1 1/4 cup of warm milk
5 tablespoons melted butter
1 1/2 tablespoons vanilla essence
1 tablespoon sugar
3 cups all purpose flour
2 1/4 teaspoon instant yeast
1/2 teaspoon salt
For the filling:
3/4 cup of sugar’
1 tablespoon of cinnamon
3 tablespoons softened butter
1/4 pound of currants
For the glaze:
1 cup of powdered sugar
1 teaspoon vanilla essence
2 tablespoons milk
To a bowl, add the milk, vanilla essence, sugar and melted butter, mix really well until sugar is melted. Set aside.
To the bowl of a stand mixer, add the flour and yeast. Mix to combine.
Slowly start pouring in the milk, once the dough has started to release from the sides of the bowl, add in the salt.
Allow the dough to knead on speed 2 for about 10 minutes. The dough should be soft and smooth but not sticky.
Oil your hands, then take the dough and form it into a smooth ball. Place it in a clean bowl and cover with plastic wrap. Place in a warm place to rise for about an hour or until the dough has doubled in size.
While the dough is resting mix together the glaze. Add everything to a bowl and mix. It should be a smooth, semi-runny texture. Set aside.
Mix together the sugar and cinnamon. Set aside.
Turn the dough out onto a floured surface and roll it out to a large rectangle.
Spread the softened butter all over. Be generous with the butter.
Sprinkle on the sugar and cinnamon mix. Again be generous with this. Reserve back about 2 tablespoons of the sugar and cinnamon.
Sprinkle on the currants over the cinnamon and sugar. Use your rolling pin to roll in the currants, into the butter.
Roll the dough into a log shape. Cut into equal pieces, depending on how big you want your rolls to be.
To a round buttered cake pan, sprinkle the reserved sugar and cinnamon mix around the bottom of the pan.
Line the pan with the cut rolls. Cover with plastic wrap and allow to rise for another hour.
Preheat the oven to 350 degrees F.
Place the rolls in the oven for 25 minutes or until the tops of the rolls around golden brown.
Pour the glaze over the rolls and serve hot.
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