Leigh

Vegan pancakes

Posted on by Leigh

Vegan pancakes

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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 501kcal

Ingredients

  • 200 g all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240 ml almond milk (or any plant-based milk of your choice)
  • 1 tbsp vegetable oil (plus extra for cooking)
  • 1 tsp vanilla extract (optional)
  • 1/2 ripe banana mashed (optional for added sweetness)

Instructions

  • In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well with a whisk to ensure even distribution of the dry ingredients.
  • In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract (if using), and mashed banana (if using). Mixing in the banana is optional, but it adds natural sweetness and moisture to the pancakes.
  • Pour the wet mixture into the dry mixture and stir until just combined. Be careful not to overmix; a few lumps in the batter are okay. Overmixing can make the pancakes tough.
  • Place a non-stick skillet or frying pan over medium heat and add a small amount of vegetable oil to coat the bottom of the pan.
  • Once the pan is hot, ladle in a portion of the pancake batter. Use the back of the ladle to spread the batter into a circle to your desired size. Cook until bubbles form on the surface, which usually takes about 2-3 minutes.
  • Carefully flip the pancake with a spatula and cook for another 1-2 minutes or until the other side is golden brown and the pancake is cooked through.
  • Continue this process with the remaining batter, adding more oil to the pan as needed.
  • Serve the vegan pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or vegan whipped cream.
    Enjoy your delicious vegan pancakes!
Nutrition Facts
Vegan pancakes
Amount per Serving
Calories
501
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
2
g
Sodium
 
1107
mg
48
%
Potassium
 
217
mg
6
%
Carbohydrates
 
92
g
31
%
Fiber
 
4
g
17
%
Sugar
 
10
g
11
%
Protein
 
11
g
22
%
Vitamin A
 
19
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
527
mg
53
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tropical fruit yogurt bowl

Posted on by Leigh

Tropical fruit yoghurt bowl

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Course: Breakfast
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 393kcal

Ingredients

Fruit Bowl

  • 250 g Greek yogurt
  • 100 g fresh pineapple diced
  • 100 g fresh mango diced
  • 50 g fresh papaya diced
  • 50 g fresh kiwi, sliced sliced
  • 50 g fresh strawberries halved or sliced
  • 50 g fresh grapes (red or green) halved
  • 1 banana sliced
  • 1 passion fruit pulp scooped out
  • 1 lime juice squeezed

Toppings

  • 30 g granola
  • 15 g shredded coconut (toasted, optional)
  • Fresh mint leaves for garnish

Instructions

Prepare the Fruit:

  • Wash and peel the fruits as needed.
  • Dice the pineapple, mango, and papaya into bite-sized pieces.
  • Slice the kiwi, halve the strawberries and grapes, and slice the banana.
  • Scoop out the pulp from the passion fruit.
  • Start by adding Greek yogurt to a serving bowl.
  • Arrange the prepared fruits on top of the yogurt.
  • Squeeze fresh lime juice over the top of the fruit for a zesty touch.
  • Sprinkle granola evenly over the fruit.
  • If desired, you can sprinkle some toasted shredded coconut on top of the granola.
  • Garnish the tropical fruit yogurt bowl with fresh mint leaves.

Enjoy:

  • Garnish the tropical fruit yogurt bowl with fresh mint leaves.
Nutrition Facts
Tropical fruit yoghurt bowl
Amount per Serving
Calories
393
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
6
mg
2
%
Sodium
 
88
mg
4
%
Potassium
 
973
mg
28
%
Carbohydrates
 
72
g
24
%
Fiber
 
11
g
46
%
Sugar
 
44
g
49
%
Protein
 
18
g
36
%
Vitamin A
 
1449
IU
29
%
Vitamin C
 
119
mg
144
%
Calcium
 
204
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pork Milanese

Posted on by Leigh

Pork Milanese

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Course: Supper
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

  • 4 pork loin chops
  • salt and pepper
  • 1 cup all-purpose flour (about 120g)
  • 2 large eggs
  • 1 cup breadcrumbs (about 100g)
  • 1/2 cup grated Parmesan cheese (about 50g)
  • 1/4 cup vegetable oil (for frying)
  • lemon wedges for serving
  • fresh parsley for garnish

Instructions

Prepare the Pork:

  • Place the pork chops between two sheets of plastic wrap or parchment paper.
  • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch (6 mm) thick.
  • Season both sides of the pork chops with salt and pepper.

