Make the filling: Melt the butter in the microwave or in a saucepan on the hob and set aside. Mix the caster sugar and ground cinnamon together in a bowl and set aside. Line a baking try with greaseproof paper and set aside. Divide the dough in to two equal parts. Sprinkle your counter with flour to prevent the biscuit dough from sticky Take one half of the rough and roll in to a rectangle just over 1/2cm in thickness. Using a pastry brush or your fingers brush half of the melted butter on to the rolled biscuit dough, go right to the edges. Sprinkle half of the cinnamon sugar over the melted butter. Starting at one of the long end, tightly roll the dough in to a log. If the dough cracks use your fingers to gently smooth it out – it wont be perfect and this is okay! Repeat this process for the other half of the dough. Place both logs on the lined baking tray, cover loosely with cling film, and then place in the fridge for 2 hours.
Slice, cook, and ice the biscuits: Heat your oven to 180°C (350°F) standard / 160°C (320°F) fan. Take the dough out of the fridge and slice each log in to 1.25cm slices. Place the slices back on to the lined baking tray – don’t overcrowd the tray. Place the extras on to a seperate lined baking tray if you have more than one, or place on to a clean plate. Bake the biscuits in batches for 10-11 minutes until lightly golden. Leave on the baking sheets for 5 minutes then transfer to a cooling rack. When the biscuits have fully cooled make the icing – add the icing sugar, milk and vanilla extract (if using) in to a bowl and stir until smooth. Use a teaspoon to drizzle the icing sugar over the biscuits. Leave uncovered at room temperature to allow the icing sugar to harden, and then enjoy!
Notes
– Keep the Cinnamon Roll Biscuits in an airtight container at room temperature where they’ll last for around a week!
– Don’t overbake or the cookies will become brittle!
