Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts
I know it's not long since Christmas has passed and I still have Christmas cake in the cake tin, but I was wanting something different with my hot drink today. It's been snowing all day and I just wanted to sit down with a hot drink and a piece of cake and watch the snow fall.
I did not want heavy fruit cake, however. I wanted something much lighter. I also did not want a cake that was going to be hanging about for any more than a day or two.
When I discovered this cake on Your Home-Based Mom, it looked perfect! Sized just for two people. Easy to put together. Not complicated.
I adapted it to reflect British/European measures so that it could be easily baked on both sides of the pond. I baked it in a 5 by 7-inch shallow casserole dish, which worked out very well. I dare say a 7-inch square dish would also work. I would not go much larger than that or you will have a flat cake.
It is supposed to be the right size for two people, and it is, if you are hearty eaters. I think it cuts better into four servings, which means you can enjoy it on the first day and then again, a second day. It's up to you! In any case, it is so delicious it won't be hanging around for very long in the cake tin! There is no waste here!
WHAT YOU NEED TO MAKE CINNAMON SWIRL CAKE FOR TWO
Just a few simple ordinary baking cupboard ingredients. There is nothing out of the ordinary here.
For the cake:
- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
For the cinnamon filling:
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
For the glaze:
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
To measure the flour if using cups, spoon into the cup and level off with the flat edge of a knife. I used unbleached flour. I also used kosher salt as that is what I have in the house.
Whole milk because all I have is whole milk. You will not need all of one egg beaten, only 2 TBS of it. Don't be tempted to use the whole egg or your consistency will be off. You want a sturdier cake batter to stand up to the cinnamon filling/swirl.
You can use more or less cinnamon in the filling, according to your own taste. I found 2 tsp right for me. The original recipe called for 1/4 TBS. I couldn't be bothered to figure out how much that was. Perhaps 1 1/2 tsp?
Do let the cake cool before glazing it or the glaze will just run off of the cake.
HOW TO MAKE CINNAMON SWIRL CAKE FOR TWO
This was very simple to make, using the one bowl method for the cake batter. I used a small ceramic casserole to bake mine in (5 by 7 inches in size.) I would not go much larger than that.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.
Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Leave to cool until just warm, then lift out to a serving platter.
Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
This was a lovely little cake. It was filled with loads of pockets of the sweet cinnamon mixture, which gets all gooey when it is baked into the cake. Mine did take longer to bake than the original recipe and I have reflected that in the recipe. I am not sure if it was my oven or the size of my pan.
In any case this was delicious. It was purported to serve two, but I think that you can easily get four normal servings from this tasty cake. I enjoyed with a hot cup of orange spiced herbal tea. What a treat this was!
If you are a smaller family or are a fan of small batch cakes, then you might also be interested in the following delicious offerings!
ANGEL FOOD CAKE FOR TWO - This is quite simply my favorite small-batch cake. It is light and fluffy and every bit as delicious as a regular sized angel food cake. Low in fat and beautiful served with fresh berries and cream.
7-UP SHEET CAKE (SMALL BATCH) - There is no leavening in this recipe. Instead, it relies on the carbonation of the 7-Up soda to give it lift. It has a beautiful texture and flavor. Tender and moist, it is delicious. Glazed with a tangy lime-flavored glaze and beautiful served with fresh fruit.
Yield: 2 with leftovers
Cinnamon Swirl Cake for Two
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
All the flavors of your favorite cinnamon rolls except in cake form. This is perfect served with a hot drink. Delicious!
Ingredients
For the cake:
- 3/4 cup (94g) all-purpose plain flour
- 1/8 tsp salt
- 1/4 cup (50g) granulated sugar
- 1 tsp baking powder
- 1/4 cup + 2 TBS (90ml) whole milk
- 2 TBS beaten egg
- 1/2 tsp vanilla
- 2 TBS butter, melted
For the cinnamon filling:
- 1/4 cup (57g) butter, softened
- 1/4 cup (50g) soft light brown sugar, packed
- 1/2 TBS plain all-purpose flour
- 2 tsp ground cinnamon
For the glaze:
- 1/2 cup (65g) icing sugar, sifted (confectioners, powdered)
- 1 TBS whole milk (may not need it all)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a baking dish that is 5 by 7 inches in size (should hold 3 cups or 1 1/2 pints). Set aside.
- Measure the ingredients for the cake into a bowl in the order given and beat together until smooth. Spread this batter into the prepared baking dish.
