Welcome to another edition of The Brunch Edit!
Cinnamon rolls are one of my favourite sweet treats. I’m not sure what I love more, the sweetness or the amount of cinnamon; whatever the reason, they are amazing! So I decided to make them – by ‘make’ I mean a cheat’s way of making them. It’s super easy and anyone can do it!
I know that in America you can get ready made cinnamon rolls (or are they called cinnamon buns?) that you just slice into portions and bake, but in the UK we sadly don’t have this. But never fear, we can easily make them with a few adjustments.
Before we begin, please note that this recipe is suitable for vegetarians and is not dairy or gluten free. I will be making a vegan version of this recipe, and hopefully a gluten free version too, in the future so stay tuned for that in the next few months.
For the cinnamon rolls:
Packet croissant dough (usually in the chilled section of the supermarket)
1-2 tbsp Melted butter (use what you prefer)
1 tbsp Dark soft brown sugar
2 tbsp Light soft brown sugar
For the glaze:
1 tbsp Milk (I used soya, but normal milk will do)
5 tbsp Powdered sugar (icing sugar / confectioner’s sugar)
Optional: 2 tsp Maple syrup
You may need to add more milk / sugar so keep them around.
1. Pre heat your oven to 180˚ / gas mark 4.
2. Open your packet croissant dough. Don’t be surprised it the tube bursts open. Gently unwind it and lay it on a nonstick surface, but be careful not to tear the seams.
3. Once your dough is flat use a pastry brush (or similar) to lightly coat the dough on the side that is facing upwards. After this sprinkle on as much cinnamon as you desire – I added a fair amount.
4. Mix both the light and dark sugars together and sprinkle them over the dough.
5. When your happy with it start to roll up the dough. Do this slowly so it is rolled evenly.
6. Cut the dough into your desired sized rolls (I made around 11 or 12).
7. Place your rolls separately onto a baking tray. They need a bit of space between them otherwise the dough will not completely bake. With any left over melted butter lightly brush over the rolls so they go a lovely pale golden colour.
8. Bake in the oven for 10-15 minutes, but keep an eye on them after 5 minutes as they can cook very quickly. If after 10 minutes the dough still feels a bit tacky put them in for another 2 minutes until your happy with them. After this take out the tray and leave them to cool.
9. Make your glaze. Mix together the milk and powdered sugar. If it feels too runny add more powdered sugar, or if it feels too thick add a tiny bit more milk. Get it to your consistency you would prefer. Then add the maple syrup if you wish.
10. By now (or after 5-10 minutes) your cinnamon rolls should be cooled. Transfer them to a plate or bowl. Now you can pour, drizzle or spoon the glaze mixture over the rolls.
You can enjoy these warm or cold. Just try not to eat them all at once!
Mine didn’t last 24 hours…
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