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Cinnamon Rolls

Cinnamon RollsHey, everybody.  I hope y’all had a great weekend; I, for one, did not turn on my laptop the entire time.  Which was rather nice, to be honest.

As a result, though, today I am extremely pressed for time, especially since it’s time for quarterly sales tax returns (we have to file a return for each state we do business in – about 35).  So you’re getting a recipe I posted several months ago, before I had any readers to speak of.  Since it was in the same post with another recipe I figured it could use it’s own space – it’s tasty, easy and economical; definitely one of those recipes you should have all of the ingredients for already.  They’re definitely better than any canned cinnamon rolls you can make, and not much more effort.

I’ll get around to reading and commenting on all of your blogs later this evening after I drop Beloved off at the airport – he’s going out of town again – and feed The Young One.

Have a lovely Monday, y’all.

Quick and Easy Cinnamon Rolls

makes about 8 – 10

2 cups flour

3 teaspoons baking powder

1/3 teaspoon salt

2 tablespoons cold butter, cubed

2/3 cup milk

1 – 2 tablespoons melted butter

1/3 cup sugar

1/2 teaspoon cinnamon

Preheat oven to 400 F.

Whisk the dry ingredients together in large mixing bowl. Cut the butter into the flour mixture with a pastry blender or 2 knives very well. Make a well in the center and pour all the milk in at once. Stir with a fork only until all the flour is moistened – the dough will be rough. Toss on a lightly floured board or counter, and knead for 20 seconds. Roll the dough 1/4 inch thick in a rough rectangle, slightly longer than wide, and brush with melted butter. Mix the cinnamon and sugar together in a small bowl, and sprinkle it evenly over the buttered surface. Roll like a jelly roll, away from you, and slice 3/4 inch thick. Place, cut side down, on a lightly buttered cookie sheet and bake until golden brown, 10 to 15 minutes.

While the rolls are baking, in a small bowl, whisk together 3/4 cup of confectioners sugar with 2 teaspoons milk and 1/8 teaspoon vanilla. Drizzle over the tops of the hot cinnamon rolls.





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