because the dough doesn't have to rise, these cinnamon rolls are super fast and easy... and oh, so delicious!
2 cups flour
1/4 cup granulated sugar
1 Tbsp baking powder
3/4 tsp salt
1/4 cup chilled butter plus 3 Tbsp melted butter
3/4 cup milk
1/4 cup packed brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup chopped pecans (optional)
1/3 cup raisins (optional)
1 Granny Smith apple (optional)
1. preheat oven to 375. in a medium bowl whisk together the flour, sugar, baking powder and salt. cut the 1/4 cup chilled butter into 1/4-inch pieces. with your fingers rub the butter into the flour mixture until it resembles coarse meal. pour the milk in all at once and stir just until combined. refrigerate until cool - about 15 minutes.
2. meanwhile, melt 1 Tbsp butter in the bottom of an 8" x 8" square or 9" round cake pan. melt remaining 2 Tbsp butter in a small bowl, set aside.
3. in another small bowl whisk together the brown sugar, cinnamon, and nutmeg, set aside. if you choose to add the apple, peel, core and slice it as thinly as possible.
4. turn dough onto a lightly floured surface. knead about 15 times, adding just enough flour to keep dough from sticking. with a floured rolling pin, roll dough out into a 12-inch square. brush with melted butter enough to cover the whole surface. sprinkle most of the sugar/spice mixture over the surface. add nuts, raisins and apple.
5. working from the bottom, roll up the dough, squeezing as you go; pinch the edge to seal. cut the roll crosswise into 9 slices. sprinke the remaining sugar/spice mix on the bottom of the pan. lay slices flat in the pan.
6. bake until rolls are golden brown, 25-30 minutes. let cool for about 15 minutes. ice with an ever-so-light icing of milk, powdered sugar and vanilla if desired. serve warm.