- 3/4 cup all-purpose flour
- 2 tablespoon granulated sugar, divided use
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 5 tablespoons milk
- 1 teaspoon apple cider vinegar
- 4 tablespoons butter, melted, divided use
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- For the glaze:
- 3 ounces cream cheese, softened
- 1/3 cup powdered sugar
- splash of cream or milk
- Preheat the oven to 375, and spray 4 cups in a muffin pan with cooking spray (or use extra melted butter).
- Combine the flour, 1 tablespoon of the sugar, baking powder, baking soda, and salt in a medium bowl.
- In a small measuring cup, combine the milk, vinegar, and 2 tablespoons of the melted butter.
- Add the wet ingredients to the dry, and stir until a soft dough forms.
- Heavily flour a work surface, and pat the dough out into a rectangle about 6″ long. Use plenty of flour as you go.
- Pour the remaining 2 tablespoons of melted butter on top of the dough.
- Combine the brown sugar, cinnamon, and remaining 1 tablespoon of granulated sugar. Press this mixture lightly into the butter on top of the dough. Carefully, roll the dough up starting with the long side. Roll away from you. When you get to the end of the dough, pinch the entire seam shut.
- Cut the dough into 4 equal pieces, drop into the greased muffin cups, and bake for 14-15 minutes.
- Meanwhile, beat together the softened cream cheese and powdered sugar. If it seems hard to spread, splash in some milk or heavy cream.
- Frost the cinnamon rolls when they come out of the oven, and serve.
This article and recipe adapted from this site