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If y0u like chocolate, then you’ll know about blonde chocolate. These blonde chocolate blondies will go down a complete treat – I promise you!

Like a typical blondie, these are dense, fudgey and downright delicious!

They are only a little difference is that these are made with golden caster sugar works beautifully with the blonde chocolate combination – trust me, you’ll regret not making them.

Anyway, lets get started, shall we?

Ingredients:

250g blonde chocolate.

165g butter.

200g golden caster sugar.

235g plain flour.

1/2 tsp salt.

4 eggs.

1.5 tsp vanilla extract.

200g blonde chocolate chips.

100-120g blonde chocolate spread.

Method:

Before you get into making the blondies, you’ll want to do some prep work. Start by weighing up all of your ingredients, line your 9 inch square tin and preheat your oven to 180˚c/350˚f and get any equipment you intend on using.

Into a heatproof bowl, place your butter and blonde chocolate and melt them in a microwave in 10 second intervals, try your best not to get the mixture too hot. If this happens, the mixture may split.

Add in the sugar and whisk until its fully incorporated.

Now you can add the eggs and whisk until they have been fully worked into the mixture – now is also the perfect time to add in the vanilla extract.

Next you can add in the plain flour, salt and blonde chocolate chips. Mix until the dry ingredients have been fully incorporated, try your best not to over mix.

Take your lined 9×9 tin and pour your blondie batter into the tin and level it out as best you can.

Now take the blonde chocolate spread and place dollops over the top of the blonde batter and use something like a butterknife to swirl the spread around and it should look pretty too.

Place in the preheated oven and bake for about 25-30 minutes or until a tester comes out clean when inserted into the centre

Once they are fully baked, remove from the oven and finish them off. Take the blonde chocolate chips and scatter them on top, they’ll melt a little and stay in place on top of the blondie.

Allow them to cool down fully before you try and remove them from the tin. Once completely cooled down, place the tin into the fridge (this is to help them be as dense and fudgy as possible) overnight or until the following day.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Starting this week with a touch of decadence in the form of this Nutella chocolate cake.

Consisting of three layers of chocolate cake, filled and coated with a Nutella French buttercream then finished with a chocolate drip, hazelnuts and ferrero rochers. It’s super simple and really straight forward, once you have everything made that is.

This is certainly one for those who love chocolate, every element of this cake has chocolate to it – which could be overkill to some people but not to others, all depends about your personal preference I suppose.

Anyway, lets get started, shall we?

 

Ingredients:

Cake:

345g granulated sugar.

200g plain flour.

50g cocoa powder.

1.5 tsp baking powder.

1.5 tsp bicarbonate of soda.

200ml whole milk.

45ml vegetable oil.

3 eggs.

1.5 tsp vanilla extract.

 

Buttercream:

250g granulated sugar.

65ml water.

70g egg yolks.

1 whole egg.

500g butter, room temperature.

300g Nutella chocolate spread.

 

Drip:

60g dark chocolate chips.

40g milk chocolate.

100ml double cream.

 

Decoration:

Chopped hazelnuts.

Ferrero rocher.

 

Method:

Cake:

Before you get started on the recipe, you’ll want to do some prep work. Starting by weighing up all of your ingredients, preheating your oven to 180˚/350˚f and get any equipment you may need ready, such a mixing bowl and whisk. Don’t forget to line your 3×6 inchbaking pans with parchment.

To start on the recipe, you’ll want to start by placing the granulate sugar, plain flour, baking powder and bicarbonate of soda into a bowl, passing though a sieve first to remove any lumps that may be in the dry mix. Once they have been sifted, whisk together with a whisk – set aside until needed later on.

Into another mixing bowl you’ll want to combine the wet ingredients, which are the milk, vegetable oil, chocolate and vanilla extract, whisk them together until everything is fully combined.

You can then add the wet ingredients into the dry and mix until everything is combined and you have a semi thick cake batter – it should look slightly granular, this is normal.

Now you can take the boiling water and add it into the cake batter – this may sound unconventional but for this recipe it works and makes the best chocolate cake recipe.

For ease, you can transfer the cake batter into a jug. This is optional and can be poured from the mixing bowl.

Take your cake tins that have been lined with parchment and pour the batter into them – distributing the cake batter equally between the can tins, as this  helps them raise the perfect amount once baked. Once all of your tins have been filled, you can transfer the pan into your preheated oven and bake for 25-30 minutes or until a tester comes out clean when inserted into the centre.

