Small Batch Chocolate Mocha Cinnamon Rolls

Happy Holidays, folks! Finally we are getting proper winter feeling. Can you believe it’s almost end of December and not finger-freezing cold yet?

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Here I have for you the perfect holiday recipe. Have it for breakfast, lunch and dinner (sneak in a few snacks too, if you can). I know would, if those pesky things called adipocytes (fat cells) didn’t exist.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

I don’t know how many of you worship at the shrine of pastry heaven called Cinnabon like me (don’t tell my mother I said that) but cinnamon rolls are one of the scrumptious essentials of life.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

MY rolls are, however your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

The gooey center. My favorite bit.

My three favourite Cs: Cinnamon, Coffee, Chocolate.

They’re soft and gooey, with a caramelized bottom, and melty chocolate chips in between. The light mocha touch enhances the chocolate flavor ever so slightly. And the mocha glaze does not take the glory away from the cinnamon sugar, just makes it even better (yes, its possible my friend).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

This recipe makes a smaller number of rolls than the usual recipes. It is perfect for when you have the cravings and want to bake your own but don’t want to end up with trays and trays of rolls that you then stuff into your freezer (although you are secretly happy).

This recipe makes six large cinnamon rolls or 9 small ones. Super easy to make. They literally take 2 hours to go from your thoughts to the oven to your belly (I timed).

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Knead the dough using a stand mixer or by hand. Plop it in a well-oiled bowl. Allow to rest in a warm place (the microwave, or near a window with the sun shining in), roll it, and fill with the most amazingly sinful filling ever (butter+cinnamon+sugar+cocoa powder+chocolatechips+instant coffee), roll them, slice them, arrange them on a greased dish, let them rest again, bake, glaze, and devour. Voila!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

For the extra special Christmas morning (for those celebrating), make these tonight and place covered, unbaked rolls in the fridge. You can then just bake them tomorrow and win the hearts and tummies of your family!

Happy holidays, again!

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Chocolate Mocha Cinnamon Rolls

Yields: 9 small rolls
Ingredients:
Dough
1/2 cup whole milk
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 1/2 teaspoons instant yeast
1 1/2 to 2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
Filling
6 tablespoons butter, melted
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon instant coffee powder
3/4 teaspoon cocoa powder
pinch of salt
1/3 cup semi-sweet chocolate chips
Glaze
3/4 cup powdered sugar
1/2 teaspoon instant coffee powder
3 tablespoons heavy cream or milk; enough to make a pourable glaze
Directions:
In a small saucepan combine milk, butter, and sugar. Stir continually until the sugar has dissolved and the butter has melted completely. Remove from heat and allow mixture to cool till it comes to room temperature.
In a large bowl, combine the; 1 ½ cup flour, salt, egg yolk, and yeast. Add in the prepared milk and butter mixture. Mix. Bring the dough together into a ball and knead a few turns with your hands. Add more flour, a few tablespoons at a time if the dough feels to wet. Knead well for 3-4 minutes till the dough feels compact and is no longer sticky. Place in a lightly oiled bowl.
Cover the bowl with plastic wrap and allow to rest for 30 minutes.
Roll the dough out on a lightly floured work surface. Roll into a roughly 9 x 12-inch rectangle.
Spread with about 4 tablespoons of butter. In a small bowl stir together sugar, cinnamon, coffee powder, cocoa powder, and salt. Generously sprinkle over the melted butter. Sprinkle with chocolate chips. Roll starting at the longer edge into a tight coil.
Slice into 6 large pieces or smaller ones.
Use remaining 2 tablespoons of butter to lightly grease the bottom and sides of an 8×8-inch baking pan or any other baking dish. Place rolls in the pan leaving about 1/2 inch of room between them. Cover the rolls and allow to rise for 30 minutes.
While the rolls rise, preheat oven to 180 degrees C.
Bake the rolls for 18-20 minutes or until golden brown and doubled in size.
Remove from the oven, allow to cool just slightly.
In a small bowl whisk together powdered sugar, coffee powder, and cream or milk. Drizzle over warm rolls.
Enjoy.
Recipe source: Joy the Baker

Your standard cinnamon rolls amped up a notch with the glorious addition of coffee and chocolate.

Nutella Stuffed Pancakes

A stack of pancakes, a cup of tea, and a good book in hand makes for a perfect Sunday morning. 

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Eid holidays have officially come to an end, and with that is the start of weeks and weeks of desolation and despair (projects and mundane assignments, of course).

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

This Eid was boooring. We spend the first day saying goodbye to Bates, our Bakra. No new clothes this eid. No eidi. Didn’t go anywhere this time (not even to my grandmothers place *gasp). No Haleem (:o) I didn’t even shower till the very next day (stinky me). Then I made enough biryani to feed a small village. And, Oreo brownies (recipe next time, promise) for the kiddies because everyone was down.

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Kickstarting eid festivities with these oreo brownies! 🎉🎊

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So, this Eid was spent consuming copious amounts of cake, biryani, and gulab jamun, catching bits of Dil Walay Dulhaniya Lay Jaye Gay, making weird henna designs, having coke hysterics with sister Khatem in the kitchen, staying up late watching cheap award shows till after midnight, and lots of grumpy frumpy moments.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

And then we had these pancakes. Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella. Each bite dripping with molten chocolatey calories (Can you tell that I feel guilty about eating six?). Pancakes so rich and gluttonous, you’ll be begging for more.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

The process requires a bit of preparation. You need to make small discs of Nutella on a piece of parchment paper and freeze them. Do this part overnight so that next morning you just have to make the pancakes with the Nutella part ready to go. You basically have to spread out Nutella, in round shape, on a piece of parchment paper, about ½ cm thick. And freeze them.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Then for the pancakes, it’ a basic batter. You pour some batter on a pan. Plonk a Nutella disc in the middle. And then pour more batter on top, enough to cover the Nutella. And that’s it. Cook till golden brown, and then dig in into the oozy Nutella deliciousness that these pancakes are.

Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.

Nutella Stuffed Pancakes

Prep Time: 10 minutes                                                                        Serves 6-8
Cook Time: 20 minutes

Ingredients:

10-12 Tablespoon Nutella
1 ½ cup (187g) all-purpose flour
3 teaspoon baking powder
4 Tablespoon granulated sugar
1 large egg
1 cup + 2 Tablespoon milk
1 teaspoon vanilla extract
Pinch of salt
Butter, for greasing the pan
Directions:
Frozen Nutella Discs:
Line a tray with parchment paper.
Spoon 2 tablespoon Nutella onto the tray, and spread into a disc around ½ cm thick, 6 cm in diameter.
Place tray in freezer. Freeze till firm.
For the pancakes:
Mix together the dry ingredients; flour, baking powder, and the salt. Add in the wet ingredients; the egg, milk and the vanilla. Whisk till just combined.
Heat lil butter on a non-stick pan. Add some batter, round ¼ cup. Place one Nutella disc on it, cover with more pancake batter. Cook on medium heat. When bubbles start appearing on the top, flip the pancake and cook till golden-brown, around 2 minutes.
Repeat with remaining batter and Nutella discs. Butter pan from time to time.
Makes 6 to 8 pancakes depending on how much batter you use to cover the Nutella disc.
Serve immediately with fresh berries.

Recipe source: Recipe Tin Eats

. Soft fluffy pancakes stuffed with man’s gift to mankind: Nutella.