Things have been a little chaotic for us lately. Usually, the time between September and the build up to Christmas fills up surprisingly fast, and then suddenly we are thrust into full on Christmas preparation. Now, I love Christmas and all the fuss and baking, eating, and indulgence that comes with it. It is actually something I look forward to it all year. Truly.

This year however, in the midst of all this chaos, we decided during an impromptu December weekend drive to add to the chaos a bit more by selling our old home and buying a new home. Most of it completed in the space of two weeks. Well, not the physical move but all the hard stuff that goes into making it happen. Yup. Something had to give (namely my blogging) in the midst of school, nursery and playgroup runs, coupled with all the parties and Christmas activities. Sadly, much of my anticipated cooking was replaced with scrounging through the freezer for something to cook from frozen. None of which was photo friendly.

Even my beautiful new camera (a Christmas present from my loving husband) has been limited to a handful of snapshots, versus the pre-move and pre-pre-Christmas period of photographing food all day long. In one respect it has been torment. In another, complete exhilaration. Possible flecked with moments of madness.

My usual supply of Christmas baking came to a stand still, or didn’t happen at all for some recipes. Carefully planned meals were gone and shopping was forgotten. At one point, when I was left alone to finish up some DIY, whilst my children and husband went away on our mini-break without me, I bought a ridiculous supply of fruit and vegetables and resorted to juicing. Partly to be healthy, but mostly because it was significantly less time consuming to making a meal. I bulk juiced. Anything to save time.

So you were not forgotten. I guiltily avoided looking at my site and stats for fear of seeing what was happening. What should have been possibly my star moment (cuz I really do love all things Christmas) would have to wait for another year. I started a few things but I didn’t have the time needed to take it further.

Thankfully, I have a recipe which I feel is perfect for this moment. It isn’t the healthy and nutritious recipe everyone is craving and seeking out after the past few weeks of indulgence. It is however one of those recipes I have had for ages. It is quite possibly one of the oldest recipes I own and have loved for so long. It is also surprisingly easy to whip up when you look through your cupboards and realise you are missing one, if not more, ingredient(s) for every recipe you attempt to make. (This happened a lot over the last few weeks.) It is also quite likely one of those recipes for which most people will have all the ingredients in their cupboards. Which is why it is so perfect.

It is also surprisingly easy to make. If you have a food processor then this recipe is even easier, but I can tell you I spent more of my life making it by hand. I also find this recipe perfect for when you realise you have a guest on their way over and you have nothing to offer them with their cup of tea. It really is that quick. I can usually pull this out of the oven about half an hour after starting. Did I forget to mention that it tastes great too?

Before I launch into this recipe, I should also point out that I only recently started adding the drizzle over the top in the last few years. whilst I like the addition, I don’t feel anything is missing if you choose to omit it. It is after all just more sugar, which these days is not always a welcome addition.

• 2 cups Flour (I find this works best with strong bread flour)
• 1 Tbsp Baking Powder
• 1/2 tsp Salt
• 1/3 cup Butter or Dairy-free spread (I use Pure), cold
• 3/4 cup Milk or alternative milks, like soya or almond milk

Filling

• 3 Tbsp Butter, or Dairy-free spread
• 1/2 cup Brown Sugar
• 2 Tsp Cinnamon, ground

A regular muffin tray

Oven 220C/ Fan 200C / 425F

Sift together the dry ingredients, or if using a food processor place the ingredients and pulse it a few times until mixed through. Add the butter/spread and cut through until blended through and the mixture is sandy. Slowly add the milk to the sandy mixture until it forms a ball. (I usually start with half of it and then add a little bit at a time until it forms a nice ball of dough.)

Turn the dough out onto a floured surface and gently need it a few times.   Then roll it out into a rectangular shape, about 1.5cm thick. Leave in place whilst you mix the filling.

Add the sugar, butter/spread and cinnamon together to form a paste. (If using the food processor you can just add this in once you have turned out the dough, without washing it first.) Spread the mixture evenly across the rolled out dough, going all the way to the edges. Then roll the dough up along the long side and cut into 12 pieces. Place one piece into each hole in the muffin tin. Bake for 15-20 minutes, until the dough is cooked through (it should be firm) in the middle, then allow to cool in the tin for a few minutes before removing to cool on a wire rack.

Alternative – If you decide to add the icing, use 3/4 cup of sifted confectioners sugar with 2-3 tsp of milk (or alternative) and stir well. Drizzle over the rolls whilst still warm.

Store in an airtight container at room temperature.