I made these cinnamon rolls on the weekend. They are simple and very quick to make and pair perfectly with your morning coffee or afternoon tea!
Next time you are hosting a brunch or just looking for something sweet and special for a weekend or weekday treat, this will quickly become your “go to” recipe!
I like to do all my mixing with a fork as I feel it makes a more tender dough.
Roll into a rectangle approximately 12 inches long by 8 inches wide.
Evenly sprinkle toppings over dough.
Cut into 12 equal slices (as you can see by mine, they don’t have to be perfect!)
Place each slice in a greased muffin tin.
The totally delicious and somewhat addictive, finished product!
- 2 cups flour
- 3 Tbsp. granulated sugar
- 4 tsp. baking powder
- 1 tsp. salt
- ¼ cup cold butter (cut in very small cubes)
- 1 cup cold 2% milk
- ⅓ cup butter (softened)
- ¾ cup packed brown sugar
- 3 tsp. cinnamon
- ½ cup currants (or chopped walnuts)
- Sift flour, sugar, baking powder and salt into a large bowl.
- Add cubed butter and using your hands squeeze butter into flour mixture until evenly distributed and mixture is crumbly.
- Make a well in the centre of flour mixture.
- Add milk to well.
- Using a fork stir to form a soft dough. (Dough will be a bit sticky)
- Turn onto floured board and gently knead 8 - 10 times.
- Roll dough into an ~ 8" x 12" rectangle.
- Cream second amount of butter with brown sugar and cinnamon.
- Drop 1 teaspoon of mixture into each of 12 greased muffin tins.
- Spread remaining brown sugar mixture over rectangle of dough.
- Sprinkle currants over top.
- Starting with long end of dough, roll up jelly roll style.
- Slice roll into 12 - 1" pieces
- Place each piece in a muffin tin.
- Bake at 400 degrees for 20 - 25 minutes
- Turn out onto parchment paper
- When cooled, drizzle cinnamon rolls with a mixture ½ cup icing sugar mixed with enough milk to form a thin glaze.
Hope you enjoy these delicious cinnamon rolls and if you have any questions at all, please don’t hesitate to ask.