These are more roll than bun if that makes sense; not doughy or excessively sticky or smeared with thick icing but more delicate... airy, melt in your mouth, almost biscuity cake like however they have all the flavour of a cinnamon bun without the stodgy heaviness that sometimes follows after devouring such a delight.
Cinnamon Rolls
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makes approximately 12
3 cups of unbleached all purpose flour
2 teaspoons cream of tartar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1/2 cup white sugar
3/4 cup (1 and 1/2 sticks) unsalted butter
1 1/2 cups milk
Cinnamon Sugar Filling:
In a bowl mix together 2 tablespoons cinnamon and 2 tablespoons brown sugar.
Glaze Icing:
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1 cup icing sugar
2 tablespoons melted butter
1 1/2 tablespoons lemon juice
Mix all the ingredients together in a bowl and drizzle over cinnamon rolls while still warm.
Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper.
Mix the flour, cream of tartar, baking powder, salt, baking soda and white sugar together in a large bowl.
Cut in the butter and using clean hands mix the butter and flour mixture together until it resembles a crumbly texture. Add the milk and using a wooden spoon or spatula lightly stir together until a dough has formed.
Flour a baking board or flat surface generously, place the dough on the floured surface and roll dough into a rectangle, as best you can, to 1/4 inch thickness.
Melt 1/4 cup butter and brush or spread it over the rolled dough. Sprinkle with the cinnamon sugar filling. Gently roll the dough into a log shape and cut into slices about 1 inch thick. Place on the prepared baking tray. Bake for 12 to 15 minutes.
As the cinnamon rolls bake prepare the icing, then glaze while they are still warm.