Individual Cinnamon Rolls

Sometimes you want something special for breakfast or brunch on the weekends.  But do you really want to pull out all the stops and have your first meal take over an hour to prepare?  I wanted cinnamon rolls, but didn't want to have a huge pan leftover for just me to eat (which I totally would).  So I turned to Dessert for Two's small batch cinnamon rolls.  No yeast, only makes a few so I wouldn't have a ton leftover, and delicious!
I didn't even intend to make these, or photograph them, this weekend.  I just had a craving and went with it!
I didn't have any cream cheese for the icing on top, but mixed up some maple butter to spread on top instead.
Cooking three little cinnamon rolls in a ramekin give you the soft dough areas where they meet in the middle, you know what I'm talking about?  I like those parts!  If you cook them separately in muffin tins, they don't get that.
Mix up the dough, roll or pat it out into a rectangular shape.  Spread the melted butter, sugar, brown sugar, and cinnamon on top.
 Roll up, and slice into 6 equal pieces and placed into greased ramekins.
 Bake until golden brown on top.  Your place will smell amazing.
 A little maple butter on the side was perfect, just a little sweetness on top.
It was exactly what I wanted, and I had one ramekin Saturday morning, and one ramekin this morning.  Delicious!  And super easy!
Individual Cinnamon Rolls, adapted from Dessert for Two
serves 2

¾ cup flour
2 tablespoon granulated sugar, divided
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
5 tablespoons milk
1 teaspoon vinegar (regular or apple cider)
4 tablespoons butter, melted, divided
3 tablespoons light brown sugar
1 teaspoon cinnamon
Maple butter to spread on top (1 tablespoon softened butter, 1 teaspoon maple syrup)

Preheat the oven to 375 degrees and grease two ramekins.

In a small bowl, combine the milk and vinegar.  In a separate medium bowl, combine the flour, 1 tablespoon of the sugar, the baking powder, baking soda, and salt.  Pour the milk mixture, and two tablespoons of the melted butter into the flour mixture.  Mix until combined into a dough.

Turn the dough out onto a floured surface and roll or pat out into a rectangle.  Spread the rest of the 2 tablespoons of melted butter onto the dough.  Mix the remaining 1 tablespoon of sugar with the brown sugar and cinnamon, then sprinkle on top of the dough.

Roll up the dough and cut into 6 equal pieces.  Place 3 in each ramekin and bake for 18-22 minutes, until golden brown on top.  Spread some maple butter on top and devour.

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