Cinnamon and sugar mixture is rolled into a rich and buttery croissant dough,which is further baked The roll is lightly sweetened but full of flavor — yeasty, buttery, maybe even a little tangy. The filling has a punch of cinnamon. You can simply top it off off with some raisins or cream cheese frosting or even a sugar glaze for that perfect tea time snack.
Defrost for 15-20 minutes. Pre-heat oven to 165-170° C. Bake at 165-170° C for 14-17 minutes. Cool for 15 minutes and serve.
Keep Frozen. Store at -18° C or below. Do not refreeze once thawed.
Water, Wheat Flour, Margarine, Preservative (INS202), Antioxidant (INS321), Sugar, Custard Cream Powder [Sugar, Modified Starch (INS1414), Skimmed Milk Powder, Milk Whey Powder, Gelling Agent (INS341ii, INS401,INS450iii), Yeast, Cinnamon Powder, Eggs, Salt, Improver [Wheat Flour, Tapioca Starch, Emulsifier (INS472e), Anticaking Agent (INS170(i)), Flour Treatment Agent (INS300, INS1100)], Wheat Gluten.
HALF WHITE BAGUETTE
MULTI CEREAL SANDWICH BREAD
BUTTER CROISSANT STRAIGHT
SWEET TARTLET SHELL