Classic Cinnamon Rolls, revisited

Lately, I have been thinking about how I could simplify dough-making for a comparable, but faster, treat. I revisited my Classic Cinnamon Roll (See Recipe) to remove the wait time of a traditional yeast rise. In less than 25 minutes, I had a workable dough, layered and rolled with cinnamon-sugar, sliced and baking in the oven. While still warm, I glazed the rolls with a sweetened thick, creamy frosting, oozing down the sides of the hot pastry. Now how did the golden sweet rolls compare? Well, in less than 24 hours, ALL of the cinnamon rolls were consumed! Enjoy!!

Ingredients

Servings: 12 rolls

Dough: In a large mixing bowl, combine 4 1/2 cups of flour with the baking powder, baking soda, sugar, and butter until crumbly. Slowly pour in the milk until dough becomes cohesive. Using the remaining 1/2 cup to dust a clean surface, lightly work the flour into dough in a circular motion until dough is cohesive and pliable. Lightly roll out the dough to desired thickness (~14" x 12"). Be careful to not apply too much pressure when rolling out the dough. Brush the dough with melted butter before rubbing on the cinnamon-sugar. Roll the dough length-wise, slice off the ends, then slice the 12 rolls. Evenly space each roll onto a parchment-lined 9" x 13" baking pan and brush the tops with the remaining butter. Bake at 425 degrees for 18-20 minutes, or until the tops are a light golden brown.

Glaze: Combine the sugar, vanilla extract, cream cheese, and milk until smooth. Either in the baking pan or on a serving plate, drizzle the frosting over the cinnamon rolls prior to serving.