Homemade Cloud Biscuit Cinnamon Rolls

2 cups all purpose flour
1 Tbsp. white sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1 beaten egg, room temperature
2/3 cup milk, room temperature
2 1/2 Tbsp. melted butter
2/3 cup brown sugar
3 Tbsp. cinnamon
1 cup powdered sugar

Preheat oven to 450 degrees. In a large bowl, sift together the dry ingredients: flour, white sugar, baking powder, and salt. Using either a pastry cutter or a fork, cut in the shortening until the mixture is a course sand looking mixture. Mix the egg and milk together in a measuring glass and add to dry mixture; stir together until combined and a spatula can follow the dough around the bowl.

On a large, generously floured surface, scrape the dough out of the bowl, add some flour to the top and your hands, and gently knead with the heal of your hand about 20 times (or until dough is less sticky). Using a rolling pin, roll the dough out to about an 18 in. by 24 in. rectangle/oval using flour to make sure the dough does not stick to the surface or the rolling pin.

With a pastry brush, evenly distribute the melted butter over the dough surface; cover the surface evenly with the brown sugar and sprinkle with the cinnamon (you may add more sugar and cinnamon if desired). Start from the far side and tightly roll the dough until it is one large log. Using either a sharp or serraded knife, trim the ends off.

Grease an 8x8 pan. Gently cut the dough log in half, then each of those in half, each of those in half, and finally each of those in half so you have 16 individual rolls. Place the rolls in the pan so you have 4 rows of 4 (small pieces in the corners and larger pieces in the middle). Bake 15-20 min. or until the dough starts to brown, the cinnamon sugar filling begins to bubble, and the rolls start to rise from the middle. Let cool for 3 min.

Meanwhile, in a medium bowl, whisk the powdered sugar and 3 Tbsp. water together. Keep adding a Tbsp. of water at a time until a desired glaze (thick or thin; your preference) is reached.

Carefully turn out onto a large plate. Using the same sharp or serraded knife, gently separate/cut each row vertically, then horizontally. Top with the powdered sugar glaze.

*Original recipe courtesy of Helene Meyers and Nancy Scruggs (Paul's Grandmother and Mother)