Buttercream:

To start on the buttercream recipe, grab a small-medium saucepan and place in the water and granulated sugar and mix the two until combined, then place on the hob over a medium-high heat. You want this mixture to reach 121˚c, it takes a short while.

While you’re waiting for your mixture to come up to temperature, you can work on the egg part.

Whisk together the egg yolks and whole egg over a medium-high speed until everything is combined and the mixture is a pale yellowish colour and increased a significant amount.

Once your sugar mixture has come up to 121˚c, you can remove it from the heat and steadily pour it over the egg mixture over a low speed. Once all the mixture has been added, crank the speed upto a high and whisk until you can touch the bottom of the bowl with the back of your hand.

Now that the mixture has whisked together and is cool enough, you can start adding your butter, piece by piece. At first, you may notice the mixture looks quite loose and this is normal. As the butter is added and incorporated, the mixture will thicken and start looking like a buttercream.

Add in the Nutella and whisk until everything has been fully incorporated.

If you think the mixture is too loose, don’t worry. Continue to mix it over a high speed until it thickens and place in the fridge and chill until firm. When you need it, remove from the fridge around 60 minutes before you intend on using it, this will ensure it comes up to room temperature.

Assembly:

To start the assembly of the cake, take your plate/stand/board and smear a small amount of the buttercream into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.

Then you can go ahead and layer on the buttercream generously, spread and level it as best you possibly can.

Coat the entire cake in a generous layer of buttercream. Smooth and level it out as best you possibly can, you may need to go over some parts more than a few times to achieve the perfect finish.

Around the bottom edge of the cake, you can apply an uneven line of chopped hazelnuts, just to add more flavour, texture and colour.

If you’re using a drip, apply it at this stage. To make this, simply take 60g dark chocolate chips, 40g milk chocolate chips and 100ml double cream and heat for 1 minute in the microwave. Stir until melted and smooth, then use, I like to let mine chill a little first and apply to a cake that has been chilled.

Reserve enough buttercream to pipe rosettes on top of the cake. This is an ideal way to add height and make your cake look more professional – trust me, it works.

Then to finish the cake, you’ll want to place a whole Ferrero Rocher onto the top of each rosette – then you’re done. A very quick, easy and straightforward method and recipe for a gorgeous celebration cake – it’s not the most creative recipe but when it comes to chocolate, it speaks for itself.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

 

I’m not even sure how to introduce this recipe to you, it’s a little different. It’s a hybrid bake, called a carrot cake cheesecake.

I know you’re probably thinking this isn’t hybrid or special – it may not be but it’s very different. Starting with a carrot cake base topped with a baked cheesecake layer – the weirdest thing is that it’s all baked at the same time and doesn’t dry out or leave any parts raw. You’d be expecting something to over or under bake, considering usually these bakes gave different times and oven temperatures.

This was initially going to be a Spring time bake but with me not having time to edit and make blog posts, its found itself a space in the summer period instead.

I’m not saying you have to make this but if you like carrot cake and cheesecake separately, you’ll really enjoy this treat.

Anyway, lets get started, shall we?

 

Ingredients

Carrot Cake:

75g butter, at room temperature.

75g light brown sugar.

2 eggs.

1 tsp vanilla extract.

1/2 tsp orange extract (I used an oil based one but zest would work equally).

75g self raising flour.

1/4 tsp baking powder.

1 tsp ground cinnamon.

1/2 tsp ground ginger.

1/4 tsp ground nutmeg.

20g raisins (or sultans) optional.

75g carrot, grated.

 

Cheesecake Layer:

250g soft cheese, at room temperature.

75g granulated sugar.

20g plain flour.

90ml sour cream.

2 eggs.

1-1.5 tsp vanilla extract.

 

Method:

Before you get started on any element of the recipe, I’d recommend doing some prep – weighing up your ingredients, lining your 6 inch cake tin, preheating your oven to 160˚c and getting any equipment you may need such as a hand mixer and mixing bowls. I also recommend preheating your oven to 180˚cv- don’t forget to line the base and side of a deep sided 6 inch cake tin.

For this recipe, I like to start on the base first, which is the carrot cake layer.

Take a mixing bowl and place in the butter and sugar and beat together until they are lighter and fluffier in colour and consistency.

Then add in your eggs, one at a time, beating well in-between each addition. Then you can add in the vanilla and orange extracts – mix well until they are combined into the mix.

