Go Back
Print Pin

Easter Cinnamon Scrolls

Prep Time 1 hour
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.