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.