Pour milk into a measuring cup and
add the lemon juice or vinegar.
Measure the brown sugar, baking soda,
salt, vanilla and egg into a mixing bowl. Add the milk. Add the flour. Stir
until thoroughly combined.
Turn dough out onto a lightly floured
surface and knead for a minute or two.
Roll the dough into a 12-inch by 24-inch
rectangle. Spread with butter. Sprinkle with sugar and cinnamon.
Roll the dough into a log beginning at the
wide side. Stretch the log slightly. Cut into two-inch pieces and put the pieces
into greased muffin tins or muffin tins lined with cupcake papers. (I like to
use the cupcake papers because the papers make cleaning the muffin tin that much
easier!)
Bake at 375 degrees Fahrenheit for 20
minutes or until golden brown.
Allow the muffins to cool for 5 minutes
and then remove them from the muffin tins.
Recipe makes 1 dozen cinnamon roll
muffins.
LeAnn R. Ralph is the author of books
about life in the country --
http://ruralroute2.com
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