Puff Pastry Cinnamon Rolls Recipe

Puff Pastry Cinnamon Rolls Recipe, We are here with an exquisite recipe. Very easy to make and very light. Your kids will love this roll.

 

Ingredients

2 sheets puff pastry thawed
flour for dusting
1/2 cup packed brown sugar divided
ground cinnamon however much to your liking

for the icing-

3/4 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon half & half

Instructions

  • Preheat oven to 400 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
  • Unfold one sheet of puff pastry onto a clean work surface sprinkled with flour. Spread 1/4 cup of brown sugar in a thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {as much or as little as you’d like.} Roll up and cut into 8 even pieces. Place onto the prepared baking sheet. Repeat with remaining sheet of puff pastry.
  • Bake for 15-20 minutes or until puffed and golden brown.
  • For the icing- mix all ingredients together until runny yet slightly thick; when you drizzle the icing back into the bowl, it should hold its shape briefly before falling back into the rest of it. If the icing is runny, add more powdered sugar. If it’s too thick, add in more half & half.
  • Drizzle icing over warm rolls and serve immediately.

 

Nutrition

Calories: 218kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 78mg | Potassium: 27mg | Sugar: 12g | Vitamin A: 5IU | Calcium: 10mg | Iron: 0.8mg

 

Video narration of the recipe

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easy-Puff Pastry Cinnamon Rolls
Puff Pastry Cinnamon Rolls
Puff Pastry Cinnamon Rolls Recipe

 

Easy and Best Crepe Recipe

Easy and Best Crepe Recipe, Today we share a delicious recipe with you. The recipe is pretty easy and very tasty. Good option for breakfast.

CourseBreakfast, Dessert

CuisineFrench

KeywordCrepe Recipe, Crepes, How to Make Crepes

Prep Time2 hours

Cook Time20 minutes

Total Time2 hours 20 minutes

Servings16 crepes, depending on pan size

Calories127kcal

AuthorLauren Brennan

Ingredients

  • 4large eggs
  • 2 1/4cups milk
  • 2cups all purpose flour
  • 1tablespoon sugar
  • 1/4cup melted butter or canola oil
  • good pinch of salt

Instructions

  1. Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
  2. Place nonstick or cast iron skillet over medium to medium-high heat* to preheat. Melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the center of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
  3. After 10-15 seconds, the crepe batter shouldn’t look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 10 seconds or so. Remove from pan and repeat this process until no more batter remains.
  4. I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm, a trick my Mom does. Serve immediately with whatever toppings you desire.

Notes

– A few notes about making crepes: The first one usually doesn’t work perfectly. I don’t know why. Just eat this one as a quick snack and continue on. No one needs to know 😉

– You only need to add more butter or oil to the hot pan every 3 crepes or so to ensure the crepes flipping perfectly, although adding it every time certainly isn’t a bad thing!

– Practice makes perfect.*The medium to medium-high heat is an approximation because all stovetops are different. If your crepes are cooking in about 30 seconds total, you are at the right temperature.

Nutrition

Calories: 127kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 30mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 115IU | Calcium: 47mg | Iron: 0.9mg

 

Source: https://laurenslatest.com/

 

Video description of the recipe is below

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