Soft Cinnamon Rolls with a Coffee Cream Cheese Glaze

IMG_5257IMG_5245I know what you’re thinking right now, because I’m thinking it too. I went way overboard with that glaze. Theres enough glaze there for three times the amount of Cinnamon Rolls I’ve baked.

I read on the internet somewhere that smothering your cinnamon buns in glorious glossy glaze while still hot from the oven, made them irresistibly moist as it settled into the cracks. I obviously took this literally and smothered until my heart was content. Trust me, I’m definitely content.

I have to admit though, that glaze really makes these rolls enticing. Just look at that shine! Its captivating buttery smell and glistening top lures you into the kitchen like a kid looking for the leftover cake batter spoon.

Sometimes when I bake something, I have no idea what its going to turn out like. Other times I know its going to be a disaster from the outset. And on the rare occasion everything goes so perfectly, I know whats going to emerge from my oven is going to be great. Just the smell of these as they were baking away in my kitchen made a smile play on my lips.

One thing that made these so perfect was that I made them solely for me. I didn’t spend days thinking of what I could bake for the blog to make it more diverse, interesting or unique. I had a craving for cinnamon buns and I made them. Just the way I like them. Just for me. Rustic, simple and humble. No fancy presentation, just the cinnamon bun. So ordinary but so charming too.IMG_5171IMG_5177IMG_5209IMG_5262IMG_5198IMG_5268

Continue reading “Soft Cinnamon Rolls with a Coffee Cream Cheese Glaze”

Parsnip, Hazelnut and Stem Ginger Loaf Cake

IMG_0999Every week, me and my friend/colleague are tasked with coming up with three different desserts to put onto the Du Jour menu at work. This is by far, the best part of my job. It’s something I’ve had to earn; no more monotonous cookie dough rolling, cutting and baking for me! My role is so much more creative now; my imagination is let loose like an artist on a blank untouched canvas. The kitchen is my playground. Continue reading “Parsnip, Hazelnut and Stem Ginger Loaf Cake”

Happy New Year: Banana, Walnut and Gianduja Cake

Proud slice of banana cakeWhat better way to start the new year than with a beautiful piece of Banana Cake and a cup of freshly brewed coffee?

This recipe really reminds me of when I first started training to be a Pastry Chef. My days were filled with making trays of brownie and cutting shortbread like a robot. One of my favourite things to make was this Banana Cake. It was formed into loaf tins and adorned with a sprinkling of Walnut Crumble. The sweet scent of Bananas always wafted through the kitchen after they were taken out of the oven. I usually had to cut these loaves into slices to be displayed under a large glass dome, but always managed to sneak myself the end slice (inevitably drier, but still tasty.) Continue reading “Happy New Year: Banana, Walnut and Gianduja Cake”