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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Sometimes when I have guest over and I think they are over sleeping in the morning, I'll make a batch of these and a pot of hot perked coffee and inevitably it gently wakes them up and starts their day on the right foot! It is fast, easy and a fun food to serve and eat! Ingredients:
2 cups all-purpose flour |
2 tablespoons white sugar |
4 1/2 teaspoons baking powder |
1 teaspoon salt |
1/4 cup butter |
1 cup milk |
1 cup brown sugar, packed |
1/3 cup butter, soften |
3 teaspoons cinnamon |
1/3 cup currants |
Directions:
1. Preheat oven to 400.
2. Mix together sugar, flour, baking powder and salt. Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly. Make a well in the centre. Pour milk into the well and stir to form a soft dough, adding a little more milk if needed. Place dough on a floured surface and kneed about 9 times. Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
3. Cream the last 1/3 cup butter, with the brown sugar and cinnamon. Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
4. Roll the dough, jelly-roll style against the short width so that you have a long log. Cut into 12 to 14 equal pieces. Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
5. Bake at 400 F for about 20 minutes.
6. When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins. Allow to cool slightly before serving.
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