Ingredients
12
12 servings
- •0.33333334326744 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
- •0.25 cup butter, chilled
- •1 cup cold milk
- •0.33333334326744 cup currants
- •0.5 cup confectioners' sugar, sifted
- •3 tablespoons milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
- Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon 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 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.
- Bake in in the preheated oven until golden brown, 20 to 25 minutes. 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.
Nutritional Facts
Per 12 servings
- Calories: 278
- Carbohydrate: 46g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 29g
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