Now add in the the flour, baking powder and ground spices – mixing just until everything is combined, try your best not to over mix the cake batter at this point.

Add in the greater carrots and raisins, then mix until they are fairly distributed throughout the batter.

Take your lined 6 inch cake tin and pour the cake batter into it and level it out as best as you can, set aside until needed a little later on.

Now its time for the cheesecake layer, which is super easy.

Simply take the soft cheese, granulated sugar, plain flour, sour cream, eggs and vanilla extract and place them all into a medium-large mixing bowl and mix together on a medium-high speed until all of the ingredients are very well combined (you can’t see a trace of a single ingredient) – try your bets not to over mix the cheesecake mixture as it contains flour and could result in a tougher textured cheesecake than needed.

Take their cake tin with the carrot cake batter in the base and gently pour the cheesecake filling, level it out by lightly jiggling the tin. Cover the top with some tin foil and place into a preheated oven and bak for 40-45 minutes or until theres a slight jiggly in the centre.

Remove from the oven, allow to cool fully before you attempt to slice it. I let mine come to room temperature, then place into the fridge for about 4-6 hours.

Slices into 6 (our more, less, depending on how many portions you’d like) and enjoy.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Brownies are a bakery classic, right? You can’t go wrong. The only thing to do – is make them better. I’ve made these Guylian brownies.

These were made for my fellow baker Jodie, she wanted brownies and I combined that with her favourite chocolate, which is the guylian sea shells. These are such an easy brownie to make, you’ll be wondering why you haven’t made a batch sooner!

Starting with a classic brownie, which has chocolate chips, hazelnuts, Nutella and of course, guylian seashells.

Anyway, let’s get started, shall we?

Ingredients:

210g butter, melted.

340g granulated sugar.

4 eggs.

1.5 tsp vanilla extract.

65g cocoa powder.

150g plain flour.

60g white chocolate chips.

60g milk chocolate chips.

60g dark chocolate chips.

80g Nutella/hazelnut chocolate spread.

Guylian seashell chocolates.

 

Method:

Before you start making anything, you’ll want to do some prep work. Start by weighing up your ingredients, preheating your oven to 180˚c/350˚f and getting any equipment you need ready such as a mixing bowl and a whisk. Don’t forget to line your 9 inch baking pan with parchment paper.

To start on the brownie batter, you’ll want to add your melted butter and cocoa powder sugar into large mixing bowl and whisk the two together until well combined.

Then go ahead and add in the granulated sugar and mix it in until it’s fully incorporated. Give the bowl a good scrape down, this is just to incorporate any bits that may not have been fully worked in.

Add your eggs and mix until they are fully incorporated. As the eggs are incorporated, the mixture will become smoother and glossier. You will also want to add in the vanilla extract in at this stage.

After that you can add in the plain flour and chocolate chips then fold those in using a spatula, this will lower the chances of over mixing the brownie batter. Once your brownie batter is ‘clear’ from any single ingredient, stop mixing.

Go ahead and grab your lined baking tray and transfer the brownie batter directly into it. Spread and level it out as you need, place on top dollops of Nutella chocolate spread and swirl it around, then place in the oven and bake for 30-35  minutes, it should be a little more baked around the edges and a little softer in the centre.

Once the brownies are baked, finish hem off. Simply take your Guylian seashell chocolates and place them on top, sprinkle over a small amount of chopped hazelnuts and chocolate chips and  leave them in the tin and let them cool fully. Then place in the fridge overnight, this helps to make the brownies extra dense  and easier to cut up – this isn’t essential but really helps.

When you’re ready to slice the brownies up, you can cut them up into however many pieces you wish. I cut mine into squares, that way you get the most out of each brownie – the dense and fudgey goodness. The more sweet treats the better – don’t even try to disagree.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Well, you may know the classic oats flapjack we all know and love BUT to make them even better, I’m sharing my version of a chocolaty and Nutella variety.

Flapjacks are on offer at most bakeries and coffee shops wherever you go – they’re a classic, easy to make and pretty cost effective too. It’s a rich, sweet and oaty bake which is always a hit but you can elevate these very easily.

Like with most things, chocolate makes this MUCH more interesting. I have made these chocolatey and added Nutella, plus hazelnuts – more flavour and texture. I have sandwiched the Nutella in the centre, so its a hidden surprise (always a welcome surprise).

Anyway, lets get started, shall we?

