Saturday, January 19, 2013

Cinnamon Roll without Yeast

These truly are a jiffy cinnamon rolls.  I wanted something really fast before my kids got home from school but using yeasted bread dough can take some time so I adapted these quick mix dough and these were amazing.  My girl almost finished everything.  If the cinnamon buns get a little hard the next day, just microwave it for couple of seconds and you will have a soft and fluffy cinnamon bun.


 1/3 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
 1/4 cup butter, chilled
 1 cup cold milk
 1/3 cup currants

 1/2 cup confectioners' sugar, sifted
 3 tablespoons milk


Preheat oven to 400 degrees F. 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.

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