If I bake my cinnamon rolls in muffin tins, I can eat one or two and pop the rest of them in a freezer. Then I can zap one at a time and they don't talk to me nearly as much :)
3T Thrive Powdered Milk
2T Thrive Butter Powder
1T Thrive Whole Egg Powder
2/3c Hot Water
3c Thrive Whole Wheat or White Flour, divided1 Package Instant Yeast
1/4c Thrive White Sugar
1/2t Thrive Salt
1c Thrive Brown Sugar
1T Ground Cinnamon
1/2c Thrive Butter, Prepared
Preheat oven to 375. In a container with a screw on lid, combine powdered milk, butter powder, whole egg powder and hot water. Shake well and set aside.
In a large mixing bowl, combine 2c flour, yeast, sugar and salt. Add water and milk/butter mixture and beat well. Add the remaining flour, 1/2c at a time, until the dough just pulls together. Knead on a floured surface until smooth, about 5 minutes. Cover the dough with a damp towel and allow it to rest for 10 minutes.
Meanwhile, in a small bowl, combine brown sugar and cinnamon. Roll dough out on a floured surface into a large rectangle, about 12x9. Spread dough with butter, then sprinkle with cinnamon and sugar mixture. Roll up and cut into 12 equal sized rolls. Place each in a greased muffin cup and bake at 375 for 25-25 minutes or until lightly golden brown.
These cinnamon roll muffins can be frozen for up to six months. To defrost, microwave for 30 seconds.