Next time we will probably make these rolls in a muffin tin though, because our rolls didn't turn out very pretty, but they were tasty still and that is all that matters :) The plate shows only half the portion we got out of them, so the recipe makes a fair amount of rolls :) My boyfriend did the rolling and he made a mistake there. He just rolled single sheets, while you should roll multiple sheets to get bigger rolls. That is why ours puffed up the way they did. And I only found this mistake while I am writing this article and read the recipe again, because I wasn't involved in the rolling. So this calls for a do-over ;)
- 1 can croissant dough
- 1 cup light brown castor sugar
- 2.5 tsp cinnamon
- 2 tbsp cornstarch
- 100 gr unsalted butter
Pre heat the oven to 200 degrees. Add all the ingredients except the dough together and mix until creamy. Open the can of dough and take one square sheet of dough. (the holes are in the middle). Roll the dough a little so the holes aren't visible any more. Smear some cinnamon butter on top. And roll the dough lengthwise.
Now you can repeat these steps and make single rolls like these on the picture or you roll each sheet into the next one so you get one big roll. Make sure you smear each sheet with cinnamon butter before rolling.
Cut the rolls(s) in 2 cm pieces. Lay them 2 cm apart on a tray covered with parchment paper and bake them for about 15 minutes.