Sunday, 15 April 2012
I put my hand up and make no apologies for it, I love Cinnamon. Nom! Nom! If anything has cinnamon in it, I'm right there.
I also love cinnamon rolls, but in all honesty they can be a bit of a faff to put together and they take so much time that by the time you have them done . . . you're too tired to really enjoy them as much as you could. Or at least that's my experience and in truth . . . I can be a rather lazy cook at times . . .
This recipe I have posted here today gives you about as much instant cinnamon roll gratification as you are ever going to get. You can have a delicious, yeasty, buttery, cinnamon roll sitting on your plate, all warmed and glazed in about 20 minutes. I kid you not!!!
And yes . . . it is a bit of a cheat. But, who cares!! They're Cinnamon Roll Croissants people, and they're fabulously scrummily delicious!!!
I let the pictures speak for themselves . . . just look at all that sugary cinnamony buttery filling, sitting there looking all scrumptiously irrestible!!
How much moreish can you get??? Not much, I don't think!!
Your family will love you for these, and your elderly Aunt, twice removed, will probably put you at the top of her inheritance list!
What??? Are you still here????? Wipe your chin and get your bake ON!!
*Cinnamon Roll Croissants*
Now you can have all the pleasure of a yeasty cinnamon roll, without all the faff, and be indulging on one in less than 20 minutes. Deliriously delicious!
1 250-g tin of refrigerated croissant dough (in the chiller cabinet next to the butter in most
British shops. Ours do 6 but I think they make more in North America per tin)
4 TBS butter, softened
50g of soft light brown sugar (1/4 cup packed)
1 TBS cinnamon (you can use less if you want. We love cinnamon.)
For the Glaze:
65g of icing sugar, sifted 91/2 cup)
few drops vanilla extract
1 to 2 TBS milk, or as much as is required to give you a drizzleable consistency
Preheat your oven to 190*C/375*F/ gas mark 5. Line a baking tray with parchment paper. Spritz lightly with cooking spray. Set aside.
Cream together the butter, brown sugar and cinnamon until well mixed and smooth.
Crack open your tin of croissants. Unroll and separate into triangles. Spread each triangle with 1/6 of the cinnamon butter. Roll up each, starting at the widest edge, as per normal. Seal edges or not, as you wish. (I don't mind if a bit oozes out as it makes them even scrummier!) Place each one onto the prepared baking sheet, leaving plenty of room between each for spreading.
Bake for 10 to 15 minutes, until risen and golden brown. Remove from the oven. Whisk together all the glaze ingredients to give you a smooth drizzelable icing. Drizzle over the warm rolls. Serve to your most appreciative family pronto!
PSSSTT!!! Even Nigel Slater, Delia Smith and Nigella have been know to be lazy cooks from time to time. I'm in good company!!