If you love cinnamon rolls but do not have the time or the
inclination to make traditional cinnamon rolls with dough
that has to raise twice before the cinnamon rolls are baked,
try this easy variation.
1 cup milk with 1 tablespoon of lemon juice or vinegar
added to it
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
3 to 3 1/2 cups flour
Pour milk into a measuring cup and add the lemon juice or
Measure the brown sugar, baking soda, salt, vanilla and
egg into a mixing bowl. Add the milk. Add the flour. Stir until
Turn dough out onto a lightly floured surface and knead for a
minute or two.
Roll the dough into a 12-inch by 24-inch rectangle. Spread
with butter. Sprinkle with sugar and cinnamon.
Roll the dough into a log beginning at the wide side. Stretch
the log slightly. Cut into two-inch pieces and put the pieces
into greased muffin tins or muffin tins lined with cupcake
papers. (I like to use the cupcake papers because the
papers make cleaning the muffin tin that much easier!)
Bake at 375 degrees Fahrenheit for 20 minutes or until
Allow the muffins to cool for 5 minutes and then remove
them from the muffin tins.
Recipe makes 1 dozen cinnamon roll muffins.
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