Set Up Breading Station:

  • In three separate shallow dishes, place the following:
  • Dish 1: All-purpose flour
  • Dish 2: Whisked eggs
  • Dish 3: Breadcrumbs mixed with grated Parmesan cheese

Bread the Pork:

  • Dip each pork chop into the flour, shaking off any excess.
  • Next, dip it into the beaten eggs, allowing any excess to drip off.
  • Finally, coat it evenly with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the pork to adhere.

Fry the Pork:

  • In a large skillet or frying pan, heat about 1/2 inch (1.25 cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully place the breaded pork chops into the hot oil, cooking 2 at a time to avoid overcrowding the pan.
  • Fry each chop for about 3-4 minutes per side or until they are golden brown and the internal temperature reaches 145°F (63°C).
  • Use a slotted spatula to remove the pork chops from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve:

  • Serve the Pork Milanese hot, garnished with lemon wedges and fresh parsley.

    Pork Milanese is often served with a simple salad or a side of spaghetti with tomato sauce. Enjoy your delicious Italian meal!

Nutrition Facts
Pork Milanese
Amount per Serving
Calories
655
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
9
g
Cholesterol
 
183
mg
61
%
Sodium
 
536
mg
23
%
Potassium
 
646
mg
18
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
43
g
86
%
Vitamin A
 
238
IU
5
%
Calcium
 
196
mg
20
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Malva pudding

Posted on by Leigh

Malva pudding

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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 1024kcal

Ingredients

Pudding

  • 250 g sugar
  • 2 large eggs
  • 1 tbsp smooth apricot jam
  • 1 tbsp butter
  • 150 g all-purpose flour
  • 1 tbsp baking soda (bicarbonate of soda)
  • a pinch of salt
  • 250 ml milk
  • 1 tbsp white vinegar or apple cider vinegar

Sauce

  • 125 g butter
  • 250 g heavy cream
  • 125 ml sugar
  • 125 ml hot water

Instructions

For the Pudding:

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, cream together the sugar and eggs until the mixture is light and fluffy.
  • Add the apricot jam and butter to the sugar and egg mixture. Mix well.
  • In a separate bowl, sift the flour, baking soda, and a pinch of salt.
  • Add the dry ingredients to the sugar and egg mixture, alternating with the milk. Start and end with the dry ingredients. Mix until you have a smooth batter.
  • Lastly, mix in the vinegar. This will cause the batter to foam up slightly.
  • Pour the batter into a greased ovenproof dish.
  • Bake in the preheated oven for approximately 35 minutes or until the pudding is golden brown and a toothpick inserted into the center comes out clean.

For the Sauce:

  • While the pudding is baking, prepare the sauce. In a saucepan, melt the butter over low heat.
  • Add the cream, sugar, and hot water to the melted butter. Stir continuously until the sugar has dissolved, and the sauce has slightly thickened. Do not boil.

Bringing It Together:

  • When the pudding is done baking, remove it from the oven and immediately pour the hot sauce over the hot pudding. Make sure the pudding is fully covered with the sauce.
  • Allow the pudding to soak up the sauce for a few minutes before serving.
  • Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

    Malva pudding is best enjoyed warm and is a delightful treat with its sweet, syrupy sauce and sponge-like texture. Enjoy!

Nutrition Facts
Malva pudding
Amount per Serving
Calories
1024
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
34
g
213
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
14
g
Cholesterol
 
235
mg
78
%
Sodium
 
1134
mg
49
%
Potassium
 
243
mg
7
%
Carbohydrates
 
125
g
42
%
Fiber
 
1
g
4
%
Sugar
 
96
g
107
%
Protein
 
11
g
22
%
Vitamin A
 
2022
IU
40
%
Vitamin C
 
1
mg
1
%
Calcium
 
150
mg
15
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate lava cake

Posted on by Leigh

Chocolate lava cake

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 2 people
Calories: 1057kcal

Ingredients

  • 100 g dark chocolate (chopped)
  • 100 g unsalted butter
  • 100 g granulated sugar
  • 3 large eggs
  • 1/2 tsp vanilla extract
  • 60 g all-purpose flour
  • a pinch of salt
  • Butter and cocoa powder for greasing the ramekins

