Croissant cinnamon rolls
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes 12
Ingredients
- 2 x 350g packs Jus-Rol croissant dough
- 100g unsalted butter, softened
- 125g soft light brown sugar
- 2 tsp ground cinnamon
- 1 orange, zested
ICING
- 50g icing sugar
- ½ tsp vanilla extract
- 1 tsp milk
Method
- STEP 1
Unroll the croissant dough rolls, and cut each in 1/2 widthways so you have 4 smaller rectangles. Spread each with the butter, then mix together the sugar, cinnamon and orange zest, and sprinkle evenly over each. Roll the pieces from the shortest side, into a sausage, then cut into 3. Repeat with the other pieces.
- STEP 2
Heat the oven to 190C/fan 170C/gas 5. Put each roll into the hole of a non-stick muffin tin, spiral side facing up. Bake for 20-25 minutes or until golden on top and cooked through. Remove to a wire rack, spirals facing upwards, to cool, with a piece of baking paper underneath the rack.
- STEP 3
Sift the icing sugar into a bowl and add the vanilla and milk, mixing well – it should be a thick, drizzle-able consistency.
- STEP 4
Once the buns are warm but no longer hot, drizzle with the icing, then eat straightaway.
