Quick Cinnamon Rolls - No Yeast, Modified for 2!

If you're anything like me, you've got a sweet tooth that just won't quit, especially at night! This is the perfect recipe if you're looking for something that doesn't make a million pieces of dessert, tastes amazing and is EASY above all.

I present to you - Quick Cinnamon Rolls. For 2! I've cut the original ratios down to a third of the amounts. I'll add the original amounts for you too just in case you've got to feed a crowd! (I'll post the recipe in it's entirety at the bottom too... just in case you don't care to check out my dancing bears pictures.

           

And you're about to ask - what the heck is that book? You'll probably be seeing that (ugly) book around here often - it's the mother ship. The holy grail of recipes in the LOC household. It is to be revered and the cover, to be ignored. haha
To begin, let's start the yummy cinnamon-y brown sugary filling. The best part, let's be honest. We'll need:
4 (1 1/3) tablespoons of butter (softened - nuke it for a few seconds (NOT TOO LONG! been there, done that, not fun) in the microwave.
1 (1/3) cup brown sugar
3 (1) teaspoons cinnamon

               That looks about right.

Because we are cutting this recipe into thirds, the original recipe calls for 4 tablespoons of butter. We now only need 1 1/3 tablespoons of butter.

Get your bowl ready - in a small bowl, combine your softened butter, brown sugar, and cinnamon to form a crumbly mixture. Use your hands to combine - I've tried this multiple times with a fork, spatula, etc and nothing seems to work as well as your hands!

Mix it up... until it looks like this:

It should look like wet brown sugar and smell like heaven. Now, get your 9x9 pan ready to go. No need to grease it up, the butter will do an adequate job. I used a Corningware French White dish - mine was the 1 1/2 quart size. Sprinkle a little of the mixture over the bottom of your pan. 
In another bowl, we'll begin making the dough. We'll need:
2 (2/3) cups flour
2 (2/3) tablespoons sugar
4 (1 1/3) teaspoons baking powder
1 (1/3) teaspoon salt
3 (1) tablespoon butter (softened!)
3/4 (1/4) cup milk
P.S. - This is a good time to start pre-heating your oven! Preheat your oven to 400 degrees.

In that bowl, mix together the flour, sugar, baking powder and salt.

Cut in your softened butter. Once again, it's messy but I use my hands to get it perfectly cut in. Then, stir in your milk to form a soft dough.

It should look like this. Once again, you might have to use your hands to get your dough looking like this... just make sure to wash your hands constantly. ;)

Take your dough and roll it out on a lightly flour-dusted cutting board. You'll want to get it relatively thin, a little less than 1/4" thick.

Take your remaining filling and sprinkle it over the dough. You'll then start rolling in from one side.

One of my favorite parts - once you're done rolling up your dough, take a sharp (not serrated) knife and slice the roll into pieces. I was able to cut mine into 17 pieces.

Separate and place into your pan atop the brown sugar yumminess. The sugar will basically caramelize the bottom of the rolls when it's cooked - probably my most favorite part of these rolls! At this point, your oven will probably be preheated and ready to go. Place the pan in the oven and bake at 400 for 20 minutes. Remember, all ovens vary a little so keep your eye on them! They don't turn super brown when they're done, unlike other cinnamon rolls, so you'll have to make a judgement call on this one - but 20 minutes is perfect for the LOC oven.

While the rolls are cooking, let's make the glaze. I didn't even take any pictures of this step because it's so easy. For the glaze, we'll need:
1/2 (1/4) cup powdered sugar
1/4 (1/8) cup milk

Combine the powdered sugar and the milk in a small bowl and stir until smooth. A good tip: use a small Pyrex or other measuring cup to measure your milk, then add your powdered sugar and stir it right in there. No need to dirty another bowl!!

20 minutes later...

Ta-da! Pull your divine smelling cinnamon rolls out of the oven and pour the glaze over them. It'll probably sizzle just a little in the pan, so be forewarned. Let them cool for a moment (nothing hotter than seemingly nuclear sugar!!) and then dig in!!

Quick Cinnamon Rolls - No Yeast - A Food.com recipe originally, cut down and modified for 2.
Find the original recipe at http://www.food.com/recipe/quick-cinnamon-rolls-no-yeast-293243

Dough:
2 (2/3) cups flour
2 (2/3) tablespoons sugar
4 (1 1/3) teaspoons baking powder
1 (1/3) teaspoon salt
3 (1) tablespoon butter (softened!)
3/4 (1/4) cup milk

Filling:
4 (1 1/3) tablespoons of butter (softened - nuke it for a few seconds (NOT TOO LONG! been there, done that, not fun) in the microwave.
1 (1/3) cup brown sugar
3 (1) teaspoons cinnamon

Glaze:
1/2 (1/4) cup powdered sugar
1/4 (1/8) cup milk

1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
2. Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
3. In a large bowl mix together flour, sugar, baking powder, and salt.
4. Cut in softened butter (sometimes your hands are the best tools).
5. Stir in milk to form a soft dough.
6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
7. Spread the remaining filling on the rolled out dough.
8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
9. Bake for 20-25 min at 400°F.
10. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
11. Once rolls are finished, drizzle on glaze and serve warm.