Jiffy Cinnamon Rolls

 

These are so so so yummy!  I will be making these often!  So easy.  And fast.  The only problem is that the recipe is too small.  I will need to double or triple the recipe.  I guess that’s a problem for large families – a dozen of something only covers each person once. :)  So here’s the recipe, from AllRecipes.com.  A couple of things to note – I did not use the glaze.  They were great without it.  And secondly, in my oven, 25 minutes would have had them charcoal. lol.  Not quite, but almost.  I think 15-18 minutes would be lots.

 

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

Directions

1. 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.
2. 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.
3. 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.
4. Bake in 400 degrees F (205 degrees C) for 20 to 25 minutes. Turn out on a tray.
5. To confectioners sugar, add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.

 

Happy baking!