These scrolls are delicious and so easy to create. The Cinnamon Bark oil adds a wonderful depth of flavour. They smell great when they are baking filling your home with delicious anticipation of what’s to come. For a change you can substitute 3 – 4 drops lime oil for the Cinnamon Bark oil and cinnamon (in the scrolls and glaze) giving the scrolls a wonderful citrus twist.
TIP You can freeze the unbaked scrolls layered between baking paper (to keep them from sticking together) in an airtight container and thaw as many as you’d like to bake when you feel like a sweet treat. It’s always great to have something yummy on hand to bake when friends or family drop by.
NOTE You can use gluten-free puff pastry, short pastry or create your own pastry for these scrolls. Use organic brown sugar and icing sugar, if possible. You can make the simple glaze or leave them plain if you prefer them less sweet.
Ingredients
- 1 tbsp (room temp.) butter or coconut oil
- ¾ cup brown sugar or coconut sugar
- 1 tsp cinnamon
- 1 – 2 drops Cinnamon Bark essential oil (to taste)
- 1 sheet frozen puff pastry, thawed
- Glaze Ingredients
- 2 cups icing sugar
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla essence
- 1 – 2 drops Cinnamon Bark essential oil (to taste)
- 4 tbsp milk, cream or milk of choice
Instructions
- 1. Preheat the oven to 180C and line a baking tray (or two depending on the size or your trays) with baking paper.
- 2. In a medium bowl mix the room temperature butter, brown sugar, cinnamon and Cinnamon Bark oil together to form a paste.
- 3. Place the puff pastry sheet onto a lightly floured surface like a large cutting board or a piece of baking paper on the bench. Then gently brush the pastry with butter mixture evenly over the entire piece of pastry.
- 4. Then carefully roll the sheet from right to left as tight as possible without tearing the pastry (you can place the rolled pastry in the freezer for a few minutes to firm it up, if needed making it easier to slice, but not too long or it will freeze).
- 5. Then slice the puff pastry with a sharp knife into 12 equal-sized scrolls, approx. 2.5cm each. Then gently place each scroll cut side-up on the prepared baking sheet. You can freeze the unbaked scroll and thaw and bake at a later time, if you like.
- 6. Place the tray in the oven and bake the scrolls for approx. 20 – 25 minutes until they have puffed up and browned.
- 7. While the scrolls are baking make the glaze, if using by combining the icing sugar, melted butter, vanilla, Cinnamon Bark oil and milk in a large mixing bowl until smooth. When you take the scroll out of the oven immediately pour the glaze over warm rolls and spread evenly so it covers each of them.
- 8. Serve immediately with a little butter, if you like or on their own. You can also completely cool them and store for a few days.
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