Cinnamon Rolls Not From A Tube

See? This is why I knew I shouldn't make real cinnamon rolls.

I always do cinnamon rolls from the tube.

I know!! what a cheater!!!

But it's fast and easy on a Sunday morning when we're hurrying to get to church, but it's also a treat we only get on Sundays.

Except, today, I didn't have any of the tubey ones. And, in addition to that, we didn't have to hurry. We only have one service, and it's the late one. And then I found a recipe for *quicker* cinnamon rolls. Non-yeast ones. And I figured - why not?

So what's the problem? The kids really liked them. Proclaimed them the best evah. But I don't have time to do this every Sunday! I knew I shouldn't have started!

So, anyway, shhhh, don't tell Smonky I'm making these from scratch. It'll ruin my box/mix/tube/cheater reputation.



I started with this recipe for Jiffy Cinnamon Rolls ... and only made a few slugmomodifications today. Besides doubling it. This is it, as modified and doubled.

Quicker Cinnamon Rolls

INGREDIENTS

* 4 cups all-purpose flour
* 1/4 cup white sugar
* 2 tablespoons and 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter, softened
* 2 cups water

* 1/2 cup butter, softened (yes, more!)
* 1 1/2 cups packed brown sugar
* 2 tablespoons ground cinnamon

* 1.5 cup confectioners' sugar
* 4 oz cream cheese
* 3 T. softened butter
* 1/2 tsp vanilla
* 1 tsp milk or water

DIRECTIONS

1. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/2 cup butter or margarine until crumbly. Make a well in center, and pour in water. Stir to form a soft dough, adding a bit more water if needed. Actually, this was a bit too soft and sticky, and I added another 1/2 cup of flour. I recommend adding the water slowly.

2. Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick and 18 inches long. Spread the cinnamon mixture over dough rectangle. Roll up as for jelly roll. Mark first, then cut into 24 slices (using that magic dental floss trick is great). Place cut side down on parchment paper on a jellyroll pan.

3. Bake in 400 degrees F (205 degrees C) for 20 to 25 minutes.

4. to make icing, blend together cream cheese, butter, powdered sugar, vanilla, and milk or water until light and fluffy. Frost cinnamon rolls while warm