Preparation:
1. To make the topping, melt the butter in a small saucepan over low heat, remove from heat, stir in brown sugar. Grease a 12 cup miniature muffin tin and spoon 3/4 teaspoon topping into each cup. Lay 2 pecan halves into each cup. Oven 375 F.
2. Dough, cream butter and sugar together, then beat in the egg (use a fork for all mixing). Sift together the flour, baking powder, salt, and cinnamon. Pour the dry mixture over the wet mixture, add the milk, and beat until all ingredients are just blended.
3. With well-floured hands, pat the dough out on a well-floured surface into a rectangle about 5 x 8" and 1/4" thick. Brush with the melted butter and sprinkle the sugar, cinnamon, and currants on top.
4. Roll the dough up lengthwise into a long slender cylinder. Cut the dough into 1/2" slices and gently press one slice, cut side down, into each muffin cup. Bake for about 20 minutes, or until lightly browned. Turn the pan onto a rack, rap hard, and lift it off. Serve the buns warm. |
