Grandma Moog's Quick and Easy Cinnamon Rolls

The rolls:
3 cups flour
1/4 tsp. salt
4 tsp. baking powder
1/2 cup sugar
2 eggs
2/3 cup milk
1/2 tsp. pure vanilla extract
1/2 cup shortening -melted

Filling:
1/2 cup white sugar
1/4 cup melted butter
1 1/2 tsp. cinnamon

Topping:
1/2 cup brown sugar
1/2 cup broken walnuts
3 tb. melted butter:

Icing:
1 cup powdered sugar
2 tb. warm milk
1 tb. melted butter
1/4 tsp. pure vanilla extract

Sift flour with salt, baking powder and sugar into a large mixing bowl, and make a well in the center of the dry ingredients.

In another bowl, beat eggs until well mixed, pour into the center of the dry ingredients, along with milk, PURE VANILLA EXTRACT and shortening. The shortening should be melted and cooled slightly, so it is warm, not hot. Mix by hand with a wooden spoon, or on the lowest speed with a mixer.

Once the dough is holding together, turn out onto a floured board, knead for 1 minute. This dough is easy to work with - if it seems sticky, sprinkle a bit more flour onto it as you work. Turn the dough over once or twice as you are kneading, then roll the dough out into a rectangular shape about 1/4 inch thick. Shoot for about a 9 by 13-inch rectangle, just like a baking pan, but don't worry if it is a bit bigger or smaller.

Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula, the back of a spoon or a pastry brush, smoothing out from the middle to 1/2 inch from the edge. Roll the dough up into a jellyroll, and, using a sharp knife, cut the dough as evenly as possible evenly into 18 pieces.

Mix the topping together in a small bowl. Use spray oil to grease the muffin pan if it isn't nonstick, then divide the topping between 18 muffin tins. Use spray oil to grease the muffin pan if it isn't nonstick.

After dividing up the topping, place one piece of dough, cut side down, in each muffin tin, on top of the walnut mix. Bake in a preheated 350° oven for 20-25 minutes, until golden brown.

Remove the cinnamon rolls right away to cool. If some of the topping stays in the tin, just pull it out with a spoon and replace it on top of the muffin while it's still hot. Let the rolls cool, then ice if desired. These Cinnamon Rolls look great served upside down or right side up.

From Penzeys,