Hello! And may I say Happy Halloween!
This wouldn’t be a food blog if I didn’t do something to commemorate this spooky Halloween holiday! Now coming up with something spooky took a lot of thinking! Cookies? too easy. Cake? its been done, many many times. hmmm… well I’ve wanted to make Cinnamon Rolls for a while seeing as they are perfect for autumn… so why not make them a little spooky? This is a great treat to make with the kids, and yes, it does get messy, very very messy. You do need to use a knife in this recipe for cutting cinnamon rolls so please have adult supervision at all times.
So when it came to making the rolls all halloween-y, it was trial and error. Well, more like a comedy of errors. I tried dying them green, didn’t work. So I thought why not just cover it in red icing and say its blood, throw in a few jelly worms, frogs and some eyes and voila! But it wasn’t until I did the rookie mistake of pouring on my icing when the rolls were still warm did I find the perfect halloween treat. Because my rolls suddenly looked like brains: pure, zombie delighting and-incredible-creepy brains. It made me very, very happy. I showed my parents over FaceTime and my father was horrified. Perfect. So, light your jack-o-lanterns, sit back, relax and let the Zombie apocalypse begin!
For the Rolls:
3 tsp Ground Cinnamon
30 grams Caster Sugar
350 grams Self Raising Flour (extra for sprinkling on a flat surface)
A pinch of salt
2 Medium Eggs
200ml Soya Milk
1 tsp Vanilla Extract
100 grams Coconut Oil (preferably melted)
For the Filling:
4 tbsp Brown Sugar
3tbsp Caster Sugar
2 tsp Ground Cinnamon
2 tbsp Coconut Oil
200 grams Icing Sugar
2 tbsp Coconut Oil (softened)
2-3 tsp Ground Cinnamon
1tsp Vanilla Extract
1tsp Red Food colouring
100ml Soya Milk
Jelly worms and Frogs
In a mixing bowl combine the flour, salt, sugar and cinnamon together.
In a separate bowl whist the coconut oil, eggs and milk together.
Combine the two, adding the wet mixture slowly, a little at a time whilst folding it into the flour with a wooden spoon.
Once combined you should have a dough consistency, if not add a little more flour.
Sprinkle some flour on a flat surface and arm yourself with a rolling pin. Then transfer the dough onto the surface.
Roll into a rectangle shape so that the dough is about 3mm thick.
In a separate bowl melt the coconut oil and add the brown sugar, caster sugar and cinnamon mix well. Now i like a lot of filling, you can make more or less if you want.
Spread the filling onto the dough, but not all the way to the edge, leave about 2 inches of space.
Now for the fiddly bit, roll the dough up like a swiss roll, as tightly as you can, but not too tight that the filling is pushed up the roll.
Cut you rolls out with a large sharp knife (please be careful!) depending on how thick or thin you want them. I personally like mine about 4.5 cm thick.
Place grease proof baking paper into a round cake tin and pack in your rolls.
Using the bowl you used to make the filling, pour in 2tbsp of soya milk to soak up the rest of the filling mixture, then using a spoon layer on some of the mixture on top of your rolls.
Place into an over at 180 degrees for 35-40 mins, place a knife in the middle of the rolls and around to make sure that it comes out clean. Then they are done!
Wait a little while until they are cool/warm and pour on your icing. decorate with jelly worms and frogs or whatever else suits your fancy!
Enjoy and have a wonderful Halloween. X
Allergens: Soya, Gluten, Eggs. I cannot promise that there aren’t any traces of nuts in this recipe.