 

Ingredients:

175g Butter.

175g Golden syrup.

175g Light brown sugar.

350g Oats

50g Cocoa powder.

100g milk chocolate chips.

150-200g nutella chocolate spread.

35-50g chopped hazelnuts.

 

Method:

Start by doing some prep work. I recommend taking your 9×9 inch square cake tin and lining it with greaseproof/parchment paper, weighing up the ingredients, preheating your oven to 160˚c/320˚f and getting any other equipment you may need, such as a heatproof mixing bowl and a silicon spatula.

Take a mixing bowl and place the butter, light brown sugar and golden syrup. Melt in the microwave, stirring often until its melted and well combined.

Grab yourself a large mixing bowl and pour in all the oats and cocoa powder, mix them together until well combined. Set aside until needed a little later on.

Once the ingredients have melted in the microwave, take it and pour straight over the oat mixture – then give it all a very good mix until all the oats have been coated in the liquid mixture, you will not a change in colour and consistency of the mixture, this is a good sign.

Now is the perfect time to add in the chocolate chips, fold them in until they are fairly distributed throughout the mixture.

Take a lined 9×9 inch square cake tin and pour in around half of the flapjack mixture and spread/level it out to get it as consistent as possible.

Top that first layer of flapjack with the Nutella, which will spread easier if slightly warmed, sprinkle over some chopped hazelnuts. Finish by adding the remaining flapjack mixture and spread it out as best as possible.

Place the tin into your preheated oven and bake for 30-35 minutes or until slightly more coloured around the outer edge.

Once the flapjacks are baked, allow to cool fully then slice them up into as many pieces as you’d like – its really up to yourself.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

It’s been a while so here were are with a batch of cookies – but not just any cookies. These are my take on Reeses peanut butter cookies.

These cookies have bene one of my favourite things to make this year in all honesty. I love all things peanut butter and Reeses but haven’t been making them or using peanut butter due to someone around me having a nut allergy. However, things have changed and I can finally make and enjoy them without feeling bad.

I have included as much Reeses as humanly possibly – I just wish they still sold the chocolate peanut butter spread by Reeses, that would have been the epitome for this recipe.

Anyway, lets get started, shall we?

 

Ingredients:

90gg butter.

65g granulated sugar.

115g light brown sugar.

1 egg.

1 tsp vanilla extract.

200g plain flour.

1/2 tsp baking powder.

pinch of salt.

100g milk chocolate chips.

50g tiny Reeses cups.

50g Reese pieces.

Peanut butter (for filling).

Mini Reeses peanut butter cups (for decoration).

tiny Reeseds peanut butter cups (for decoration).

Reese pieces (for decoration).

Method:

Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get any equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/large cookie scoop.

To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.

Then add the egg and vanilla extract. You will notice the consistency change as you add incorporate the ingredients, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do at this stage).

Then go ahead and give the bowl a good scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.

Now add the dry ingredients into the mix, followed by the chocolate chips, tiny Reeses cups and Reeses pieces. Fold everything together by hand using a spatula until you have clear and well formed dough – try not to over-mix at this stage.

For each cookie, take one scoop of dough and flatten it out slightly. Fill the centre of one of them with a generous amount of the peanut butter and then enclose the filling inside the dough, with the dough from the outer edge. Roll into a rounded shape and flatten slightly, then place onto a baking tray with space to allow spreading.

You can then place your cookies into the preheated oven and bake for 20-22 minutes or until they have spread and the edges are a slightly more golden brown colour.

Straight from the oven, you’ll want to finish off the decorating process. Take your various Reese chocolates and use them by pressing them lightly onto the cookies in whichever formation you like or works for you.

Allow to cool and firm up a little, then enjoy slightly warm or cold – either way works well!

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

The weather is warming up, finally. So why not enjoy these summoners days with a quick and easy bake – no need to be in the kitchen for hours, these chocolate chip cookie bars.

Sometimes keeping things simple is the best thing to do, like its simple and can be made with kids or a lazy Sunday afternoon.

keeping it short and sweet at the start of the week!

Anyway, let’s get started, shall we?

 

Ingredients:

150g butter.

150g light brown sugar.

150g granulated sugar.

2 eggs.

1 tsp vanilla extract.

50g plain flour.

250g milk chocolate chips.

 

Method:

Before you get into the recipe, you’ll want to do some prep. Start by weighing up all of the ingredients, lining a 8 inch square cake tin with parchment paper and grab a mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.

