Saturday Special: Cinnamon Rolls (No yeast, no eggs)

Riddle me this – what can you make with the following ingredients?

1 1/2 cup self-raising flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 tablespoons softened butter

1/2 cup milk

A bitchin’ dough, that’s what.  But hold up, what’s this – you’ve also got:

2 tablespoons butter

1/2 cup brown sugar

1 1/2 teaspoons ground cinnamon

Well why didn’t you say so?  You can make some freakin’ awesome cinnamon rolls.

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So preheat the oven at gas mark 5 and let’s do this thing.

THE DOUGH

1. Mix together the flour, sugar, salt and baking powder in a bowl.

2. Add the 1 1/2 tablespoons softened butter and combine (use your hands, it’s easier)

3. Stir the milk, this will form a dough – if it’s too sticky, add some more flour.

4. Set this aside.

THE FILLING

5. Combine the 2 tablespoons of butter with the brown sugar and cinnamon, until you get a crumbly sort of spreadable mixture.

6. Cover the bottom of the pan with a little (say, about 1/4) of this mixture.

ALL TOGETHER NOW…

7. Roll the dough out onto a floured surface, into a sort of rectangular shape.

8. Cover one side of the rectangle with the cinnamon/sugar/butter mixture.

9. Roll the rectangle so that you have one long roll (or you can do it the other way for just a few really really big rolls)

10.  Slice the roll into small discs (thickness depends on what you want)

11. Place them in the pan, with spaces between each one (you might have an overspill, like I did, just use another pan)

12. Bake for about 20 minutes.

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I always have varied results with these bloody cinnamon rolls, sometimes they’re super fluffy, other times they’re more biscuity. Either way, they’re cinnamon-y and delicious, and they taste even better with a cheeky glaze:

1/2 cup icing sugar

1 teaspoon butter

1/4 cup milk

Add the sugar and butter, combine them thoroughly and then add the milk.  So tasty.

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