one end of each of the (6) rolls and remove the bread center.
  • Stuff each roll with 3 slices of Pepperoni.
  • Then Stuff each with 1 slice of provalone cheese.
  • Replace bread Plug and Bake following package directions.
  • Then just sit back and enjoy the raves!

QUICK AND EASY SPOON ROLLS



Quick and Easy Spoon Rolls image

So delicious and very easy. From Capper's Magazine. They are like the biscuits from the refrigerator department at the grocer, only better.

Provided by Well-Aged Cooky

Categories     Breads

Time 1h15m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 7

3 3/4 cups unbleached all-purpose flour, packed in measuring cup (18 3/4 ou)
1/4 cup sugar
2 1/4 teaspoons instant yeast
2 cups water
1/2 cup unsalted butter
1 large egg, lightly beaten
1 teaspoon salt

Steps:

  • In large bowl, whisk together flour, sugar,yeast and salt.
  • On stove or in microwave, heat water and butter together until butter is melted and mixture is 120 - 130 degrees.
  • With dough whisk or large wooden spoon, stir into flour mixture along with beaten egg until blended. The dough will be very sticky.
  • Cover and let rise until doubled, about 35 to 45 minutes.
  • Stir dough down (just a few strokes). With a 1/4 c measure, scoop dough into well-greased muffin tins. (you can use cooking spray instead of greasing). Fill tins 2/3 full.
  • Let rise, uncovered, 20 to 30 minutes, or until dough has risen to the top of the cups.
  • During the last 15 minutes, heat oven to 400 degrees.
  • Bake 20 minutes, or until rolls are golden brown.
  • Let stand 5 minutes before removing from tins.

QUICK SWEET POTATO CINNAMON ROLLS



Quick Sweet Potato Cinnamon Rolls image

Need another use for your sweet potatoes? Want to make something sweet & special for the holidays that doesn't take a lot of time? Try these out.

Provided by Rachel-Snachel

Categories     Breads

Time 35m

Yield 20 rolls

Number Of Ingredients 13

2 cups cooked mashed sweet potatoes
9 tablespoons melted butter (1 stick & 1 tbsp.)
1/2 cup milk
2 1/2 cups all-purpose flour
1/4 cup sugar
5 tablespoons baking powder
1 tablespoon salt
6 tablespoons melted butter
3/4 cup raisins
1 tablespoon cinnamon
1 2/3 cups sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • For dough: Combine sweet potato, 9 tablespoons melted butter, and 1/2 cup milk. Stir in the flour,1/4 cup sugar, baking powder, and salt. Mix until well blended.
  • When a soft dough forms, roll the dough onto a floured surface. Form the dough into a 12 x 15 inch rectangle.
  • In a small boewl, combine the 6 tablespoons of melted butter, raisins, and cinnamon. Sprinkle the filling mixture over the dough. Roll dough lengthwise, pinching the seams together.
  • Cut dough into 3/4 inch slices and place close together in greased baking pan.
  • Bake until golden brown at 425 degrees for 15-20 minutes.
  • While rolls are baking, make the glaze. In a small bowl, combine the powdered sugar, 2 tablspoons milk, and vanilla extract until smooth.
  • When the rolls are done, remove them from the oven. Immediately spoon the glaze over the rolls. Serve hot. (Makes 20 rolls.).

Nutrition Facts : Calories 217.3, Fat 9.1, SaturatedFat 5.7, Cholesterol 24, Sodium 694.6, Carbohydrate 32.8, Fiber 1.2, Sugar 16.1, Protein 2.4

QUICK GLUTEN FREE CINNAMON ROLLS



Quick Gluten Free Cinnamon Rolls image

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out!

Provided by Mia in Germany

Categories     Breads

Time 25m

Yield 14 rolls, 14 serving(s)

Number Of Ingredients 7

2 cups gluten-free bread mix
2/3 cup whipping cream
water
2 tablespoons butter, softened
2 tablespoons honey
1 teaspoon cinnamon
2 tablespoons pine nuts, chopped

Steps:

  • Preheat oven to 200 ° Celsius.
  • Mix gluten-free bread flour mix and cream lightly. You should just barely nead to get a soft dough. If it's too crumbly, add water by tablespoons until the consistency is so that you can just form a ball of dough to roll out.
  • Roll the dough out between two sheets of nonstick baking paper into a rectangle as thinly as possible. I managed about 1/2 inch thickness.
  • Cream together butter, honey and cinnamon.
  • Gently brush the mixture on the dough, maybe using a knife or your fingers. If the mass is too solid to brush, lightly melt it in a water bath so that it becomes softer but not liquid.
  • Sprinkle with chopped pine nuts.
  • Carefully roll the dough into a log.
  • Using a sharp knife dusted with some rice flour, cut it into 14 rolls.
  • If the filling is too runny, cover the log with cling-wrap and let it settle in the fridge for some minutes, then cut into rolls.
  • Place rolls on a baking tray layered with baking paper. As **Jubes** suggests, put them together close to assist rising.
  • Brush the top of the rolls with milk.
  • Bake for about 10 minutes or until they're done.
  • Enjoy!

QUICK CINNAMON ROLLS - NO YEAST!



