cinnamon rolls - A Tipsy Giraffe

A perfect excuse to have peanut butter and chocolate for breakfast!

After I made the super easy cinnamon rolls I was itching to make them again, they were so good and so quick to bash out they had to be done again. This time I decided to mix things up and fill them with peanut butter and chocolate instead of cinnamon. Sweet and salty perfection!

Now, I’m not the biggest fan of chocolate with peanut butter which is blasphemy to some of you I’m sure. I overdosed on peanut butter m&ms once when I was teenager and I just haven’t enjoyed it the same since. So who knows what made me decide to make these but I’m glad I did. They were super yummy without the peanut butter filling being too overwhelming.

I used the same dough recipe I did on the cinnamon rolls, it’s wonderfully fluffy and rises beautifully with only one proving time needed. What more do you want from a sweet roll dough? I’ll include the recipe for the dough in this post so you don’t have to flip between recipes, I don’t want to delay your sweet roll gratification even a millisecond! Just pop the filled and cut rolls in a warm place (I heat an oven to 150C, turn it off and put the rolls in) for 60 minutes and you’re good to go!

Look at that rise after just 60 minutes!

They’re filled with a yummy mixture of creamy peanut butter and brown sugar, which is a much more satisfying filling that peanut butter fillings made with icing sugar. Then sprinkled with semi-sweet chocolate chips, you can use milk chocolate if you wish but personally I think peanut butter goes best with a more bittersweet chocolate. Roll it up and cut it into even slices and place in your dish! Once you’ve let them rise (see above), they just need baking for 25 minutes.

It’s not quite time to gobble them all up yet, you have to glaze them first. I used a simple chocolate glaze which is lovely and satiny, just chocolate, corn syrup (boo, hiss I know but what you gonna do) and butter made in a double boiler. I’ve seen some people use cream cheese frosting for it, which sounds a bit odd to me but whatever floats your boat. Drizzle it on while the rolls are still hot!

How awesome is this copper double boiler I got for christmas?! Love it!

Now you can dig in and eat as many as you can handle! Feel free to share if you’re feeling nice and if you can’t eat them all at once, just cover them with cling film and stick in the microwave for 30 seconds before eating one!

[recipe title=”Peanut Butter & Chocolate Rolls” time=”2hr 30mins”]
For the rolls:

345g all-purpose flour
3 tbsp white sugar
1 tsp salt
1 package instant yeast (1 packet = 7g)
120ml water
60ml milk
40g unsalted butter
1 large egg

For the filling:

150g brown sugar
250g creamy peanut butter
175g semi-sweet chocolate chips

For the glaze:

80g semi-sweet chocolate ships
1/2 tbsp corn syrup
25g unsalted butter

Make the dough

Set aside 75g of the flour. Then toss the remaining flour, sugar, salt and yeast together in a big bowl. Set aside
Put the water, milk and butter in a bowl and microwave until the butter is melted and mixture is hot, about 45 degrees C. Stir the butter mixture into the flour mixture until combined. Stir in the egg and enough of the reserved flour to make a soft, smooth dough. The dough is ready when it comes away from the side of the bowl and is elastic in consistency.
Lightly flour your worktop and knead the dough for about 5 minutes. Place in a lightly greased bowl and leave it to rest for about 10 minutes.
Roll the dough into a 14 x 8 inch rectangle

Make the filling and bake

Stir together the brown sugar and peanut butter and spread evenly over the dough, going right up to the edges
Sprinkle on the chocolate chips
Roll up length ways and cut into even slices
Place in light greased 9×9 dish, cover loosely with foil and place in a warm, draught free place for 60-90 minutes
Remove risen rolls from the oven (if proving in there) and preheat the oven to 190C/375F and bake for 25 minutes or until they have gone a light golden colour

Make the glaze and eat!

Put the chocolate, corn syrup and butter in double and stir until melted.
Drizzle over the still hot rolls
Serve warm and enjoy!

[/recipe]

Yummy cinnamon rolls from scratch with only one rise needed. Perfect!

I woke up this morning and thought “I could really go for a cinnamon roll right now” and instead of popping down the local bakery and buying myself one like a normal person, I decided to make some. But let’s be honest, nothing beats a homemade cinnamon roll fresh out of the oven. Besides, I had everything I needed in the house already.

