We've turned the popular breakfast good into an easy biscuit!
Light and fluffy cinnamon sugar gets rolled up into a buttery biscuit to satiate any sweet tooth with a cup of tea.
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Yields:
20
Prep Time:
30 mins
Cook Time:
12 mins
Total Time:
42 mins
Cal/Serv:
161
Ingredients
For the biscuits
125g
unsalted butter, softened
50g
light brown soft sugar
50g
caster sugar
1tsp.
vanilla extract
1
medium egg
175g
plain flour, plus extra to dust
1tsp.
baking powder
For the filling
50g
unsalted butter, softened
50g
light brown soft sugar
1Tbsp.
ground cinnamon
For the drizzle
150g
icing sugar
Directions
Step 1For the biscuits, in a large bowl using a handheld electric whisk, beat the butter and both sugars until pale and fluffy. Add the vanilla and egg and beat until combined. Add the flour, baking powder and a pinch of fine salt and beat until just combined.
Step 2Using your hands, shape the biscuit dough into a disc, wrap and chill for at least 1hr (the dough needs to feel firm).
Step 3Meanwhile, make the filling. In a small bowl mix all the ingredients until combined and spreadable. Set aside at room temperature until needed.
Step 4Line a work surface with a large sheet of baking parchment and dust well with flour. Roll out the dough on the dusted parchment to a neat 20 x 25cm rectangle. Spread over the filling. Roll up the dough from a long edge, using the baking parchment to help, if needed. Wrap in the baking parchment and chill again for 4hr (or ideally overnight).
Step 5Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Using a serrated knife, cut the log into even 20 slices and place on the lined sheets, spacing apart.
Step 6 Bake for 10-12min, or until the edges are lightly golden. Leave to cool completely on the sheets.
Step 7For the drizzle, sift the icing sugar into a small bowl. Mix in just enough water to make thick drizzling consistency. Drizzle over the cooled biscuits. Allow to set before serving.
You can of course serve the biscuits without the icing drizzle.
Keep in an airtight container un-iced or iced for up to 5 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
