Showing posts with label coffee break. Show all posts
Showing posts with label coffee break. Show all posts
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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I am excited to share this delicious Cinnamon Pecan Coffee Cake recipe with you today! In the UK the term coffee cake usually refers to a cake that is highly flavored with coffee. Here in North America the term coffee cake refers instead to a cake which is meant to be enjoyed with a hot drink, such as tea or coffee.
Everyone has their favorite recipes for coffee cakes here in North American as well.
Wikipedia refers to a coffee cake as the following:
North American coffee cakes are typically presented in a single layer, flavored with either fruit or cinnamon, and leavened with baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. They may be loaf-shaped or baked in a Bundt or tube pan.
.jpg "Cinnamon Pecan Coffee Cake")
The recipe I am sharing with you today is a North American style coffee cake which has been leavened with baking powder and soda. The original recipe comes from the King Arthur Baking Companion Cookbook, but you can also find it here.
I have downsized it to a loaf sized cake, which is much more welcome in my kitchen, and I have also converted the measurements to metric for European bakers. I actually prefer baking by metrics myself. It is a much more precise method of measuring.
Not all measuring cups are equal. Some hold more than others, but that is not a mistake you will ever run into when you are baking by weight. A gram is always a gram, is a gram!
Once you get used to baking that way, you never want to revert to the other. I would not want to be without a good set of electronic kitchen scales, and that is one of the first items I purchased for myself when I moved back to Canada.
This is a lovely and tender cake with a beautiful crumb and flavor. That is largely due to the use of sour cream in the batter. You can also use plain yogurt if you don't have sour cream.
I kept the amounts for the streusel which both fills and tops this cake as the full-sized measurements. In my opinion you can never have too much streusel!
WHAT YOU NEED TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)
Simple everyday baking cupboard ingredients. The only hint for success I would give you is to make sure all of your ingredients are at room temperature, so take them out of the refrigerator about half an hour or so before you want to begin.
For the streusel:
- 1/2 cup (100g) granulated sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 cup (60g) chopped toasted pecans or walnuts
For the cake:
- 1/4 cup (60g) butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large free-range egg at room temperature
- 1 cup (140g) all-purpose plain flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) sour cream or plain yogurt, at room temperature
There is the option for a more substantial and traditional streusel topping which I have not included in the recipe. You can find that option on the King Arthur Baking Page. Just scroll down to the bottom of the page.
The full-sized recipe is also there. It can be baked in a 9 1/2-inch Bundt pan or a 9-inch square pan. That is simply too much cake for little old me!
HOW TO MAKE CINNAMON PECAN COFFEE CAKE (SMALL BATCH)
This is a very easy cake to make. Just make sure all of your ingredients are at room temperature and follow the instructions. Success will be yours.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.
Stir together all of the streusel ingredients until crumbly. Set aside.
Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.
Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.
Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.
Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.
Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling. Can be served warm or at room temperature. Cut into thick slices to serve.
This really is a tender and moist cake to make. I have been baking this one or one similar to it for a great many years. When the children were growing up, I used to bake it in a 9-inch square baking tin. I also sometimes added mini chocolate chips to the streusel which they loved.
It's always been a real family favorite and if you bake it, you will know why. It's perfectly delicious!
Some other cake recipes I have shared on here that you might enjoy with a hot drink are:
SMALL BATCH ZUCCHINI COFFEE CAKE - Moist, delicious, flavored with browned butter and nicely spiced. Flecked with green specks of zucchini and topped with a moreish buttery sweet cinnamon brown sugar streusel and a sweet glaze.
BLUEBERRY COFFEE CAKE - A cake you will be proud to serve to anyone. A cake that you will be unable to resist sinking your fork into, again and again. You may even find yourself getting up in the middle of the night to enjoy a slice . . . if it lasts that long! A fabulously tasty cake with a lovely thread of cinnamon sugar swirl throughout . . . studded with plenty of plump sweet berries.
Yield: 1 (8X4X3) loaf
Cinnamon Pecan Coffee Cake
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
A tender and delicious loaf cake filled and topped with a moreish cinnamon nut streusel.
Ingredients
For the streusel:
- 1/2 cup (100g) granulated sugar
- 2 tsp ground cinnamon
- 2 tsp vanilla extract
- 1/2 cup (60g) chopped toasted pecans or walnuts
For the cake:
- 1/4 cup (60g) butter, softened
- 1/2 cup (100g) granulated sugar
- 1 large free-range egg at room temperature
- 1 cup (140g) all-purpose plain flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) sour cream or plain yogurt, at room temperature
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour an 8X4X3-inch loaf tin, or butter and line with some baking paper. set aside.
- Stir together all of the streusel ingredients until crumbly. Set aside.
- Beat together in a medium sized bowl, the butter, sugar and egg. In a separate bowl, whisk together the flour, soda, baking powder and salt.
- Add the flour mixture to the creamed mixture alternately with the sour cream or yogurt, stirring well to combine after each addition.
- Spread half of the batter in the prepared loaf tin. Top with half of the streusel. top with the remainder of the batter and then top with the last of the streusel.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean or with just a few moist crumbs sticking to it.
- Leave to cool in the pan for 10 minutes, then lift out to a wire rack to finish cooling.
- Can be served warm or at room temperature. Cut into thick slices to serve.
Thanks so much for visiting. Do come again!