Instructions

  • Preheat your oven to 200°C (392°F).
  • Grease and dust four 200ml (or larger) ramekins with butter and cocoa powder. This will help the cakes release easily after baking.
  • In a microwave-safe bowl, melt the dark chocolate and butter together. You can do this in the microwave in short 20-30 second bursts, stirring between each burst until the chocolate and butter are fully melted and combined. Alternatively, you can melt them together over a double boiler on the stove. Set this mixture aside to cool slightly.
  • In a separate bowl, whisk the eggs, granulated sugar, and vanilla extract together until the mixture becomes light and frothy.
  • Gradually pour the melted chocolate mixture into the egg mixture while whisking continuously. Make sure the chocolate mixture is not too hot to prevent cooking the eggs.
  • Sift the all-purpose flour into the chocolate mixture and add a pinch of salt. Gently fold the flour and salt into the mixture until just combined. Be careful not to overmix; you want a smooth batter.
  • Pour the batter evenly into the prepared ramekins, filling them about 2/3 full.
  • Place the ramekins on a baking sheet and then into the preheated oven.
  • Bake for about 12 minutes, or until the edges of the cakes are set but the centers are still slightly jiggly.
  • Remove the cakes from the oven and let them cool for 1-2 minutes.
  • To serve, run a knife around the edge of each ramekin to loosen the cake, then invert it onto a serving plate. The lava cake should easily come out with a gooey, molten center.
  • Dust with powdered sugar, add a scoop of ice cream or a dollop of whipped cream if desired, and serve immediately.

    Enjoy your delicious homemade chocolate lava cakes!

Nutrition Facts
Chocolate lava cake
Amount per Serving
Calories
1057
% Daily Value*
Fat
 
69
g
106
%
Saturated Fat
 
40
g
250
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
19
g
Cholesterol
 
355
mg
118
%
Sodium
 
110
mg
5
%
Potassium
 
495
mg
14
%
Carbohydrates
 
96
g
32
%
Fiber
 
6
g
25
%
Sugar
 
62
g
69
%
Protein
 
16
g
32
%
Vitamin A
 
1625
IU
33
%
Calcium
 
91
mg
9
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Quick mac & cheese

Posted on by Leigh

Quick mac & cheese

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 1297kcal

Ingredients

  • 250 g macaroni pasta
  • 50 g butter
  • 50 g all-purpose flour
  • 500 ml milk
  • 200 g cheddar cheese grated
  • salt and pepper to taste
  • Optional: breadcrumbs for topping

Instructions

Cook the Macaroni:

  • Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain and set aside.

Make the Cheese Sauce:

  • In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously to create a smooth paste (roux). Cook the roux for about 1-2 minutes to remove the raw flour taste.
  • Slowly pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, which should take about 5-7 minutes.
  • Reduce the heat to low and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Season with salt and pepper to taste. You can adjust the amount of salt and pepper to your preference.

Combine Pasta and Cheese Sauce:

  • Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated with the creamy cheese sauce.

Serve:

  • Serve your delicious homemade mac and cheese hot, garnished with a bit more shredded cheese if desired.

    Enjoy your homemade macaroni and cheese!

Nutrition Facts
Quick mac & cheese
Amount per Serving
Calories
1297
% Daily Value*
Fat
 
65
g
100
%
Saturated Fat
 
37
g
231
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
185
mg
62
%
Sodium
 
921
mg
40
%
Potassium
 
775
mg
22
%
Carbohydrates
 
127
g
42
%
Fiber
 
5
g
21
%
Sugar
 
16
g
18
%
Protein
 
51
g
102
%
Vitamin A
 
2044
IU
41
%
Calcium
 
1060
mg
106
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cinnabon

Posted on by Leigh

Cinnabon

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Course: Dessert
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 401kcal

Ingredients

Dough

  • 500 g all-purpose flour
  • 75 g granulated sugar
  • 7 g salt
  • 10 g active dry yeast
  • 250 ml warm milk
  • 75 g unsalted butter melted
  • 2 large eggs

Filling

  • 150 g cream cheese softened
  • 75 g unsalted butter softened
  • 200 g powdered sugar
  • 5 ml vanilla extract

Instructions

Prepare the Dough:

  • In a large mixing bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.
  • Add the melted butter, sugar, salt, and eggs to the yeast mixture. Mix well.
  • Gradually add the flour and knead until you have a smooth and elastic dough. You can use a stand mixer with a dough hook attachment or knead by hand.
  • Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Prepare the Filling:

  • In a small bowl, mix the brown sugar and ground cinnamon together.

Roll Out the Dough:

  • Once the dough has risen, punch it down to release the air.
  • Roll out the dough on a floured surface into a large rectangle, approximately 40cm x 30cm.

