Layer the ingredients in a mason jar, starting with the flour and finishing with the cinnamon, then seal tightly and label with the baking instructions.

When you’re ready to bake, preheat the oven to 375°F (190°C) and pour the entire jar of dry mix into a bowl. Add ¾ cup water and ¼ cup melted butter or oil, stirring until a soft dough forms; if it’s sticky, sprinkle in a tablespoon of flour at a time until workable. Because the dry milk is already in the mix, there’s no need for buttermilk or vinegar—easy pantry baking at its best.

Roll the dough on a lightly floured surface into a rectangle about ¼-inch thick, lightly butter it, and sprinkle evenly with ¼ cup brown sugar mixed with 1 tablespoon cinnamon. Roll the dough into a tight log, slice into 8–10 rolls, and place them in a greased baking dish.

Bake for 20–25 minutes, until lightly golden and set.

If you’d like, finish with a simple icing made by mixing ½ cup powdered sugar, 1–2 teaspoons water or milk, and ½ teaspoon vanilla, then drizzle over the warm rolls.