jiffy cinnamon rolls

Ingredients

• Servings: 12
• 1/3 cup butter
• 1 cup packed brown sugar
• 3 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup butter, chilled
• 1 cup cold milk
• 1/3 cup currants
• 1/2 cup confectioners' sugar, sifted
• 3 tablespoons milk

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). grease the bottoms and sides of a 12-cup muffin tin.
• cream 1/3 cup butter, brown sugar, and cinnamon together. drop 1 teaspoon into each muffin cup. reserve the remaining mixture.
• in a large bowl, combine flour, sugar, baking powder, and salt. cut in 1/4 cup cold butter until crumbly. make a well in center, and pour in the milk. stir to form a soft dough, adding a bit more milk if needed.
• turn the dough out on lightly floured surface. knead 8 to 10 times. pat dough into rectangle about 1/3 inch thick and 12 inches long. spread the remaining cinnamon mixture over dough rectangle. sprinkle currants over top. roll up like a jelly roll into a long log. mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. place cut-side down in the prepared muffin pan.
• bake in in the preheated oven until golden brown, 20 to 25 minutes. turn rolls out on a serving tray.
• for the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. drizzle over cinnamon rolls.