Fill and Roll:

  • Spread the softened butter over the entire surface of the dough.
  • Sprinkle the cinnamon-sugar mixture evenly over the butter.
  • Starting from one of the longer edges, tightly roll up the dough into a log.
  • Cut the log into 12 equal pieces using a sharp knife or dental floss.

Bake:

  • Place the cinnamon rolls in a greased baking dish or on a baking sheet with some space between them.
  • Cover them with a kitchen towel and let them rise for about 30 minutes.
  • Preheat your oven to 180°C (350°F).
  • Bake the cinnamon rolls for 20 minutes or until they are golden brown.

Prepare the Frosting:

  • While the rolls are baking, make the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.

Frost the Cinnamon Rolls:

  • Once the cinnamon rolls are out of the oven and slightly cooled, spread the cream cheese frosting over the top while they are still warm.

Serve and Enjoy:

  • Serve the warm Cinnabons, and enjoy!

    These homemade Cinnabons are a delightful treat for breakfast or dessert. Make sure to adjust the quantities if you want to make more or fewer rolls.

Nutrition Facts
Cinnabon
Amount per Serving
Calories
401
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
69
mg
23
%
Sodium
 
287
mg
12
%
Potassium
 
115
mg
3
%
Carbohydrates
 
57
g
19
%
Fiber
 
1
g
4
%
Sugar
 
24
g
27
%
Protein
 
7
g
14
%
Vitamin A
 
555
IU
11
%
Vitamin C
 
0.003
mg
0
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate mug cake

Posted on by Leigh

Chocolate mug cake

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 1 person
Calories: 625kcal

Ingredients

  • 4 tbsp all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking powder
  • a pinch of salt
  • 3 tbsp milk
  • 2 tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 tbsp chocolate chips (optional)

Instructions

  • Choose a Mug: Select a microwave-safe mug with a capacity of at least 300ml (10oz) to allow for the cake to rise without overflowing.
  • Mix Dry Ingredients: In the mug, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and a pinch of salt until well combined.
  • Add Wet Ingredients: Pour in the milk, vegetable oil, and vanilla extract. Stir everything together until you have a smooth batter. Make sure there are no lumps.
  • Optional Chocolate Chips: If you like, sprinkle the chocolate chips on top of the batter.
  • Microwave: Place the mug in the microwave and cook on high for about 1 minute and 30 seconds to 2 minutes. The exact cooking time may vary depending on your microwave's wattage, so keep an eye on it. The cake should rise and set but still be slightly moist.
  • Cool: Carefully remove the mug from the microwave (it will be hot) and let it cool for a minute or two.
  • Enjoy: Dig in with a spoon while it's still warm! You can eat it directly from the mug or transfer it to a plate.

    Remember that microwave cooking times can vary, so you may need to adjust the cooking time slightly to suit your microwave's power. Enjoy your delicious chocolate mug cake!

Nutrition Facts
Chocolate mug cake
Amount per Serving
Calories
625
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
16
g
Monounsaturated Fat
 
7
g
Cholesterol
 
5
mg
2
%
Sodium
 
128
mg
6
%
Potassium
 
301
mg
9
%
Carbohydrates
 
78
g
26
%
Fiber
 
5
g
21
%
Sugar
 
48
g
53
%
Protein
 
7
g
14
%
Vitamin A
 
74
IU
1
%
Calcium
 
145
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate mousse

Posted on by Leigh

Chocolate mousse

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 people
Calories: 588kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa) chopped
  • 4 large eggs seperated
  • 60 g granulated sugar
  • 1 tsp vanilla extract
  • 200 ml heavy cream (whipping cream)
  • a pinch of salt
  • 30 g powdered sugar (icing sugar)

Instructions

Prepare the Chocolate:

  • Break the dark chocolate into small pieces and place it in a heatproof bowl.
  • Melt the chocolate using a double boiler or in the microwave. If using the microwave, heat in 20-second intervals, stirring in between until the chocolate is smooth and completely melted. Set it aside to cool slightly.

Separate Eggs:

  • Carefully separate the egg whites from the yolks. Place the egg yolks in a large mixing bowl and the egg whites in a separate, clean, and dry bowl.

Whip the Egg Yolks:

  • Add the granulated sugar and vanilla extract to the egg yolks. Beat them together until the mixture becomes pale and slightly thickened.

Combine with Melted Chocolate:

  • Gradually pour the melted chocolate into the egg yolk mixture while continuously whisking to combine. Ensure the chocolate is well incorporated into the yolks. Set this mixture aside.

