just a wee pictorial teaser before i kick off the new food series jessica and i are doing (she cooks, i take photos and we eat). this isn’t a real how to because i wasn’t really paying attention while she was making her famous cinnabons – i was just picking at the pastry and warming myself in front of the oven, really.
she defrosted some dough from the freezer – jessica uses croissant dough (her own recipe, which i can’t divulge!)
roll it out, with vigour:
spread some muscovado sugar:
don’t be shy with the sugar…
cover it with cinnamon:
roll it up:
slice into pieces:
perfection…
place in your muffin / baking tray:
let it rise for about 30 mins (if it’s too cold just put it straight into the oven):
{ … bake for 30 odd minutes, at about 180 C … }
pour over caramel sauce (didn’t get a pic of this, was probably eating something) & sprinkle with icing sugar
voila…
eat.
