• 6 Tablespoons butter for filling
• 2/3 cup sugar for filling
• 2 to 3 Tablespoons cinnamom (we use vietnamese) for filling
• 8 Tablespoons butter
• 1/3 cup sugar
• 2 1/2 cups flour, all purpose (we use King Arthur Brand)
• 1 teaspoon cream of tartar (if not available, use 2 teaspoons baking powder and no baking soda)
• 1/4 teaspoon baking soda (do not use if using baking powder)
• 1/3 cup milk (your favorite)
• 1 each large egg
• 1 teaspoon vanilla

Peheat oven to 425 F

Filling:

Make filling by placing butter in covered bowl and melting 6 tablesoons butter in microwave for 30 secons on high.

Add 2/3 cup sugar and 2 Tablesppons cinnamon.  Mix and set aside.

Dough:

In a clean mixing bowl, add remaining ingredients and mix until a soft dough forms.

Remove from mixing bowl and place on floured surface.  Pat and roll into a rectangle.  Approx. 10" X 15".

With the long side of rectangle facing you, smear your filling over surface.

Assembly:

Roll the dough/filling up (jelly roll style) starting with the long side. 

Place the seam down.

Cut into 22-24 pieces.

Place into greased mini-muffin pan. 

Sprinkle with sugar.

Baking/Cooling:

Bake 12-15 minutes in a 425 F oven.

Remove from oven and let cool 10 minutes before removing from pan.

Serve warm