My sister and I were out and about the other day and she said to me, "Have you tried the TikTok Cinnamon Roll Hack?" I said that no, I hadn't. She said to me that they were fabulously delicious and I really needed to.
She had made them last week for she and Dan to snack on while they watched the season end of Survivor.
I am not one to follow trends, or even TikTok for that matter, but when my sister tells me something is really good. I know that it must be fantastic and so I picked up everything I needed to make them right that day.
Bonus, the Cinnamon Roll Dough was on Special. Bonus!
This viral TikTok Cinnamon roll hack uses only two ingredients and is supposed to make Cinnamon rolls that taste just as good as Cinnabon Cinnamon Rolls.
As I said, I am not one to follow trends or TikTok, but when I got home I did a search to see if I could find out a bit more about this recipe. I discovered a recipe on a page which looked quite reputable called Grilled Cheese Social.
I wanted to double check on bake temperatures and times.
Apparently this Cinnamon Roll Hack is supposed to make Cinnamon rolls that are every bit as delicious as Cinnabon's. True confession here. I have never had a Cinnabon roll.
Another true confession. I have never liked any store bought Cinnamon Roll. They always taste stale to me. Unless you get them right out of the oven, to me they have always been most disappointing. I have always preferred my Mom's Cinnamon Rolls.
Mom made her Cinnamon Rolls using Biscuit dough. I always did the same. They were so quick and easy to whip up and they were a favorite night snack for my children.
I wish I had a dollar for every one of Mom's Cinnamon Rolls I baked for my children through the years. I would be really wealthy. My children now make them for my grandchildren!
I thought this was worth a go however. I did cut the recipe in half because one, I am only one person living on their own, and two, if they were as good as everyone said they were, I just did not need the temptation of a full 10 cinnamon rolls sitting on my kitchen counter.
WHAT YOU NEED TO MAKE TIKTOK CINNAMON ROLL HACK (SMALL BATCH)
Only two simple ingredients and a baking dish. Its easy, really.
1 can Grands Cinnabon Cinnamon Rolls (refrigerated, makes 5 rolls) (In the UK, use refrigerated JusRol Cinnamon roll dough.)
1/2 cup (120ml) heavy (whipping) cream
I used the Pillsbury brand of Cinnamon roll dough, the Grands Cinnabon version. One can makes five rolls and they come with a small container of icing right in the can.
I cannot speak for making it with the cheaper brands, or store name brands. In the UK, the JusRol dough would work fine. I have used that before many times to make cinnamon rolls and it is very good.
Use double/heavy/whipping cream. Not coffee cream or half and half.
HOW TO MAKE TIKTOK CINNAMON ROLL HACK (SMALL BATCH)
I could not believe how very easy these were to make. A real doddle! So easy I am almost ashamed to share it, but then again, why not share it!
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9-inch round deep dish pie dish. Spray it well with baking spray.
Open your can of cinnamon rolls. Set the icing aside.
Separate the cinnamon rolls and place them into the pie dish. Pour the cream around and over the rolls.
Bake in the preheated oven for 30 to 35 minutes, until done and golden brown. Remove from the oven and let stand for 10 minutes.
Spread the icing over top of the warm cinnamon rolls. Don't do this while they are hot or it will just melt. Enjoy! Store any leftovers, covered tightly.
Never having had a Cinnabon Cinnamon Roll I cannot say with any surety that these are like them, but I can tell you that they are pretty damn good! Best Cinnamon Rolls other than homemade that I have ever eaten.
They were lovely and soft inside, even 24 hours later! I ate one on the day, then I had some people come to work in my garden and I gave three to them. I ate the last one this morning for my breakfast and it was just as delicious as it was yesterday when I baked them.
High accolade indeed. You really need to try them. Your family will love you for it!
If you are a fan of cinnamon anything, you have come to the right place. I have loads of Cinnamon recipes here in The English Kitchen. Here are a few of my favorites that you might enjoy!
AIR FRYER CINNAMON ROLLS (SMALL BATCH) - Refrigerator Cinnamon Rolls baked in the air fryer. Yes you can! These turned out light, fluffy and delicious! Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers. Quick, easy and a great way to start out your day.
CINNAMON ROLLS (YEAST) SMALL BATCH - This delicious small batch recipe makes sic beautiful, light and fluffy yeasted cinnamon rolls from scratch. The perfect recipe for when you have the time, and want to bake something fabulously tasty for your small family! I think any more than six is a waste anyways, unless you have a really large family, as most yeasted breads go stale very quickly.
QUICK AND EASY CINNAMON ROLL WAFFLES - Hang onto your hats! These are fabulous. Crisp, golden brown, and cinnamony, with plenty of lovely crisp little dimples to hug all of that sweet cinnamon roll icing!! Delicious!
