Hello, hello, hello! It’s been awhile since I was last able to get on and post a recipe! This is because I have been buzzing around here and there, catching up with friends, and doing all sorts of things leading up to Christmas. Last weekend, Andrew, an old school friend, his mother and brother and girlfriend, and I went on an overnight trip to Sydney to see Matilda the Musical! It was fantastic! One of the best choreographed musicals I have seen in a long time, and being a huge musical nerd I LOVE them. It was a great production, with an amazingly talented cast, and it really brought me back to the days when I first read the book as a little girl.
But thinking of Christmas also makes me think of leftovers. Christmas is a time for making, and having, a lot of food. So of course there are often bits and pieces leftover that need dealing with. An interesting leftover I have noted here and there is leftover dough – from making pies, rolls, etc. For those people like me who aren’t huge sweet tooths, it can be simple to make a little quiche or pie or some sort of pizza with the leftover dough. But thinking of Christmas also made me think of things that are a little naughtier, and far less savoury.
For these cinnamon scrolls, I used some leftover dough from making these Pizza Scrolls. I didn’t want to make a huge batch of pizza scrolls as freezer space was limited, so instead I made a mix of sweet and savoury! The dough was nice and plain, which allowed the icing and cinnamon sugar filling to shine through, and the opinion all around was that it was a perfect way to use up the leftover dough!
So tell me, what are your tips and tricks for using leftovers!
World’s easiest Cinnamon Scrolls
Makes: 8-10, Prep: Allow up to an hour and a half if making dough from scratch, Cook: 20-25 mins
- 1/3 leftover gluten free pizza dough, see this post for recipe, or your preferred leftover dough
- 1/2-1tbsp tbsp cinnamon powder
- 1/4 cup white sugar
- 1/4 cup unsalted butter, melted, or more as needed
- 1 cup icing sugar, gluten free, sifted
- 1-2 tbsp milk, or more as needed
- 1 splash vanilla extract
- Preheat the oven to 170C – fan-forced.
- Grease a square baking pan, or rectangular baking pan and set aside.
- In a small container, put the cinnamon and white sugar together and shake until well combined.
- Take the leftover dough, and roll it out into a thin rectangle.
- Brush the surface of the dough with the melted butter, and don’t throw out whatever you have left, you’ll use it soon.
- Then sprinkle the cinnamon sugar mixture over the top of the dough. Be generous! You shouldn’t have any cinnamon sugar leftover.
- Starting on one long side, roll the dough up tightly and sit, seam side down.
- Using a piece of floss, trust me – this works like a charm, cut out 8-10 cinnamon scrolls and place them flat side down into the pan. Brush their tops with the leftover melted butter, and pop the whole lot into the oven.
- Bake for 20-25 mins, or until lightly browned and cooked.
- Remove from the oven and let cool while you prepare the vanilla glaze.
- Combine the icing sugar, vanilla, and a tablespoon of milk in a bowl and beat until smooth. If the glaze is too thick, add a smidgen more milk.
- When nice and pale, and runny enough to drizzle, drizzle the glaze over the warm cinnamon scrolls and serve immediately.