Recipe Fun Friday: Smokey Mountain Cinnamon Rolls

This cinnamon roll recipe is made with your favorite quick bread recipe so you don't have to wait HOURS for the yeast to rise.

Just in case you don't have a favorite, here is mine:

4 C flour (I use one of whole wheat & 3 all purpose)

1 t salt

2 T baking powder

2/3 C oil

1 1/3 C milk

Combine dry ingredients. Make a hole in the middle & add wet. Stir circles from the center to the outside until you have a nice ball of dough.

*Note: this is a doubled recipe, so can easily be halved. :-)

**Note #2: If you don't want to use some whole wheat flour, you can use self-rising & leave out the salt & baking powder.

Begin by preheating your oven. I have dark pans so set mine just below 400 degrees.
Thank you, Rachel, for all the photos! These goodies were actually made by request in September on Caleb's birthday for him to share with his Sunday School class.
Stan's the teacher so seconded the motion. :-)

The recipe above is enough for me to make 3 cinnamon rolls. Divide the large doughball into 3 balls then pat out your dough.






Flip so both sides are floured.

I always use self-rising flour on my board. > I have a large cutting board with a "B" marked on one side so only breads & cookies are worked on that side.

Make sure both sides are well floured then roll it into a large rectangle, adding flour as needed. Here in FL, I have a time with my dough being sticky on very humid days!



This is a good size.

Spread Butter Flavored Crisco or room temp. marjarine nearly to the edges. Be careful because the dough can be tender, ripping easily. I think this depends on the humidity too!

Sprinkle Spread Spoon Shake sugar on the top. I remember watching my dad's mother make this as well as my dad. Dad sure piled on the sugar.

And the cinnamon, then mixed them together. I just make sure they go to the edges of the Crisco. Mom made 'em too but skimped on the innerds. I split the difference.

>My idea: I also like spreading brown sugar and finely chopped pecans or pecan meal for a filling instead of the white sugar/cinnamon. It tastes a lot like pecan pie. Yummy.

This is the place where people look at me funny when I try to describe how to make these rolls. Cousin Tony calls it the deer in the headlights look.
Roll up half the dough towards the middle


then roll the other side so they meet in the middle.

Fold the corners in.

Then fold the point over to close the end.

Then, of course, you do the other side!

Carefully move the rolls to your baking sheets - I have never greased mine - then cut slits about an inch or more apart.

Then, because you KNOW these are not BAD enough for us yet, dot the top with butter.

Then slip them into the oven.

Bake those puppies for approximately 20 minutes. Ummm, they smell so good they bring neighborhood kids from miles around - or get my kids out of bed, which is a comparable feat.

Move to a rack and let them cool long enough for the melted, gooey sugar mixture to start to solidify - just a few minutes, maybe five.

Cut sorta along the slits - mine are never exactly straight but it's never stopped folks from eating them so don't worry about it.

Check out my cool knife - a gift from my Auntie Elaine purchased during an Alaskan Cruise. You can find more ulu info here.

Here they are, ready to be devoured by Caleb's Sunday School Class. I guess they liked them. There were no leftovers.

It's a good thing that I bake 3 then send 2.

If you want to participate in Recipe Fun Friday, it's quite simple. Just head type out or post a link to a new recipe that you've tried this week and then head over to Nikki's blog to link up! Thanks again, Dayna!