Tortilla cinnamon rolls
Cinnamon rolls with no kneading or proving: the wheat tortilla is spread with butter, brown sugar and cinnamon, rolled up and cut into slices. They bake at 180 °C for 15 to 20 minutes. The cream cheese glaze is optional and goes on once the rolls have cooled.
- Time
- 25-35 min
- Servings
- 2
- Difficulty
- Easy
Ingredients
- 3 wheat tortillas
- 50 g melted butter
- 100 g brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon vanilla extract (optional)
- For the glaze: 100 g cream cheese at room temperature
- 50 g butter at room temperature
- 150 g icing sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (adjust to the consistency you want)
Method
- Combine 100 g of brown sugar, 2 tablespoons of ground cinnamon and 50 g of melted butter in a bowl. Add 1/2 teaspoon of vanilla extract (optional).
- Spread the cinnamon mixture over 3 wheat tortillas.
- Roll each tortilla up tightly from one side to form cylinders.
- Cut the cylinders into 2-3 cm slices and place them in a greased tin.
- Bake at 180 °C for 15-20 minutes. Optionally, mix 100 g of cream cheese, 50 g of butter, 150 g of icing sugar, 1 teaspoon of vanilla and 1-2 tablespoons of milk to make a glaze. Spread it over the cooled rolls.
Made with