I put my hand up. I love C A K E! I love it in any way shape or form. I love all kinds of cake. Sweet cakes such as a chocolate or a vanilla. Layer cakes. Single layer cakes. Savory cakes such as cornbread.
I love cake for dessert. Cake with a hot drink. Cake with a glass of cold milk. Cake instead of lunch. Cake for breakfast. Cake for breakfast? Where do I sign up!!!
It seems like the most indulgent thing in the world, and after you taste this delicious cake you will wonder where it's been all your life. Pineapple and coconut are the perfect pairing, and they really shine in this super moist coffee cake!
.JPG "Pineapple Coconut Breakfast Cake")
That's because in the UK when you talk about a Coffee Cake, you are talking about a coffee flavored cake. Cakes like my Coffee Cake. This double layered cake is filled with a coffee buttercream and is a really great celebratory cake.
Then there is my Iced Coffee and Walnut Cake. This is a delicious loaf cake, flavored with coffee and filled with walnuts, and topped with a lush coffee frosting.
You can see where the confusion comes in.
.JPG "Pineapple Coconut Breakfast Cake")
In North America a Coffee Cake is a term and is meant to refer to a cake that is supposed to be enjoyed with a hot drink. There needn't be any coffee in the cake at all, just in the cup.
They are rustic cakes. Super moist and dense cakes. Cakes that go wonderfully with a hot drink and cakes which are wonderful served for a special breakfast or a brunch!
.JPG "Pineapple Coconut Breakfast Cake")
So that is why I am calling this a breakfast cake. Because it is meant to be enjoyed for breakfast, or coffee break, brunch, elevensies . . . or yes, even dessert, especially with a scoop of coconut ice cream.
Moist, buttery and delicious, with a lovely pineapple and coconut filling, and topped with a lime glaze and more coconut. I can't think of an occasion that this would not be welcome at!
.JPG "Pineapple Coconut Breakfast Cake")
WHAT YOU NEED TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
There are three components to this cake. None are complicated and if you have every thing ready before you begin, it goes together in a flash!
For the pineapple and coconut filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
.JPG "Pineapple Coconut Breakfast Cake")
For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
.JPG "Pineapple Coconut Breakfast Cake")
The pineapple you are meant to use in this is the pineapple you find in the tin in the canned fruit aisle at the grocery store. Pineapple chunks. The ones in the pineapple juice not syrup.
Make sure you drain them really well. I put mine in a strainer and then press them to get as much juice of them as possible.
I always use large free range eggs. I refuse to support an inhumane industry. In fact I am lucky enough to be able to buy my eggs from a producer right around the corner from my house where I can actually see the chickens out in the run!
.JPG "Pineapple Coconut Breakfast Cake")
HOW TO MAKE PINEAPPLE COCONUT BREAKFAST CAKE
It may seem like a lot of instructions, but that is only because there are three components to the cake. The cake itself. The filling. The glaze. None of it is hard or complicated!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
.JPG "Pineapple Coconut Breakfast Cake")
To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
.JPG "Pineapple Coconut Breakfast Cake")
Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
Store at room temperature, loosely covered.
.JPG "Pineapple Coconut Breakfast Cake")
It really is an easy cake to make and oh so delicious. I am not sure why but some days it takes longer to bake than others. Today it took an extra ten minutes, but that is probably because I was baking it in a round dish rather than a square.
I do not recommend baking it in a metal pan. It will get too brown in a metal pan.
Just check it at the recommended time and if it needs a bit more time to set in the middle return it to the oven and bake it for a bit longer. You will truly be rewarded with a wonderful family friendly, beautiful breakfast cake at the end.
Put on your coffee pot and kettle, fry up some bacon and get ready to enjoy! This delicious cake is a winner all round!
Pineapple Coconut Breakfast Cake
Yield: 9 - 12 servings
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
This is a delicious moist cake with a fabulous coconut and pineapple filling. If you love pineapple and coconut you are going to really enjoy this!
Ingredients
For the filling:
- 1 TBS vanilla extract
- 2 TBS fresh lime juice
- 1/3 cup (70g) soft light brown sugar, packed
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp salt
- 1 cup (165g) pineapple chunks in juice, well drained
- 1 cup (95g) shredded sweetened coconut
For the cake:
- 1/2 cup (120g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large free range eggs
- 1 tsp vanilla extract
- 1 cup (140g) plain all purpose flour
- 1/2 tsp baking powder
- 1/2 cup (120ml) dairy sour cream
To finish:
- 2/3 cup (56g) icing sugar
- 1 TBS fresh lime juice
- 1/2 cup (47g) shredded sweetened coconut, toasted if desired
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 10 inch square or round glass baking dish really well. Set aside.
- To make the filling, combine the vanilla, lime juice, sugar, flour and salt in a large bowl. Mix well together then add the pineapple and coconut to combine.
- To make the cake cream the butter and sugar together until light and fluffy. Beat in the eggs and the vanilla.
- Sift together the flour and baking powder. Stir into the creamed mixture, alternately with the sour cream.
- Spoon half of the batter into the prepared baking dish. Spoon the pineapple filling over top. Spread the remaining batter over the pineapple filling to cover.
- Bake for 35 to 40 minutes until golden brown and a toothpick comes out of the center with moist crumbs and some pineapple juice. Leave to cool completely.
- Whisk together the icing sugar and lime juice for the glaze. Pour this over the cooled cake. Sprinkle with the coconut immediately. Leave to set.
- Store at room temperature, loosely covered.
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