Small Batch Cinnamon Rolls (No Yeast)

1. Preheat the oven to 375 degrees F (190 degrees C). Spray 6 cups of a 12-cup muffin tin pan with cooking spray.

2. Whisk flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

3. Combine 5 tablespoons milk, 2 tablespoons melted butter, cider vinegar, and 1/4 teaspoon vanilla in a separate bowl. Pour into the flour mixture and mix until it a soft dough forms.

4. Pat the dough on a heavily floured surface into a thin rectangle. Brush or pour remaining melted butter over dough. Combine chocolate chips, brown sugar, cinnamon, and remaining white sugar in a bowl; pour over the buttered dough.

5. Carefully roll the dough up, away from you. Once rolled, pinch the entire seam shut. Cut into six pieces and place each one in a prepared muffin cup.

6. Bake in the preheated oven until golden, about 14 minutes.

7. While rolls bake, combine powdered sugar, softened butter, remaining 1 tablespoon milk, and 1/2 teaspoon vanilla together for icing. Mix until it becomes desired consistency.

8. Remove cupcake pan from the oven and top rolls with icing.

Cook's Notes:

Using chocolate chips is optional.

Add more milk for icing to be thinner and more powdered sugar for it to be thicker.