Christmas Morning Cheat’s Cinnamon Buns
I am not a morning person. Not in the slightest.
My family on the other hand seem to think nothing of getting up at 5am. And I’m not even exaggerating.
So, I’m preparing myself for a very early start on Christmas morning, and in my sleepy- where-is-my-coffee-please-dont-even-talk-to-me-until-I-have-had-at-least-2- cups-state I like to have somethings either premade or at least the ammo of a good cheats recipe to see me through the pre-dawn chaos.
These cheats cinnamon buns are perfect! Quick to throw together in a part-comatose state they can be prepared ahead of time and popped in the oven or if you are really industrious and also a morning person you could make them on Christmas morning.
The caramel syrup and cream cheese topping are from this post on yeast baking, you could also use the recipe for the make ahead cinnamon buns in the post – they are my favourite!
Enjoy
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Cheat’s Cinnamon Buns
1, Make the scone mix according to the instructions on the packet 1, Make the scone mix according to the instructions on the packet
2. Roll out into a triangle.
3. Brush the melted butter over the scone dough, and sprinkle with the sugar, cinnamon, nuts and raisins.
4. Roll up the dough into a log.
5. With a sharp knife cut into 4cm pieces, alternatively use gut or unscented dental floss if you want a smooth clean cut through the dough.
6. Placethe wheels upwards into a well greased baking tin, and brush with the remaining butter.
7. If making ahead cover and refrigerate until needed.
8. Bake in a preheated oven 108oC for 10 - 15 minutes until golden brown.
9. Remove from oven, cool in tray for 5 minutes and pour caramel sauce over.
10. Allow to cool for a further 10 minute and top with cream cheese icing.Ingredients
Directions
2. Roll out into a triangle.
3. Brush the melted butter over the scone dough, and sprinkle with the sugar, cinnamon, nuts and raisins.
4. Roll up the dough into a log.
5. With a sharp knife cut into 4cm pieces, alternatively use gut or unscented dental floss if you want a smooth clean cut through the dough.
6. Placethe wheels upwards into a well greased baking tin, and brush with the remaining butter.
7. If making ahead cover and refrigerate until needed.
8. Bake in a preheated oven 108oC for 10 - 15 minutes until golden brown.
9. Remove from oven, cool in tray for 5 minutes and pour caramel sauce over.
10. Allow to cool for a further 10 minute and top with cream cheese icing.
PIN FOR LATER