- Stir the ingredients for the cinnamon filling together until smooth and amalgamated. Drop by tsp over the top of the cake batter. Using a round bladed knife swirl the cinnamon mixture into the cake, cutting through lengthwise and crosswise.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Leave to cool until just warm, then lift out to a serving platter.
- Whisk all of the glaze ingredients together until smooth, using only enough milk to give you a drizzle glaze.
- Drizzle the glaze over the cake decoratively and leave to set before cutting into squares to serve alongside your favorite hot beverage.
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I came across this video on YouTube the other day for a ten minute prep Crescent Roll Cream Cheese Danish. They looked so delicious that I immediately wanted to give them a go. So much so that as soon as I had finished my work for the day I drove to the grocery store to pick up some crescent rolls.
Unfortunately they did not have any. Maybe everyone else had the same idea. Who knows! In any case I could not find any Crescent Rolls anywhere.
I had a think however and I thought to myself, why couldn't I make them using any other of the Pillsbury dough products. They all taste basically the same.
So I decided to make them using the refrigerated Cinnamon Roll Dough, and why not! The more I thought about it the more delicious they sounded. I could not wait to get home and try my idea out!
All I have to say is WOWZA! They turned out amazing! I used a sour cherry jam in the middle, but I am thinking that if you used apple butter they would be even better!
They were light and fluffy. The cream cheese filling was amazing and not so outrageous as one might think. After all they do use cream cheese icing on cinnamon rolls, so why not a cream cheese filling!
Why not indeed!!! These were quick and easy to make and incredibly delicious to eat. If you bake only one thing for your family this weekend, let it be these! Your family will love you for it!
WHAT YOU NEED TO MAKE QUICK & EASY CINNAMON ROLL DANISH
Just a few simple ingredients. You won't believe how quick and easy these are to make! Prepare to fall in love!
- 1 can Pillsbury Cinnamon Cinnamon rolls (In the U.K. use JusRol)
- 1/2 cup (112g) full fat cream cheese
- 1 large egg yolk
- 2 TBS sugar
- 1/4 tsp vanilla extract
- 2 1/2 TBS your favorite jam or preserves
The original recipe used crescent roll dough and whipped cream cheese. I couldn't get any crescent roll dough so I used Cinnamon Roll Dough instead. Also I didn't like the whipped cream cheese. It seemed to be too light without any substance and so I used full fat cream cheese.
Their reason for using the whipped cream cheese was because they said it whipped together better with the egg. I find if you use a good whisk, this is never a problem. This is the type that I use. I use it for all of my whisking needs and it works beautifully. I even have several silicone wrapped ones that I got in the U.K.
I used Pillsbury Cinnabon Cinnamon Rolls. They worked beautifully. If you are in the U.K. use the JusRol refrigerated Cinnamon Swirls which can be found in the chiller section of the grocery store near the butters and pastries. In that case you will get six servings rather than five.
I used a thick sour cherry jam. You can use any flavor of jam that you wish to use. The original recipe used orange marmalade. I think if you can get it, apple butter would be extremely nice!
HOW TO MAKE QUICK & EASY CINNAMON ROLL DANISH
I am almost embarrassed at how simple these were to make. That won't stop me from sharing with you however as they were incredibly delicious and I think you and your family will really enjoy them!
Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking tray with baking parchment.
Whisk the cream cheese, egg yolk, sugar and vanilla together in a bowl until smooth and well combined.
Unwrap the cinnamon rolls, setting the pot of icing aside.
Break the cinnamon rolls apart on the divisions and place spaced apart on the baking tray. Flatten them out with the palm of your hand and make a hollow dip in the center of each one, pressing it down firmly. You want the centers much thinner than the edges.
Spoon an equal portion of the cream cheese filling into the center of each cinnamon roll in the hollow you made. Top with 1/2 TBS of your preserves.
Bake in the preheated oven for 13 to 15 minutes, until risen, golden brown around the edges and the cream cheese has set.
Remove from the oven and leave to cool for about 10 minutes. Heat the icing pot in the microwave for about 10 seconds. Drizzle this icing over top of the finished cinnamon rolls.
Serve to your most appreciative family or guests! Store any leftovers in the refrigerator and eat within 3 days.
My cream cheese filling did spill out a bit from the cinnamon roll edges, but this in no way affected the texture of flavor. These were amazingly delicious! I probably didn't make the center hollows quite as deep as I should have done.
All told however, this was an incredibly delicious experience that I would gladly repeat! I hope that you will be tempted to give them a go. I promise you that you won't be sorry!
