Name: Homemade Cinnamon Rolls
Ingredients: 2 Cups Flour; 1 tbsp baking powder; 2 tsp sugar; 1/2 tsp cream of tartar; 1/4 tsp salt; 1/2 Cup butter, margarine, or shortening; 2/3 Cup milk; 1/2 Cup Cinnamon Sugar (mix 1 cup sugar with 2 tsp cinnamon); 1/4 Cup melted butter; 1 Cup Frosting (mix 1 cup powdered sugar with 2-3 tbsp milk)

It’s two weeks into the new year. So, for those of you that are ready to fall off your strict diet bandwagon–this recipe for Homemade Cinnamon Rolls is a good place to start. I’ve been making these for years. It’s actually a biscuit recipe that I got from my good ole Betty Crocker cookbook and I tweaked it a bit. These are not the traditional gooey kind that Cinnabon serves–mine are more simple and sweet–like me (right?!!).

Homemade Cinnamon Rolls

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Ingredients

2 Cups Flour
1 tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 Cup butter, margarine, or shortening
2/3 Cup milk
1/2 Cup Cinnamon Sugar (mix 1 cup sugar with 2 tsp cinnamon)
1/4 Cup melted butter
1 Cup Frosting (mix 1 cup powdered sugar with 2-3 tbsp milk)

Notes

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in butter, margarine or shortening, till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to a approx. 12'' by 14" rectangle 1/2-inch thickness. Melt 1/4 cup of butter and brush onto the rolled out dough. Sprinkle with cinnamon sugar. Roll length wise and the cut into 1" pieces. Place on a baking sheet and bake in a 450 degree oven for 10-12 minutes. Drizzle frosting on each cinnamon roll and serve.

The Ingredients.

Combine the flour, baking powdered, sugar, cream of tarter and salt. I’m so proud of myself for remember to use a clear bowl (intead of my white one) so you can actually see that the mix of all the white ingredients.

Cut in the butter (or margarine or shortening). You can use a fancy pastry cutter if you have one. Or if you’re me (and keep forgetting to buy a fancy pastry cutter), you can use a plain ole fork.

Make a well in the center of the flour mixture and pour in the milk.

Since I forgot to take a picture of this step, you’ll have to use your imagination (I’m all about creativity).

Stir until dough clings together. And when I say stir, I mean that you sometimes have to use your big ole claw hand to mix it thoroughly.

Knead 10-12 times. I’ll be honest–I usually skip this step. I’m going to find out someday that by skipping this step I’ve missed out on something really special.

Roll out or pat into an approx. 12″ X 14″ rectangle about 1/2″ thick.

And by “rectangle”, I mean more like a wonky looking oval. I forgot to take a picture of this step too (eye roll). You can get a glimpse in the next set of photos…

Brush melted butter on. I took like a hundred photos of this step.