Friday, 3 August 2012

Easy Cinnamon Rolls

Do you have a favourite meal of the day? Do you like the picnic possibilities of lunch, the family feast at dinner or the dawn delights of breakfast?

Well my favourite is none of the above. My favourite is brunch.

Brunch; that wonderful meal where practically anything goes! Slept in too late for breakfast? Don't worry, have it for brunch instead. Can't wait till lunch? Fear not, have it for brunch instead! Brunch speaks to me of Eggs Benedict (a personal favourite) and freshly squeezed orange juice, or a steaming hot cup of coffee with freshly baked cinnamon rolls.

I will forever be grateful to my American friends for introducing me to Cinnamon rolls. Soft and sweet and spicy with that irresistible cream cheese frosting... and always served warm. Just perfection.

Is it any wonder I went in search of a simple way of making these at home?!

Cinnamon Rolls
Makes 9
1 package croissant dough (available in the premade pastry section)
Light brown sugar
Ground Cinnamon
50g melted butter
75g/2 ounces Cream Cheese
75g/2 ounces softened butter
200g/ 1 cup icing sugar
1 tspn vanilla extract

1) Preheat oven to 180c/ 160c fan/ 350f/ Gas Mark 4.

2) Unroll croissant dough. Separate the roll into 3 rectangles, each made up of 2 triangles (see below). Pinch the seams between the two triangles then gently roll to smooth it out.

3) Lightly brush all 3 rectangles with the melted butter.

4) Dust the rectangles with first the cinnamon and then the sugar. I've not given any measurements for these as it's really personal preference- we like quite a heavy and uniform coating of cinnamon followed by a light coating of sugar.

5) Starting at the narrow edge, roll up each rectangle into a sausage shape, then pinch the long opening shut (you may need a little of the melted butter to help it stick). Cut each sausage into 3 even pieces.

6) Turn each piece on its side and press down ever so slightly to make it wider than it is tall. Place each roll into a cupcake case, then bake in the oven for ten minutes.

7) While the rolls are baking, whip up the cream cheese, softened butter, icing sugar and vanilla extract to make the frosting.

8) Serve the cinnamon rolls fresh out of the oven with a heaped teaspoon of frosting on top of each one. Cup of coffee optional but highly recommended.


  1. Have you tried it with raisins on top of sugar? Sure my mum used to do them like that when I was a kid!