Jiffy Cinnamon Rolls

SUBMITTED BY: Carol PHOTO BY: FOXFIRE2

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

PREP TIME	25 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS & SCALING

Original recipe yield: 12 rolls

USMETRIC

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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

READ REVIEWS (108)

DIRECTIONS

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

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REVIEWS

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Reviewed on Jun. 15, 2003 by INCDEB

These were excellent... as close to a yeast dough recipe as you can get without using yeast. I did find the butter/sugar in the tins got more crispy-carmelized than get syrupy-gooey (which was fine by me!)... but if you wanted it gooey, you could set aside half the mixture for the roll filling, and then add some melted butter to the rest of it until it was more syrupy than pasty in consistancy. Note: either way, remove from pan while still warm, else bring a chisel!

15 users found this review helpful

Reviewed on Apr. 14, 2003 by TYSTAR

YUMMY. Not like yeast rolls, but very good and cakey. Just dont overcook these or they get dry fast. I doubled the cinnamon mixture...BAD IDEA! They come out very crunchy and not gooey as the sugar wont dissolve. Doubling the icing was a good idea tho. MY MOM ATE FOUR!!

11 users found this review helpful

Reviewed on Apr. 14, 2003 by MEGNERD

These were so easy to put together! I thought they were a really good substitute for yeast cinnamon rolls when you're in a hurry. Keep an eye on 'em, though! I accidentally let them cook a few minutes too long and had a hard time getting them out of the pan.

11 users found this review helpful

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