If you like to use the canned cinnamon roll dough from time to time and are looking for something different to do with it, you might also consider the following!
OREO STUFFED CINNAMON ROLLS -Dive into this fusion of flavors and give your Brunch, Breakfast or coffee break game a delicious upgrade! Canned Cinnamon Roll dough is unrolled and spread with a quantity of crushed Oreo cookies before proceeding for a total mash up of two old favorites! You can use traditional Oreos or go wild with some of the other flavors that are available. The Cinnamon Roll ones are really nice!
AIR FRYER CINNAMON ROLLS - Rather than turning on your oven these are baked to perfection in a fraction of the time in the air fryer. Every bit as delicious as when done the regular way, but much quicker and you don't have to heat up your kitchen.
Yield: 5 Large Cinnamon Roll Danish
Quick & Easy Cinnamon Roll Danish
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These quick and easy Danish are a real taste treat, with a flaky cinnamon roll base, filled with a rich cream cheese and jam filling. Simple to make as well. A bit of a cheat, but I am sure you will forgive me when you taste them!
Ingredients
- 1 can Pillsbury Cinnamon Cinnamon rolls (In the U.K. use JusRol)
- 1/2 cup (112g) full fat cream cheese
- 1 large egg yolk
- 2 TBS sugar
- 1/4 tsp vanilla extract
- 2 1/2 TBS your favorite jam or preserves
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking tray with baking parchment.
- Whisk the cream cheese, egg yolk, sugar and vanilla together in a bowl until smooth and well combined.
- Unwrap the cinnamon rolls, setting the pot of icing aside.
- Break the cinnamon rolls apart on the divisions and place spaced apart on the baking tray. Flatten them out with the palm of your hand and make a hollow dip in the center of each one, pressing it down firmly. You want the centers much thinner than the edges.
- Spoon an equal portion of the cream cheese filling into the center of each cinnamon roll in the hollow you made. Top with 1/2 TBS of your preserves.
- Bake in the preheated oven for 13 to 15 minutes, until risen, golden brown around the edges and the cream cheese has set.
- Remove from the oven and leave to cool for about 10 minutes. Heat the icing pot in the microwave for about 10 seconds. Drizzle this icing over top of the finished cinnamon rolls.
- Serve to your most appreciative family or guests! Store any leftovers in the refrigerator and eat within 3 days.
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
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Each tender swirl of dough is packed with the rich, chocolaty goodness of crumbled Oreo cookies, creating a heavenly combination that's sure to tantalize anyone's taste buds.
This recipe for Oreo-stuffed cinnamon rolls is a decadent treat that marries the warmth of cinnamon with the moreishness of the classic cookie we all adore, promising an indulgent experience with every delectable bite.
I cannot claim credit for this fabulous fusion of flavors. I adapted it from a recipe I found on a blog called That Oven Feeling. One look at them and I was hooked. I just knew that I had to make them. They looked incredibly delicious.
And I am glad that I did, although in all truth all I could do was to take a tiny taste of one myself. (Diabetic here.) But I knew that my neighbors would appreciate the results of my labors, plus they were so good that I wanted to share them with all of you as well! A pleasure shared is a pleasure doubled after all!
Actually, when you think of all of the flavors of Oreo Cookies that are out there today, the possibilities of the types of cinnamon rolls that could create with them are endless. I picked up some Maple Oreo Cookies for my dad just the other day and I believe there are also Cinnamon Roll flavored ones!
My wheels are turning, and I hope yours are too!
WHAT YOU NEED TO MAKE OREO STUFFED CINNAMON ROLLS
Just a few simple ingredients and a tiny bit of patience. These are really quite simple.
- one package of Pillsbury Grands Cinnamon Rolls (5 to a pack)
- 1/2 cup (120g) whipping cream
- 2 TBS cream cheese at room temperature (optional)
- 10 Oreo cookies, crumbled/crushed, plus a few additional crumbs to sprinkle at the end
I used the Pillsbury Grands Flaky Cinnamon Rolls. When comparing the nutritional information on the cans of the different kinds of Grands Cinnamon Rolls, my sister and I decided these were slightly better than the others in terms of fat and sugar.
In the U.K. just use the refrigerated Jus Rol Cinnamon Swirls that are available in the chiller section of the grocery store. You will get six rolls.
I don't think I need to explain Oreo Cookies. I would not use the Double Stuff Oreos, just the single Oreos, or any store brand substitute. What you want is a chocolate cookie with a vanilla filling.
Don't skip the cream. Whipping cream works best. It creates a roll that is a light and rich as a homemade cinnamon roll.
