Jiffy Cinnamon Rolls
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
45
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Butter (chilled)1 cup
Brown Sugar (packed)3 tsps
Ground Cinnamon2 cups
All-Purpose Flour2 tbsps
White Sugar4 tsps
Baking Powder1 tsp
Salt3 tbsps
Milk1 cup
CurrantsDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Grease the bottoms and sides of a 12-cup muffin tin
3
Cream 1/3 cup butter, brown sugar, and cinnamon together
4
Drop 1 teaspoon into each muffin cup
5
Reserve the remaining mixture
6
In a large bowl, combine flour, sugar, baking powder, and salt
7
Cut in 1/4 cup cold butter until crumbly
8
Make a well in center, and pour in the milk
9
Stir to form a soft dough, adding a bit more milk if needed
10
Turn the dough out on lightly floured surface
11
Knead 8 to 10 times
12
Pat dough into rectangle about 1/3 inch thick and 12 inches long
13
Spread the remaining cinnamon mixture over dough rectangle
14
Sprinkle currants over top
15
Roll up like a jelly roll into a long log
16
Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices
17
Place cut-side down in the prepared muffin pan
18
Bake in in the preheated oven until golden brown, 20 to 25 minutes
19
Turn rolls out on a serving tray
20
For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze
21
Drizzle over cinnamon rolls