Cinnamon Roll Twists

Preheat oven to 400 F and line 2 baking trays with parchment paper.

Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.

Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over it. Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it’s stuck.

Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet. Take either end of a strip and twist; twist one hand away and the other towards until the twist meets in the middle. Place twists on baking trays, 6 to a sheet with 2 inch gaps between them.

Place in the oven for 10-12 minutes until risen, puffy and golden. Remove from oven. Leave them to completely cool on the trays.

Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on medium-high speed until light and creamy, about 1 minute. Add half of the milk and beat until combined. If required, add the other half of the milk and mix. You want a consistency which will pour, but isn’t so thin it won’t stick to anything.

Either drizzle icing over the twists or place in a small bowl to dip the twists in. Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.