Shortcut Cinnamon Rolls

Rolls & Buns

You can have homemade cinnamon rolls on the table in less than two hours. Baked in muffin cups, these treats rise up nice and high.





24 rolls

Prep Time

01 hours 15 minutes

Rise Time

30 minutes

Bake Time

10 to 12 minutes


  • Dough
  • 3-1/4 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/3 cup water
  • 1/3 cup milk
  • 1/4 cup butter or margarine
  • 2 eggs
  • 3 tablespoons butter OR margarine, melted
  • Cinnamon Walnut Filling
  • 2/3 cup brown sugar
  • 1/4 cup finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • Powdered Sugar Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk


Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in large bowl. Heat water, milk and butter until very warm (120° to 130°F). Add to flour mixture along with eggs.  Beat until smooth.  Stir in enough remaining flour to make soft dough. Knead until smooth and elastic, about 6 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half to 14 x 12-inch rectangle. For each rectangle, brush dough with melted butter; sprinkle with half of Cinnamon Walnut Filling. Roll up from long sides, jelly roll style. Cut each roll into 12 (1-inch) wide strips. Place, cut sides up, into 24 greased (2-1/2 inch) muffin cups. Let rise in warm, draft-free place until almost doubled in size, about 30 minutes. 
Bake at 400°F for 10 to 12 minutes or until done. Remove from pans; cool on wire rack. Drizzle with Powdered Sugar Glaze. 


Cinnamon Walnut Filling: Combine all ingredients in small bowl.
Powdered Sugar Glaze:  Combine all ingredients in small bowl; stir until smooth.