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It's a really good recipe if you don't have yeast. I added a tablespoon of sugar and a couple shakes of cinnamon to the batter to lessen the biscuity taste. I also made a powdered sugar frosting with cinnamon added for that ooey gooey touch. If I'd had yeast I could have made fluffy, cinnabon-esque rolls, but I didn't, so considering that these are the best cinnamon rolls I could have made!
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Instructions
Preheat oven to 425°F.
Sift flour, add baking powder and salt. Sift again. Cut in shortening until a crumbly mixture is formed, resembling corn meal. Add milk; mix only until moistened.
Turn onto pastry cloth and knead gently. Roll out into rectangle about 8x10 inches and 1/4-inch thick. Spread with melted butter, then with cinnamon-sugar mixture. Roll up like jelly roll forming a 10-inch long roll. Cut into 6-8 pieces and set cut side up in greased muffin tins. Bake for 18-20 minutes.
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