Yield: Makes 12 rolls
Tiny dried currants and a sprinkle of crunchy pecans give these classic cinnamon rolls a little upgrade.
Make Ahead Tips
The rolls may be shaped 1 day ahead. After arranging them in the baking dish, cover and refrigerate them before letting them rise. When ready to bake, let rise as described above; because they are cold, they will take an extra hour or so.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My rolls did not rise as well but they were tasty anyways. I did some research and I think I will try it again but use rapid rise yeast instead of active dry, I think if you use active dry you need to activate it in water first instead of throwing it into the mix which I didn't do because the instructions didn't say to.
Should have been good, but my dough did not rise.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?