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My review
Jiffy Cinnamon Rolls
Carol
"Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them."
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Ingredients
1 h servings 278 calsOriginal recipe yields 12 servings (12 rolls)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). 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.
Footnotes
- Cook's Note:
- If you don't have currants, you can use chopped raisins.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 278 calories; 9.7 g fat; 45.9 g carbohydrates; 3.3 g protein; 26 mg cholesterol; 436 mg sodium. Full nutrition
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Reviews
Read all reviews 301345 Ratings
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Most helpful positive review
5/20/2002
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 f...
Most helpful critical review
1/12/2005
I can only give this recipe a two because the taste wasn't awful. But everything else about this recipe is less than desirable. I won't make it again but I do have some helpful hints for those w...
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Newest
5/20/2002
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 f...
11/19/2002
Oh, my. These are incredible! I made them almost as is with a couple of modifications. I couldn't find my raisins, so I used craisins, and converted the icing to a cream cheese icing by addin...
6/2/2001
This recipe surprised me- at first when I saw they were non-yeast rolls I thought for sure the cinnamon rolls wouldn't be that great, but I wanted fresh cinnamon rolls in a "jiffy", so I tried ...
1/12/2005
I can only give this recipe a two because the taste wasn't awful. But everything else about this recipe is less than desirable. I won't make it again but I do have some helpful hints for those w...
12/24/2000
I loved these!! The only draw back is that you need extra cinnamon/sugar mixture, almost three times as much as asked, and only then that they are gooey and finger-linking good!
12/16/2012
this recipe is good for a quick treat. It is good to have these kinds of recipes on hand for a last minute need. Everyone needs a little sweet something once in a while.
2/1/2012
Great alternative to traditional cinnamon rolls made with yeast! Light, fluffy, and moist with a delicate cinnamon sugar flavor - great for when you don't have the time to spend hours waiting fo...
1/10/2002
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 fe...