Cinnamon Rolls in a Jiffy

By JanetLynn198

I'd probably double the filling mixture. One reviewer said to get the gooey filling, add a bit of butter in each muffin cup before placing the dough.
These would be good with the cream cheese frosting since they are frosted after being removed from the pan.

Ingredients

• 1/3 cup butter
• 1 cup packed brown sugar
• 3 tsp cinnamon
• 2 cups all-purpose flour
• 2 tbsp sugar
• 4 tsp baking powder
• 1 tsp salt
• 1/4 cup butter, chilled
• 1 cup cold milk
• 1/3 cup currants
• 1/2 cup confectioners' sugar, sifted
• 3 tablespoons milk

Preparation

Step 1

Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 tsp 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" thick and 12" 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, 20-25 mins. 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.