Cinnamon Rolls cereal!!

Good morning friends, how about a bowl of cinnamon rolls cereal to start off yet another lockdown? 🤷‍♀😔 To make this homemade cereal I used the same easy method that I used for my Croissant cereal: I simply sprinkled some puff pastry dough with cinnamon and sugar, cut it into tiny stripes and rolled them up into mini cinnamon rolls; then I made a light maple syrup wash and baked them. They turned out crunchy, super flavourful, cinnamon-y and perfect to be enjoyed the cereal way: soaked in a bowl of milk. I'll explain every detail of this super easy recipe below so check it out and make it today!! :) INGREDIENTS: Puff pastry dough 1/2 teaspoon cinnamon 1 tablespoon brown sugar 1 teaspoon maple syrup 1 teaspoon water (milk) * DIRECTIONS: Roll out the puff pastry dough on your counter (on top of parchment paper! My dough was store-bought so it's included). Sprinkle sugar and cinnamon on the surface and press down with a spoon or your finger to make it stick. Cut the dough into tiny stripes (7 x 1.5 cm). I used a pizza wheel to do this. Now if the dough is too warm put it back in the fridge to rest for 15 minutes (you need the dough to be chill to handle it!). Roll up the strips and to seal the roll dip the edge of the stripe into water and press down with your finger. Put them back in the fridge to rest for 15 minutes before glazing them. Preheat oven to 400°F (200°C) and prepare a simple glaze mixing maple syrup and water (or milk). Glaze your tiny cinnamon rolls with a brush and place them well spaced on a baking tray covered with parchment paper. Bake them for about 8-10 minutes or until they look crisp and golden brown. Let them cool at room temperature. Place the croissants in a bowl, top them with fresh fruit or chocolate or you can even leave it plain because they taste sweet and spiced on their own!! Add cold milk. Enjoy :) RECIPE NOTES: I tested these cinnamon rolls with milk glaze and with water glaze and honestly they tasted the same so go ahead and use whatever you have on hand. This recipe is easily vegan since you can use a vegan puff pastry dough (like I did) and water or non-dairy milk for the glaze! You can store them in an airtight container for a few days at room temperature. RECIPE CARD: If you make it let me know! :)

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