Easter Showstoppers With Store-Bought Essentials

Make fancy Easter showstoppers with a little help from store-bought essentials – and a shake of sugar and spice.

Classic cinnamon rolls

Serves 10 • Total Time 45 Min [Plus Rising Time]

FOR THE CINNAMON ROLLS

500g store-bought dough
1½ cups packed brown sugar
6 tbsp ground cinnamon
½ cup butter, very soft
¼ cup milk, to glaze
3 tbsp butter, to glaze

FOR THE CREAM CHEESE ICING

¼ cup butter, softened
1 cup icing sugar, sifted
1 tub cream cheese

Flour a working surface and roll out dough into a 30x20cm rectangle.
Place sugar, cinnamon and butter in a bowl and mix until combined.
Use the back of a spoon to spread sugar mixture evenly over dough.
Working from one length, roll dough into a tight log.
Use a sharp knife to cut the log into 10 equal rolls.
Arrange rolls in a large, greased baking dish about a centimetre apart.
Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size. 8. Preheat oven to 180°C.
Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll. 10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked.
Remove from the oven and brush with butter.
To make the cream cheese icing, beat butter and icing sugar in a bowl until combined. 13. Add cream cheese and beat until smooth.
Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s Tip: Brush the cooked rolls with butter for 4 a glossy finish.

1. Spread with sugar and cinnamon mixture.
2. Roll into a log.
3. Slice into cinnamon rolls.
4. Allow to rise before baking.

Using store-bought dough is a major time-saver and tastes just as good as if you’d made it from scratch.
You’ll be guaranteed a moist crumb if you brush the rolls in milk halfway through the cooking time.
Make smaller buns by cutting the dough portions thinner. Just remember to decrease the baking time!
These buns are best eaten on the day. If you have any left over, store in an airtight container and heat up to serve.

Read here for more Easter Bakes

Serves 1 • Total Time 10 Min

1 large hollow chocolate Easter egg
2-3 scoops ice cream
80g white chocolate, chopped
handful fresh berries
store-bought caramel sauce, to drizzle

Using a hot knife, slice off the top of the Easter egg.
Fill egg with scoops of ice cream.
Finish off with a sprinkle of chopped white chocolate, berries, and a drizzle of caramel sauce.

Chef’s Tip: For an even more decadent dessert, fill the egg with chocolate mousse and dust with cocoa.

Words by Sjaan Van Der Ploeg
Photography: Zhann Solomons, Fresh Living Magazine