Jiffy Cinnamon Rolls |
Ingredients:
|
| 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 | margarine |
| 1 | cup | packed brown sugar |
| 3 | teaspoons | ground cinnamon |
| 1/3 | cup | currants |
| 1/2 | cup | confectioners' sugar |
| 3 | tablespoons | milk |
|  |
Method: |
| Cream 1/3 cup butter or margarine, brown sugar, and cinnamon together. Drop 1 teaspoon into each of 12 greased muffin tins. Reserve the remaining mixture. |
| Preheat the oven to 400 F (205 C). |
| In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center, and pour in milk. Stir to form a soft dough, adding a bit more milk if needed. |
| Turn dough out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants or raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan. |
| Bake in 400 F (205 C) for 20 to 25 minutes. Turn out on a tray. |
| To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls. |
