Have early rising kids and need a quick breakfast that will really put a smile on their faces? Well this recipe is so simple and trust me there will be no left overs. And everything is from scratch! You’ll feel pretty impressed with yourself by the end of it. You can even make it at university as a birthday surprise for a flatmate or even to surprise your friends with breakfast. Don’t want it for breakfast, can have it as your evening dessert.
Or sometimes do you get a craving to make something from scratch and want yo serve something warm out of the oven well cinnamon roll are perfect! However you might thing I don’t like working with yeast as it can be hard and so often I don’t want to wait the 3 – 4 hours it takes to prepare them with all those tedious and lengthy rise times, but is the yeast absolutely necessary? Well, I decided to find out for myself and I stumbled upon this great recipe
Ingredients:
Dough:
300g Self-rising flour
1 tsp cinnamon
2 tbsp caster sugar
Salt
100g melted butter
2 egg yolks
200ml milk
Filling:
50g soften butter
3 tablespoons soften brown sugar
2 tablespoons caster sugar
Cream Cheese Icing
50g icing sugar
2 tablespoon cream cheese
1 tablespoon butter
vanilla extract
Directions:
Preheat the oven to 350 F/ 180 C
Line a round baking tin with a greased parchment paper and set aside.
Combing self-rising flour, cinnamon, caster sugar and salt in a large mixing bowl and set aside.
In separate bowl mix the completely melted butter add the milk and then the two egg yolks.
Then incorporate the liquids with the dry ingredients. Mix until becomes in dough form.
Roll out the dough on a lightly floured surface into a rectangle about 1/4″ thick.
Spread the filling on the rolled-out dough. Roll up the rectangle, and with a sharp knife slice into small rolls and place in your prepared tinned.
And then bake until brown 25-40 minutes (depending on the size).
When the rolls are done, drizzle on the glaze and serve warm with hot coffee or a cold glass of milk. Makes a great breakfast or even a dessert.
