| | Directions | | Heat over to 425°. Grease 8 regular size muffin cups. In large bowl, mix flour, 2 T sugar, baking powder, and salt. Cut in firm butter using pastry blender (or use 2 knives, pulling across each other from opposite directions.) until mixture resembles fine crumbs. Stir in just enough milk so dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll into 12x10 inch rectangle. Spread 3 T. butter over rectangle. Mix 3 T. sugar and cinnamon. Sprinkle over rectangle. Cut rectangle crosswise into 6 10x2 inch strips. Stack strips. Cut crosswise into 8 pieces. Place cut side up in muffin cups. Bake 16-18 minutes or until golden brown. Immediately remove from cups to cooling rack. Mix glaze ingredients; glaze while warm. |
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| Ingredients | | - |  | 2 cups flour |
| - | | 2 tablespoons sugar |
| - | | 3 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/3 cup firm butter |
| - | | 3/4 cup Milk |
| - | | 3 tablespoons Butter, softened |
| - | | 3 tablespoons sugar |
| - | | 1 teaspoon cinnamon |
| - | | Glaze |
| - | | 1/2 cup powdered sugar |
| - | | 1/4 teaspoon vanilla |
| - | | 2 teaspoons milk |
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