Cinnamon rolls

Out of necessity, because the supermarket that gets delicious bread from the real baker is now closed on Sundays, I had to become a 'baker' myself. I only make this for guests because not all ingredients are always available.

After watching a lot of videos how to make the best, the 1st batches were too small and the the stuffing had run out.  You can also make them from puff pastry, but they are less tasty than from 'croissant dough'. Yes it can be that simple.

Shopping list:

1 can of croissant dough (usually in the refrigerator of the supermarket with the puff pastry). You get 7 buns out of them.

Cinnamon (needs about 1.5 tsp; matter of taste)

Caster sugar (light or dark brown) about 2 tb

Butter (10 grams needed)

Milk (to give the buns a nicer colour)

Muffin cases (paper)

muffin tray

Optional: raisins, syrup, apple, sprinkle with icing sugar (if you really have a sweet tooth).

How to prepare them:

Pre-heat oven on 190 degr. C

Roll out the dough and cut in half exactly, because these will put on each other later.

Pinch the holes in the dough.

Melt the butter and spread it on 1 slice of dough.

Mix the sugar and cinnamon in a bowl and then sprinkle over the buttered dough.

If you want to add raisins/apple (size of the raisin), you have to do it now.

Now take the long side of the dough and roll it up as tightly as possible.

Place this on the other sheet of dough (these holes must also be closed) and roll it up.

Cut 7 equal pieces with a knife.

Put the pieces in their muffin paper case and then in the muffin tray.

If you want to add a drop of syrup, now is the time.

Then brush the dough with milk.

Your cinnamon rolls will be ready in about 13 minutes.

I let them cool on a tray and then replace the muffing cases because they are sticky, but you have to know that yourself.

Good-luck and I look forward to see your result.