7167- Puff Pastry Squares
13012- 50Express Dulce de Leche Firm
7040- Granulated Sugar
250199- 50Express Powdered Sugar
180496- Silicone Spatula
300004- Gold Tray 3-1/8
92020- Pan Liners
180160- 50Express 14" Tipless Bags
-cinnamon
CINNAMON SUGAR
- 1/2 cup of sugar
-1 tbsp of cinnamon
*mix well
-Thaw out puff pastry 15-20 before making.
-Place puff pastry squares in a baking sheet with a pan liner.
-Spread dulce de leche on to your puff pastry with a spatula. If dulce de leche is too firm place it in the microwave for 15-20 seconds.
-Sprinkle cinnamon sugar on top of the dulce de leche. Grab another puff pastry square and place it on top.
-Now cut puff pastry in 5 strips. I'm using a pizza roller but you and use a metal scraper as well.
-Take the trip and begin to twist it. Then roll it in itself creating a cinnamon roll shape. Tuck the end underneath so it doesn't lose it's shape.
-Bake for 25-30 minutes at 350 degress.
TOP GLAZE
-1 Cup of sugar
-1 1/2 tbsp of water
-Mix well. If it doesn't flow nicely add a few more drops of water as needed.
-Fill your tipless bag with your glaze and drizzel it on your mini cinnamon rolls.
-Place them on a small gold tray and they look beautiful for any fall celebrtation.
