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5. On a lightly floured surface, knead dough until smooth and elastic, about five minutes. Place dough in a greased bowl, turning once to cover, and allow to rise until double, 1-2 hours. 6. Meanwhile, mix filling of 3/4 cup brown sugar, 1/4 cup flour, and cinnamon. Cut 1/2 cup butter into this mixture. Stir in optional raisins and nuts. 7.
Preheat the oven to 375 degrees. Spray a mini muffin tin with cooking spray. To make the dough place the flour, brown sugar, baking powder and salt in a medium size mixing bowl.
On a lightly floured surface, knead dough until smooth and elastic, about five minutes. Place dough in a greased bowl, turning once to cover, and allow to rise until double, 1-2 hours. 6.
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Set aside in a warm room and let rise until doubled, about 45-90 minutes. Bake until golden brown, about 20-30 minutes. Meanwhile, to make the glaze, sift the powdered sugar into a small bowl and stir in the milk. Set aside. Remove the cinnamon rolls from the oven and let cool for 5 minutes.
150 calories, 5 grams fat, 11 grams sugar. Go with this version of icing instead of Walmart's cream cheese cinnamon roll and you'll find it very smooth, with the right balance of sugar and vanilla ...
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The next day, when ready to bake, preheat the oven to 350 degrees. Melt ½ of the butter and pour into a small bowl. Using a pastry brush, butter a 9-by-9-inch baking pan and set aside.
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