Welcome to the first edition of bake and bathe October! I (Robyn) was really trying hard to decide what my first baking experiment was going to be throughout the past couple weeks; trying to find something that shared the same ingredients as our bath salts and bath bombs was annoying because apparently Rosemary and Lemongrass in a baked good, or any food for that matter, is extremely hard to find and I wasn't about to experiment with something if no one else had use those two ingredients together (however please comment below if you have and send me some recipes!!!!)
So my journey continued. I then decided I'd find a simple recipe, but try and do things a bit different. Then my mother in law had me buy some puff pastry sheets to make her favour British dessert last week (vanilla slices; basically iced puff pastry filled with vanilla cream) and they were SO GOOD! But if I made any more I'd probably fall into a sugar coma and never wake up.
With my left over puff pastry, I finally decided, cinnamon rolls! After a long week of work, the last thing I wanted to do was wake up early and start measuring baking ingredients, and luckily enough I found a user friendly recipe for cinnamon rolls. I adjusted the recipe slightly, and added in my own special ingredient.
I invited the girls over, we went for a hike and then celebrated our hiking victory with some well deserved treats! And now that my body is incredibly sore, [check out that view!!!! (See pics)], I'll take a well deserved bath with some of our delightful Creamsicle Bath Salts, I figured I'd keep the nostalgic vibe going as I loved cinnamon rolls as a kid, and Creamsicle anything reminds me of being a kid.
Recipe: Puff Pastry Cinnamon Rolls with Maple Icing
Prep Time: 5-10 Mins Cooke Time: 20-25 Mins Total Time: 30-35 Mins
2 Sheets Puff Pastry (I used Tenderflak 2 rolled puff pastry sheets)
2 TBSP Butter, melted
3/4 Cup Brown Sugar
2 TBSP Cinnamon
2 Boxes 30 g Raisins (I used sun-maid California raisins
1/2 Cup Powdered or Icing Sugar
1 TSP Maple Extract
1/4 TSP Salt
1 TBSP Milk (or enough to make icing thick but runny)
Preheat the oven to 350 Degrees, and prepare 2 baking sheets with parchment paper
Roll out each puff pastry sheets slightly, no more room than about 1/2 -1 inch each. Brush the puff pastry with the melted butter, sprinkle half the brown sugar over each the puff pastry sheets, then sprinkle with cinnamon, then sprinkle 1 box of raisins over each puff pastry sheet
Roll up the the sheets into logs carefully and as tight as possible. Cut into 1 inch slices. Place on baking sheets, and bake for 20-25 mins (check after 15 mins), until they are a golden brown colour and puffed.
To make the glazes: In a small bowl or measuring cup, mix the powdered sugar, maple extract, salt, and milk, until smooth. Drizzle the fully baked rolls with glaze, and sprinkle with chopped pecans.