To start on the cookie dough, grab your mixing bowl and place the butter, granulated sugar and light brown sugar into the bowl and beat for a couple of minutes or until lighter and fluffier in colour and consistency.

Once that’s been achieved, you can give the bowl a good scraping down, just to incorporate any bits that may not have been fully worked in from earlier on.

Then you can add in the eggs, one at a time, beating well in between each addition – followed by the vanilla extract. You may notice that the consistency changes once all of the wet ingredients have been added and thats normal – don’t worry about it.

You’ll now want to give the bowl a good scraping down, again to incorporate any bits that haven’t been fully incorporated.

Next, you can add in the plain flour and baking powder, you’ll also want to add in the chocolate chips at this stage.

You can always incorporate everything using a spatula but I find using my stand mixer works just as well – use whichever method works best for you.

Once you have dough formed, give the bowl a good scraping down to incorporate any bits that haven’t been fully incorporated.

Then you can transfer it into your line 8 inch cake tin, spreading it out to get it as level as you can – this is to help with the bake consistency. Transfer the tray into the oven and bake for 25-30 minutes.

Once out of the oven, immediately scatter over some more chocolate chips and leave to cool fully – you can place them in the fridge, covered in some clingfilm, only once they’re cool.

Whenever you’re ready, slice them into as many or as few slices as you’d like and enjoy. This is the perfect tray if you’re short on time and want something to easy – which can also be adapted easily.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Spring is in full bloom and the weather is getting warmer – it means one thing, summer is on its way!

Before we get to summer, we might as well make the most of the season by making carrot cake but not in its usual form – today its carrot cake slices.

Its there same carrot cake you know and love but in easier to enjoy form. It’s not a whole slice of cake with multiple layers, just a single layer, topped with cream cheese icing and finished with walnuts – what’s not to like?!

If you’re a carrot cake fan, this is the recipe for you to try this weekend. Anyway, lets get started, shall we?

Ingredients:

Cake:

150g butter, at room temperature. 

150g light brown sugar.

3 eggs.

150g self raisin flour.

1/2 tsp baking powder.

80g walnuts, roughly chopped

150g grated carrot.

 

Cream Cheese Icing:

200g butter, at toom temperature.

200g icing sugar.

125g cream cheese, at room temperature.

 

Decoration:

Chopped walnuts 

 

Method:

Before you get started on the recipe, you’ll want to do some prep. I like to start by weighing up all of my ingredients, lining a 9×9 square cake tin with parchment and get any equipment you may need, such as a stand mixer and spatula. Don’t forget to preheat your oven to 180˚c/350˚f.

To get started, take a mixing bowl and place in the butter and sugar, beating the two together until they’re well combined – this usually takes around 5-7 minutes in my personal experience.

Then add in the eggs, beating well in-between each addition. Enable each egg to be fully incorporated into the mix – this doesn’t take too long but its important to prevent the mixture from scrambling.

Give the bowl a good scraping down – this is just to incorporate any bits that may not have been fully incorporated.

Now add in the flour, raising agent and ground spices and fold them all in just until they start to almost become fully combined.

This is when you can go ahead and add in the chopped walnuts and grated carrot, then mix until they’re fully incorporated – I chose to fold them in but do whatever works best for you!

Give the bowl another good scraping down, just to incorporate any bits that may not have been fully worked in.

Transfer the cake batter into your lined cake tin and smooth/level it out as best you possibly can – this is to ensure consistent baking while in the oven. Then place in the oven and bake it off for 25-30 minutes (or until a tester comes out clean, when inserted into the centre).

While the cake is in the oven, you can make the icing in advance. Simply place the icing sugar and butter into a mixing bowl and beat together until combined, then add in the cream cheese in around 2/3 additions, mix on a high speed until everything is combined and the mixture has become thicker and fluffier.

Once the cake is baked and fully cooled down, you can go ahead and portion the cake up into slices.

Pipe the  icing you made on top in whichever style works best for yourseld and finish with a sprinkling of chopped walnuts on the one side.

That’s it – thats how I make my super simple yet tasty carrot cake bars! Enjoy these next time you’re baking.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.

Cinnamon rolls – they are easily my favourite baked good, ever. They are sweet and rich but not too much, no matter where I go, I will always opt for the cinnamon roll and I’ve eaten my fair share of them.

