The recipe for these tasty cinnamon roll biscuits is from Baking Mad
If like me, you love cinnamon rolls, you are very likely to love these little biscuits. If you can’t get your hands on a Cinnamon Roll and you don’t fancy baking any, then these biscuits are a great substitute, which you can easily bake at home. Plus they are bite size, so you can eat more than one!
The vanilla biscuit with a cinnamon and light muscovado sugar centre, gives them a great flavour. And in true Cinnamon Roll style, they are drizzled with sweet, gooey icing, which just sets them off.
The dough does require chilling twice so you need to make sure you have sufficient time for this. If you have chronic pain this is a perfect recipe to bake as it means you can make these biscuits in stages and take a rest in between. Although it looks like there are lots of steps in this recipe, it is still easy to make, it’s the cooling stages that make it look more involved.
Once you’ve added the icing and you have given it a chance to dry, sit back and enjoy them with a nice cup of tea.
170g unsalted butter softened
150g golden caster sugar
1 large eggs
1 tsp vanilla extract
300g plain flour
1/2 tsp baking powder
1/2 tsp salt
For the filling
40g light muscovado sugar
1 tbsp unsalted butter
1 tbsp ground cinnamon
For the icing
3 tbsp milk
120g icing sugar
1 tsp vanilla extract
- Beat together the sugar and butter until smooth and creamy.
- Add the egg and vanilla extract and beat for a few seconds before adding the flour, baking powder and salt and beat until a dough forms.
- Wrap the dough in cling film and chill in the fridge for 30 minutes.
- Just before the dough is ready to be removed from the fridge, mix the cinnamon and caster sugar together in a separate bowl and melt some butter.
- Divide your dough into two and return one half to the fridge whilst you roll out the first batch.
- On a floured surface, roll out your dough (using a floured rolling pin) into a rectangle approximately 8/9inchs long, trimming the dough to create a straight rectangle shape.
- Brush half of the melted butter all over the surface of the dough and evenly sprinkle half of the sugar and cinnamon mixture to cover all the dough.
- Roll the dough up (like a swiss roll) horizontally so that the longer side is being rolled towards you.
- Wrap the dough in cling film again and chill in the fridge for a further 2 hours.
- Repeat this process with the remaining half of the dough.
- Once the dough is chilled, use a sharp knife slice into circles approximately 1cm in thickness.
- Place them on a baking tray, allowing plenty of room around each biscuit incase they spread in the oven.
- Bake in a pre-heated oven 170C/150C Fan/Gas 3 for 10-12 minutes.
- Once baked, place the biscuits on a cooling rack. Make up the icing, by mixing icing sugar, milk and vanilla extract. Drizzle the icing over the top of the biscuits.