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Ingredients

⅓ 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 ¼ cup butter, chilled 1 cup cold milk ⅓ cup currants ½ cup confectioners' sugar, sifted 3 tablespoons milk

Nutrition Info

277.8 calories carbohydrate: 45.9 g cholesterol: 25.7 mg fat: 9.7 g fiber: 1.1 g protein: 3.3 g saturatedFat: 6 g servingSize: - sodium: 435.8 mg sugar: 28.7 g transFat: : - unsaturatedFat: : -

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.

12 rolls

Something so easy shouldn't be this good, and this single recipe won't be enough to satisfy your appetite for them.