Easter Cinnamon Scrolls
Servings 12 scrolls
Ingredients
- 1 400 g roll TODAY® Original Puff Pastry
- 50 g sugar
- 2 tbsp (30 ml) Hinds Spices Cinnamon
- ¼ cup honey
- 1 Egg, beaten
- 100 g icing sugar
- 1 tsp (5 ml) water
Instructions
- Unroll the TODAY® Original puff pastry, mix together the sugar and cinnamon and sprinkle all over the pastry. Drizzle the honey over the sugar. Roll up the pastry (lengthways). Refrigerate for 30 minutes.
- Cut the pastry into 1cm thick rounds. Place onto a tray and brush with beaten egg.
- Line the air fryer with baking paper. Bake the scrolls in two batches, at 180°C for 18-20 minutes. They should be golden and cooked through.
- Set aside to cool. Mix together the icing sugar and water, either drizzle over the icing or using a piping bag, pipe a cross over the scrolls.
Ingredients
Method
1
Unroll the TODAY® Original puff pastry, mix together the sugar and cinnamon and sprinkle all over the pastry. Drizzle the honey over the sugar. Roll up the pastry (lengthways). Refrigerate for 30 minutes.
2
Cut the pastry into 1cm thick rounds. Place onto a tray and brush with beaten egg.
3
Line the air fryer with baking paper. Bake the scrolls in two batches, at 180°C for 18-20 minutes. They should be golden and cooked through.
4
Set aside to cool. Mix together the icing sugar and water, either drizzle over the icing or using a piping bag, pipe a cross over the scrolls.
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