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.
13 ingredients15 steps
Nut Free
Vegetarian
Method
Step 1
To make the biscuit dough, beat together the sugar and butter until smooth and creamy.
Ingredients for this step
Billington's Unrefined Golden Caster Sugar(150g)
Unsalted butter (softened)(170g)
Step 2
Add the egg and vanilla extract and beat for a few seconds before adding the flour, baking powder and salt.
Ingredients for this step
Egg(1)
Nielsen-Massey Vanilla Extract(1 tsp)
Allinson's Plain White Flour(300g)
Baking powder(1/2 tsp)
Salt(1/2 tsp)
Step 3
Continue to beat the mixture until it begins to form a dough
Step 4
Remove the dough from the bowl and wrap in cling film then chill in the fridge for 30 minutes
Step 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.
Ingredients for this step
Butter (unsalted) (melted)(1 tbsp)
Billington's Unrefined Light Muscovado Sugar(40g)
Ground cinnamon(1 tbsp)
Step 6
Divide your dough into two and return one half to the fridge whilst you roll out the first batch.
Step 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.
Step 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.
Step 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.
Step 10
Wrap the dough once more in cling film and return to the fridge to chill for at least a further 2 hours.
Step 11
Repeat this process with the remaining half of the dough.
Step 12
Once the two rolls of dough have chilled, unwrap them and using a sharp knife slice into circles approximately 1cm in thickness.
Step 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.
Step 14
Bake in a preheated oven at 170°c / 150°c fan /gas mark 3 for 10-12 minutes.
Step 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.
Ingredients for this step
Silver Spoon Icing Sugar(120g)
Milk (whole)(3 tbsp)
Nielsen-Massey Vanilla Extract(1 tsp)
Ingredients
MetricImperial
For the Biscuit
170gUnsalted butter (softened)
150gBillington's Unrefined Golden Caster Sugar
1Egg
1 tspNielsen-Massey Vanilla Extract
300gAllinson's Plain White Flour
1/2 tspBaking powder
1/2 tspSalt
For the Filling
40gBillington's Unrefined Light Muscovado Sugar
1 tbspButter (unsalted) (melted)
1 tbspGround cinnamon
For the Icing
3 tbspMilk (whole)
120gSilver Spoon Icing Sugar
1 tspNielsen-Massey Vanilla Extract
Nutritional information per 26g serving
Energy 128cal
Fat 5.4g
of which Saturates 3.3g
Carbohydrates 18g
of which Sugars 10g
Protein 1.3g
Salt 0.12g
17 Baker Ratings
I have a question - How long would these last in an airtight tin, please? I would like to send them as gifts for Christmas. Thank you.
Baking Mad
Typically these biscuits would last well between 2-3 days in an airtight container before becoming soft. Alternatively, you could wrap and freeze the dough at step 10 and bake them the day before you gift them for optimum freshness. These would make excellent gifts and could be frozen from 3-4 months if wrapped well.
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Loved them but how do you stop them spreading and coming apart in the oven.Yours on the picture look too neat?
