Start your day with a slice of holiday magic! This Breakfast Stollen Slice takes all the cozy flavors of traditional German stollen—candied fruit, nuts, warm spices, and a hint of almond—and transforms them into a lighter, easier bake that’s perfect for mornings. It’s soft, slightly sweet, and studded with festive flavors that make every bite feel like Christmas.
Unlike a heavy fruitcake, this stollen-inspired loaf is tender and comforting, ideal for breakfast, brunch, or enjoying with a hot cup of coffee. Best of all, it’s simple to prepare and makes a beautiful centerpiece for holiday gatherings.
One of the things I really enjoy during the holiday season is Stollen. I adore marzipan and dried fruits, and a bread which combines the two of them is somewhat of a delight, that is more often than not done really badly. I find that it can often be very dry and hard. More's the pity.
This delightful bake I am showing you today is a riff on the flavors and best bits of a traditional stollen without all of the faffing about of the original. It goes together quickly and easily and tastes every bit as delicious as a yeasted bread, even though it is a quick bread.
There is no waiting for dough to rise. It begins with a scone/biscuit type of dough, made with butter and buttermilk, that you pat out to a rectangle. A mix of brandy/rum-soaked dried fruits and nuts gets sprinkled over top of that. Add a layer of marzipan, roll up, slice and layer and you have a really delicious breakfast option for the holidays that everyone is going to love. Nobody but you need know how really simple it was to make.
I really hope that you will be inspired to give it a go!
INGREDIENTS NEEDED
TO MAKE
BREAKFAST STOLLEN SLICE
It looks like a long list, but it really isn't. Most things are also easily accessible to most people.
For the Dough:
- 1 1/3 cups (280ml) of buttermilk
- 3 cups (360g) plain all-purpose
- 1 TBS caster sugar
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine sea salt
- 1/2 cup (120g) butter, cold, cut into small bits
For the filling:
- 1/4 cup (25g) mixed candied peel
- 1/3 cup (50g) pistachio nuts, chopped
- 1/3 cup (50g) dried cranberries
- 1/3 cup (50g) raisins
- 1 TBS brandy or rum
- 1/2 pound/8 ounces (225g) marzipan (store bought or homemade)
For the glaze:
- 2 TBS apricot jam
- 1 TBS brandy or rum
- Icing sugar to dust (optional)
You can easily make your own buttermilk substitute if you are unable to find it. You can use two methods:
1. Whisk 1 TBS lemon juice or white vinegar together with whole milk in the amount needed for the recipe. Leave to clabber for five minutes.
2. Whisk together equal amounts of full fat Greek yogurt (or sour cream) and full fat milk in the amount needed for the recipe. Leave to clabber for five minutes.
My preferred method is number two.
Measure your flour (if using cups) by spooning the flour into a cup measure and leveling off the top with a straight edge. Repeat three times to give you three cups.
You can find candied peel in the baking aisle of the grocery store. You can also purchase it online. It is a mix of candied peels from citrus fruits.
If you don't want to use alcohol, you can use the equivalent in orange juice.
HOW TO MAKE
BREAKFAST STOLLEN SLICE
This only looks complicated. Trust me when I tell you that it is really very easy to make.
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with grease proof baking paper. Set aside.
- To make the filling, combine all of the dried fruits and pistachios in a bowl with the brandy and then set aside. (Make sure you leave them to sit for at least 15 minutes so that they soak up all the brandy and plum up nicely.)
- To make the dough, whisk the flour, sugar, baking powder, soda and salt together in a large bowl. Drop in the butter. (Make sure your butter is really cold.)
- Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal. Some bits can be pea sized. (You don't want the butter to be too finely cut in. The larger bits are what help make these so flaky.)
- Make a well in the middle of the dry/fat mixture. Add the buttermilk all at once. Stir together with a fork, just to combine. (Do not overmix, but all the dry ingredients should be damp.)
- Tip out onto a lightly floured board. Knead a couple of times to help bring the dough together and then lightly pat it out about to a large rectangle about 1/2 inch in thickness. Spread the fruit mixture over the dough to within about 1/2-inch of the edge. (Leaving an edge is important when it comes to rolling the dough up and sealing it closed.)
