Jiffy Cinnamon Rolls recipe

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Ingredients

⅓ 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
¼ cup butter, chilled
1 cup cold milk
⅓ cup currants
½ cup confectioners' sugar, sifted
3 tablespoons milk

Nutrition Info

277.8 calories
carbohydrate: 45.9 g
cholesterol: 25.7 mg
fat: 9.7 g
fiber: 1.1 g
protein: 3.3 g
saturatedFat: 6 g
servingSize: -
sodium: 435.8 mg
sugar: 28.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 rolls

Recipe Note

Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them.

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