Menu Monday: Iya and Banana's Cinnamon Buns

While on school vacation last week my nephew, Xander, came down from Maine to spend a few days with us. We planned many fun things so, to give us the energy needed, we had a big breakfast every morning. Xander's favorite breakfast, by far-- homemade cinnamon buns!!

In recent months I've searched and searched for yeast-free-cinnamon-bun-recipes. I don't have a problem with yeast, I just lack the patience required to wait while it rises. So, my friends, as I get ready to go back to work after a much needed week-long-staycation please... enjoy my buns ;)

Ingredients:

Dough

• 2C white flour
• 3t baking power
• 1/2t salt
• 2T sugar
• 1/2C butter
• 2/3C milk

Filling

• 3T melted butter
• 1/4C white sugar
• 1/4C brown sugar
• 3t cinnamon

Glaze 

• 1/3C packed powdered sugar
• 1T milk

Instructions:

For dough - Sift and mix all dry ingredients. Add the butter to the flour mix. Mix with a fork or beaters until it is the consistency of cornmeal. Add milk (the amount of milk tends to vary.) Add until dough makes a soft ball, with a little dry flour mixture around the ball.

Roll out on floured board, in a rectangular shape. Dough should be about 1/4" thick. Add melted butter all over top of rolled dough.

Mix and then generously sprinkle mixture of sugars and cinnamon over the butter.

Roll the cinnamon buns, starting from the longest side, lengthwise. Roll tightly all the way up, slightly pinching the edges together.

Use a piece of dental floss or a sharp knife and cut the roll into 1" slices

Put on greased cookie sheet, with about 1/2 between each cinnamon roll. Bake at 400 degrees for 8-10 minutes, or until slightly brown on the top.

After the cinnamon rolls have cooled, add a white icing to the top. Serve slightly warm and enjoy!