Cinnamon Biscuit Rolls

Dough:

2 cups all-purpose flour (500 mL)

4 tsp baking powder (20 mL)

1/4 tsp salt (1 mL)

1/2 cup milk, cold (125 mL)

1/3 cup canola oil, cold (75 mL)

Filling:

1/2 cup canola margarine, very soft but not melted (125 mL)

1/2 cup packed light brown sugar (125 mL)

1 Tbsp ground cinnamon (15 mL)

Glaze (optional):

1 cup icing sugar (250 mL)

2 Tbsp milk (30 mL)

1/2 tsp vanilla (2 mL)
To make the dough:
1. Preheat oven to 400°F (200°C). Line an 8 inch (2 L) square baking dish with parchment paper and set aside.
2. In a large bowl, stir together flour, baking powder and salt.
3. In a liquid measuring cup, whisk together milk and oil. Drizzle into flour and mix with a fork until mixture is crumbly and starting to clump together.
4. Bring dough together with your hands and knead gently on lightly floured surface until dough is well combined and smooth.
5. Roll out dough on floured surface to make a 12 inch (30 cm) square.
To make filling and assemble:
1. Spread canola margarine evenly over dough, right to the edges.
2. Sprinkle with brown sugar and cinnamon.
3. Roll up dough into log shape and pinch seam of long edge to hold it closed. Cut roll into 9 equal pieces and place into prepared pan.
4. Bake for about 20 minutes or until golden brown. Let cool slightly.
Glaze (optional):
1. Whisk together icing sugar, milk and vanilla until smooth. Adjust to desired consistency.
2. Drizzle as much as you like over the slightly cooled rolls.