QUICK CINNAMON ROLLS - NO YEAST! image

Working with yeast has always intimidated me, I'll admit it. Don't know why, it just does. That's why I don't bake much bread other than the quick breads or muffins. This recipe seemed right up my alley. http://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243 Photo by: Rick

Provided by Ellen Bales

Categories     Other Breakfast

Time 55m

Number Of Ingredients 14

FOR THE DOUGH:
2 c all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
3 Tbsp butter, softened
3/4 c milk
FOR THE FILLING:
4 Tbsp butter, softened
1 c brown sugar
3 tsp ground cinnamon
FOR THE GLAZE:
1/2 c confectioners' sugar (powdered)
1/4 c milk

Steps:

  • 1. Filling: In a small bowl, combine the softened butter, brown sugar and cinnamon to form a crumbly mixture. Sprinkle half of the mixture over the bottom of a 9x9" pan.
  • 2. Dough: In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in softened butter. Stir in milk to form a soft dough.
  • 3. Roll out the dough on a lightly floured surface into a rectangle about 1/4" thick.
  • 4. Spread the remaining filling on the rolled-out dough. Roll up the rectangle, and with a sharp knife slice into 18 small rolls (or 12 if you want them bigger).
  • 5. Place the rolls in the 9x9" pan and bake in a pre-heated 400-degree oven for 20-25 minutes.
  • 6. Glaze: combine powdered sugar and milk in a small bowl and stir until smooth.
  • 7. When the rolls are done, drizzle on the glaze and serve warm with hot coffee or a cold glass of milk.

QUICK & EASY SPINACH LASAGNA ROLLS



Quick & Easy Spinach Lasagna Rolls image

As much as I love to cook, there are just some nights when I'm so tired that I just want a "no-brainer" dinner. This is it. It takes about 20 minutes of super, easy prep time and 30 minutes in the oven and your entire family will enjoy a home-cooked meal. In the time it takes to order a pizza, you can serve this incredible,...

Provided by Family Favorites

Categories     Other Main Dishes

Time 50m

Number Of Ingredients 8

6 lasagna noodles, cooked & drained
1 box 10 oz. frozen spinach thawed and squeezed dry or use 2 c. fresh, sliced into ribbons
1 1/2 c mozzarella or italian blend
1/4 c parmesan cheese
4 oz softened cream cheese
1 clove garlic, crushed
1 thinly sliced tomato, optional
1 jar(s) your favorite pasta sauce, approx. 2 cups

Steps:

  • 1. Preheat oven to 375 degrees.
  • 2. Mix cream cheese, spinach, mozzarella, parmesan, and garlic. Season with salt and pepper, if desired depending on how salty your cheese is.
  • 3. Spread cream cheese mixture evenly over lasagna noodles. Top with sliced tomatoes, if using. Roll. Line bottom of 9x9 baking dish with enough sauce to cover. Add rolls, seam side down. Top with remaining sauce.
  • 4. Bake at 375 degrees for 30 minutes.

FRUIT-FILLED QUICK CINNAMON ROLLS



Fruit-Filled Quick Cinnamon Rolls image

A biscuit dough that is quick to make lets you bake up a batch of these absolutely delicious cinnamon rolls in a fraction of the time traditional ones take. The milk, dried fruit filling and whole grains add great texture and good nutrition!!

Provided by Chef mariajane

Categories     Breads

Time 55m

Yield 9 cinnamon rolls

Number Of Ingredients 14

6 tablespoons packed brown sugar, divided
1 teaspoon ground cinnamon
3 tablespoons butter, melted
1 1/2 cups chopped mixed dried fruit (apples, raisins, pears, cherries, apricots)
1 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1/4 cup brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup cold butter, cut into cubes
1 cup milk
icing sugar

Steps:

  • Preheat oven to 400°F Butter an 8-inch glass baking dish.
  • FILLING: In a bowl, combine 1/4 cup of the brown sugar, cinnamon and butter until blended. Set aside.
  • DOUGH: In a large bowl, combine whole wheat flour, all-purpose flour, oats, brown sugar, baking powder, cinnamon and salt. Use a pastry blender or two knives, cut in butter until crumbly. Pour in milk and stir with a fork until a soft dough forms.
  • Turn out onto a floured surface and knead lightly until smooth. Keeping surface floured, roll out to a 16x10-inch rectangle. Spread filling over top, leaving a 1-inch border along long edge furthest from you; sprinkle fruit over top. Starting at long edge closest to you, roll up jelly-roll style; pinch seam to seal. Using a serrated knife, cut into a 9 slices. Place in prepared dish; sprinkle with remaining brown sugar.
  • Bake for 35-40 minutes or until golden brown. Let cool until just warm. If using, dust with icing sugar just before serving.
  • COOKING TIP: Keeping the butter and milk cold before preparing the dough makes for extra tender and flaky rolls.
  • TIP FOR KIDS: Kids can make the filling, roll the dough and spread the filling and fruit on top. Parents can help younger children roll up the filled dough.

Nutrition Facts : Calories 415.8, Fat 16.3, SaturatedFat 9.7, Cholesterol 41.1, Sodium 311.1, Carbohydrate 64.3, Fiber 5.9, Sugar 15, Protein 7.3

Tips:

  • Use fresh ingredients for the best flavor. Stale or wilted vegetables will not taste as good as fresh ones.
  • Don't overcook the rolls. Overcooked rolls will be tough and chewy. Cook them until they are just done, about 10-12 minutes.
  • Let the rolls cool slightly before serving. This will help them to hold their shape and make them easier to handle.
  • Serve the rolls with your favorite dipping sauce. A simple butter and garlic sauce is always a good choice.

Conclusion:

Quick rolls are a delicious and easy-to-make appetizer or snack. They can be made with a variety of ingredients, so you can find a recipe that suits your taste. With a little practice, you'll be able to make quick rolls like a pro!

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