Re­ally easy cin­na­mon rolls

BBC Good Food - - Family -

Use ready-made crois­sant dough for the eas­i­est-ever ver­sion of this recipe. We’ve topped the rolls with a thick caramel, but you could driz­zle over a thin white ic­ing in­stead, if you pre­fer.

MAKES 18 small rolls PREP 15 mins COOK 15 mins EASY V

350g can ready-made crois­sant dough (we used Jus Rol) 30g un­salted but­ter, soft­ened 2 tsp cin­na­mon

6 tbsp soft light brown sugar

1 Heat oven to 180C/160C fan/ gas 4. Line a 23cm cake tin with a square of bak­ing parch­ment so the cor­ners stick up (this will help you to lift the rolls out).

2 Un­roll the crois­sant dough from the can and lay it out on your work sur­face. Cut it into three sec­tions along the dot­ted lines, but don’t cut the di­ag­o­nal line. Spread over a quar­ter of the but­ter.

3 Mix the cin­na­mon and sugar to­gether. Us­ing one square of dough at a time, sprin­kle over 2-3 tsp of the sugar and roll up the dough. When you have three rolls, cut each one in half and then each half into three. Ar­range the rolls in the tin in two cir­cles – you need to spread them well apart as they will rise and spread. Stick the end bits in among fat­ter pieces from the cen­tre of the rolls so they cook evenly. Bake for 15 mins or un­til the rolls are risen and cooked through.

4 Mean­while, heat the re­main­ing sugar mix with the re­main­ing but­ter un­til you have a thick caramel (don’t worry if some of the but­ter sep­a­rates out, it will soak into the dough). When the rolls are cooked, pour over the caramel. Leave to cool a lit­tle, then eat warm.

PER SERV­ING 109 kcals • fat 6g • sat­u­rates 3g • carbs 13g • sug­ars 8g • fi­bre none • pro­tein 1g • salt 0.2g

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