Cinnamon French braid roll
Best served warm over a cup of coffee - warning those are addictive it can be time consuming if you are making your own pastry , but it will be well worth it on the end , also recipe might seem long but trust me - it isnt



*for the filling

- cup of sugar
- 3 tablespoons of cinnamon
-3 tablespoons of butter or spread melted


*for the puff pastry (if you are in the rush you can also use ready made pastry )
-250g plain flour
-1 tsp fine salt
-250g butter, at room temperature, but not soft
-about 150ml cold water



Lets start with puff pastry


  • Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
  • Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
  • Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect.
  • Fold the top third down to the center, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins before rolling to use.

    Now the fun part (preheat oven to 180-190 c /250-275 f )
    1) melt the butter and set aside
    2) in a separate bowl mix sugar and cinnamon set aside and enjoy the smell
    3) roll out your pastry - the merrier make sure you rolling it out in a rectangle shape , but dont worry about being too neat
    4) brush butter over the rolled out pastry -leave the sides alone then spread over cinnamon-sugar mix - butter will help it stick , dont worry about lose cinnamon
    5) start rolling the pastry (loner side ) intro a snail house - then rather than cat vertical (cinnamon rolls ) , we are going to cut horizontal - alongside the length of your rolled out heaven - the pastry will start to spread as you cut but dont worry about it neither - it meant to be like that
    6) once you cut , make sure you seal both half cut pieces together - just pinch together both ends so they seal together , and then start twisting around rest of pastry until you reach the other end - bend it into a circle shape then add the last end to the first (it wont be as neat but you need to ensure everything holds well) refer to final picture if i sound to confusing
    7) put it on a cake pan lined with parchment paper and bake it for 25-35 minutes (longer in necessary - check with wooden pick)