• 2 cups sifted all purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 6 tbsp shortening
• ⅔ cup milk
• 2 tbsp melted butter
• ¼ cup sugar
• 1 tsp cinnamon

Special Equipment

• pastry brush
• muffin tin
• mixing bowl

1. Preheat oven to 425 degrees (bake on middle rack of oven)
2. Sift flour into large bowl
3. Add baking powder, salt, shortening and milk to flour
4. Use a fork to blend the ingredients until they come together in a ball (a food processor will probably work just as well but not sure if you want to mess with Bea's technique)
5. Cover your work area with plastic wrap (makes for easy clean-up)
6. Sprinkle surface with flour and knead the dough so that it's elastic in texture
7. Roll out dough into a 7" x 16" rectangle (approximately). Add flour along the way so dough doesn't stick to rolling pin
8. Apply melted butter to entire surface of dough with a pastry brush
9. Mix sugar and cinnamon in a measuring cup and sprinkle all over surface of the rolled out dough as evenly as possible
10. Roll the dough up horizontally, pressing the ends as you go so the sugar and cinnamon don't escape
11. Cut the dough into 1-1/2 inch segments
12. Place each roll cut-end up into muffin liners in a muffin tin
13. Bake for 15-20 minutes until lightly browned
14. Serve immediately (most delicious when warm)