Mini Cinnamon Rolls (No Yeast)

I wanted cinnamon rolls this past weekend but didn't feel like going to the store.  More specifically, I didn't feel like getting changed out of my PJs on a Saturday morning.  Instead, I went through my recipes and found a recipe for yeast-free cinnamon rolls (again trying to avoid leaving the house).  How thrilled was I when I realized I had all of the necessary ingredients...as thrilled as a pregnant woman about to have sweets.

Ingredients:

Dough:
2 1/2 cups flour (sifted)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup 2% milk
1/4 cup half and half
4 tablespoons unsalted butter, melted (I recommend using sticks of butter, as they generally have measuring lines to assist with cutting out the necessary amount of tablespoons - I find this easier when dealing with smaller quantities.)


Filling:
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tablespoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons unsalted butter, melted

Icing:
2 oz cream cheese, softened (almost melted)
3 tablespoons 2% milk
3/4 cup icing sugar

Extra:
Couple of  tablespoons of flour for rolling dough
1 tablespoon unsalted butter, melted (optional)

Preheat the oven to 425 degrees.
Grease 13 by 9 inch pan (thoroughly).

To make the dough, mix all of the dry ingredients in a large bowl.  In a separate bowl, pour melted butter into combination of milk and half and half and whisk quickly.  Pour into well in centre of dry ingredients.

Stir just until combined and then make into a ball.  You can roll out in one piece but it is more manageable to cut the ball of dough into at least two pieces and roll out separately.

Next, to make the filling, combine the sugars, spices and salt.  Pour in melted butter and combine until all ingredients are moist and crumbly.

Roll out the dough into two rectangles.  Pour even amounts of filling onto each piece of dough and press in.  Roll each piece along the long side of the rectangle.  Cut into 8-10 pieces, depending on desired thickness.

Before placing in the oven, if you want you can drizzle or brush melted butter over the top of the rolls.

Arrange in 13 by 9 inch pan and bake for 16 minutes.

To make the icing, mix cream cheese and milk until smooth.  Add half of the icing sugar and combine until smooth.  Repeat with remaining icing sugar.

When rolls are removed from the oven, drizzle icing over top.

These are not supposed to be light and fluffy, they are closer to the type of mini rolls that you might buy from the grocery store.  They are great for a couple bites of intense sweetness and spice!