Yield: 12 servings
|2 tablespoons||Granulated sugar|
|4 teaspoons||Baking powder|
|¼ cup||Cold butter|
|1 cup||Milk (approx)|
|⅓ cup||Butter, softened|
|1 cup||Packed brown sugar|
|⅓ cup||Currants or chopped raisins|
** %%%%% JEAN PARE'S JIFFY CINNAMON ROLLS %%%%% ** In large bowl, mix together flour, sugar, baking powder and salt.
Using pastry blender of 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto light floured surface; knead gently 8-10 times. Roll into 12 x 8 inch rectangle. CINNAMON TOPPING: In bowl, cream together butter, brown sugar and cinnamon. Drop 1 tsp into each of 12 large greased muffin cups. Spread remaining mixture over dough rectangle. Sprinkle currants over top; roll up, jelly roll style, from long side. Cut into 12 equal slices. Place in muffin cups. Put baking sheet on oven rack below muffin cups to catch any drips. Bake in 400 oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto heatproof tray and serve warm. Makes 12 rolls.
Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens.
Submitted By BOBBI ZEE On 07-25-95