Cinnamon rolls | Danish | Kukskitchen

Danish pastry are my favouites to have with coffee or tea. For those who knoow me well know how much a costa addict I am. I have my special time at work, when I walk to the costa shop at the front of the hospital. I am such a regular that the girls at the coffe shop know my drink and make them in advance when they see me in the line. They have some of the most amazing Danish pastries and  cakes. They are made in the stoore every day, heaven!!!. The aroma just fills the place and some times they make their way back to my office room with my favourite coffee.



Danish pastry or just Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. It was invented in Denmark and has since become a Danish specialty. I present to you my first Danish.

Enjoy!

A few things before we start:

• If you don't have icing sugar, powder regular sugar until smooth.
• I use ready jus-rol rolled puff pastry sheets.They are great to have in your freezer for when u need a quick dessert for kids.
• I reduced the amount of sugar in the glaze. IF you use the full amount you will get a white glaze which looks great.

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Cinnamon rolls

Makes  12

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Ingredients:

1- Puff pastry sheets - one roll

2- Melted butter- 1/2 cup
    Sugar - 3/4 cup
    Ground cinnamon - 2 tbsp

3- Butter - 4 tbsp
    Icing sugar - 2 cups
    Vanilla extract - 1 tsp
    Hot water - 3-6 tbsp

Method:

• Heat oven to 350 degrees F (180 degrees C).
• Roll out the puff pastry on a floured surface into a 15 by 9-inch rectangle.
• Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts/pecans if using. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
• Line a baking sheet with grease proof baking paper or aluminium foil and sprinkle with sugar. Place cinnamon roll slices well spaced.
• Bake for about 18-20 minutes or until nicely browned.
• Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tbsp at a time until the glaze reaches dropping consistency. Spread over slightly cooled rolls.

Also check out - - Click on the picture for recipe.

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Thank you xx

Cheers
Sherin Deepu