Jean Par? Jiffy Cinnamon Rolls
For Gail Lovig and her mom, Jean Par?author-of the well-known Company's Coming series of cookbooks (Company's Coming Publishing Limited), favourite dishes are linked to family occasions. "Cinnamon toast and hot chocolate were a Sunday night family tradition for watching Bonanza.' Mom always makes her lemon Cheddar salad for family reunions, and her Jiffy Cinnamon Rolls were a Saturday morning special." Gail has accolades for a mom who began her career by catering for 1,000 in Vermilion, Alta. "Mom always cooked extra. We never had to ask if there was enough to bring friends home. She had a reputation for happily feeding the neighborhood."
Servings: 12
Ingredients:
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2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) granulated sugar
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 cup (50 mL) cold butter
1 cup (250 mL) milk (approx)
Cinnamon Topping:
1/3 cup (75 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 tbsp (15 mL) cinnamon
1/3 cup (75 mL) currants or chopped raisins
Preparation:
In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto lightly floured surface; knead gently 8 to 10 times. Roll into 12- x 8-inch (30 x 20 cm) rectangle.
Cinnamon Topping: In bowl, cream together butter, brown sugar and cinnamon. Drop 1 tsp (5 mL) into each of 12 large greased muffin cups. Spread remaining mixture over dough rectangle. Sprinkle currants over top; roll up, jelly roll style, from long side. Cut into 12 equal slices. Place in muffin cups.
Put baking sheet on oven rack below muffin cups to catch any drips. Bake in 400°F (200°C) oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto heatproof tray and serve warm.
Additional Information
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