1. Combine fat, milk, sugar, and yeast or baking powder (known as a leavening agent).

2. Mix gently with a rubber spatula.

3. Agg egg and mix.

4. Add flour and mix until “shaggy”.

5. Lightly flour your work surface and turn out your dough.  Knead with a dough scraper, metal spatula, or your hands until smooth.  See the link here about different dough stages.  *Don’t forget to move in the same circular direction, keep folded side toward you, and continue to flour your surface lightly as needed to prevent sticking.

6. Rest dough for 10 minutes each time it begins to get too tough, and once you have reached the smooth stage, flour your surface and place dough seam-side down (covered in a light dusting of flour) to rest for 30-45 minutes.  This will help the gluten to develop.

7. Once your dough has rested, shape into a loose rectangle and roll out to a larger rectangle.

8. Using your remaining 2 Tbsp of butter or oil, cover the dough and sprinkle with your cinnamon sugar mixture, making sure to keep the top edge clear.

9. Fold in each side just a bit, then fold in the bottom and proceed to roll dough gently and tightly into a log, taking the top ledge over and sealing.  Turn so the log is seam-side down.

10. Using a serrated knife, slice your log in half, then in half again, then in half again, until you have 8 equal pieces.  *Remember to slice using a sawing motion, do not slice straight down as this will pinch the dough.

11.  Butter a baking dish and place cinnamon rolls apart from each other.  Let rise for 30-45 minutes while you preheat your oven to 350 F.

12.  Bake your rolls for 12-17 minutes, rotating the pan halfway through until puffy and lightly browned.