Cheat's Cinnamon Swirls

Preheat your oven to 200°C/392°F. Line a large baking tray with baking paper.

Beat the butter with the sugar, cinnamon and a big pinch of salt until completely incorporated - you need the butter to be soft before you start (not melted).

Unravel the roll of puff pastry and turn it so that the longest edge is facing you. Using a spatula or wooden spoon, carefully spread 3/4 of the cinnamon butter across the puff pastry in a thin layer, getting it into all the corners. Rolling away from you, roll the pastry into a sausage then cut into 10-12 rolls depending on how big you want them.

Place the cinnamon rolls with the swirl facing up onto the lined baking tray, leaving 2-3cm between each so they will spread and just touch when baked. Squash down slightly on the top of each one with your hand - this will encourage the swirl to stay. Melt the remaining cinnamon butter in the microwave then brush all over the cinnamon rolls - this will ensure they get golden and sticky. Bake in the oven for 25 minutes until cooked through.

Leave to cool slightly. Meanwhile, toast the nuts and roughly chop. Mix the icing sugar with a splash of water to make a thick drizzlable icing. Drizzle the icing over the cooled buns and top with the toasted nuts. Keep in an airtight container for 3-4 days. BOOM.