Roll out the puff pastry.
Brush melted margarine all over one side.
Sprinkle with brown sugar, cinnamon and almond nibblers.
Take one side and roll into a a log roll.
Cut equal parts to make small rolls, from one roll I can get about 6 smaller rolls.
Ggreaserease a muffin tin and place each small roll into a muffin hole.
Brush the tops with milk.
Bake in a preheated oven at 180 degrees for 20 – 25 minutes or until nice and brown.
Remove from the oven and let it cool.
In the mean time, mix 1/4 x cup milk with 1/4 x cup castor sugar and 1 x tsp vanilla essence.
Mix well and then take 2 x tsp of the sauce and pour over the top of each roll. 2 x tsp per roll.
Prepared, tried and tested by: Bobby Swanson
