Easy peasy cine-rolls

Cinnamon rolls

Who says you can’t have a cinnamon dessert in the summer? It’s true that this spice is more predominantly found in desserts during fall or winter time. But I have a recipe for a treat or even a breakfast idea that will warm your heart no matter the time of the year.

First you’ll need to buy crust less toast bread. Why, you probably wonder?! Because this particular type of bread is smoother and larger than your average piece of toast. This means that it will be easier for you to flatten it with a rolling pin. We need to get the bread nice and thin so that we can then roll it up similar to a pancake and bake it. Don’t worry, this is easier than you’d think.

Ingredients:

• For the cinnamon rolls:

- 12 pieces (300 gr.) of crust less toast bread (white or whole bread)

- 50 gr. of margarine

- 60 gr. of powdered sugar

- 12 gr. of cinnamon

• For the topping:

- 35-40 gr. of melted butter

- 1 tbsp. of grainy sugar (1 tbsp.=~18 gr. of sugar)

- 1 tsp. of cinnamon

- 90 ml. very warm milk + 1 tbsp. of sugar (1 tbsp.=~18 gr. of sugar)

Method:

Preheat the oven to 180 degrees Celsius.

Using a rolling pin, flatten the surface of the toast applying as much pressure as possible until it’s extremely thin and easy to roll.

Using a butter knive, spread a thin layer of margarine on each piece of rolled out toast. I like to use margarine in this case because it keeps the bread lightly moist, whilst butter might turn it too soggy.

Sift powdered sugar on each piece making sure that the entire surface is coated with a generous layer of sugar.

Then sift the cinnamon this time, making sure the surface is coated with a thin layer of cinnamon - because this condiment, when used in larger quantities it becomes bitter.

Ready to bake cinnamon rolls

Roll-up each piece of bread very tight and place them very closely together into a small tray. It’s fine if you plan to overlap the cinnamon rolls in the tray.

Melt 40 grams of butter. Using a brush, make sure each piece of toast is nicely coated with a layer of melted butter.

Sprinkle one tablespoon of grainy sugar on top and sift the remaining one teaspoon of cinnamon making sure each piece is covered with a fine dust of this condiment.

Bake the rolls in the preheated oven for 10 minutes at 180 degrees Celsius.

In the meantime, heat up 90 milliliters of milk (you can use plant based milk if you prefer; I’ve done it in the past and it works just as well) in the microwave for 1 minute. If you are using the stove, just make sure the milk gets very warm, without bringing it to a boil. Dissolve one table spoon of sugar in the warm milk.

Once the 10 minutes have passed, carefully remove the tray out of the oven, and using a tablespoon, pour on each piece of roll the warm milk. This will be immediately absorbed by the cinnamon rolls.

Get the tray back into the over for another 5 minutes.

This is such and easy and delicious treat for any time of the day and can even be served on special events. I hope you’ll love it as much as my family does.