First posted: Apr 8, 2013
Chocolatey Cinnamon Rolls, and Nostalgia
I love these chocolatey cinnamon rolls for very many reasons. They’re almost effortless but never fail to induce a significant number of ooh-la-la’s, and they’re also the perfect anytime treat. In particular they’re the ultimate breakfast extravagance on days when you’re feeling badly behaved. This recipe using ready-made puff pastry means you can go from just getting started to smug in a matter of minutes.
As you might have noticed by now, I haven’t had much time for quiet cooking or new recipe posts lately, what with the merry bedlam we’ve been living in for the past couple of weeks on the set of #bittenTV and working 6 days a week. But today, today is an off-day and I don’t see it passing me by without my making a magnificent batch of these unashamedly gooey chocolatey cinnamon rolls. It suits my sentiments perfectly with the chilly-rainy weather that Noordhoek is lavishing on us with abandon.
We’re living in Noordhoek while the filming happens, and I am so happy to be back in the sleep little village by the sea after having lived here for the last few years and only recently moved to Joburg. There are so many familiar sights and sounds (the wind!) and places to eat (Cafe Roux! The Food Barn! The Deli! The Toad!). My Mum is also here with us, helping to look after Sophie, and Rob joins us from Joburg on the weekends, so we’re a kind-of chaotic but happy family.
Also, I’m feeling a little nostalgic as this week we packed up our oh-so-beautiful kitchen on set and we won’t be cooking there anymore. It was almost heartbreaking to put away all our lovely bits and bobs and bid farewell for now. For the next three weeks we’ll be traveling to and fro for our location shoots and venturing everywhere from Milnterton to the Bo-Kaap to the wild and windy West Coast to valleys and vineyards in Stellenbosch and Elgin, and even right here in Noordhoek with hero-chef Franck Dangereux, so there’s lots of colourful craziness ahead.
* You can check out all the behind-the-scenes snaps and snippets on my Facebook page HERE.
Ingredients
Cooks in: Serves:4
- 1 roll ready-made puff pastry
- 3-4 Tbsp Nutella spread
- 2 Tbsp soft brown sugar
- 2 tsp cinnamon
- 1/4 cup chopped hazelnuts or pecan nuts
- 1/4 cup chocolate chips (optional)
- 1 Tbsp orange or clementine zest
- 1/4 cup buttermilk
- 1/4 cup icing sugar
- 2 Tbsp butter
- 1/2 tsp vanilla paste
- 2 tsp orange or clementine zest
What to do
1. Pre-heat your oven to 240C and lightly grease a deep baking tray or muffin tray. 2. Lay out your defrosted puff pastry on a lightly floured surface, and roll out gently until it is about 1/2 cm thick. Spread over the nutella spread, then sprinkle over the brown sugar, cinnamon, nuts and fruit zest. 3. Roll the dough gently into a 'log' (with the longest edge lined up with the edge of your kitchen counter, then roll away from you i.e. you want to roll up the longest edge and not the shortest edge of your pastry rectangle) and then cut into 3cm slices. 4. Lay the rolls cut-side up in the baking tray or muffin holes and bake for 15 minutes or until lightly golden. 5. Remove the rolls and set aside to rest. Meanwhile, prepare the sugar glaze by mixing all the ingredients together and bringing to a gentle simmer in a small saucepan. Then pour over the rolls just before serving. Photo from 'Bitten' by Warren Heath.
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