What?! 20 Minute Sweet Rolls? Is that even possible? Yes, my dear friends, it is! Granted, time does take the place of other factors in this recipe, but if you are in the need for a quick sweet roll fix, this will do the trick! And in my mind, they are a guilt-free breakfast option because they don’t use 2 cubes of butter (This is when I feel my arteries giving a great big sigh of relief!). Besides, who wants to wait 2 hours for breakfast, while you wait for normal sweet rolls to rise? Not me! Well there is no more waiting (or making them the night before and eating cold and old sweet rolls for breakfast the next morning). Welcome, 20 Minute Sweet Rolls.
4 1/2 cups pancake mix
1 1/4 cups milk
1/2 cup honey, melted
1/4 cup cinnamon-sugar
2 TBS butter, melted
Preheat the oven to 450 F.
In a large mixing bowl combine the milk, honey and pancake mix. Stir until it as mixed as possible. Drop the dough on a greased or floured surface and knead the mixture together about 8-10 times, adding more pancake mix as you knead, if it is too sticky.
Roll the dough into a rectangle that is about 1/3 to 1/4 inch thick. Drizzle the melted butter over the dough and spread it out evenly. Sprinkle the cinnamon-sugar over the dough. Starting on the long end, roll the dough up, and pinch the edges shut. Using floss, cut the dough into 12 cinnamon rolls (watch this Floss cutting technique).
Put the rolls in a greased pan and bake for 10 to 12 minutes, until lightly browned on top.
Top with icing or Greek yogurt (for a guilt-free option).