CINNAMON ROLLS WITH SWEET DRIZZLE

MAKES 6-8 MEDIUM BUNS PREPARATION: 20 MINUTES BAKING: 15-20 MINUTES

CINNAMON ROLLS

➧ 1 roll (400g) puff pastry

➧ a little flour for sprinkling

➧ 60ml (¼c) melted butter

➧ 80ml (¹⁄₃c) light brown sugar

➧ 5ml (1t) ground cinnamon

➧ a pinch of ground nutmeg (optional)

➧ grated zest of 1 orange or naartjie (optional)

➧ 1 egg yolk, mixed with 15ml (1T) water

TO FINISH

➧ 125ml (½c) cream cheese

➧ 60ml (¼c) icing sugar, sifted

➧ 15ml (1T) lemon juice

Grease an ovenproof dish (that fits in the air fryer) with butter or line 2 small bread tins with baking paper and grease with nonstick spray.

1 Cinnamon rolls Lightly roll out the puff pastry on a flour-sprinkled surface, then brush with the melted butter.

2 Mix the sugar, cinnamon, nutmeg and orange or naartjie zest (if using) together.

3 Preheat the air fryer for 2-3 minutes to 180°C.

4 Liberally sprinkle the sugar mixture over the pastry.

5 Roll into a spiral and seal the ends well. Slice the rolls into individual rings of 3cm thick.

6 Arrange the rolls on the ovenproof dish or bread tins. Lightly brush egg over the rolls, put the dish or tins in the air fryer and bake for 15-20 minutes or until golden brown and cooked. Remove and leave to cool slightly.

7 To finish Mix all the ingredients for the drizzle and drip over the warm rolls.