NUTELLA CINNAMON ROLLS

Bread, in any form, always has a special place in my heart (ok belly). Be it:

This hearty, moist banana bread dotted with ooey gooey chocolate chips

This easy braided chicken bread

-Or these sumptuous pumpkin muffins swirled with Nutella

I could eat bread all day long.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

And there’s nothing more satisfying than making your own bread, your own dough, from scratch. Especially tear and share breads. Especially cinnamon rolls. Especially “Nutella” Cinnamon rolls!!

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Yes, I put Nutella IN the rolls and ON the rolls.

There’s no such thing as too much Nutella in my world. :3

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These rolls are best fresh from the oven, but they also keep for a few days in an airtight container in the fridge.  Just place one on a plate and microwave for 10-15 seconds, and they’ll be just as good as the day they were made.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

This light fluffy dough, is filled with Nutella and butter and cinnamon, then baked until gooey and brown, and topped with drizzles upon drizzles of cream cheese glaze and more molten Nutella.

Make these for friends and family, or just because it’s Tuesday and you’re wacked out —you won’t be disappointed.

Nutella Cinnamon Rolls

Prep Time: 40 minutes                                                                        Yields: 12-14 rolls
Cook Time: 20-30 minutes
Ingredients:
DOUGH
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant yeast (approx. 2 1/4 tsp)
1 egg, at room temperature
FILING
2/3 cup Nutella
2 Tbsp. ground cinnamon
CREAM CHEESE ICING
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)
NUTELLA DRIZZLE *optional
1/3 cup Nutella
Directions:
For the Rolls:
Combine milk and butter in a bowl. Heat in microwave, for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not piping hot.
In a separate bowl, whisk together 3 cups flour, sugar and salt until combined. Add in the yeast and the milk mixture. Mix till combined. Then knead dough onto a floured countertop till it forms a soft pliable ball, add ¼ cup flour at a time if dough is sticky.
Place dough in a lightly greased bowl. Cover and let it rest for 10 minutes.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size.
Use a knife or spoon to spread the Nutella1 evenly over the top of the surface, leaving a 1/4-inch border at the bottom of the 14-inch edge (so that the Nutella doesn’t ooze out). Sprinkle the cinnamon evenly on top of the Nutella.
Beginning at the top 14-inch edge (the edge with the Nutella spread clear to the border), tightly roll up the dough. Then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 30-40 minutes.
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 180 degrees C for 20-30 minutes, or until the rolls are golden and cooked through. Remove and let cool for at least 5 minutes. Drizzle with your icing and Nutella and serve warm.
For the Cream Cheese Icing:
In mixing bowl, whisk butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
For the Nutella Drizzle:
Warm Nutella in the microwave for a few seconds to help make it more spreadable. Then use either a piping bag to pipe it onto the cinnamon rolls, or use a fork to drizzle it on.
Notes:
1.       Microwave Nutella for a few seconds to make it easier to spread.
Recipe source: Gimme Some Oven

These cinnamon rolls are what dreams are made of! They’ll leave you scraping the plate clean and wanting more.

A Red Velvet Murder

All of you witches, elves, goblins, werewolves, zombies and…pumpkins get your Halloween jazz on with this cake because…it’s nearly Halloweeeeen! Favorite day for most of you is JUST THREE days away!

This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

The classic Red Velvet, that I made earlier this week, has now been murdered, splattering blood all over! *gasps*

This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

The two layered moist Red Velvet cake, all covered with a creamy luscious whipped cream cheese frosting is splattered with edible blood to give it that spooky touch.

This blood splattered cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering! This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

Make the cake. {A detailed post on how to make this cake can be seen HERE.} Spray on some blood, :3 Then, all there’s left to do is to grab a knife and dig in!

Happy Halloween everyone! 😀

This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering! This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering! This blood splattered Red Velvet cake will make for a perfect center piece for your Halloween party, and will have everyone’s taste buds quivering!

A Red Velvet Murder

Ingredients:
Red Velvet Cake with Whipped Cream Cheese Frosting (RECIPE)
Edible “Blood”:
1 Tablespoon water
2 Tablespoon corn flour (or corn starch)
1 teaspoon red food coloring
2 drops green food coloring
1 teaspoon honey
Directions:
Prepare and frost cake as directed HERE.
For the blood: combine all the ingredients, and mix well. Adjust water and corn flour according to thickness.
Assembly: Place cake on a piece of parchment paper or newspaper. Dip a toothbrush in the prepared blood and run your finger across the bristles of the brush in order to create a spray effect onto the cake. Flick the brush to create drops of blood.
Stick a knife in and serve.

https://spatulainmypocket.com/2015/10/23/red-velvet-cake-with-whipped-cream-cheese-frosting/

Red Velvet Cake with Whipped Cream Cheese Frosting

 *Please excuse the colors in the pictures. The sun kept coming in and out.

**If you’re wondering why the top of the cake is bare and not that smooth, that’s because it is yet to be dressed! You’ll know why in a couple of days. :3

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

I’ve never really liked Red Velvet.

 Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

The truth is, Red Velvet and I have never really gotten along together. Our relationship has always been rocky. The first time I attempted to make a Red Velvet cake was 4 years ago for Father’s Day. The cake was huge and yummy and definitely velvety in taste, but red? Not so much. It was half maroon and half brown (grrrh).

 Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

The next time, I attempted red velvet cupcakes. This time the cakes were perfect, but the frosting was too runny. So runny that I literally just dunked the cupcakes in it, like a donut being dunked to glaze it. My dream of a thick, lush cream cheesy frosting was still a dream.

