yeah someone else is updating!

Nice site Becca, I looked around and it is very good, the basics plus more gourmet info. Anyways last night I finally made the cinnamon rolls I had been craving forever. However I didn't feel like taking a huge amount of time so I made these non-yeast ones. Here is the recipe plus my changes, I got the recipe from allrecipes.com

ingredients:
2 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour (this combination really just needs to add up to 4 cups)
1/4 cup white sugar
2 TBs and 2 teas. baking powder (hence the no yeast)
2 teas. salt
1/2 cup margarine
2 cups milk (I used part whole that we had laying around and the rest skim)
2/3 cup margarine (I wouldn't recommend butter because it tends to not mix as well with the sugar)
2 c. packed brown sugar
2 TBs ground cinnamon
2/3 cup chopped pecans plus 12 halves

Directions:
1. Preheat oven to 350 degrees and grease one 12 cup muffin pan (this really should be in two muffin pans, but we only had one so I just crammed them in there and made them really huge!, in fact it is good to have a cookie sheet underneath if you plan on them not running over into your oven)
2. In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/2 c of margarine (this is easier if the margarine is slightly softened) until the mixture resembles coarse crumbs). Make a well in the middle and poor in the milk. (I don't know when the recipe instructed this but I did it anyways). Mix until blended.
3. Turn dough onto a floured surface and knead 8-10 times. (I ended up needing to add more flour because the dough was too wet). Roll dough out into a rectangle around a foot and half long. (I didn't have a rolling pin so I just smooshed it and they turned out fine).
4. To make the filling for the rolls cream together the 2/3 margarine and brown sugar. Add the cinnamon and the pecans then place small amounts directly in the muffin pan and for added effect place one pecan half in each cup. Spread the rest out over the dough.
5. Roll the dough up length wise and then cut into 12 even pieces (or 24 if you are actually trying to not mess the recipe up). Place one in each muffin pan and smoosh down slightly.
6. Bake for 25-30 minutes if all in one muffin pan and 20-25 if in 2 pans. After removing from the oven, let set in the pans for 5 minutes or so and then invert to remove.
7. I through together a glaze consisting of confectioners' sugar, milk, a splash of vanilla and around 4 oz of cream cheese, and then poured over the completed rolls.

Because of the whole wheat these rolls have an interesting texture and yet because of the glaze and filling remain quite moist. Overall a great filler for that cinnamon roll craving without all the rising time.