TikTok Cinnamon Roll Hack
Yield: 5 rolls
Author: Marie Rayner
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
These cinnamon rolls are even better than Cinnabon rolls. I would not have believed it, but its true. Even the day after baking. Who knew! These are a new favorite around here. A small batch recipe, simply double to make more.
Ingredients
1 can Grands Cinnabon Cinnamon Rolls (refrigerated, makes 5 rolls) (In the UK, use refrigerated JusRol Cinnamon roll dough.)
1/2 cup (120ml) heavy (whipping) cream
Instructions
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9-inch round deep dish pie dish. Spray it well with baking spray.
Open your can of cinnamon rolls. Set the icing aside.
Separate the cinnamon rolls and place them into the pie dish. Pour the cream around and over the rolls.
Bake in the preheated oven for 30 to 35 minutes, until done and golden brown. Remove from the oven and let stand for 10 minutes.
Spread the icing over top of the warm cinnamon rolls. Don't do this while they are hot or it will just melt.
Enjoy! Store any leftovers, covered tightly.
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I had the family over for Sunday supper this week. We had grilled chicken and a variety of salads along with some garlic bread sticks and roasted asparagus. My sister brought a sugar free apple pie for dessert. It was just nice to get together here at my place as a family. Usually we go to my sister's!
Like always, however, I did cook too much and found myself with some leftovers that I needed to use up. Today I thought I would make myself a delicious Dinner salad! Salad for dinner is a good thing, and this is the start of salad season after all!
WHAT IS A DINNER SALAD
The simple answer is a main dish salad that is hearty and filling. A salad that won't leave you hungry and wanting more!
Dinner salads are usually composed of a delicious mix of salad greens, a variety of crisp vegetables, as well as a protein of some sort. You can make them all vegetarian, or you can add proteins such as cheese, meat, fish or poultry.
They usually also include a delicious dressing that is drizzled over top, and some croutons always go well sprinkled on top.
I had some chicken leftover from yesterday and I also made good use of the soft bread sticks that were leftover to make some croutons. I also was able to use the last of the Boursin cheese that I had in the refrigerator.
I combined that with a few other bits and pieces and some crisp lettuce and I had a salad that was incredibly delicious and substantial.
I also created a delicious salad dressing from scratch to drizzle over the top. I love vinaigrette dressings. This was rich and creamy without using cream, and filled with lovely favors.
A touch of Dijon mustard, olive oil, some seasonings, a bit of honey . . . garlic. It was lush and delicious!
WHAT YOU NEED TO MAKE A DINNER SALAD
There is nothing written in stone. Here is what I used and what worked well together.
2 cups coarsely chopped iceberg or romaine lettuce
1 3-inch piece of English cucumber, peeled and cubed
6 cherry tomatoes halved
1 small ripe avocado, cubed
2 hard boiled eggs, peeled and cut into quarters
1/4 of a red onion, peeled and finely chopped
1/2 cup (60g) cubed cheese of some sort, pick your favorite
crisp croutons to sprinkle
Of course any salad is only as good as its dressing and this is what you will need for this one. Its fabulous.
For the dressing:
3 TBS olive oil
1/2 tsp garlic powder (or one small clove, peeled and minced)
1 tsp good Dijon mustard
1 tsp liquid honey
1 TBS fresh lemon juice
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
1/2 tsp dried parsley flakes
You don't need to use chicken. Steak or roast pork, leftover ham, lamb, or turkey. You can even use leftover cooked fish. Salmon is particularly good.
If you don't have leftovers, then use cubed deli-meats. Tinned salmon and tuna broken into bite sized chunks are also very nice.
Any cheese goes! You want something nice and creamy and rich in flavor. Today I used Boursin, but goats cheese is lovely as is a nice creamy cheddar. Blue cheese goes especially nice with beef.
Boiled egg is a lovely addition. The yolk from the egg almost emulsifies with the dressing as you are eating it. Loads of crunch from the vegetables. Cucumber is nice, as is celery, hearts of palm, radishes, etc.
I added some halved cherry tomatoes, but any diced tomato would do, and chopped peppers are also nice, raw or even roasted.
Just use what you have! Just make sure all of your vegetables are lovely and fresh and crisp. You might be surprised at the delicious combinations you can come up with!
HOW TO MAKE A DINNER SALAD
It might seem silly to some for me to explain this, but there are some people who do need a bit of direction and there is nothing wrong with that! I'm always here to help!!
First make the dressing. Measure the mustard into a small bowl. Whisk in the olive oil, one tablespoonful at a time. Whisk in the lemon juice, garlic, salt, pepper and parsley flakes. Set aside.
Divide the chopped lettuce between two pasta bowls.
Top each bowl of lettuce with the egg, cucumber, tomatoes, avocado, chicken, and cheese, placing each ingredient on top in an enticing manner, and dividing them equally. Sprinkle the chopped onion and croutons on top of each.
Give your dressing a final whisk and drizzle half over each salad. Serve immediately.
