Espresso Chocolate Cinnamon Rolls

Espresso Cinnamon Rolls

After buying yeast in order to make pizza, I realised that this meant I could once again tackle one of my favourite breakfast items- Cinnamon Rolls. However if I was actually going to make them for breakfast I required a quick recipe, one without the usual long resting periods for the dough to rise. If I am going to wake up and make Cinnamon Rolls I want them done within an hour and a half or less!

For this I turned to joythebaker, and a recipe that I had been eyeing up since January! The recipe is for Quick and Dirty Chocolate Espresso Cinnamon Rolls. I figured that if there was anything that could make cinnamon rolls better, it would be chocolate and coffee! Joythebaker is one of my favourite blogs to check for american baking recipes.

According to the recipe it takes under an hour, and I would say that with practise I could make it that quick. Currently it probably takes me about an hour and a half, including time for measuring etc.

The recipe makes six cinnamon rolls, and they are still fairly delicious the next day (if there are any left.) I used a brownie tin to bake them in which was the absolute perfect size.

My boyfriend found the dark chocolate chips too intense for his liking, so the next time that I make these I will try using milk chocolate instead. I found that I had too much glaze as I don’t like too much glaze on my cinnamon rolls, therefore next time I make them I will halve it or make ¾ of the amount.

Cinnamon Rolls

Ingredients- Dough

  • ½ Cup Whole Milk
  • 2 tbsp. Butter
  • 2 tbsp. Granulated sugar
  • 1 ½ tsp dry yeast
  • 1 ½ to 2 cups plain flour
  • ¼ tsp salt
  • 1 large egg yolk

Ingredients- Filling

  • 6 tbsp butter melted
  • ½ cup granulated sugar
  • ¾ tsp ground cinnamon
  • ¾ tsp instant espresso powder
  • ¾ tsp cocoa powder
  • pinch of salt
  • 1/3 cup dark chocolate chips

Ingredients- Glaze

  • ¾ cup icing sugar
  • ½ tsp instant espresso powder
  • 3 tbsp double cream (or enough for pourable glaze)

In a saucepan combine milk, butter and sugar. Stir until the sugar dissolves and the butter has melted. Remove from heat and leave to cool until just warm.

Place milk mixture in a mixing bowl and sprinkle over the yeast. Stir. Leave for 5 mins to allow yeast to activate.

Add 1 ½ cups flour, salt and the egg yolk to the milk mixture then stir with a wooden spoon until mixed together. Add more flour, a tbsp at a time if the dough feels too wet. Bring the dough into a ball and knead with hands briefly.

Cover bowl with clingfilm and leave for 10 minutes, preferably in a warmish place.

Roll out dough on a floured work surface into a roughly 9 x 12 inch rectangle.

Spread with ¾ of the melted butter (roughly) Stir together the filling ingredients, minus the chocolate chips and butter. Sprinkle it over the melted butter on the rectangle of dough. Sprinle with chocolate chips. Roll starting at the longer edge into a tight coil.

Slice into 6 pieces using a sharp knife or dough cutter.

Use the remaining butter to grease the bottom and sides of the baking pan. Place rolls in leaving a little room between them. Cover with clingfilm and leave to rise in a warmish place for 30 mins.

Preheat the over to 180°C. Remove clingfilm and bake for 18-20 mins (or until golden brown.)

Remove from oven and allow to slightly cool. Whisk together glaze ingredients and drizzle over the warm rolls.

Finally enjoy!

Espresso Cinnamon Rolls


Blondies stacked

I made these blondies for the members of my family who are not the biggest fan of dark chocolate (yet will still eat my brownies made with them!) I wanted to make something bar shaped and sweet with a nice soft texture, but something that is more to their tastes- and would help prevent me eating half the batch on my own!

Blondies were therefore the logical choice. They are similar to brownies in texture and method of making, but made with white chocolate instead of dark- this also made them a little cheaper to make than brownies as there was less chocolate required, and the white chocolate was cheaper than my usual dark chocolate.

This recipe is from The Hummingbird Bakery Cookbook- the same book I use for my go to brownie recipe. I also used the same tin which measures 25x22x6cm and makes thick brownies/blondies- with a different tin you may get thinner blondies. I have two different brownies tins, and use them both depending on what thickness of brownie I want.

I enjoyed these, and my dad and boyfriend (who don’t really like dark chocolate) particularly liked them so these are a great option for people who aren’t that fond of dark chocolate but still want something brownie like. I particularly like the texture the pecans add, and their flavour is more obvious than when you use pecans in a brownie recipe.



  • 150g White Chocolate, broken into pieces
  • 125g Butter
  • 150g Caster Sugar
  • 2 Eggs
  • 1½ tsp Vanilla Extract (I used vanilla paste.)
  • 200g Plain Flour
  • Pinch of Salt
  • 120g Chopped pecans (I used 110g as that is what I had, and it seemed plenty.

Line your brownie tin with baking parchment.

Preheat oven to 170°C

Put the chocolate and butter in a heat proof bowl (I use a large mason cash bowl) and place over a pan of simmering water, ensuring that the bowl does not touch the water. Leave it until melted and smooth, mixing occasionally.

Remove from the heat and stir in the sugar until it is well mixed. Add the eggs and vanilla, stirring quickly so that the eggs don’t scramble. It may look a little split, so don’t worry if it does. Add the flour, salt and pecans and stir until well mixed and the nuts are evenly dispersed.

