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.
Advertisement - Continue Reading Below
Yields:
20
Prep Time:
30 mins
Cook Time:
12 mins
Total Time:
42 mins
Cal/Serv:
161
Ingredients
For the biscuits
125 g unsalted butter, softened
50 g light brown soft sugar
50 g caster sugar
1 tsp. vanilla extract
1 medium egg
175 g plain flour, plus extra to dust
1 tsp. baking powder
For the filling
50 g unsalted butter, softened
50 g light brown soft sugar
1 Tbsp. ground cinnamon
For the drizzle
150 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
