Another Quick and Easy Cinnamon Roll recipe.
From here:
Home on the Range: Flash in the Pan - Quick Cinnamon Rolls
Generously grease a 10x10 or similarly sized pan. 8x8 is to small. Or, I have a "big muffin" tin (6 to a pan instead of 12 for the same size pan) that worked very well for this.
Preheat oven to 425
Mix up the filling and set it aside:
3/4 cup light brown sugar
3 Tablespoons Penzy's vanilla sugar (or sub regular sugar and 1 tsp of vanilla)
2 and 1/2 teaspoons Cinnamon
1/2 teaspoon Cardamon (or Nutmeg)
(alternatively use
King Arthur Flours Cinnamon Roll Filling mix, which is to DIE for, 3/4cup does it just fine)
Melt 2 tablespoons of butter and set it aside
Mix together 1 1/4 cups of milk with 1 1/2 tablespoons of lemon juice (or white vinegar) and set aside
mix together:
2 1/2 cups of all purpose flour
2 tablespoons of granulated sugar
1 1/4 teaspoons of baking POWDER
1/2 teaspoon of baking SODA
1/2 teaspoon of salt
Spread additional flour onto your flat work surface, so that its ready, and add the milk mixture to the flour mixture, stir till its shaggy but still sticky. Dump it out onto the work surface and knead it till its smooth (its sticky! Remove rings etc first!). It should only take about a minute of kneading but you may have to add extra flour. Don't over knead though!
Put a little more flour down under the dough and pat out into an approx 8" by 12" rectangle.
Brush about half the melted butter onto the surface of the dough.
Sprinkle the cinnamon and sugar on the surface of the dough, leaving about 1/3" around the edges without sugar.
Starting at one of the narrow ends, roll the dough up into a log and slice into no more than 6 slices (these don't rise much, so if you cut them smaller they're going to stay small). Set into pan so that they're barely touching each other, not squished.
Bake for 11 minutes, immeadietly brush with the remaining melted butter, and then put them back into the oven for another 12 to 15 minutes, till golden brown.
Remove from oven and immedietly remove from the pan (I recommend onto a plate rather than a cooling rack though).
While they're cooling mix up the icing as follows (this is NOT the icing recommended in the linked recipe):
1 1/4cups of powdered sugar
1/4teaspoon of vanilla
1/4cup of heavy cream
Put the vanilla into the cream before adding it to the sugar. You may need to add additional cream to the mix to get that soft slightly runny texture thats ideal for cinnamon roll icing. Just keep mixing adding a little at a time till its perfect.
These are best hot, but if you bag them up while cool they're still plenty tasty the next morning.....