- Take your marzipan and shake it into a long sausage, the length of the longest edge of the rectangle of dough.
- Lay this sausage down along the pastry's length over top of the fruit filling about 1 inch in from the edge. Begin from that edge and roll the dough up around the marzipan and continue until you have a long, fairly tight sausage of dough. (You want to have the fruit and marzipan completely enclosed.)
- Trim off the ends. Cut the sausage into 12 equal slices. (Just like you would a jelly roll.)
- Lay the slices in a ring on the prepared baking sheet, slightly overlapping the slices. Bake in the preheated oven for 10 to 15 minutes, until well risen with a nicely golden-brown crust.
- While the rolls are baking heat the apricot jam and brandy in a small pan, letting it bubble up a bit for about a minute. (Push through a sieve. This makes for a smooth mixture for brushing over the slices.)
- Brush this glaze over top of the rolls while they are still warm. Dust lightly with icing sugar, if using. Cut or break the rolls apart to serve. Best served on the day.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning to help familiarize yourself with any ingredients or equipment needed.
- Gather all of your ingredients together before beginning. This can help to prevent you from leaving out something important.
- Make sure your butter is really cold before adding it to the flour mixture.
- Leave your fruit to macerate in the brandy for a good 15 minutes before using so that they soak up all the flavor and plump up nicely.
- Do not overwork the dough. Use a light hand.
- Make sure you push the jam through a sieve to remove any lumps and give you a smooth mixture for glazing.
- Don't dust with the icing sugar until just prior to serving.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD?
Absolutely. You can make this ahead and freeze it until you are ready to serve it. Put it together, bake it, and then wrap tightly in cling film and then aluminum foil. Label, date and freeze for up to three months. Remove from the freezer and leave to thaw overnight. Reheat in a moderate oven until heated through to serve. Do not glaze or dust with icing sugar if you are freezing this. Do that just prior to serving.
CAN I MAKE MY OWN MARZIPAN FOR THE FILLING?
Yes, you can. There is a good recipe for just how to do that here. It's not really that difficult.
CAN I USE ANOTHER NUT RATHER THAN PISTACHIOS?
Yes, you can use another nut. Pistachios have been used here because of the pop of green they give to the filling. You could use chopped hazelnuts, pecans, almonds or walnuts if you wish.
DO I NEED TO USE BRANDY OR RUM?
Not at all. You can use orange juice in it's place.
HOW LONG WILL THIS KEEP?
This is actually best baked and eaten on the day, however it will keep for up to five days in a covered airtight container at room temperature. I would gently reheat it in a moderate oven to serve.
A FEW OTHER HOLIDAY BREAKFAST OPTIONS TO ENJOY
Here are a few other recipes for breakfast options that your family might also enjoy during the holidays!
BLUEBERRY AND ALMOND BREAKFAST BAKE - Enticing, heartwarming and a beauty to behold. This pleases me on lots of levels. Eggy and lightly sweetened with a crisp and sweet sugared almond topping. Delicious! It is almost like a breakfast bread pudding. Plan ahead as this needs to be put together the night before, ready to pop into the oven in the morning.
FRENCH TOAST CRUMBLE - This is delicious. You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch. It has a beautiful oaty crumble topping. It smells heavenly when it is baking. Serve hot cut into wedges with fruit, sausage, bacon and syrup.
Pin this recipe to your Holiday Breakfast or Bread boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: 12 slices
Breakfast Stollen Slice
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious adaptation of the ever popular Christmas Stollen bread. This is a lot easier, and very, very nice. Perfect for a holiday brunch or breakfast!
Ingredients
For the Dough:
- 1 1/3 cups (280ml) of buttermilk
- 3 cups (360g) plain all-purpose
- 1 TBS caster sugar
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp fine sea salt
- 1/2 cup (120g) butter, cold, cut into small bits
For the filling:
- 1/4 cup (25g) mixed candied peel
- 1/3 cup (50g) pistachio nuts, chopped
- 1/3 cup (50g) dried cranberries
- 1/3 cup (50g) raisins
- 1 TBS brandy or rum
- 1/2 pound/8 ounces (225g) marzipan (store bought or homemade)
For the glaze:
- 2 TBS apricot jam
- 1 TBS brandy or rum
- Icing sugar to dust (optional)
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large baking sheet with grease proof baking paper. Set aside.
