Jiffy Cinnamon Rolls

The preparation time on these no-yeast rolls are quicker because they do not need to rise. These rolls are filled with butter, cinnamon sugar and raisins, and then topped with a powdered sugar glaze.

Yield

12 rolls

Ingredients

2 cups all-purpose flour
2 tablespoons granulated (white) sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup butter, chilled
1 cup cold milk
1/3 cup butter or margarine
1 cup packed brown sugar
3 teaspoons ground cinnamon
1/3 cup currants
1/2 cup confectioners’ (powdered) sugar
3 tablespoons milk

Directions

Preheat oven to 400°F (204°C). Grease the 12 cavities of a muffin pan with Pan Release or cooking spray.

Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each cavities of the prepared muffin pan. Reserve the remaining mixture.

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter 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 the preheated oven for 20 to 25 minutes. Turn out on a tray.

Place the powdered sugar in a small bowl. Add enough milk or water to make a thin glaze. Drizzle over cinnamon rolls.