A cross between two classics — a cinnamon bun and a scone — these crunchy rolls are quick and easy to make. Sweet!
Unbleached flour made of hard red spring wheat from Quebec (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), sugar, baking powder (sodium bicarbonate, corn starch, monocalcium phosphate), sodium bicarbonate, salt. Cinnamon sugar: sugar, cinnamon
- ¾ cups cold unsalted butter or non-dairy alternative (1½ sticks/170.5 g), cut into small cubes
- plus 2 tbsp more butter for greasing pan
- 1 ¼ cup cream or 1 cup buttermilk or milk alternative (we prefer cream!)
THESE CAN BE MADE VEGAN BY USING DAIRY ALTERNATIVES
To make a great frosting see below....
Jo's Best Cinnamon Roll Glaze
1 cup confectioners' sugar, sifted
2 tablespoons unsalted butter, melted
2 tablespoons whole milk
1 teaspoon pure vanilla extract
pinch of salt
Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon rolls. Before using, whisk until smooth.
567g