- To make the filling, combine all of the dried fruits and pistachios in a bowl with the brandy and then set aside.
- To make the dough, whisk the flour, sugar, baking powder, soda and salt together in a large bowl. Drop in the butter.
- Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal. Some bits can be pea sized. You don't want the butter to be too finely cut in. The larger bits are what help make these so flaky.
- Make a well in the middle of the dry/fat mixture. Add the buttermilk all at once. Stir together with a fork, just to combine.
- Tip out onto a lightly floured board. Knead a couple of times to help bring the dough together and then lightly pat it out about to a large rectangle about 1/2 inch in thickness. Spread the fruit mixture over the dough to within about 1/2-inch of the edge.
- Take your marzipan and shake it into a long sausage, the length of the longest edge of the rectangle of dough.
- Lay this sausage down along the pastry's length over top of the fruit filling about 1 inch in from the edge. Begin from that edge and roll the dough up around the marzipan and continue until you have a long, fairly tight sausage of dough.
- Trim off the ends. Cut the sausage into 12 equal slices.
- Lay the slices in a ring on the prepared baking sheet, slightly overlapping the slices. Bake in the preheated oven for 10 to 15 minutes, until well risen with a nicely golden-brown crust.
- While the rolls are baking heat the apricot jam and brandy in a small pan, letting it bubble up a bit for about a minute. Push through a sieve.
- Brush this glaze over top of the rolls while they are still warm. Dust lightly with icing sugar, if using. Cut or break the rolls apart to serve. Best served on the day.
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Looking for a quick and easy treat or last-minute gift that tastes like pure comfort? These Hot Buttered Cinnamon Sugar Cheerios are the perfect answer. Golden cereal tossed together with melted butter and vanilla before skillet toasting.
Once done they are sprinkled with cinnamon and sugar and left to cool. You can enjoy them warm and fragrant, or let them cool completely before snacking on them. This is a simple recipe that transforms everyday Cheerios into an irresistible snack.
I first ran across this recipe on the Betty Crocker site and immediately bookmarked it. I knew that it would be the perfect snack for sharing or gifting during the Holidays. They showed three tasty ways of doing these, each one sounding absolutely delicious.
Since it is Christmas, and we are all looking for quick and easy ideas for gifting to neighbors and friends, I thought this Cinnamon Sugar version would be perfect. Crunchy, buttery, little donut-flavored bits of sweetness.
What I hadn't reckoned on was how delicious they were going to be. I now need to make more. Be warned, aside from being really quick and easy to make these are incredibly moreish and addictive!!
In all fairness, I did use multi-grain cheerios to make them a bit healthier. SHHH!!! 😉
INGREDIENTS NEEDED TO MAKE
HOT BUTTERED CINNAMON SUGAR CHEERIOS
Five simple ingredients and about ten minutes of your time. That's all you need.
- 4 cups (102g) cheerios cereal (I used multi-grain)
- 1/4 cup (60g) salted butter
- 1/4 tsp pure vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
HOW TO MAKE HOT BUTERED CINNAMON SUGAR CHEERIOS
Nothing could be easier.
- Whisk the sugar and ground cinnamon together evenly in a small bowl. Set aside.
- Melt the butter in a large skillet over medium heat.
- Whisk in the vanilla until evenly amalgamated. Add the cheerios.
- Cook and stir, coating the cereal evenly with the butter. Cook, stirring occasionally for about 3 minutes until the cereal is lightly toasted. Remove from the heat.
- Add the cinnamon sugar and toss everything together to coat the cheerios with the sugar mixture.
- Leave to cook for a few minutes, then enjoy.
- If not eating right away, store in an airtight jar or zip lock baggie.
SIMPLE IDEAS FOR GIFTING
- Pop into a pretty jar, add a square of festive fabric, or a paper napkin to make a holiday topper, and tie it on with a pretty colored ribbon along with a tag telling the recipient what it is and what is in it.
- Put a jar of these into a gift basket along with some other festive goodies and snacks along with a DVD of a favorite Christmas film.
