Monday, November 10, 2014

Cinnamon Currant Coffee Rolls

Cinnamon Currant Coffee Rolls

Basic Sweet Dough


1 package yeast
½ cup lukewarm water
1 teaspoon sugar
1 cup milk
⅓ cup sugar
1 teaspoon salt
½ cup shortening
1 beaten egg
4 cups sifted all-purpose flour
½ teaspoon cinnamon
½ cup currants

¼ cup brown sugar
⅓ cup chopped nuts (optional)
⅓ cup currants
½ teaspoon cinnamon
¼ teaspoon nutmeg

¼ cup icing sugar
1 tablespoon milk
¼ teaspoon almond extract

Optional Tip

3 teaspoons of baking powder can be used along with the yeast.


1.                  Sprinkle yeast and sugar into lukewarm water and let it stand for 10 minutes.
2.                  Pour milk, sugar, salt and shortening in a bowl.
3.                  Add egg.
4.                  Add yeast mixture to milk mixture.
5.                  Beat in flour, cinnamon and currants.
6.                  Mix well with a sift fingers, until a smooth elastic dough is formed.
7.                  Turn onto a lightly floured board and knead until the dough is of even texture.
8.                  Cover dough and let rise until double in size.
9.                  Punch down the risen dough and turn onto a lightly floured board.
10.              Loaf as desired.
11.              Cover and let rise.
12.              Bake in a 375° oven for 25 minutes.

Cinnamon Currant Coffee Rolls was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was received from one of my educational cookery classes with Mrs. Rattery “Food and Nutrition” at Sandy’s Secondary School (High School) in 1979 on Basic Sweet Dough. 

This document in its entirety is located here, with more photos:-


ShirleyAnn Pearman

Recipe Marketing



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