Busy mums need those quick and delicious recipes that can be whipped out at top speed and with little hassle, and my eyes where immediately drawn to a fabulous idea that Jessica had discovered. It was all those things I needed as a mum with a newborn in the house.
Time saver. Interesting. Delicious. Amazing in its simplicity. Ingenious.
That's all you need to create these delightful little cinnamon scrolls, twists, or rolls. Get creative and make them just the way that tickles your fancy. I even got a little bit naughty and drizzled some thin white icing and crushed nuts over them...mmmh!
This one's marked down in my memory, ready to draw out in all those stolen moments in the kitchen when the baby is sleeping for half an hour--and there are visitors expected! Not only will you have a delicious treat to serve with tea and coffee, but you will have the delightful aroma of cinnamon wafting through the house (overtaking the smell of a freshly changed nappy, perhaps)
CINNAMON TOAST SCROLLS (from Kitchen Belleicious)
12 slices of fresh white bread
1 cup granulated sugar
3 tbsp cinnamon powder
Preheat the oven to 190C (375F).
Combine the sugar and cinnamon in a small bowl.
Cut the crusts off each slice of bread. Using a rolling pin, roll each slice as thinly as you can. Spread both sides of the piece of bread with melted butter. Coat one side of the buttered bread with the cinnamon sugar, ensuring that it is generously covered. Roll as desired (be as creative as you like) and fit the cinnamon roll into a greased mini muffin tray. (I used a silicone mini muffin tray that saves even more time)
Repeat with the remaining slices. Bake for 15-20 or until golden brown. Cool in tray a few minutes before removing. Serve warm, as is, or with a little drizzling of icing sugar and crushed nuts.
Notes: These freeze well! To reheat, thaw in microwave and place in oven at a low heat until warm and crisp.