Method

• Combine yeast and 1 tsp sugar in 1 cup warm water. Let set 5-10 minutes until frothy.
• Put additional 1 cup warm water into stand mixer. Add 3 tbsp butter, 1/2 c sugar, and salt. Mix to combine.
• Add eggs and yeast mixture to bowl.
• Slowly add in flour and knead with bread hook for about five minutes. Add additional water or flour to make a slightly sticky dough.
• Allow dough to rise for 30-60 minutes.
• Flour a silicone mat and roll dough into a rectangle.
• Spread 1/4 cup butter over dough.
• Sprinkle cinnamon evenly over dough.
• Sprinkle brown sugar over dough, then dot with currants
• Using the long side of the rectangle, begin rolling the dough into a log. Using a sharp knife, cut the log into slices.
• Butter your pan(s). Place rolls into pans, leaving an inch or two between rolls
• Allow to rise for 60 minutes.
• Preheat oven to 350F.
• Bake for 20-30 minutes. Remove from oven and allow to cool.
• Drizzle with topping — I used maple glaze, but a caramel sauce or maple syrup is good.