Speedy Cinnamon Rolls

Ingredients

Rolls:

  • ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 2 tablespoons granulated sugar
  • 5 tablespoons milk
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • 4 tablespoons butter
  • 3 tablespoons light brown sugar
  • 1 teaspoon cinnamon

Glaze:

  • 1 cup powdered/confectioners’ sugar
  • 1 tablespoon butter (softened)
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk

Directions

  1. Grease 4 cups in a muffin pan, and then preheat the oven to 375 degrees Fahrenheit.
  2. Combine and mix the flour, baking powder, baking soda, salt, and only one tablespoon of granulated sugar in a bowl.
  3. Melt 2 tablespoons of the butter and place in separate bowl. Mix melted butter with milk, apple cider vinegar, and vanilla extract.
  4. Slowly pour the wet ingredients into the dry ingredients and mix gently until a soft dough is formed.
  5. Evenly flour a flat surface and place dough on the surface. Gently flatten the dough into a 6” long rectangle. Flour surface and dough as needed to prevent tackiness of the dough.
  6. Melt the remaining 2 tablespoons of butter and spread evenly on top of the dough.
  7. In a separate bowl, mix the cinnamon, brown sugar, and remaining tablespoon of granulated sugar together. Spread this mixture evenly onto the buttered dough surface.
  8. Delicately roll the rectangular dough up the length of the dough. Cut the resulting cylinder into 4 equal pieces, and place into the prepared muffin cups.
  9. Place pan into oven and bake for 14-15 minutes or until rolls solidify. Prepare the glaze as rolls bake.
  10. To prepare glaze: In a bowl, beat softened butter into powdered sugar until butter spreads into chunks in the sugar, and then add vanilla extract. Continue beating, adding milk until desired consistency.
  11. Coat the rolls in glaze when they finish and serve. Enjoy!

♦ adapted recipe from Dessert for Two by Christina Lane