Jiffy Cinnamon Rolls Popular Recipes

Wednesday, April 27, 2016

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Jiffy Cinnamon Rolls

"Something so clean should not be this accurate, and this single recipe might not be enough to satisfy your appetite for them."

Ingredients :

1/three cup butter
1 cup packed brown sugar
three teaspoons floor cinnamon
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1/four cup butter, chilled
1 cup bloodless milk
1/3 cup currants
half cup confectioners' sugar, sifted
3 tablespoons milk

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H

Preheat oven to 400 tiers F (2 hundred ranges C). Grease the bottoms and aspects of a 12-cup muffin tin.
Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into every muffin cup. Reserve the remaining mixture.
In a huge bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup bloodless butter until crumbly. Make a well in middle, and pour in the milk. Stir to shape a tender dough, including a bit greater milk if needed.
Turn the dough out on lightly floured floor. Knead eight to 10 instances. Pat dough into rectangle approximately 1/3 inch thick and 12 inches lengthy. Spread the remaining cinnamon combination over dough rectangle. Sprinkle currants over pinnacle. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you already know where to reduce, then cut the log into 12 slices. Place reduce-side down inside the organized muffin pan.
Bake in inside the preheated oven till golden brown, 20 to 25 mins. Turn rolls out on a serving tray.
For the glaze, upload milk to the confectioners' sugar and stir well, including extra liquid if important to make a thin glaze. Drizzle over cinnamon rolls.

Notes :

If you do not have currants, you may use chopped raisins.
Reynolds® Aluminum foil can be used to hold meals wet, cook it lightly, and make smooth-up less complicated.

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