So lately I’ve been wanting to try some cinnamon rolls. But the thought of making it from scratch is super intimidating right now, so I thought I figure out a way to make an easy version of it.
Lo and behold, did you know you can make it using premade piecrust? I stumbled upon the hack recently and wanted to try it out for myself! Except this time I’ve been wanting to try an Asian twist.
I decided to try making them with pandan extract. This comes from a tropical leaf native to south east Asia. I’ve used it in numerous recipes because it’s so common in Asian cooking and I think it needs to be used more. It has subtle hints of coconut and vanilla and I think those with pair really well with cinnamon! As weird as that sounds.
So how did it go? Check out the video below for the recipe and let me know if you would try this out for yourself! Personally I thought it was OK of course it’s not comparable to the original recipe of making cinnamon rolls from scratch. But it does get the job done if you are feeling in the mood for some sweets and don’t want to do the whole process.
Until next time!
Easy Pandan Cinnamon Rolls
Course: Recipes4
servings15
minutes11
minutesIngredients
1 Premade Pie crust (for 2 pies)
1/2 c sugar
1-2 tsp of pandan extract
2 tbsp melted butter
1 tsp ground cinnamon
1 c powdered sugar
2-3 tbsp almond milk
Directions
- Roll pie crusts flat
- Mix melted butter with pandan
- Spread 1/2 butter, 1/2 sugar and 1/2 cinnamon mix on one
- Roll up from one end tightly and cut using a sharp knife or floss
- Repeat with second pie crust
- Bake in a pan/baking sheet @ 350 F for 9-11mins
- To make icing: mix powdered sugar with almond milk (or regular milk)
- Pour/spread on rolls and enjoy asap!
