Today is a favorite Aunt’s birthday. In honor of E, I am posting a recipe she gave me long ago (like 20 years long ago). As with all recipes from E, these cinnamon rolls are unique, simple, scrumptious, and full of character. My girlfriends and I made them all through college. I’m still making them today for breakfasts and brunches all year long. Happy happy birthday E. You are an amazing woman.

Biscuit Style Cinnamon Rolls (or fancy Cinnamon Rolls with no yeast)
These rolls are great if you want the taste of cinnamon goodness but don’t want to wait for the yeast to do its job. Yummilicious.

2 cups flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 tsp salt
1/2 tsp cream of tarter
1/2 cup shortening
3/4 cup milk

Streusel Mix
3 Tablespoons melted butter
1 cup brown sugar
1 teaspoons cinnamon
1/2 cup pecans, finely chopped

Preheat oven to 400 degrees F. Toss together the flour, sugar, baking powder, salt, and cream of tarter. Using a pastry blender or two butter knives or your fingers, blend shortening into dry mixture until have a bowl of fine crumbs. Add milk to dry butter mixture and toss with a fork until everything is moist. DO NOT OVERMIX. As Alton Brown famously said, “step away from the batter.” Dump out the moistened dough onto a floured board. Gently kneed the dough 10 times. Dough should be smooth. If you need to, sprinkle on a bit more flour so you can work with your dough. Using a rolling pin, shape dough into a larger rectangle, about 1/4 ” thick. Brush on melted butter, sprinkle with streusel mix. Gently press streusel into dough so its says during baking. Roll up the dough, starting from the long side, into a tight jelly roll. Slice off 1-inch thick cinnamon rolls. Place on greased baking sheet. Bake for about 15 minutes or until golden brown.

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