- Pop into a decent Kilner jar and tie some jingle bells around the jar using some kitchen twine. I found these really cute acorn jingle bells which are really cute.
VARIATIONS
- Leave out the vanilla and cinnamon sugar and just toss together with your favorite herbs and seasonings. You can add herbs to the butter rather than vanilla and a bit of seasoning salt. Thyme or chopped rosemary are nice, as is Italian Seasoning. If using Italian seasoning, you can also add a bit of finely grated Parmesan cheese when you go to serve them.
- If making the sweet version you can add chocolate chips when they have cooled to room temperature. Butterscotch chips, white chocolate chips, milk chocolate chips, dark chocolate chips. All work well.
- You can add toasted nuts or pretzels to the mix if you want along with some sweet raisins o dried cranberries.
- Add colored candy-coated chocolate bits for color and variety.
You can also make these in the microwave if you wish. Melt the butter in a large bowl in the microwave. (30 to 45 seconds on high. Whisk the vanilla in well. Stir in the cereal to coat. Return to the microwave and cook on high for 3 to 4 minutes, stopping to stir them at one-minute intervals. Remove from the microwave and toss together with the cinnamon sugar to coat.
HINTS & TIPS FOR SUCCESS
- Read through the recipe thoroughly before beginning to help familiarize yourself with anything you need to know.
- Gather together all of your ingredients before you start. This will help to prevent you from leaving anything out.
- Make sure you use only the freshest of ingredients. This is not the time to get rid of your stale cereal.
- Keep your skillet at a medium temperature and keep stirring so that neither the butter nor the creal burn. It doesn't take long to toast them to perfection.
FREQUENTLY ASKED QUESTIONS
CAN I USE ANY OTHER KIND OF CEREAL?
I suppose any kind of shaped cereal that isn't already sweetened would work in this recipe. You don't want to be using cereal that is already sugar coated however.
CAN I MAKE THIS WITHOUT SUGAR?
You can certainly make a savory version of this by just using butter and your favorite savory seasonings.
CAN I ADD ANYTHING TO THIS TO VARY IT?
You could add some dry roasted peanuts, pretzel nuggets, white or milk chocolate chips, or candy-coated chocolate bits if you wanted to. See above for more ideas.
HOW LONG WILL THIS KEEP?
It will keep for several weeks in an airtight container. You can also freeze it and it will keep for much longer. Just pop into a zip lock baggie and freeze. If frozen, bring to room temperature to snack on.
A FEW MORE HOLIDAY SNACK & GIFT IDEAS
If you are like me, you can always use a few snack and gift recipe ideas to tuck up your sleeve for the holidays. Here are a few more favorites!
TOFFEE POPCORN BARK - Three simple ingredients, one incredibly moreish snack. This goes together in a flash and looks really pretty tucked into cellophane bags, tied up with colored ribbons.
HOMEMADE BITS AND BITES - The Canadian version of Chex Mix. Quick and easy to make with Shreddies, cheerios, pretzel sticks, cheese crackers, corn Chex, and optional peanuts. All tossed together in a spicy buttery mixture and toasted to crisp and golden perfection in the oven. So, so, so delicious!
Pin this recipe to your Holiday Snacks or Easy Gifting boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 8 servings
Hot Buttered Cinnamon Sugar Cheerios
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
An incredibly moreish snack that is quick and easy to make, perfect for the holidays and for a last-minute gift.
Ingredients
- 4 cups (102g) cheerios cereal (I used multi-grain)
- 1/4 cup (60g) salted butter
- 1/4 tsp pure vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 tsp ground cinnamon
Instructions
- Whisk the sugar and ground cinnamon together evenly in a small bowl. Set aside.
- Melt the butter in a large skillet over medium heat.
- Whisk in the vanilla until evenly amalgamated. Add the cheerios.
- Cook and stir, coating the cereal evenly with the butter. Cook, stirring occasionally for about 3 minutes until the cereal is lightly toasted. Remove from the heat.
- Add the cinnamon sugar and toss everything together to coat the cheerios with the sugar mixture.
- Leave to cook for a few minutes, then enjoy.
