CINNAMON ROLLS

CINNAMON ROLLS
CINNAMON ROLLS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

1. Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin. 2. Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture. 3. 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. 4. 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. 5. Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray. 6. 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.

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