Cinnamon Cream Rolls
An easy recipe for Cinnamon Cream Rolls.
Ingredients
- 300 g puff pastry
- 4 tbsps melted NUTLOVE CINNAMON COOKIE CRUNCH spread from biscuits
- icing sugar for coating
- 1 egg wash for baking
Instructions
- Preheat the oven to 180℃. Prepare a baking sheet with baking paper.
- Roll out the puff pastry until it's a few millimetres thick. Spread the NUTLOVE CINNAMON COOKIE CRUNCH spread over it. Roll the puff pastry up as you would with cinnamon bun dough.
- Cut the dough into 6 pieces. Stab the pastry pieces with a fork all the way down. Brush with egg wash. Bake for 18-23 minutes until golden.
- Take out the pastry rolls and let cool. Add melted NUTLOVE CINNAMON COOKIE CRUNCH over the pastry and coat with icing sugar.