- If not eating right away, store in an airtight jar or zip lock baggie.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
🥐 Cinnamon Fan Biscuits: Easy, Flaky, and Irresistible ✨
If you love the cozy flavor of cinnamon rolls but want something quicker, these Cinnamon Fan Biscuits are the perfect answer. Made with tender layers of biscuit dough brushed with butter, sprinkled with cinnamon sugar, and baked until golden, they pull apart into beautiful fans that are as fun to eat as they are delicious.
✨ Why you’ll love them:
Simple ingredients, ready in under an hour.
Flaky, buttery layers with a sweet cinnamon crunch.
Perfect for breakfast, brunch, or an afternoon treat.
Serve them warm with coffee or tea, and you’ve got a bake that feels both nostalgic and special.
When I was growing up my mother used to bake us cinnamon buns every now and then. They were not made with a yeast dough however. She used to bake them with a biscuit/scone type of dough. We love, LOVED them!
They were a real treat! I also did the same for my own children, and I am happy to see that my own children are now baking for and delighting their own children with them! I do so love a Generational favorite recipe!
This recipe today is basically the same recipe, except I have put them together in a different way. These are not rolls, they are fans! I love Cinnamon Fans! You could say I am a huge "fan" of Cinnamon Fans!
And why is that? Its because you get even more crispy edges to enjoy. I do so love crispy edges on anything. My favourite bits of the cinnamon bun/rolls were always the crispy buttery cinnamon edges. Yummy yummy!
These are almost like Hasselback cinnamon buns . . . you know those potatoes that you cut slices into and then roast so you have more crispy buttery edges. This is the same concept, except it's even better because you can enjoy them with a hot drink.
These would make a great addition to the holiday breakfast table or tea tray. Thy would also make a great snack for Christmas Eve while you are sitting around the telly watching Christmas films. Actually, they would be great any time!
INGREDIENTS NEEDED
TO MAKE
CINNAMON FAN BISCUITS
Just simple baking cupboard ingredients required.
For the dough:
- 2 cups (240g) plain flour
- 2 TBS Caster sugar (fine granulated sugar)
- 3 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (75g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
For the filling:
- 3 TBS softened butter
- 4 TBS cinnamon sugar (Mix together 3 1/2 TBS granulated sugar, 1/2 TBS ground cinnamon)
To finish:
- 1/2 cup (65)g sifted icing sugar
- 1/4 tsp vanilla paste or extract
- 2 to 3 tsp milk
Make sure you use plain all-purpose flour for this. Do not use self-rising flour.
Check the freshness of your baking powder. Place some in a glass and add some water or vinegar. It should fizz if it is good.
Make sure your butter is really cold for the dough. I use salted butter.
I use whole milk because that is all I have in my house. You can also use 2% or semi-skimmed if you wish.
Make sure your butter for the filling is soft enough to spread on the dough without tearing it.
If you wish you can use a bit more cinnamon. You could also add some ground cardamom if you have it and enjoy the flavor.
HOW TO MAKE CINNAMON FAN BISCUITS
These really are not very difficult to make. They go together very quickly and easily.
- Preheat the oven to 220*C/425*F/ gas mark 7 Butter 8 non-stick muffin cups really, really well and set aside. (Make sure you do this as the cinnamon sugar might stick to the pans.)
- Sift the flour into the bowl with the baking powder, sugar and salt. (I use a fine sieve for this. This makes sure that the baking powder, etc. all get mixed into the flour evenly)
- Drop in the butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles fine crumbs. (You can also rub it in using the tips of your fingers.)
- Make a well in the center and stir in enough of the milk (using a fork) to make a soft dough that leaves the side of the bowl. (Do not overwork.)
- Tip out onto a lightly floured surface and knead gently a few times to bring together and then gently roll or pat out into a 12 by 10-inch rectangle. (Try to be as accurate as possible.)
- Spread the dough with the softened butter. Sprinkle the cinnamon over top evenly. (I like to pat it on a bit with my fingers to help it to adhere.)
- Using a pizza cutter, cut the dough crosswise into six equally sized strips. Stack the strips on top of one another, with the plain side of one on the bottom, and the plain side of the last one on top (two cinnamon sides together at the top if that makes sense) You should have plain sides on side facing the table and the side facing you. Turn side ways and cut into 8 equal slices. Place the long cut side down into one each of the buttered muffin cups. (I hope this makes sense.)
