Here is a traditional Cape Breton recipe for cinnamon rolls from Tunes & Wooden Spoons

Written instructions below the video. Recipe is attached. 

Preheat oven to 425 and have a cookie sheet lined with parchment paper ready.

Combine 4 cups flour, 6 tsp. baking powder, 2 tsp. salt, 2 heaping tablespoons white sugar.

Mix together and then add 1/2 cup shortening (or butter). Mix well with hands (the old fashioned way) until all the shortening is incorporated.

Make a well in the centre and add 2 cups milk and using a fork - blend the flour into the milk and stir just enough until there is no flour residue.

Place dough on a floured surface and sprinkle a bit of flour on top as well. Form the dough into a ball without working it too much but try and have it into a smooth surface on top. Roll out into a sort of rectangle to about 1/4 to 1/2 inch thick.

Using about 1/2 cup of softened butter or margarine, spread it all over the surface right to the edges. Sprinkle with about 1 1/2 cups brown sugar and spread the sugar right to the edges. Sprinkle cinnamon over the whole surface.

Roll up like a jelly roll and slice each circle about 3/4 inch thick.

Place on parchment lined cookie sheet (I use a stoneware bar pan). You should be able to have about 15 cinnamon rolls on the cookie sheet and each one slightly touching each other.

Bake in a 425 degree oven for 15-18 minutes. (If using a metal cookie sheet - double up on the cookie sheet - as they tend to scorch easily in regular metal baking sheet. Watch carefully.

When out of the oven, let cool for about 5 minutes and add a swipe of frosting: 3 tablespoons soft butter or margarine, 2 tsp. vanilla, about 2 cups icing sugar, and a little splash of milk.

Start to mix and if too dry - add a tiny bit more milk until you have the consistency of peanut butter.

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