Easy Breakfast Rolls

Another one from my very old 5-Roses book. Please note that these can be readied the night before and stored in the pans in the fridge overnight and baked in the morning. If you are on a real health kick, just pass over this recipe. Don't look! The recipe says the yield is 16, but most muffin tins are only 12. You can cut them a bit thicker and increase the baking time a bit.

• Ready In: 55 mins
• Yields: 12-16 rolls

Ingredients

• 3  cups all-purpose flour
• 1⁄4 teaspoon salt
• 3 1⁄2 teaspoons baking powder
• 1⁄2 cup white sugar
• 1⁄2 cup milk
• 2  eggs, beaten
• 1⁄2 cup butter or 1⁄2 cup margarine, melted

• Filling

• 1⁄2 cup white sugar
• 1  teaspoon cinnamon
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

• For bottom of muffin tins

• 1⁄2 cup brown sugar
• 1⁄4 cup  nuts (any kind, finely chopped)
• 1⁄4 cup butter or 1⁄4 cup margarine, melted

Directions

1. Preheat oven to 375°F and grease muffin tins.
2. In a large bowl, stir together flour, salt, baking powder and 1/2 cup sugar.
3. In a smaller bowl, combine milk, eggs and 1/2 cup melted butter or margarine.
4. Add to dry ingredients and mix well. Place on a lightly floured board and knead lightly 10 times.
5. Roll or pat into a rectangular shape, 1/4" thick.
6. Filling:.
7. Mix 1/2 cup white sugar, cinnamon, and 1/4 cup melted butter/margarine and spread over the dough.
8. Roll dough as for a jelly-roll, seal edges and cut into 1/2" slices.
9. For bottom of muffin tins:.
10. Combine brown sugar, nuts and 1/4 cup melted butter/margarine and sprinkle lightly over bottoms of greased muffin tins.
11. Arrange slices, cut side down, over this mixture.
12. Bake for 25 to 30 minutes. Turn pans upside down on cooling rack and lift off rolls.
13. Serve hot and enjoy!