Puff Pastry Cinnamon Scrolls
Photo by Simon Lambert
Preparation time - 15 minutes
Cooking time 15-18 minutes
Skill - easy
Makes 20 (approx)
Ingredients
2 sheets Heritage flaky puff pastry sheets (thawed)
200g cream cheese
50g butter, room temperature
100g sugar
2 tsp ground cinnamon
Glaze
100g icing sugar
½ tsp ground cinnamon
1 Tbsp maple syrup
Method
Preheat the oven 200C (180C fan-forced)
Line a baking tray with baking paper.
Place the cream cheese and butter into a mixing bowl and whip until softened and smooth.
Add the sugar and cinnamon. Mix well to combine.
Place a sheet of the pastry onto your workbench and spread over ½ the cream cheese mix, leaving about 1 cm border from one edge.
Roll the pastry up in a tight log starting from the opposite edge without the border. Secure edge by pressing closed.
Cut into 2cm rounds.
Repeat the above process with the other sheet of pastry.
Arrange the cinnamon rolls on the prepared baking tray, placing them against each other so they are just touching.
Bake until golden and risen for 15-18 minutes.
Cool slightly while you make the glaze.
In a small mixing bowl add ingredients and stir to combine. If the glaze is too dry add a drop of hot water and stir, repeat if necessary and if it becomes too runny add a tablespoon of icing sugar until you get a thick pourable consistency.
Drizzle generously over the cinnamon scrolls.
Enjoy!
Recipe by Alison Lambert
