Cinnamon rolls have exploded in popularity over the last few years and, honestly, we completely understand why. These baked goods are soft and pillowy inside with a rich buttery, cinnamon taste and sweet, sticky icing on top.
What’s not to love? Especially when they’re easy to make at home and you’ll have most of the ingredients in a well stocked store cupboard already if you like to cook.
Making them at home is simpler than you think and we've tweaked tweaked this recipe until it comes out with just the right level of sweetness and spice.
It just takes 10 minutes to prepare and makes a lovely treat, dessert or breakfast.
To make sure you get those perfect brown swirls in the top avoid rolling the centre too tightly or they could expand upwards ruining the shape.
Plus, Don’t cut them too large. About 3cm will mean they spread out evenly. If they’re too big they might unravel themselves and look messy!
We also like to add a touch of salt and nutmeg to our filling as this adds a slightly more complex flavour, but you can leave it out if you don’t like it.
As with most pastry recipes you’re welcome to make your own, but we like to buy pre-made pastry (especially puff) to cut down on time and mess. You can also pre-make these rolls and keep them in the fridge until it’s time to bake.
They taste incredible when still warm, with a buttery centre and dipped or drizzled in cream cheese icing sugar. Enjoy!
Simple 10-minute Cinnamon Rolls
Ingredients:
- One roll of puff pastry (readymade)
- 80g brown sugar (dark or light)
- 40g butter
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Sprinkle of sea salt
- Splash of milk.
For the icing:
- 70g icing sugar
- 2 tbsp cream cheese
- 1/2 tsp vanilla essence or maple syrup
Method:
- Preheat your oven to 180 degrees Celsius.
- Mix together the brown sugar, butter, cinnamon, nutmeg and sea salt in a bowl until combined.
- Unroll your pasty before spreading the filling mixture all over the dough in one layer.It may seem like there's not enough but keep spreading and smoothing it out and the butter will melt a little allowing it to get to every bit of the pastry..
- Roll the pastry back up into a cylinder – like a Swiss roll – using the long edge of the dough. Don’t roll it too tightly or you risk the centre popping out of the rolls when baking.
- Using a sharp knife cut the dough 3cm sized pieces and place swirl side up on an oven tray lined with parchment paper. Brush the rolls with a little milk and bake for half an hour or until golden brown.
- Sieve your icing sugar into a bowl and add the cream cheese and one tablespoon of boiling water from the kettle. Mix until smooth – you can add more water if necessary. Throw in the vanilla essence and stir.
- Serve the cinnamon rolls with the icing on top hot or cold.
Presentation tip: If you want a perfect, show-worthy icing drizzle then try using a ziploc bag as a mini icing bag by spooning in the mixture, pushing it into one corner and snipping off the end.
You can also sprinkle on some further toppings to mix up the flavours!
We've enjoyed making these treats with crushed pistachio or peanut dust on top or even swapping the icing for dulce de leche.
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