These are the easiest and quickest cinnamon rolls I’ve ever made. I got the recipe from Sally’s Baking Addiction, it’s a really great recipe and I barely changed it all. You should definitely check out her blog, I have so many posts bookmarked to try later! If making sweet rolls makes you a bit nervous because of all the complicated steps and a thousand different proving times, this is the recipe for you. You’ll have a hard time getting it wrong and you only need to prove it once.

You have your basic dough with instant yeast and scalded milk. It’s important that if you’re using dairy milk that you scald it, otherwise the proteins in the dairy will kill the yeast and then you’ll get a sucky rise. Or at least that’s the reason I’ve always heard, I’m still learning the science side of baking! This dough only needs one short proving (rising) time which is perfect for me because I want my cinnamon rolls NOW! They rise beautifully too, look at this:

Before

After!

Once you have the dough all together, you just knead it for a few mins (a perfect time to get out your frustrations) and then roll it out into an oblong shape. Get all that filling in there and roll it up then slice it into even pieces, stick then in your dish and let the yeast and warmth do the work. I don’t have a fancy proving draw (one of my biggest disappointments in life), I just turn the oven to 150C while I’m making up the dough, when I’m ready to leave them to prove I loosely cover them with foil, stick them in the oven and turn it off.

Once they’re nicely risen you need to preheat the oven to 190C/375F/Gas Mark 5, wait patiently for it to heat up and then bake them for about 25 – 30 minutes. About 15 minutes after you’ve put them in the oven, just cover them loosely with foil to stop the sugar browning too much. You can see from mine where the foil wasn’t covering the back and the sugar got a bit burned.

Leave them to cool for a few minutes. I know you want to dig in straight away but you need to be patient and glaze them first! The glaze is a nice simple one and you can change up the flavours however you like. The original recipe had a coffee glaze but I don’t like coffee so I made mine with cream cheese, yum! It’s just a basic mix of icing sugar, milk and vanilla extract plus whatever flavouring you want. I used some cream cheese I had left over from my red velvet cupcakes and it worked out at about 3 tbsp, you can add more if you like of course!

Now just drizzle that glaze all over your rolls. Don’t be shy with it, bathe them in it! Actually, I tend to be a bit conservative with it and then leave the left overs next to the rolls for people to add more to if they like as I know not everyone has as big of a sweet tooth as I do. Now dig into that warm gooey goodness and enjoy!

[recipe title=”Easy Cinnamon Rolls” servings=”10″ time=”2hrs 30 mins” ]

For the rolls:

345g all-purpose flour
3 tbsp white sugar
1 tsp salt
1 package instant yeast (1 packet = 7g)
120ml water
60ml milk
40g unsalted butter
1 large egg

For the filling:

45g unsalted butter, softened
1 and 1/2 tbsp ground cinnamon
25g white sugar
25g brown sugar

For the glaze:

120g icing sugar
1 tsp vanilla extract
2 tbsp milk
3 tbsp cream cheese, softened

Make the dough

Set aside 75g of the flour. Then toss the remaining flour, sugar, salt and yeast together in a big bowl. Set aside
Put the water, milk and butter in a bowl and microwave until the butter is melted and mixture is hot, about 45 degrees C. Stir the butter mixture into the flour mixture until combined. Stir in the egg and enough of the reserved flour to make a soft, smooth dough. The dough is ready when it comes away from the side of the bowl and is elastic in consistency.
Lightly flour your worktop and knead the dough for about 5 minutes. Place in a lightly greased bowl and leave it to rest for about 10 minutes. I use this time to clean up the mess I’ve made!

Make the filling

Roll the dough out into a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugars and sprinkle it over the dough, right up to the edges. If, like me, you’re a big lover of cinnamon you can sprinkle a little extra cinnamon on top for good measure!
Tightly roll the dough so you have a big long sausage. Cut into even slices and place in a lightly greased 8-inch round pan, I used a sandwich tin with cake release. Loosely cover with foil and leave to prove in a warm place for about 90 minutes.
When the rolls are done proving, when they’ve about doubled in size, remove from oven and preheat it to 190C and bake for 25-30 minutes until they go a light brown. About 15 minutes into the cooking time, cover the rolls loosely with foil to stop the sugar burning. Place dish on a wire rack to cool slightly.

Make the glaze

Mix the icing sugar with milk until smooth, then stir in the cream cheese until smooth. Adjust the sugar and milk quantities to suit how thick you want your glaze. Drizzle all over the rolls and serve immediately.

[/recipe]