Nicola’s Cinnamon Buns from RMHC Atlantic

Ingredients (single batch)

• ½ cup margarine or butter
• 1 ¾ cups all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• 4 TBSP sugar for cinnamon buns (1 TBSP for biscuits)
• 2/3 cup milk

Directions:
Biscuit dough:

• In large bowl, combine flour, sugar, baking powder and salt.
• Using pastry blender/cutter or 2 knives, cut in butter/margarine until mixture is crumbly.
• Pour in milk and stir with a fork until soft dough forms.
• Turn out onto lightly floured surface and knead lightly until smooth. Keeping surface floured, roll out to 16 x 10-inch (40 x 25 cm) rectangle.

Filling (Cinnamon buns):

• Spread margarine/butter onto dough. Add a layer of brown sugar and smooth over dough.
• Sprinkle cinnamon, leaving a ¼ inch border along one long edge.
• Starting at opposite edge, roll up jelly-roll style; pinch seam to seal. Cut into slices.
• Place cut side down in prepared pan.
• Bake at 350F for 20 mins or until rolls are browned in the center. Let cool slightly. (For biscuits, bake at 425F for 10-12 mins.)

Frosting (Cinnamon buns):

• Mix icing sugar and milk.
• Drizzle on warm cinnamon buns just before serving.