Cinnamon Roll Biscuits

  • Total Time

    22m
    • Prep Time

      10m
    • Bake Time

      12m
  • Serves

    30
  • Skill Level

    Easy
  • Dietary Needs

    NF/Veg
    • Nut free
    • Vegetarian

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If like us, a big squidgy Cinnamon Roll is your cake of choice when you nip to the coffee shop, you are going to love these biscuits. These bitesize treats consist of a delicious vanilla biscuit rolled up with a cinnamon and Light Muscovado Sugar centre giving them that rich depth of flavour and of course in true Cinnamon Roll style drizzled with sweet, gooey icing. The best bit is, when you bake these at home, you don't even need to get out of your pj's to enjoy this coffee shop fix. 

Method

  1. To make the biscuit dough, beat together the sugar and butter until smooth and creamy.

    • 150g Unrefined Golden Caster Sugar (we like Billington's)
    • 170g Unsalted Butter (Softened)
  2. Add the egg and vanilla extract and beat for a few seconds before adding the flour, baking powder and salt.

    • 1 Egg
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 300g Plain White Flour
    • ½ tsp Baking Powder
    • ½ tsp Salt
  3. Continue to beat the mixture until it begins to form a dough

  4. Remove the dough from the bowl and wrap in cling film then chill in the fridge for 30 minutes

  5. When the dough is almost ready to be removed from the fridge, melt some butter and mix your cinnamon and caster sugar together in a separate bowl.

    • 1 tbsp Butter (Unsalted) (Melted )
    • 40g Unrefined Light Muscovado Sugar (we like Billington's)
    • 1 tbsp Ground Cinnamon
  6. Divide your dough into two and return one half to the fridge whilst you roll out the first batch.

  7. Flour your surface and rolling pin before rolling your dough out into a rectangle approximately 8/9inchs long. You may want to trim the dough with a knife to create a straight rectangle shape. The remaining dough can be rolled out to make additional biscuits if you want to avoid waste.

  8. Using a pastry brush, brush half of the melted butter all over the rectangle of dough and then generously sprinkle half of the sugar and cinnamon mixture on top. You can use your hands to spread out the flavour sugar to ensure that the whole of the dough is covered.

  9. Once covered begin to roll the dough up (similar to a swiss roll) You will need to roll the dough horizontally so that the longer side is being rolled towards you.

  10. Wrap the dough once more in cling film and return to the fridge to chill for at least a further 2 hours.

  11. Repeat this process with the remaining half of the dough.

  12. Once the two rolls of dough have chilled, unwrap them and using a sharp knife slice into circles approximately 1cm in thickness.

  13. Place them on a baking tray, allowing plenty of room around each biscuit so that they don’t touch should they spread in the oven.

  14. Bake in a preheated oven at 170°c / 150°c fan /gas mark 3 for 10-12 minutes.

  15. For a finishing touch, make up some icing, by mixing icing sugar, milk and vanilla extract and then lightly drizzling over the top of the biscuits.

    • 120g Unrefined Golden Icing Sugar (we like Billington's)
    • 3 tbsp Milk (Whole)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)

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