No Wait Cinnamon Rolls

In this house, we eat a lot of cinnamon rolls.  Adam likes to keep a can or two in the fridge and if he gets up early on a saturday, he makes them for us.  It's definitely his thing and I enjoy it!  I've always wanted to make them from scratch but they are extremely intimidating.  The whole warm water and yeast thing kind of throws me off.  I'm happy to announce that these bad boys can be made in less than 20 minutes, no rising required!

For the dough:
1 1/2 cup flour plus extra for dusting
2 tbsp sugar
3 tsp baking powder
3 tbsp soften butter, cut in tbsp increments
3/4 cup milk

For the filling:
1 cup packed brown sugar
4 tbsp softened butter
2 tbsp cinnamon (or to taste)

For the glaze:
1 cup powdered sugar
1/4 cup milk
2 tsp cinnamon sugar (optional)

In a big bowl mix together the flour, sugar and baking powder.  Cut in the butter 1 tbsp at a time, using your hands or a fork.  Slowly add the milk until a soft dough forms.  On a flour dusted surface, roll the dough into a ball.  With a rolling pin create a slightly thinned circle.

In a separate bowl, mix the brown sugar and cinnamon, add the butter and using a fork create a crumble.  Sprinkle most of the mixture over the flattened circle.  With floured hands, roll the dough into a log.  Roll the log back and forth a few times to seal all the edges.  With a sharp knife cut into 12 slices.

Place each slice in a greased muffin tin, top with the remaining brown sugar crumble.  Bake at 400 for 22-25 minutes.  These will rise greatly so don't be alarmed (like I was) when you open the oven door.

While the cinnamon rolls bake mix together the powdered sugar and milk until a glaze forms.  Add the cinnamon sugar. When the rolls come out of the oven remove them from the pan. Once they've cooled a bit, coat them with the glaze.  Enjoy!