Cinnamon Rolls

BakingBreakfast

11 Nov

Cinnamon Rolls

Ingredients

350g ready rolled croissant dough
40g soft unsalted butter
3 tsp ground cinnamon
8 tbsp light brown sugar
1 tbsp Brock and Morten Lemon Rapeseed Oil

Method

Heat oven to 180C/160C fan/gas 4. Line a square or rectangular baking try with baking parchment.

Roll out the croissant dough.

In a bowl mix together the cinnamon, butter, Brock and Morten Lemon Rapeseed Oil and sugar until well combined and in a paste. Spread the paste over the rolled out dough.

Roll the dough into a swiss roll shape and then cut into 1.5 inch pieces until the whole roll has been used up. Add the slices to the lined tin giving them each a little space.

Bake for around 10-15 minutes, until golden.

Once cooked, remove from the oven and allow to cool before eating. Eat as they are or drizzle with icing.

We love serving these for Christmas day breakfast and they can be made in advance too!