Whip the Egg Whites:

  • Add a pinch of salt to the egg whites.
  • Using a clean, dry whisk or electric mixer, whip the egg whites until stiff peaks form. This means the egg whites should be thick and hold their shape when you lift the whisk or beaters.

Fold in Egg Whites:

  • Gently fold the whipped egg whites into the chocolate mixture. Do this in several additions, being careful not to deflate the egg whites. Use a gentle, folding motion until the mixture is homogeneous.

Whip the Cream:

  • In a separate bowl, whip the heavy cream and powdered sugar together until it reaches stiff peaks. Be careful not to over-whip, or it may become grainy.

Incorporate Whipped Cream:

  • Gently fold the whipped cream into the chocolate and egg mixture. Again, use a gentle folding motion to ensure it's well combined.

Chill:

  • Divide the chocolate mousse mixture into serving glasses or bowls.
  • Cover each serving with plastic wrap or a lid and refrigerate for at least 2 hours or until set. Overnight is even better for a firmer texture.

Serve:

  • Before serving, you can garnish with shaved chocolate, cocoa powder, or a dollop of whipped cream if desired.

    Enjoy your delicious homemade chocolate mousse!

Nutrition Facts
Chocolate mousse
Amount per Serving
Calories
588
% Daily Value*
Fat
 
44
g
68
%
Saturated Fat
 
26
g
163
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
221
mg
74
%
Sodium
 
79
mg
3
%
Potassium
 
110
mg
3
%
Carbohydrates
 
49
g
16
%
Fiber
 
5
g
21
%
Sugar
 
41
g
46
%
Protein
 
10
g
20
%
Vitamin A
 
977
IU
20
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate Cinnabon

Posted on by Leigh

Chocolate Cinnabon

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Course: Dessert
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 people
Calories: 475kcal

Ingredients

Dough

  • 500 g all-purpose flour
  • 10 g instant yeast
  • 75 g granulated sugar
  • 250 ml warm milk
  • 85 g unsalted butter melted
  • 1 tsp salt
  • 1 large eggs

Filling

  • 100 g dark chocolate chips or chunks
  • 75 g brown sugar
  • 2 tbsp cocoa powder
  • 50 g unsalted butter softened
  • 1 tsp ground cinnamon

For the Cream Cheese Frosting

  • 100 g cream cheese softened
  • 50 g unsalted butter softened
  • 200 g powdered sugar (icing sugar)
  • 1 tsp vanilla extract
  • 2-3 tbsp milk

Instructions

Make the Dough:

  • In a mixing bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
  • Add the melted butter, salt, and egg to the yeast mixture and mix well.
  • Gradually add the flour and knead until you have a smooth, elastic dough. You can use a stand mixer with a dough hook attachment or knead by hand.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Prepare the Filling:

  • In a small bowl, mix together the brown sugar, cocoa powder, and ground cinnamon.

Assemble the Cinnabons:

  • Roll out the risen dough on a floured surface into a large rectangle, about 40x30 cm (16x12 inches).
  • Spread the softened butter evenly over the dough.
  • Sprinkle the brown sugar mixture and chocolate chips over the buttered dough.
  • Roll up the dough tightly from the longer side, creating a log.
  • Cut the dough log into 12 equal slices.

Bake:

  • Place the slices in a greased baking dish or on a lined baking sheet, leaving some space between them.
  • Preheat your oven to 180°C (350°F).
  • Bake the Cinnabons for about 20 minutes, or until they are golden brown.

Make the Cream Cheese Frosting:

  • While the Cinnabons are baking, prepare the frosting. In a mixing bowl, beat together the softened cream cheese, softened butter, powdered sugar, vanilla extract, and enough milk to achieve your desired frosting consistency.

Serve:

  • Once the Cinnabons are out of the oven, let them cool for a few minutes.
  • Drizzle the cream cheese frosting over the warm Cinnabons.
  • Serve and enjoy your delicious Chocolate Cinnabons!

    These chocolatey Cinnabons are perfect for indulging in a sweet treat. Enjoy!

Nutrition Facts
Chocolate Cinnabon
Amount per Serving
Calories
475
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
58
mg
19
%
Sodium
 
251
mg
11
%
Potassium
 
184
mg
5
%
Carbohydrates
 
68
g
23
%
Fiber
 
2
g
8
%
Sugar
 
33
g
37
%
Protein
 
7
g
14
%
Vitamin A
 
557
IU
11
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
83
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.