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Preheat oven to 350°F. Grease 10 muffin cups.
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Combine flour, sugar, baking powder, and salt together in large bowl.
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Using pastry blender, cut in butter until mixture is consistency of coarse crumbs.
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Whisk the egg and milk together and pour over dry ingredients. Stir with a fork to make a soft dough. Do not overmix.
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Turn ingredients out on to a floured surface. Knead ten times. Do not over-knead as this will create a tough dough.
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Roll out dough into a 9”x12” rectangle. Spread the dough with the softened butter, leaving ½” border unbuttered along one long edge. Sprinkle the brown sugar over the surface. Evenly sprinkle the cinnamon over the sugar.
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Starting at the long edge opposite to the unbuttered edge, roll up the dough evenly into a log shape. Pinch the seam to seal. Using a serrated knife, cut the log into 10 even pieces. Place each roll in a greased muffin cup.
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Bake for 20-25 minutes or until rolls spring back to a light touch. Do not overbake or the cinnamon rolls will be dry.
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Let cool in pans for 5-7 minutes then transfer to a wire rack to finish cooling.