- Bake in the preheated oven for 15 minutes until risen and golden brown. Remove from the oven and immediately tip out onto a wire rack (They will stick if you leave them in.) Place them right side up.
- Whisk together the icing sugar, vanilla and milk to make a thin drizzle icing. Drizzle decoratively over the tops of the warm buns. Serve warm. These are best served on the day.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning. This helps to familiarize you with any ingredients, equipment, or techniques needed to make these buns.
- Assemble all of your ingredients prior to beginning. This will help to prevent you from leaving anything integral out.
- Measure all of your ingredients accurately. Baking is an exact science.
- If measuring by cups, spoon the flour into the cup and then level it off with a straight edge, do not scoop it right out of your flour bin.
- Make sure your butter for the dough is really cold before rubbing/cutting it into the flour mixture.
- Sift your icing sugar to help prevent lumps in the glaze.
FREQUENTLY ASKED QUESTIONS
CAN I USED SELF RISING FLOUR FOR THESE?
It is not recommended as the leavening in self-rising flour is not the same amount as is required for this recipe. It is best to use plain all-purpose flour.
CAN I USE A WHOLE GRAIN FLOUR?
You can use a whole grain flour if you wish, although they may not rise as much. I also would mix half whole grain flour with half white flour for the best results.
CAN THESE BE MADE AHEAD OF TIME?
These really are best eaten on the day. You could make the dough ahead of time, along with the cinnamon sugar filling. Cover and chill. Take out when you want to bake them and proceed as per recipe. You could bake them ahead if you wish, but no more than 1 day ahead. Do not glaze until you are ready to serve them. Reheat briefly in a warm oven before glazing.
CAN THESE BE BAKED AND FROZEN?
Yes you can totally bake these and freeze them. Do not glaze if you are freezing them until you go to serve them. To freeze, wrap or place into an airtight freezer container. Label and date. They will keep frozen for up to three months. When you are ready to serve, reheat briefly in a warm oven and glaze once out of the oven.
CAN THIS RECIPE BE DOUBLED?
Yes, you can double this recipe very easily.
Pin this recipe to your Breakfast, Muffin, or Baking recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 8 buns
Cinnamon Fan Biscuits
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
A delicious quick breakfast roll which is set to take the place of your regular cinnamon rolls. Almost instant gratification.
Ingredients
For the dough:
- 2 cups (240g) plain flour
- 2 TBS Caster sugar (fine granulated sugar)
- 3 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (75g) cold butter, cut into bits
- 3/4 cup (180ml) whole milk
For the filling:
- 3 TBS softened butter
- 4 TBS cinnamon sugar (Mix together 3 1/2 TBS granulated sugar, 1/2 TBS ground cinnamon)
To finish:
- 1/2 cup (65)g sifted icing sugar
- 1/4 tsp vanilla paste or extract
- 2 to 3 tsp milk
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7 Butter 8 non-stick muffin cups really, really well and set aside.
- Sift the flour into the bowl with the baking powder, sugar and salt.
- Drop in the butter and cut it in with a pastry blender or two round bladed knives until the mixture resembles fine crumbs.
- Make a well in the center and stir in enough of the milk (using a fork) to make a soft dough that leaves the side of the bowl.
- Tip out onto a lightly floured surface and knead gently a few times to bring together and then gently roll or pat out into a 12 by 10-inch rectangle.
- Spread the dough with the softened butter. Sprinkle the cinnamon over top evenly.
- Using a pizza cutter, cut the dough crosswise into six equally sized strips. Stack the strips on top of one another, with the plain side of one on the bottom, and the plain side of the last one on top (two cinnamon sides together at the top if that makes sense) You should have plain sides on side facing the table and the side facing you. Turn side ways and cut into 8 equal slices. Place the long cut side down into one each of the buttered muffin cups.
- Bake in the preheated oven for 15 minutes until risen and golden brown. Remove from the oven and immediately tip out onto a wire rack (They will stick if you leave them in.) Place them right side up.
- Whisk together the icing sugar, vanilla and milk to make a thin drizzle icing. Drizzle decoratively over the tops of the warm buns. Serve warm. These are best served on the day.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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