Monkey Tails Part ll.

Due to popular demand, I have decided to share my secret Monkey Tail recipe with the world you, my Gentle Readers.

I apologize to my international readers, but the recipe is not metric.  Some of the ingredients are not measured, just eyeballed.  Alas.
 Mix dry ingredients together in large bowl:

2 cups flour                                           
4 tsp baking powder                                
2 tsp sugar
1/2 tsp salt
1/2 tsp cream of tartar

Preheat oven to 400F

Cut in 1/2 cup shortening with pastry blender.  Add 2/3 cup milk all at once and stir until dough is easy to handle.  Turn dough onto lightly floured surface and press down gently with heel of hand 8 or 10 times.  With a rolling pin roll dough out to a rough rectangle shape.

Spread lashings of butter over the dough.  Then sprinkle lots of brown sugar.  On top of that, sprinkle a good amount of cinnamon.  Starting with a long side, roll up dough tightly.  Slice the roll up into approx 1-2 inch slices and place cut side down onto ungreased baking sheet.  Bake for approx 12 minutes.  When done, immediately put rolls on a cooling rack.

For drizzle:  Let rolls cool slightly.  Mix up some powdered sugar, milk and a dash of vanilla to a thickish consistency.  Spoon over rolls.  Done!

Note:  I used soy products instead of dairy and the tails were just as delicious.