Old-Fashioned French Cinnamon Rolls
This vintage recipe for French Cinnamon Rolls is easily customizable, quick, and provides homemade nostalgia without the hassle of yeast or lengthy rising times.
Servings: 22 rolls
Ingredients
For Dough:
- 4 cups Sifted Flour
- 3 tablespoon Baking Powder
- 1 teaspoon Salt
- ½ cup Shortening
- Milk (I used ¾ cup)
For Filling:
- ½ cup Unsalted Butter melted
- Light Brown Sugar to taste*
- Ground Cinnamon to taste*
- Ground Nutmeg to taste*
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine dry ingredients.
- Cut in enough shortening (about ½ cup) to make the mix flaky.**
- Add enough milk for easier spreading consistency (think: pie dough).
- Divide in three parts.
- Roll out one part of the dough to between ⅛” to ¼” thick.
- Brush with melted butter.
- Sprinkle heavily with the sugar and spices (I mixed them beforehand, but the recipe doesn’t specifically say to do that).
- Roll jelly roll style from the wide side.
- Cut into 1 ¼-inch thick pieces.
- Stand upright in a greased baking pan (with the pinwheel side showing).
- Bake for 30-40 minutes or until pale brown.
- Cool on wire cooling rack.
- Repeat with the rest of the dough.
Video
Notes
*For more info, click here to jump to how much I used or click here to jump to what I would change.
**I could and should have been better at this. I am now the proud owner of a pastry cutter.
