Jiffy Cinnamon Rolls PREP 25 mins COOK 25 mins READY IN 1 hr Ingredients Original recipe makes 12 rolls 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 Directions 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.(you can do this with very clean fingers or with the back of a spoon 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. I usually just pinch a little so I know my marks 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. Footnotes - Cook's Note: If you don't have currants, you can use chopped raisins.
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