2 c. (500 ml.) all purpose flour
2 tbsp. (30 ml.) granulated sugar
4 tsp. (20 ml.) baking powder
1 tsp. (5 ml.) salt
1/4 c. (50 ml.) cold butter
1 c. (250 ml.) cold milk
1/3 c. (75 ml.) butter
1 c. (250 ml.) packed brown sugar
3 tsp. (15 ml.) cinnamon
1/3 c. (75 ml.) Currants or cut up raisins

In large bowl, put flour, sugar, baking powder and salt. Cut in butter until crumbly. Make a well in center.

Pour milk in well. Stir to form soft dough, adding a bit more milk if needed. Turn out on lightly floured surface. Knead 8 to 10 times. Roll into rectangle about 1/3 inch (1 cm.) thick and 12 inches (30 cm.) long.

Cream butter, brown sugar and cinnamon together well. Drop 1 measuring teaspoon (5 ml.) into each of 12 greased muffin tins. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle raisins over top. Roll up as for jelly roll. Mark first, then cut into 12 slices. Place cut side down in muffin pan. Bake in 400 degree Fahrenheit (200 degree C.) oven for 20 to 25 minutes. Turn out on tray. Makes 12.

Glaze: to 1/2 c. icing sugar, add enough milk or water to make thin glaze. Drizzle over cinnamon rolls.