Always a family favorite, these are quick and easy to make. If you have any left-overs, they are a nice desert for the brown-bag lunch. But you may need to make a double batch to have any left-overs.
Preheat oven to 175 degrees.
Sift into a bowl:
450 ml flour
10 ml baking powder
2.5 ml salt
And and rub with your fingertips to blend to a coarse crumb:
30 ml shortening
Add enough to form a dough:
125 ml skim milk
Roll out ½ cm thick on floured board.
Mix together the filling:
30 ml butter
125 ml dark brown sugar
5 ml cinnamon
Brush the rolled-out dough with melted butter. Sprinkle with brown sugar and cinnamon. Roll like a jelly roll, cut into one-inch pieces and place on a greased pan, with edges touching. Bake about 20 minutes or until lightly browned.
VARIATION: Sticky Buns: Brush bottom of pan generously with melted butter and sprinkle liberally with brown sugar and cinnamon. Put cut pieces of dough as described above on top of this mixture. Bake as usual, but when they come out of the oven, immediately invert on a serving plate.