Some people also call these macaroons- whatever you call it they are quick and easy and don’t require turning the oven on!
1/2 cup butter 1/2 cup milk 1/2 tsp. vanilla 2 cups granulated sugar 6 tbsp. cocoa 3 cups quick cooking oats 1 cup coconut
Combine butter, milk, vanilla, sugar and cocoa in large saucepan. Heat to boiling. Add oats and coconut. Drop by teaspoon on to parchment paper (or waxed paper) and allow to cool. Store in refrigerator in hot climates.
In large bowl, mix flour, sugar, baking powder and salt. Cut cold butter in until crumbly. Make a well in centre. Pour milk into well. Stir to form soft dough, adding a bit more milk if needed. Turn out on lightly floured board. Knead 8-10 times. Roll into rectangle about 1/3″ thick and 12 inches long.
Cream butter, brown sugar and cinnamon together. Drop 1 tsp. into each of 12 greased muffin tins. Spread remaining cinnamon mixture over dough rectangle. Roll up lengthwise (as a jelly roll). Cut into 12 slices. Place cut side down in muffin tin.
Bake at 400 degrees for 20-25 minutes. Turn out on cookie sheet (or tray).
Add enough milk to icing sugar to make a thin glaze. Drizzle over warm rolls.