1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon
In a bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until crumbly.
Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball.
Turn dough onto a lightly floured surface; roll into a 7-in. square.
Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter.
Roll up jellyroll style. Cut into six even slices.
Place cut side up in greased pan.
Bake at 400° for 18-20 minutes or until golden brown.
Melt remaining butter; brush over rolls.
Yield: 6 rolls. (you can double the recipe for as many as you want to make)
To Make Icing:
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract
Mix together sugar and enough cream to achieve a spreading consistency.
Add extract flavor of your choice and salt (if desired- I omit).
Spread over warm still warm cinnamon rolls.
This also makes a nice icing for quick breads like banana bread or zucchini bread.