Cinnamon Rolls

I have been reading the children's novel Everything on a Waffle with one of my classes. Since the book features a recipe with each chapter, I decided to attempt one of these recipes - cinnamon rolls. Unfortunately, the recipe listed in the book is written in narrative form (with several vague details.) Sadly, this recipe was a yeast-based recipe - and as I started it, I discovered that my yeast was obviously dead and gone! Since I still wanted to make cinnamon rolls for my class, I did a quick Internet search for yeast-less cinnamon roll recipe.

Fortunately, the rolls I made were extremely easy to prepare (far easier than the yeast disaster from my book.) Sadly, the rolls seemed a little bland - they definitely weren't a moist or flaky roll.

Cinnamon Rolls
(fills a 7-inch round pan)

Dough
1 c. flour
1 T. sugar
2 t. baking powder
½ t. salt
1½ T butter, softened
3 oz. (⅜ c.) milk

Filling
2 T. butter, softened
½ c. sugar (brown or white)
2 t. cinnamon

Mix the filling ingredients to a crumbly mixture. Add ½ the mixture to the bottom of the pan. Mix the flour, sugar, baking powder, and salt. Cut the softened butter into the flour mixture. Stir in the milk to form a soft dough. Roll out the dough on a lightly floured surface until formed into a ¼ rectangle. Top with the remaining cinnamon/sugar mixture and roll. Cut into about ten even slices. Bake at 400°F (205°C) for 20-25 minutes. Create a basic frosting with a glaze created from powdered sugar and milk (probably about ½ c powdered sugar and 1-2 T of milk.)