You’ll need:
1-3/4 cups all purpose flour
1 tablespoon Baking Powder
1/2 teaspoon salt
1/2 teaspoon sugar
5 1/2 tablespoons butter or margarine (very cold)
3/4 cup milk (very cold)
For the filling:
2 teaspoons ground cinnamon
2 tablespoons dark brown sugar
2 tablespoons melted butter
Preheat oven to 450°F.
Mix flour, baking powder and salt in large bowl. Cut in margarine until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms.
PLACE on lightly floured surface; knead 10 times or until smooth. Pat or roll lightly into a 12x9 rectangle.
Mix together the cinnamon and sugar, then brush the entire surface of the dough with the melted butter. Sprinkle the top of the dough evenly with the brown sugar mixture. Starting at the 12 inch side of the dough roll the dough up and pinch the sides to seal it. Cut into 8 slices, place into the pan cut side down and press down to flatten the cinnamon roll a bit. Bake for 10-12 minutes or until light golden brown. Drizzle the top with butter cream forsting and serve.
Vanilla Butter Cream Frosting:
You’ll need:
2 cups confectioner’s sugar (icing or powdered sugar), sifted
1/2 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
In an stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.