I did not add the cream cheese to the frosting. I just used the frosting straight from the can. I am not a huge fan of cream cheese icing.
HOW TO MAKE OREO STUFFED CINNAMON ROLLS
The unrolling of the can of cinnamon rolls is a bit faffy, but if you are patient it isn't really all that difficult to do. Don't take the rolls out of the refrigerator until just before you want to make them. If the dough is cold, it unrolls and rolls back up very easily. Also don't skip the parchment paper.
Preheat your oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep round baking dish really well. Set aside. Have ready a sheet of parchment paper on which to roll the cinnamon rolls out.
Crush your Oreo cookies. I put mine in a zip lock baggie and crushed them to fairly fine crumbs with a rolling pin.
Open the can of cinnamon rolls, setting the can of icing aside. Carefully unroll the dough (keeping the whole sheet intact) onto the sheet of baking paper. Make sure the cinnamon side is facing up.
Sprinkle the Oreo cookie crumbs evenly over the cinnamon butter covered surface of the rolls. Carefully roll them up again, as tightly as you can.
Divide the rolls and place each one, cut side down into the baking dish. Leave space for expansion between each roll. Reserve any crumbs that fall out to garnish the rolls with at the end.
Drizzle the cream evenly over top of and around the rolls.
Bake in the preheated oven for 20 to 25 minutes, until the rolls are cooked through and golden brown.
If desired whisk the cream cheese together with the reserved icing until smooth. Drizzle this over top of the warm rolls and sprinkle with the reserved cookie crumbs. Enjoy warm!
These were so phenomenally delicious that I dared not keep them. I gave them to my neighbors who really appreciated them. Its like the tastiest cinnamon roll in the world collided with the tastiest cookie in the world and the two meshed together into something incredibly delicious!
Just when I thought you could not improve upon a cinnamon roll, someone goes and does. These were amazing! If you are looking for something special to serve at a ladies coffee morning, look no further, you have just struck gold!
CINNAMON ROLL SCONES - When you combine the two loves . . . Cinnamon . . . and Scones, well . . . you've just died and gone to heaven. There is no other way to put it. Flaky tender scones, riddled with cinnamon, spread with butter and a lush cinnamon filling, then folded and cut into scones. They bake up layered with cinnamon, ready to drizzle on a sweet vanilla and cinnamon glaze. These are perfect served up with a hot drink!
CINNAMON ROLL TOAST - This recipe is perfect for when you are craving Cinnamon Rolls but don't want to have to spend oodles of time going through the whole process of making them. This toast tastes just like a fresh cinnamon roll without any of the faffing about! This is simple and easy and oh so delicious! This version of cinnamon toast is not too loaded with sugar and actually tastes pretty much like cinnamon rolls. I do like to make a thin drizzle icing to drizzle over top. Delicious!
Yield: 5 rolls
Oreo Stuffed Cinnamon Rolls
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Dive into this fusion of flavors and give your Brunch, Breakfast or coffee break game a delicious upgrade!
Ingredients
- one package of Pillsbury Grands Cinnamon Rolls (5 to a pack)
- 1/2 cup (120g) whipping cream
- 2 TBS cream cheese at room temperature (optional)
- 10 Oreo cookies, crumbled/crushed, plus a few additional crumbs to sprinkle at the end
Instructions
- Preheat your oven to 350*F/180*C/ gas mark 4. Butter a 9 inch deep round baking dish really well. Set aside. Have ready a sheet of parchment paper on which to roll the cinnamon rolls out.
- Crush your Oreo cookies. I put mine in a zip lock baggie and crushed them to fairly fine crumbs with a rolling pin.
- Open the can of cinnamon rolls, setting the can of icing aside. Carefully unroll the dough (keeping the whole sheet intact) onto the sheet of baking paper. Make sure the cinnamon side is facing up.
- Sprinkle the Oreo cookie crumbs evenly over the cinnamon butter covered surface of the rolls. Carefully roll them up again, as tightly as you can.
- Divide the rolls and place each one, cut side down into the baking dish. Leave space for expansion between each roll. Reserve any crumbs that fall out to garnish the rolls with at the end.
- Drizzle the cream evenly over top of and around the rolls.
- Bake in the preheated oven for 20 to 25 minutes, until the rolls are cooked through and golden brown.
- If desired whisk the cream cheese together with the reserved icing until smooth. Drizzle this over top of the warm rolls and sprinkle with the reserved cookie crumbs.
- Enjoy warm!
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