Cinnamon Rolls

When you find that recipe, the one that makes all other variations pale in comparison, sometimes you want to keep it a secret and make others wonder how you do it. Well, it's really not that hard, even though I might pretend otherwise. Here it is, the recipe for the infamous cinnamon rolls, tested, perfected, and approved:

3 1/4 c biscuit mix (homemade is fine)
1 c milk
1 stick softened butter
1/2 (heavy) c of brown sugar
1 tbsp cinnamon
1/2 c finely chopped nuts (optional)
Pancake syrup
Butter cream icing (store bought or homemade)

In a large bowl combine the baking mix and milk until a soft dough forms. Turn the dough out onto a large sheet of waxed paper (I just do this on a clean, floured counter top). Knead the dough gently for a few seconds. Pat the dough into a rectangular shape. Using a rolling pin, roll the dough out so that it is about a 1/2" thick. Try to keep it in a rectangular shape as you roll it out.

Spread the butter over the dough. Sprinkle the brown sugar, breaking up any large lumps. Scatter the cinnamon over the brown sugar. If you are using nuts, sprinkle them on too.

Roll the dough up like a jellyroll, with the filling on the inside of the roll. Use a sharp knife to cut it into a dozen slices.

Place the rolls into well-greased muffin cups.

Squirt a little pancake syrup in the center of each roll.

Bake at 400 for 15 minutes.

Spread on icing while still warm.

Icing Recipe:
3 cups powdered sugar, 2 tbs. milk, 1 1/2 tsp. vanilla, and 1/3 cup of softened butter. Combine until smooth.