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

This one. This time, I can proudly say that this is in fact one of the best cakes I’ve ever made. It is soft and moist; sweet with a hint of tanginess. The crumbly texture along with the smooth creamy frosting makes for one hell of a cake.

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

Need more evidence than just my word? My up-nosed brother, the pickiest eater of all, asked for more cake again and again. AND he liked my frosting! He never compliments my frosting! Or anything for that matter! (The memory of his compliments still makes me giddy).

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

 Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

It was a two layered, 9 inched beauty. It rose majestically, light and airy, and sprinkled the world with fairy dust (not really).

Enough with me being a parrot about my wonderful cake, now for the educational part:

Red Food Coloring:

I used liquid food color. But you can use whatever you can find. I’ve listed a few points here about each of the choices.

Gel food color:

  • Not available in any shops here in Pakistan. Can be bought online, bit pricy though.

  • Gives the best results.

  • Use a whole 1-ounce bottle.

Liquid Food Color:

  • Available in some supermarkets here in Pakistan.

  • Reasonably priced.

  • Results are meh. Doesn’t give that bright of a color.

  • Use an entire bottle to get the right shade of red, around 2-3 Tablespoon.

Powdered Food Color:

  • Available in almost all supermarkets in Pakistan.

  • Very cheap.

  • Least desired result.

  • Can be harmful if used in large quantities.

  • You’ll need around 2 teaspoons for this size of cake.

  • Mix it in the buttermilk before adding into the cake mix.

Cream Cheese Frosting:

For the perfect cream cheese frosting you need to use THIS…brick-style cream cheese:

NOT THIS…cream cheese spread:

BUT, the brick form is rarely available and I have been blessed only twice with it.

So, the cream cheese “spread” can be used instead. BUT (warning) it leads to a very runny frosting which is not pipe-able at all. So you need to adjust the ratios accordingly.

Instead of the classic cream cheese frosting made with butter, I decided to make the much lighter and fluffier whipped cream cheese frosting. I, personally am not a huge fan of tons and tons of frosting slathered on my cake. A thin layer does just fine. You can see in the pictures, the frosting is just enough to hold the two layers together, and to cover the entire thing without any crumbs showing.

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

The whipped cream cheese frosting is very easy to put together and compliments the red velvet purrrfectly. You need to first whip your cream till stiff peaks form. (You know why I love autumn most? Because I can whip my cream. Yayyy. And it doesn’t turn into a gloppy mess.) Peaks form. I’ll be making a lot of whipped cream recipes these few months, making the most of the cold.

Anyhow, whip the cream. In another bowl beat your cream cheese, I used Puck’s cream cheese spread, with icing sugar. Then “gently” fold in the whipped cream. Chill for a bit to firm it up a bit. And voila! You’ve got your heaven of a frosting. It’s smooth, and velvety, not cloyingly sweet like buttercream. It’s light and spreads like a dream.

Butter and Oil:

This recipe does not use a copious amount of oil, because there’s butter in there too. Butter adds flavor. Oil helps keep the cake moist. Yes, you need them both! No substituting or eliminating!

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.

And that’s pretty much all you need to know to make the perfect red velvet (and the recipe of course!). Now that you know everything you need to know, you know what you have to do… It’s the perfect weather for baking. Make this, and enjoy with friends and family. Or just yourself, with a nice cuppa tea.

Red Velvet Cake with Whipped Cream Cheese Frosting

Ingredients
·         2 3/4 cups (365g) all-purpose flour
·         1/4 cup (25g) cocoa powder
·         1 tsp baking soda
·         1/4 tsp salt
·         2 cups (403g) granulated sugar
·         3/4 cup (6 oz) unsalted butter, softened
·         1/3 cup vegetable or canola oil
·         3 large eggs
·         2 large egg yolks
·         1 oz liquid red food coloring
·         1 1/3 cups buttermilk1
·         1 tsp vanilla extract
·         1 1/2 tsp vinegar
Frosting
·         8 oz cream cheese, softened
·         1 pack, or 1 ½ cup heavy cream
·         1 tsp vanilla extract
·         1 cup powdered icing sugar
Directions
For the cake:
·Preheat oven to 180 degrees. Grease 2 3-inch round baking pans, then line bottom of each with a round of parchment paper and butter parchment, set aside.
In a bowl add flour, baking soda, salt, and cocoa powder. Mix together. Set aside.
In another bowl, beat together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated. Divide mixture evenly among two prepared baking pans. Spread into an even layer and bake in preheated oven 26 – 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Whipped Cream Cheese Frosting. Store cake in an airtight container in refrigerator.
For the frosting:
In a bowl whip the cream on high till stiff peaks form.
In another bowl, beat together the cream cheese and sugar until combined. Then, gently fold in the whipped cream till fully combined. Keep chilled till ready to use.
Notes:
  1. To make homemade buttermilk: Take 1 Tbsp + 1/4 tsp vinegar in a measuring jug. Add enough milk to make 1 1/3 cup. Let it sit for 15 mins at room temperature. Stir and then use.
*If using salted butter, omit salt.
*Cake can be made in 9-inch cake pans too.
*To whip cream, chill the blow and beaters in the freezer an hour before whipping. Also make sure the cream is cold. The colder the cream, the faster it whips.
·
· Recipe source: Cooking Classy

Red Velvet Cake with Whipped Cream Cheese Frosting! Soft and moist; sweet with a hint of tanginess.