This made for a really hearty and filling supper. I was quite happy with it and felt good that I was eating something healthy as well as using up my leftovers!
We won't talk about the piece of apple pie I finished off with. 😁 It was also very good, and sugar free, so I don't feel too awfully bad about it.
Some other salads here in my English Kitchen that you might enjoy are:
SALAD COMPOSE - Very French with crisp salad leaves, boiled egg, sweet plum tomatoes, crisp salty bacon and buttery crisp garlic baguette croutons. Finished off with a beautiful sherry vinegar vinaigrette dressing!
STEAK MUSHROOM AND BLUE CHEESE SALAD - Perfectly cooked grilled medium rare pieces of steak, combined with tasty rich sauteed mushrooms, capers, creamy tangy blue cheese all tossed together with a rich sherry and honey vinaigrette dressing. Delicious!
LOW FAT CHICKEN TACO SALAD - A mix of salad greens, black beans, corn, peppers, black olives, along with crispy chicken strips combined with a low fat creamy spicy dressing and some baked tortilla crisps on top. Fabulously tasty!
Dinner Salad
Yield: 2
Author: Marie Rayner
Prep time: 15 MinTotal time: 15 Min
With the warmer temperatures some nights we enjoy a delicious salad for our dinner. This is one really fabulous version, with plenty of crunch, protein and a killer honey mustard vinaigrette dressing. Sized perfectly for two. Its also a great way to use up any bits and bobs you might have in the refrigerator that need using up!
Ingredients
2 cups coarsely chopped iceberg or romaine lettuce
1 3-inch piece of English cucumber, peeled and cubed
6 cherry tomatoes halved
1 small ripe avocado, cubed
2 hard boiled eggs, peeled and cut into quarters
1/4 of a red onion, peeled and finely chopped
1/2 cup (60g) cubed cheese of some sort, pick your favorite
crisp croutons to sprinkle
For the dressing:
3 TBS olive oil
1/2 tsp garlic powder (or one small clove, peeled and minced)
1 tsp good Dijon mustard
1 tsp liquid honey
1 TBS fresh lemon juice
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
1/2 tsp dried parsley flakes
Instructions
First make the dressing. Measure the mustard into a small bowl. Whisk in the olive oil, one tablespoonful at a time. Whisk in the lemon juice, garlic, salt, pepper and parsley flakes. Set aside.
Divide the chopped lettuce between two pasta bowls.
Top each bowl of lettuce with the egg, cucumber, tomatoes, avocado, chicken, and cheese, placing each ingredient on top in an enticing manner, and dividing them equally. Sprinkle the chopped onion and croutons on top of each.
Give your dressing a final whisk and drizzle half over each salad. Serve immediately.
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HOW TO MAKE HOMEMADE CROUTONS
I found myself with some leftover garlic bread sticks after the weekend. I think it was a bit of a stretch for the maker to call them bread sticks, as they were more like hot dog buns brushed with a bit of garlic butter. Anyways, I had some leftover and I used about six of them to make homemade croutons.
Making your own homemade croutons for salads and soups is really easy, and (you will discover) much more delicious than any ready-made variety!
All you need is a quantity of somewhat stale bread or rolls. Cut them into 1/2 inch cubes with a serrated knife and place them onto a baking sheet. Preheat your oven to 400*F/200*C/gas mark 6.
Spread the bread cubes out into a single layer on a lipped baking sheet. Give them a good spritz with some olive oil spray. I find the spray the best thing to use because it allows you to evenly coat the bread pieces, whereas if you use just oil, it soaks into some and misses others.
Toss together with your hands along with some of your favorite seasonings. I used 1 tsp of garlic Italian seasoning today. But you can use any combination of herbs or seasonings you enjoy.
Toast them in the preheated oven for 15 to 20 minutes, stirring them every 5 minutes or so, until crisp and golden brown.
Store in an airtight container. They will keep for a few weeks or even longer depending on how crisp you get them. Great sprinkled over salads or soups!
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We are coming into BBQ Grilling season now. I don't know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.
A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.
The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!
BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn't get much tastier!
I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!
HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN
Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.
Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
Don't rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.
Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don't be in a hurry.
Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
Legs and thighs are better suited to grilling. But that doesn't mean you can't do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.
WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN
Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.
4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
fine sea salt
light olive oil or canola oil
BBQ sauce, store bought or homemade
This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.
Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.
If you can find good free-range chicken and can afford it, by all means use that.
I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.
HOW TO COOK GRILLED BBQ CHICKEN
This is really all about technique and patience.
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.
There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.
Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don't risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.
Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!
MOM'S POTATO SALAD - This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!
MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!
Grilled BBQ Chicken
Yield: 4
Author: Marie Rayner
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M
You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.
Ingredients
4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
fine sea salt
light olive oil or canola oil
BBQ sauce, store bought or homemade
Instructions
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
