Cinnamon Rolls

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Kara doughballs are so versatile. Try making these delicious Cinnamon Rolls - perfect for food-to-go, takeaway or to serve as a side with a cappuccino.

  • 10 minutes (plus prep)
  • Makes 5

Add the butter, sugar and cinnamon to a bowl and mix well.

Roll the Kara doughball into a rectangle. Spread the cinnamon mix across the dough. Roll the dough lengthways (to create a sausage shape) and cut into even pieces. Place onto a tray or the inside of a muffin tin to hold shape.

Leave to prove for around 30 minutes.

Place in a pre-heated oven and cook for around 10 minutes.

Decorate with lemon icing, made from a mix of icing sugar and lemon juice.

Top Tip: Make this a vegan recipe and swap the butter for a non-dairy alternative.

Storage & Handling: Kara’s Doughballs should be stored frozen at -18°C or below. Once defrosted. Do not refreeze.

To defrost: Take the required amount of doughballs from the freezer and place 2″ (5cm) apart on a tray. To avoid the doughball skinning, cover with a lightly greased film and place in the refrigerator overnight.

The doughballs are best used within 24 hours. Maximum storage in the fridge (at 5°C) is 2 days after defrost.

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