Cinnamon Roll Cookie Pot

Name: Cinnamon Roll Cookie Pot
Yield: 4 - 6 Ramekins
Cuisine: Oats

Meet our Cinnamon Roll Baked Oats – soft, sweet, swirly perfection made with our Organic Oats!

Cooking Time 35 - 40 minutes

Skill Level Easy

Serves 4 - 6 Ramekins

160g unsalted butter, at room temperature

65g granulated sugar

1 egg

1 tsp vanilla extract

95g plain white flour

Pinch salt

THE CINNAMON BUTTER

75g butter, softened to room temperature

5 tbsp granulated sugar

2 tsp cinnamon

THE ICING (per roll)

2 tbsp icing sugar

Water until desired consistency

Organic Oats

6 x 1kg pack

Mix your softened butter and sugar together with an electric hand whisk until light and fluffy.
Add your vanilla and egg, whisking well to combine.
Add your flour, Mornflake Organic Oats blitzed and salt to the butter and mix with a spatula until fully combined.
Lightly flour your hands, and roll the dough together into a ball then cover in clingfilm and refrigerate for at least 30 minutes – the dough needs this time to firm up so it can be rolled out and cut easily.
Preheat your oven to 170°C.
Whilst your dough cools, mix your butter, cinnamon and sugar together into a smooth paste and set aside.
Once your dough is cooled, roll it out on a floured surface until it’s 1/2cm thick. Cut it into 4-6 5cm wide long strips.
Spread your cinnamon butter along each strip then roll each one up into a cinnamon roll, placing each one into ramekins.
Bake your pots for 35-40 minutes or until they’re golden brown and have slightly crisped up then remove from the oven to rest for a few minutes.
Mix your icing with a splash of water until you have a drizzly consistency, then drizzle over your pot and serve.

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6 x 1kg pack