Jiffy cinnamon rolls are quick, no-yeast rolls made by mixing Jiffy all-purpose baking mix with milk, then filling the dough with cinnamon sugar and finishing it with a simple glaze. They bake into tender, biscuit-style spirals, so you can have warm rolls without waiting for yeast dough to rise.
Ingredients
- 2 cups (about 240 g) Jiffy all-purpose baking mix, not corn muffin mix
- ⅔ cup (160 ml) cold milk, plus up to 1 tablespoon (15 ml) more if needed
- ¼ cup (30 g) all-purpose flour, for dusting the work surface
- 1 teaspoon (5 g) butter, for greasing the pan
- 3 tablespoons (42 g) unsalted butter, softened for the filling
- ⅓ cup (70 g) packed light brown sugar
- 1½ teaspoons (4 g) ground cinnamon
- ¾ cup (90 g) powdered sugar, sifted if lumpy
- 1 tablespoon (15 ml) milk, for the glaze
- ¼ teaspoon (1 ml) vanilla extract
Instructions
- Heat the oven to 400°F (200°C). Grease an 8-inch (20 cm) square baking pan with the teaspoon of butter. Set out the filling butter so it can soften while you make the dough. The pan should be ready before the rolls are cut, since this dough is easiest to handle soon after mixing.
- Put the baking mix in a medium bowl and pour in ⅔ cup (160 ml) cold milk. Stir with a fork or spatula just until a shaggy dough forms and no large pockets of dry mix remain. It should be soft and a little tacky, not pourable. If dry crumbs remain at the bottom, add extra milk 1 teaspoon at a time, using no more than the listed tablespoon. Avoid kneading: too much handling can make the rolls firm.
- Lightly flour a clean work surface with some of the measured flour. Turn out the dough and gently pat it into a rectangle about 8 by 12 inches (20 by 30 cm), roughly ¼ inch (6 mm) thick. Use only enough flour to prevent sticking; excess flour worked into the dough can make it dry. If the dough clings to your hands, dust your fingers lightly rather than adding a large amount to the dough.
- Spread the softened butter evenly over the dough, leaving a narrow border along one long edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture over the butter. Press it lightly so it stays in place. The uncovered edge helps the roll seal; if the filling reaches the edge, sugar may spill out as you roll and cut.
- Starting at the opposite long edge, roll the dough into a snug log. Do not squeeze it tightly, which can push the filling out. Pinch the seam gently to close it, then place the log seam-side down. Use a sharp knife to cut it into 8 equal pieces, wiping the blade between cuts if the filling builds up. If the log feels soft and difficult to slice, chill it for 5 minutes, but keep the pieces from getting so cold that the filling becomes hard to cut through.
- Arrange the rolls cut-side up in the prepared pan, with a little space between them. Bake on the center rack for 17 minutes, until the tops are lightly golden and the centers look set rather than wet. The rolls are tender and biscuit-like rather than stretchy, yeasted bakery rolls, so avoid waiting for a deep-brown top. If your oven tends to run hot, begin checking at 15 minutes.
- Let the pan rest on a heat-safe surface for 10 minutes. This brief cooling time helps the soft rolls hold together when served, while leaving them warm enough for glaze. Meanwhile, whisk the powdered sugar, 1 tablespoon (15 ml) milk, and vanilla in a small bowl. The glaze should fall from a spoon in a thin ribbon; add milk by the ½ teaspoon if it is too thick, or a little more powdered sugar if it is too runny.
- Spoon or drizzle the glaze over the rolls and serve warm. For a neat finish, glaze the rolls in the pan; for more even coverage, lift them out with a thin spatula and glaze individually. If you prefer a less-sweet result, use only part of the glaze and pass the rest at the table.
Tips
- Use the right mix. Choose Jiffy all-purpose baking mix, which is intended for biscuits and similar baked goods. Jiffy corn muffin mix is a different product and contains a corn flavor and sweetness that will change these rolls substantially. If the all-purpose mix is unavailable, a similar self-rising baking mix can work, but check the package because salt and leavening levels vary.
- Keep the dough gentle. Stir only until it comes together, and pat it out instead of repeatedly rolling and rerolling it. A little stickiness is normal. Heavy flouring or kneading can produce dense rolls, while adding milk all at once can leave the dough too wet to shape.
- Spread softened, not melted, butter. Soft butter coats the dough and holds the cinnamon sugar in place. Melted butter can run off the surface and pool in the pan, leaving the filling uneven. If the butter is cold, cut it into thin pieces and let it stand briefly before spreading.
- Adjust the glaze to your preference. The amount listed makes a modest coating. Use less milk for a thicker icing or add it gradually for a thinner drizzle. For a dairy-free version, use an unsweetened plant-based milk and a suitable dairy-free butter; the dough texture may vary slightly depending on the milk.
