*Mom's Quick Cinnamon Rolls*
Makes a dozen

These are not a yeast roll, but a quick roll made with biscuit dough, rolled out and then spread with softened butter.  Sprinkled with a tasty cinnamon sugar mixture, rolled up, sliced and baked, they are a real taste treat.  I like to add sultanas and chopped walnuts to mine, and a thin drizzle of icing.  Mom never did this and we were happy with them plain, but then you can't miss what you've never had can you?

For the Dough:
2 cups plain flour
4 tsp baking powder
1 tsp salt
1/3 cup vegetable shortening
3/4 cup plus 2 TBS milk
For the Filling:
3/4 cup packed soft light brown sugar
2 TBS cinnamon
softened butter
Sultana raisins and chopped walnuts to taste (optional)
To Glaze:
1 cup of sifted icing sugar
a bit of milk

Pre-heat the oven to 205*C/435*F.  Butter a shallow baking sheet large enough to hold the rolls, about the size of a jelly roll pan.  Set aside.

Sift together the flour, baking powder, and salt.  Cut in the shortening with either a pasty blender, or two round bladed knives until the mixture looks like fine bread crumbs.  Stir in the milk with a fork to make a soft dough.  Turn onto a lightly floured board and gently knead 8 to 10 times.  Roll or pat out to a rectangle, 8 inches wide by 12 inches long.  Spread with the softened butter.  Mix together the sugar and the cinnamon. Sprinkle evenly over top of the butter.  If using sultanas and nuts, sprinkle these on now as well.  Roll up tightly from the long end as if for a jelly roll, sealing it along the long edge by pinching it together.  Cut into 1 inch thick slices and place them onto the buttered baking tray.  Bake for 12  to 15 minutes until nicely browned.  Remove to a wire rack to cool a bit.  Whisk together the icing sugar and enough milk to make a loose drizzle.  Drizzle some of this over the warm biscuits.  Serve warm.  Delicious!