Don’t go to a bakery to buy pastries for brunch.
I love classic cinnamon rolls but rarely have time to make them. However this recipe is so quick that these will become a regular weekend menu item.
The resulting scrolls are buttery, flaky, delicious bites. They are best served warm soon after being baked. Actually, I should probably put a warning here that you won’t be able to eat just one…
I drizzled my scrolls with a little simple frosting – that is optional but I recommend it 🙂
Ingredients – makes 12 scrolls:
2 sheets frozen puff pastry, thawed (my sheets are 25cm/10 inches square)
- 1/4 cup (firmly packed) brown sugar
- 1 teaspoon ground cinnamon
- 115g/4 oz unsalted butter, thinly sliced into small 1cm/0.5 inch pieces
- 1/4 cup icing (powdered) sugar
- approx 3 teaspoons water
- Heat your oven to 200C/180C fan forced/390F. Spray a 12-hole muffin pan with a little cooking spray or grease with some extra butter.
- Dust your pastry evenly with the ground cinnamon, then scatter over the brown sugar.
- Scatter the butter pieces over the top.
- Roll your pastry sheets to form logs to enclose the butter etc.
- Cut your cinnamon logs into a total of 12 pieces, then put 1 piece into each hole of the muffin pan. Ensure that the cut side of the scrolls are facing upwards.
- Bake for about 20 minutes until golden and puffed.
- Remove from the oven and leave to cool in the pan for 5-10 minutes. (If there is any melted butter in the muffin holes the pastry will soak it up whilst it cools.)
- Use a flat-bladed knife to run around the edge of each scroll to release them from the pan. Place on your serving plate.
- Put the icing sugar into a small bowl, then gradually add water and stir until you get the desired consistency. (I like the icing to be quite runny).
- Drizzle the icing over the top of your cinnamon scrolls and serve immediately.