Serving Suggestions
Serve the rolls warm for breakfast, brunch, or an afternoon snack, with coffee, tea, or a glass of milk. Their biscuit-style crumb is satisfying on its own, but a bowl of fresh berries or sliced apples adds a fresh contrast to the sweet cinnamon filling. For a brunch spread, pair them with plain yogurt, fruit, and savory dishes such as scrambled eggs or a vegetable frittata.
These rolls are best soon after baking, when the centers are soft and the glaze is just beginning to set. If serving them to a group, keep them in the baking pan and let guests pull one out at a time. Set aside a few unglazed rolls if some diners prefer less sweetness, then offer the extra glaze separately. The recipe makes 8 modest rolls; for larger appetites, plan on two per person and add a side dish.
Variations
Raisin or nut filling: Scatter 2 tablespoons (20 g) raisins or finely chopped pecans over the cinnamon-sugar layer before rolling. Keep the pieces small so the dough can roll evenly and the slices do not fall apart. Toasted nuts add crunch, while raisins give the filling a softer, fruitier bite.
Orange glaze: Replace 1 teaspoon (5 ml) of the glaze milk with orange juice and add ½ teaspoon (2 g) finely grated orange zest. The citrus makes the topping brighter without changing the cinnamon-roll method. Add the juice slowly because it can thin the glaze more quickly than milk.
Maple finish: Replace the vanilla with ½ teaspoon (2 ml) maple extract, or mix 1 teaspoon (5 ml) maple syrup into the glaze and reduce the milk slightly. Syrup makes the glaze looser, so add it before adjusting the milk. For a deeper filling flavor, use dark brown sugar in place of light brown sugar; it tastes more molasses-rich but works in the same quantity.
Less-sweet rolls: Reduce the filling brown sugar to ¼ cup (55 g) and glaze only lightly. The dough itself is not sweetened like a pastry dough, so cutting the filling sugar gives a noticeably milder roll. Do not reduce the cinnamon unless you want a less-spiced flavor as well.
Storage and Reheating
Let leftover rolls cool, then place them in an airtight container and refrigerate within 2 hours of baking. They keep for 3 to 4 days in the refrigerator. The biscuit-style dough firms as it chills, so these rolls are at their best on the day they are made, but they can still be reheated for a quick serving. Store extra glaze separately if possible; that keeps the tops from becoming sticky during storage.
Reheat one roll in the microwave for about 15 to 25 seconds, checking and adding short bursts until warm. For several rolls, cover the pan loosely with foil and warm in a 300°F (150°C) oven for about 8 to 10 minutes. Avoid overheating, which can dry the dough. If the rolls were glazed before storage, the icing may soften or melt slightly when warmed.
To freeze, cool the rolls completely and wrap them well in a freezer-safe container or bag; freeze for up to 2 months for best quality. Thaw overnight in the refrigerator or at room temperature for about an hour, then warm as described above. Add fresh glaze after reheating if you want a cleaner finish.
Frequently Asked Questions
Are these Jiffy cinnamon rolls made with yeast?
No. The baking mix contains leavening, so the dough rises in the oven and does not need yeast, proofing, or a long rise. The result is more like a soft cinnamon biscuit in a spiral shape than a stretchy, traditional yeasted roll.
Can I make the dough ahead?
It is best to mix, shape, and bake the dough in one session. Baking-mix dough begins reacting once the liquid is added, and a long wait can reduce its lift. You can measure the dry filling ingredients and make the glaze ahead, or assemble the rolls and refrigerate them briefly while the oven heats. Bake them promptly rather than leaving them overnight.
Why did my rolls turn out dry or tough?
The most common causes are adding too much flour, overmixing, or baking them longer than needed. Measure the baking mix without packing it into the cup, add the milk gradually, and stop stirring as soon as the dough comes together. Take the rolls out when the tops are lightly golden and the centers are set.
Can I use a different baking mix?
A plain all-purpose baking mix with similar biscuit instructions is the closest substitute. Since mixes differ in salt, leavening, and how much liquid they absorb, check the dough after adding most of the milk and adjust by teaspoons. Avoid pancake mix or corn muffin mix unless you are comfortable with a sweeter or more strongly flavored result.
Can I bake these in a round pan?
Yes. A greased 8-inch (20 cm) round cake pan works well for 8 rolls. Arrange them evenly, with the cut sides facing up, and use the same oven temperature. Depending on the pan material and how closely the rolls fit, they may need a minute or two more; check that the centers look set before taking them out.
Can I double the recipe?
Yes. Double every ingredient and divide the rolls between two 8-inch square pans rather than crowding them into one pan. Bake the pans on the same oven rack if they fit with space around them, rotating their positions halfway through if your oven browns unevenly. The baking time should remain close to 17 minutes, but judge doneness by the appearance of the centers rather than relying only on the clock.
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