Cinnamon Rolls!

This is your one-way ticket to a cinnamon bun on the run - they are much quicker to make than the traditional roll.  The secret?  Don't bother with rising time!

They looked much better after getting the glazed treatment, but they were eaten too quickly to snap a picture!

Dough:
2 cups white flour
3 tsp baking flour
1/2 tsp salt
2 Tbsp sugar
1/2 cup butter
2/3 cup milk

Filling:
3 Tbsp melted butter
1/4 cup white sugar
1/4 cup brown sugar
3 tsp cinnamon

Glaze:
1/2 cup packed powdered sugar
1 Tbsp milk

1. Sift and mix all dry ingredients for dough.
2. Add butter to flour mixture.  Mix with a fork or beaters until it's the consistency of cornmeal.  (I always use my fingers to incorporate cold butter)
3. Add milk.  Add until dough makes a soft ball with a little dry flour mix around the ball.
4. Roll out on floured board in a rectangular shape.  Dough should be about 1/4" thick.  Add melted butter all over top of rolled dough.
5. Filling: Mix and sprinkle generously over dough.
6. Roll cinnamon buns, starting from the longest side, lengthwise.  Roll tightly all the way up, slightly pinching edges together.
7. Use a piece of dental floss or a sharp knife to cut roll into 1" slices.
8. Place on cookie sheet lined with parchment paper, leaving 1/2" apart.  Bake at 400F for 8-10mins.
9. After rolls have cooled, glaze.
Serve slightly warm.