Cinnamon rolls

Jiffy Cinnamon Rolls

Ingredients
2 cups all purpose flour
2 tbsp granulated sugar
4 tsp baking powder
1 tspsalt
1/4 cup cold butter
1 cup milk

Cinnamon Filling
1/4 cup butter, softened
1/2 cup packed brown sugar
1 tbsp cinnamon

222 cups all-purpose fl2 tbsp granulated sugar4 tsp baking powder 1 tsp salt 1/4 cup cold butter 1 cup milk , (1/4 cup butter , softene1/2 cup packed brown sugar bsp cinnamoPreparation

In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.

Cinnamon Filling: Spread butter onto dough; cover with brown sugar; sprinkle on cinnamon. Roll up, jelly roll style, from short side. Cut into 12 equal slices. Place in greased muffin cups.

Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto a wire rack and serve warm.

Recipe adapted from Jean Pare's, Company Coming: Muffins and More.

One thing that went well in making the cinnamon rolls is that they tasted great. They had just enough cinnamon and just enough brown sugar. One thing that didn’t go so well was when we were kneading the dough we kneaded it too much so the dough when cooked was kind of hard. If I was to make this recipe again I would knead the dough less so they would be soft and fluffy