Put the mixture into the brownie tin and bake in the oven for 35-40 mins, or until golden brown with a still soft centre.

Leave to cool completely before slicing- as they will be more difficult to slice when warm.

Blondies closeup

Finally enjoy!

Chocolate Chip Peanut Butter Cookies Recipe

cookie batch

I am a massive fan of chocolate chip cookies, although I only really love ones that are soft and chewy- I don’t like crunchy ones. Usually I make just plain choc chip cookies, however I was really craving something with peanut butter. I love peanut butter with chocolate- one of my favourite ever cakes was a chocolate sponge with peanut butter icing and chocolate ganache (recipe from Smitten Kitchen!)

Luckily the internet was there for me, to help me find the answer to my cravings, and my need to have something delicious for a friend who was visiting that evening! I found the recipe at Hello Teddy (who got it from Completelydelicious) and decided based on both of their sets of pictures that it was a must make.

And it was, these cookies will fill any pb craving, they are soft and delicious and the chocolate chips pair perfectly with the peanut butter.



  • 113g Butter
  • 200g Peanut Butter (I used Sun-Pats Smooth)
  • 230g Soft Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 225g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Salt
  • 200g Chocolate Chips (I used half milk, half dark)


  1. Preheat oven to 180°C or 170°C for fan oven. Line two baking sheets with baking parchment.
  2. Using a stand mixer with a paddle attachment beat together the butter, peanut butter and the sugar at a medium high speed until it is light and creamy. This will take 3-5 mins. Scrape down the bowl using a spatula if necessary. Mix in the vanilla and the egg.
  3. In a different bowl, stir together the flour, baking powder and salt. Add to the stand mixer slowly whilst on a medium low speed (I did it tablespoon by tablespoon whilst the mixer was on.) Add the chocolate chips and mix until combined. I had to pull it together by hand to get the quantity of chocolate chips to stick into the dough.
  4. Using a ¼ cup, make rounds and place onto the baking sheet, leaving space between the cookies. I was able to make 15. I then lightly pressed down on the top of each cookie with a fork.
  5. Bake until the cookies begin to brown- about 12 mins.
  6. Let the cookies cool on the sheet for 5 mins, then place on a wire rack to cool fully. Store in an airtight container for up to 1 week (If they last that long!)

Finally enjoy!

Cookie Bite Out



Cocoa Brownies

I’ll tell you a secret- I am not actually the biggest fan of brownies made with cocoa powder.

When I make brownies I want something so dark and chocolatey that some of my family can barely handle them! (To be kind I add white chocolate chips and pecans to make them a little lighter) Usually this means using at least 70% dark chocolate bars, anything less just never felt indulgent enough. However this means that I save brownies for more special occasions where buying good quality dark chocolate seems acceptable (or wait for a good deal on dark chocolate in the shops!)

These on the other hand are made with cocoa. And are delicious.

They are rich, intensely chocolatey and fudgy.


I tried this recipe for a couple of reasons, number one that I had no chocolate and did not want to go the shops, and number two that my dad was coming to visit and I wanted a nice treat for us to have with a coffee!

Although I do not usually have a big stash of dark chocolate (certainly not big enough in my mind…) I usually do have good quality cocoa powder.

The source for this recipe was one of my favourite cooking blogs- Smitten Kitchen. I have made several of her recipes and all of them were fantastic, Deb is usually my first port of call for birthday cakes etc! Check out her recipe here


140g Butter

250g Caster Sugar

65g Cocoa Powder

¼ tsp Salt (I used a good grind of salt as I had no table salt)

½ tsp vanilla extract (I used a dash of vanilla paste instead.)

2 cold large eggs

65g Plain Flour

To begin with preheat your oven to 160°C (I have a fan oven but kept the temperature about the same as usual with no negative results). Line the bottom and sides of a brownie tin (mine is about 11×7 inches) with baking parchment leaving an overhang on two opposite sides that you can use to remove the brownies from the tin later.

Place the butter, sugar, cocoa and salt into a medium heatproof bowl (I used a large mason cash bowl) over a pan of simmering water (make sure it doesn’t have a pouring spout on the pan as I was losing a lot of steam from the pan this way, meaning that it took a long time to melt the butter). Stir periodically until the butter has melted and the mixture is well combined. It should be hot enough that you do not want to leave your finger in the mixture for long when testing it.

Remove the bowl from the pan and the heat and leave to cool until the mixture is warm instead of hot. It will look gritty but never fear! The subsequent ingredients will smooth it right out.

Stir the vanilla in and then add the eggs one at a time, stirring well after each addition. When the batter looks thick, glossy and fully mixed add the flour and still until it is well incorporated. Then stir vigorously approximately 40 times (I will admit to losing count!) Spread into the lined brownie tin. I used an offset spatula to smooth out the top.

Bake for about 25 minutes or until a cake tester or wooden skewer emerges just slightly moist with batter. Let cool completely on the rack in the tin. Following Deb’s advice I then let them sit for in the freezer for a short while to ensure that they would cut cleanly.

Use the ends of the parchment paper to remove the brownies from the tin, and then cut them into small squares (I used a dough cutter to make it easier.)

Finally, enjoy!BrowniesCloseUp