These are slightly different to my usual recipe, they are brightly coloured – they are a rainbow version. Theres no difference in the flavour but these were for Birmingham Pride which is this weekend in Birmingham.

If you’re making these, they are perfect for the cinnamon roll fan, as well as the rainbow fan in your life. It all starts with an enriched dough, which has butter, sugar and egg in, partnered with the sweet and spiced light brown sugar and cinnamon filling and lastly finished with a sweet and tangy cream cheese icing – you can’t go wrong.

On a positive note, these are fun and easy to make and they’re huge – especially compared to most places I’ve had cinnamon rolls from in the past.

Anyway, lets get started, shall we?

 

Ingredients:

Cinnamon roll dough:

500g strong white bread flour.

8g salt.

7g yeast.

75g butter, at room temperature.

75g granulated sugar.

15g milk powder, full fat.

1 egg.

175ml water.

Food colouring paste/gels (red, orange, yellow green, blue and purple).

 

Filling:

175g butter, room temperature.

175g light brown sugar.

ground cinnamon (as much or as little as you’d like).

 

Cream cheese icing:

85g soft cheese, at room temperature.

60g butter, at room temperature.

200g icing sugar.

1 tsp vanilla extract.

Red food colouring.

 

Method: 

Before you get into any baking, you’ll want to do some prep work first. Take the time to weigh up all the ingredients, lightly oil a bowl and get any equipment ready. When the time comes, preheat your oven to 180˚c/350˚f.

To start on the bread dough, place the bread flour and salt into a bowl and give it a good mix to incorporate the two together.

Then place the remaining ingredients into the bowl, then mix them all together on a low speed for 2 minutes, followed by a further 4-6 minutes on a medium-high speed until a dough has formed. The dough should be soft, if it’s sticky, add a little flour.

Knead the dough until the dough is smooth and elasticated. This takes around 5-7 minutes, depending on how well mixed it was in the first place. You can then process the ought straight away, so scale into 6 equal balls of dough ands then colour them the colours of the rainbows. Round the balls of dough, then place onto a lined tray and cover loosely with clingfilm and allow to prove until dough in size.

Take each of the coloured balls of dough and roll them into long sausage shapes – around 10 inches in length. Roll them close together so they batch once rolled out – they don’t have to be perfect as that would be difficult to achieve (plus imperfect lines make it a little more tie dye looking).

You’re looking for the dough to be around 30cm x 20cm, it should be rectangular.

Spread the room temperature butter all over the top of the dough, getting as even layer as possible. You can then go ahead sprinkle over the light brown sugar,a agin ensuring even coverage all over and to finish the filling, sprinkle over ground cinnamon (use as much or as little as you’d like – I used a lot as I really like cinnamon).

I’m making 8 larger cinnamon rolls, rather than my usual smaller version. I take my dough and cut it into 8 equal parts (trimming away any messy edges from the outer edge), roll them up into 8 rolls (you can do it any other way that works for you also, the is the way I like and prefer, personally).

Place the rolls into a lined 9×13 inch baking pan and cover with clingfilm, leave somewhere warm and allow them to prove until they have risen well, they should be batched together by the end of the time. How long this will take will vary on how warm it is – try not to exceed 30-35˚c.

Once you see the rolls have just about proved to the right amount, preheat your oven to 180˚c/350˚c.

Bake in your preheated oven at 180˚c/350˚f for 20-25 minutes or until golden brown.

While your cinnamon rolls are baking in the oven, it’s the perfect time to make the cream cheese icing which will top the rolls.

Into your mixing bowl of choice, place the cream cheese, butter, icing sugar and vanilla extract. Beat together on a medium-high speed until all of the ingredients have become fully combined and there mixture is smooth and well combined.

Set the cream cheese icing aside until its needed later.

Now that the cinnamon buns are baked, remove from the oven and allow to cool down, almost fully before you finish them off.

Now you can start to add the cream cheese icing on to the buns. I wanted to do something a little different, so piped the cream cheese icing into heart, topped the heart with rainbow sprinkles and you’e done.

These are a little different but honestly, they taste so good – you’ll be missing out if you didn’t make them.

Well, that’s how you make cinnamon rolls my way. They are (fairly?) quick and easy to make, which makes them that bit more enjoyable. If you make too many, bake them off, then wrap them with some cling film and place into the freezer. You can keep the rolls in the freeze for up to 3 months, just make fresh cream cheese icing when you take them out.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.