Cinnamon Rolls

Cinnamon Rolls

1 roll of puffed pastry

For the filling:
40g unsalted butter, softened
100g packed Demerara sugar
1 tbsp unsweetened chocolate powder
8 drops of Cinnamon Spice Drops®
For the frosting:
100g cream cheese, softened
100g icing (confectioners) sugar
6 drops of Vanilla Spice Drops®


Filling and Assembly:
In a small bowl, take the sugar, Cinnamon Spice Drops® and butter and mix well.
Open out the chilled pastry on a flat surface and spread the filling on the pastry, evenly.
Start rolling up the pastry from the two short sides, simultaneously, until they meet in the middle, like a scroll.
Cut the roll into 16 slices. Pinch the ‘v’ part of the cut pieces to given them a heart shape.
Place onto a lined (or greased) baking tray. Bake at 220ºC for 20 minutes, or until the pastry turns golden brown. Allow to cool.

For the frosting:
Beat the cream cheese until smooth.
Add the icing sugar and Vanilla Spice Drops® and beat until smooth.
Drizzle over or use a piping bag to decorate the baked hearts.
Dust over with some cocoa powder.
These are best fresh, if enjoying them the next day, warm them in the microwave for 20 seconds or so.

Flavours of India