Breakfast Pastry

Prepare the Dough In a large mixing bowl, whisk together the all-purpose flour and salt for the dough.

Cut in the Butter Add the cold cubed butter into the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until it resembles coarse crumbs.

Form the Dough Gradually add the cold water to the dough mixture, one tablespoon at a time, stirring with a fork until the dough comes together.

Knead the Dough Transfer the dough onto a lightly floured surface. Knead the dough a few times until it becomes smooth and easy to work with.

Roll out the Dough Roll out the dough into a rectangular shape, about 1/4 inch thick.

Prepare the Filling Brush the melted butter over the entire surface of the rolled-out dough.

Add the Filling In a small bowl, mix together the brown sugar and ground cinnamon for the filling. Sprinkle the cinnamon sugar mixture evenly over the melted butter on the dough.

Roll the Pastry Starting from one long side, carefully roll up the dough into a log, making sure to keep it tight.

Cut the Pastry Using a sharp knife, slice the rolled dough log into even pieces, about 1 inch thick.

Arrange the Pastry Place the pastry slices onto a baking sheet lined with parchment paper, leaving some space in between each slice.

Bake the Pastries Bake the pastries in a preheated oven at 375°F (190°C) for about 15-18 minutes, or until golden brown and flaky.

Make the Icing While the pastries are baking, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Serve and Enjoy Once the pastries are done baking, remove them from the oven and let them cool for a few minutes. Drizzle the prepared icing over the warm pastries.