With the start of the new year I’m planning lots of new recipes to try and this year I’m hoping to share some more lunch box recipes here on the Eats Amazing blog. Today I’ve got the first of those to share with you; an easy peasy cheats cinnamon and raisin bread rolls recipe.
As I mentioned when sharing a similar recipe last year (for Muffin Tin Pizza Whirl Rolls), I really love cooking and baking and in an ideal world, I’d love to make everything from scratch. However, like so many parents I’m a busy work-from-home mum and sometimes I have to make do with shortcuts! Today’s recipe is a quick corner-cutting one that uses packets of pizza mix for a quick and easy lunch box filler that makes a lovely treat and a nice change from sandwiches.
Pizza Mix Cinnamon & Raisin Bread Rolls
Ingredients (makes 12):
- 2 x 145g packs pizza mix
- 2 level Tbs butter/dairy free spread
- 50g granulated sugar
- 1 level tsp cinnamon
- 100g raisins
Preheat your oven to 180°C (gas mark 4/350°F). Spray or brush a roasting tin or oven tray lightly with oil.
Pour the two pizza mix packets into a large bowl and follow the instructions on the back of the pack to make the dough.
Knead well for 5 minutes, then roll the dough out on a floured surface to form a large rectangle.
Place the butter or spread into a small microwaveable bowl and heat for 10-20 seconds to melt.
Place the sugar and cinnamon into a separate bowl and mix well to combine.
Brush about 2/3rds of the butter over the rectangle of dough, making sure you go right to the edges.
Sprinkle the sugar mixture evenly over the butter and across whole sheet of dough then sprinkle the raisins on top.
Starting at one of the long edges, roll the sheet of dough up in a spiral, taking care to keep all the topping tucked into it as you roll. Gently press in the edges along the length of the roll to seal.
Using the sharpest knife you have, cut the roll into 12 equal pieces, taking care not to squash it too much as you do so.
Place the rolls into the oiled roasting tin in three rows of four, leaving at a cm or two of space between each roll to allow for spreading.
Place the rolls in the preheated oven and cook for 20-25 minutes until cooked through and golden. Check on them after 15 minutes and turn the tray around in the oven to cook them evenly if necessary, and do keep an eye on them as they can easily burn if left unattended.
Once your rolls are cooked through, remove from the oven and leave to cool for a minute or two. As soon as they have cooled down enough to handle, remove from the roasting tin and cool on a wire rack. It’s really important that you don’t leave them to cool in the tin for too long or they might get a little soggy on the bottom.
Serve warm, or leave to cool completely then freeze in a single layer to use later. Once frozen through, place them in a freezer bag, removing as much air as possible to prevent freezer burn. Rolls can be removed from the freezer the night before you need them and left out to defrost overnight. If eating at home, you can reheat the rolls in the oven for a few minutes to serve them warm if wanted.
Notes: I used dried mixed vine fruits in the place of raisins this time as this is what I had in the cupboard, you could use any dried fruit including raisins, sultanas and mixed dried fruit if that is what you have to hand.
Do you have any favourite make-ahead lunch box recipes or clever time saving short-cuts? Do tell me about them in the comments below, I’m always looking for new suggestions!
This recipe was added to the following linky: