Ingredients
- Pastry recipe (see Vanilla and white chocolate bombe Alaska) ½
- Soft brown sugar 40g
- SpinneysFOOD Fine Cinnamon 2½ tsp
- Stryyk Not V*dka 120ml
- Vanilla pod 1
- Dairy or plant-based milk 120ml
- Almond butter 3 tbsp
- SpinneysFOOD Maple Syrup 1 tbsp
Nutrition (Per serving)
- Calories 353
- Fat 7.8g
- Saturates 1.6g
- Protein 4.6g
- Carbs 35.9g
- Sugars 24.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Liquid cinnamon roll with mini cinnamon cookies
European 5 Mins Prep · 15 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- To make the mini cinnamon cookies, lightly dust a clean work surface with flour and lightly roll out the pastry (recipe from the vanilla and white chocolate bombe Alaska). Combine the sugar and ½ tsp cinnamon and sprinkle over the pastry.
- Working from one side of the length of the pastry, roll into a tube. Using a serrated knife, or very sharp knife, cut the roll into 2cm thick slices. Place on a lined baking tray and bake for approx. 10-15 minutes.
- To make the liquid cinnamon roll, make sure all the Stryyk Not V*dka, vanilla pod, milk, almond butter, 1tsp cinnamon and maple syrup are thoroughly chilled. Place all the ingredients in a blender and blitz until creamy.
- Pour into 4 chilled glasses, dust with remaining cinnamon powder and serve with the mini cinnamon cookies.