Every year I give up chocolate for lent as it is only the time of the year I can ever do it! It’s funny how our minds work and when set with certain challenges we can manage to accomplish them whereas with others we just can’t find the motivation!
I was actually looking forward to the challenge this year which sounds a bit odd but I had realised I had started incorporating chocolate in to every day and even sometimes just having it because it was there rather than actually wanting it. I was also snacking on it at night occasionally which isn’t always great for the waistline! So with the promise of lent in mind and giving up something I enjoy I went fully into it and managed to give up not only chocolate, but sweets and cake too (I found I actually missed pic n mix and cake the most as well as baking!) I’m excited to be getting back into that again for sure.
Therefore with Easter only a couple of days away, on Friday with my day off work, I decided to make some cinnamon rolls! I couldn’t eat them until today but risked making them as unlike baking with chocolate I wouldn’t be so tempted to pick as I went along! I actually found the recipe for this on a blog I love, however the measurements I followed really didn’t work for me so I’m changing them so that for you the recipe will turn out hopefully better than mine did! Here it is:
- 8oz strong bread flour
- 12oz plain flour
- 10oz natural yogurt
- 2 tablespoons sunflower oil
- 2 tablespoons granulated sugar
- 1 7g sachet instant yeast
- 2oz unsalted butter (very soft)
- 2 tablespoons cinnamon
- 1oz granulated sugar
- 1oz soft brown sugar
- 2oz quark
- 1/2 cup icing sugar
- 1 tablespoon maple syrup
(I didn’t love this icing and in future think I will try cream cheese and vanilla essence as the icing was a bit too tangy for my liking but give it a go and see what you think!)
- Preheat oven to 180c/Gas Mark 4
- Line a 16cm cake tin with baking paper.
1. Using a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine all dough ingredients and knead for about 5-7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you will probably need to knead for a few minutes longer. Do note that the dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is wet add flour in 1 tablespoon increments until it comes together easily. If too dry, do the same with the yoghurt.
- Melt the butter slightly if not soft enough. Spread butter in an even layer over the surface of the dough, leaving about 1/2cm margins around edges; set aside.
- In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough.
4. Make approximately 2cm slices using a very sharp knife.
5. Place rolls into prepared pan.
6. Bake for about 18-20 minutes, or until cooked through and set. The dough should remain quite pale, however, the rolls continue to firm up as they cool. While the rolls bake, make the icing.
- Combine all the icing ingredients in a mixing bowl, and whisk until smooth and combined.
- Apply the icing to the rolls as desired.
I’ve changed the recipe as there was just a little too much butter and sugar in the original recipe I followed that the rolls were practically swimming in butter when I took them out of the oven. I will give them a go as cinnamon rolls are a delicious sweet treat and are small enough so that you don’t feel you are being too indulgent!
Today will be a day of delicious food which I’m looking forward too. I’ve already had half an Easter egg and most of my pic n mix that I brought from Brighton yesterday and think I can safely say I have over indulged on the sweet stuff for today. I haven’t missed chocolate all that much so might just see if I can go without it for longer, let’s see what happens!
Have a lovely Easter! x