Cinnamon Rolls

We wanted to share this delicious recipe for cinnamon rolls that are perfect for the holiday season. They’re soft, gooey, and full of warm spice. They’re also super easy to make, so you can enjoy them with minimal fuss. Just watch the video and follow the instructions, and you’ll have a tray of freshly baked cinnamon rolls in no time. So gather your ingredients and let’s get baking! These cinnamon rolls are sure to be a hit with the whole family. Happy holidays!

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Cinnamon Rolls

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We wanted to share this delicious recipe for cinnamon rolls that are perfect for the holiday season. They're soft, gooey, and full of warm spice. They're also super easy to make, so you can enjoy them with minimal fuss. Just watch the video and follow the instructions, and you'll have a tray of freshly baked cinnamon rolls in no time. So gather your ingredients and let's get baking! These cinnamon rolls are sure to be a hit with the whole family. Happy holidays!

Ingredients

100g plain chocolate broken into pieces

1 aqua & farina pasta sfoglia

25g butter, melted

2 tbsp caster sugar

1 1/2 tsp ground cinnamon

Instructions

1

Put the chocolate into a heatproof bowl set over a saucepan of gently simmering water and heat until melted. Remove from the heat, stir until smooth, then leave to cool for 15 minutes, stirring occasionally.

2

Unroll the pastry and place on a board. Generously brush with some of the melted butter. Leave to stand for 10 minutes, then spread the cooled chocolate all over the buttered pastry.

3

Mix the caster sugar and cinnamon together and scatter over the chocolate then brush all over with more of the melted butter

4

Roll up the pastry, Swiss roll-style, from one long side, then brush all over with more of the melted butter.

5

Chill in the refnigerator for 15 minutes.

6

Preheat the oven to 220°C.

7

Using a serrated knife, slice the pastry roll into 12 even sized rounds.

8

Place the rounds cut-side up in the prepared tin.

9

Bake in the preheated oven for 15-20 minutes, or until risen and golden brown. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or cold.