Craving for cinnamon rolls motivates me in the kitchen

Two sleeps ago I had a dream about cinnamon rolls.  The thought of eating one has taken over my thoughts ever since.  Using yeast intimidates me, but found this delicious recipe online by searching for "cinnamon rolls no yeast."  I call it a hit.  Here it is...

Prep Time:	30 Min
Cook Time:	25 Min

FOR THE DOUGH:
2 c	all purpose flour
2 Tbsp	sugar
4 tsp	baking powder
1 tsp	salt
3 Tbsp	butter, softened
3/4 c	milk
FOR THE FILLING:
4 Tbsp	butter, softened
1 c	brown sugar
3 tsp	ground cinnamon
FOR THE GLAZE:
1/2 c	confectioners' sugar (powdered)
1/4 c	milk

Directions

1

 Filling: In a small bowl, combine the softened butter, brown sugar and cinnamon to form a crumbly mixture. Sprinkle half of the mixture over the bottom of a 9x9" pan.

2

 Dough: In a large bowl, mix together the flour, sugar, baking powder and salt. Cut in softened butter. Stir in milk to form a soft dough.

3

 Roll out the dough on a lightly floured surface into a rectangle about 1/4" thick.

4

 Spread the remaining filling on the rolled-out dough. Roll up the rectangle, and with a sharp knife slice into 18 small rolls (or 12 if you want them bigger).

5

 Place the rolls in the 9x9" pan and bake in a pre-heated 400-degree oven for 20-25 minutes.

6

 Glaze: combine powdered sugar and milk in a small bowl and stir until smooth.  Add a small amount of vanilla extract if wanted.

7

 When the rolls are done, drizzle on the glaze and serve warm with hot coffee or a cold glass of milk.