Saturday, December 6, 2014

Cinnabon Cinnamon Rolls Copycat Recipe

 Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good?  A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone! #copycat #breakfast #recipe @SlowRoasted

Cinnabon Cinnamon Roll Copycat Recipe will make you take a second thought, can it really be that good?  A sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone!

Although there is probably a Cinnabon in every mall and airport across the country, I wasn't introduced to them until I moved to Arizona.  I guess I always thought, "so what...  It's a cinnamon roll".  Boy, was I wrong.  Shortly after I moved to Arizona my (then) friend Chad and I went to the mall to pick up a few things.  When we walked by the food court he about melted.  He asked if I want to get a Cinnabon and I said, "Sure... I guess".  He looked at me like I had two heads and said "you guess?"  I explained that I had never had one before.

That was the last time I would ever reply, "sure...  I guess" when I was offered a Cinnabon Cinnamon Roll.  That's for certain.  Eating a cinnamon roll nearly the size of your head is a whole new experience.  A soft, sweet roll with thick brown sugar cinnamon filling and the most scrumptious cream cheese frosting you have ever eaten.

It wasn't long after that day at the mall, when Chad and I fell in love.  Was it the cinnamon roll?  Who knows, but it sure didn't hurt!  15 years later I still remember that first decadent Cinnabon cinnamon roll and the complete and utter feeling of satisfied indulgence; eye's rolling to the back of your head with a chorus of mmmm's and aaaahhhhhh's!

Finally, all these years later I am so excited to have recreated that Cinnabon cinnamon roll in my own home.  A fabulous soft, sweetened bread with made with egg and buttermilk is the base for Cinnabons classic treat and its also the base for ours.  We filled ours with butter, cinnamon, brown sugar and a little corn starch to thicken up the filling (so it doesn't all ooze out, great tip from a recipe message board).  The frosting is of course the star of the show; a vanilla cream cheese frosting with a hint of lemon to really make it stand out.  It's enough to make your thoughts linger long after you have devoured your first cinnamon roll.

I am sure we will still get our Cinnabon cinnamon roll at the airport when we travel, as it is tradition.  But I am so excited to be able to enjoy these anytime, without ever having to leave my house.

Dinner's Breakfast's Ready!

With love from our kitchen table to yours!  XO

RECIPE AT BOTTOM

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Check out these spectacular bread recipes!  Click on the link or the photo to open in a new window.

http://www.theslowroasteditalian.com/2013/10/copycat-texas-roadhouse-rolls-recipe.htmlCopycat Texas Roadhouse Rolls - fabulous tender sweet rolls slathered in butter that are perfect enough to be a meal in itself. 


Red Lobster Copycat Cheddar Bay Biscuits are light and flaky, garlicky cheddar drop biscuits glistening with butter and speckled with parsley.  Slightly crisp on the outside and perfectly tender on the inside.

Pretzel Buns are the best of both worlds, tastes like a pretzel and is soft and bread like. Perfect for burgers, sandwiches or dinner rolls.

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Cinnabon Cinnamon Rolls Copycat Recipe
makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120°F)
½ cup granulated sugar
¼ cup buttermilk
2 large eggs
7 tablespoons unsalted butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup unsalted butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.

Once yeast mixture is aromatic and looks like the head of a beer, add buttermilk, eggs and butter to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.

Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few turns, shape dough into a ball. 

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until well combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” border uncoated. 

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Use your rolling pin to gently press sugar mixture into the dough (so it doesn't fall out as you roll it).

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.

Preheat oven 350°F. 

Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer (or stand mixer) until light and fluffy.  Add remaining ingredients.  Beat until mixture is light and fluffy, about 3-5 minutes.  Set aside. 

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.


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Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 11/8/13

88 comments:

  1. Thank you so much for this copycat recipe. I hope I have time this weekend to give these a try .. and those Red Lobster biscuits. ohmy! ;)

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  2. Wow, these look delicious, can't wait to try them. I can't find butter milk where I live are there any substitutes for this, and which is the best cream cheese that you'd recommend.

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    Replies
    1. yes there is SUBSTITUTE for BUTTERMILK. 1 Cup of Whole milk and add 1Tablespoon vinegar. Let it set for 5 min und then use in place of buttermilk.

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    2. or lemon juice

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  3. I love Cinnabons! These look just like them and I can't wait to give them a try!

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  4. a picture of the dough in the process and a picture of a cinnamon roll cut open would have been great.

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  5. Is it possible to put the 2nd batch in the freezer at any point? It is just my husband and myself and Lord knows, we don't need to eat up one pan of them, let alone two, LOL.

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    Replies
    1. I would be interested in freezing the 2nd batch as well....are you suggesting freezing them before or after baking?

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    2. I have not frozen them mid rise, but they freeze perfectly after cooked. Enjoy.

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    3. thanks! Also, I should have asked this too. Not being a bread baker or a yeast user, I wondered if these could be made the night before, popped in the fridge, and then baked in the morning. I would love to have these for breakfast, but I'm simply not that ambitious in the morning :)

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    4. Great to freeze but do not frost with frosting until taken from freezer, thawed and ready to serve.

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    5. also can freeze dough.

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  6. Gosh, I have everything I need to make these. Heading to the kitchen no!

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  7. I made these and find them to be a little bit on the harder side. How do i get them to say really soft and chewy?

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    Replies
    1. Sorry you hear you are having trouble. You could cover the pan to decrease the browning on the edges, cut down the cook time or lower oven temp to 325.,

      Hope that helps! Enjoy.

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  8. Haha... love the story about your first Cinnabon. On my husband and I's first date, Cinnabon was involved too. We were so awkward and didn't know what to do. He presented to me a pressed flower bookmark he made himself and I snuck away from the restaurant on the pretext of going to the loo and got him a box of Cinnabon. Because he said he liked them. We were so weird back then. It's been forever since my last batch of homemade cinnamon rolls. Maybe it's time to revisit these beauties!

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  9. thank you very much for this great recipe, everyone in my family loved it...as I am not into cream cheese, i made a simple glaze of 1/2 cup dark sugar, 70 g butter and 2 table spoon water

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  10. Is the recipe correct when it says it should be 18" tall??

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    Replies
    1. Roll the dough out to 18"x24". Yes, that is correct.

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  11. These look fab! I never have buttermilk on hand, and it being the day before Thanksgiving, I am not crazy enough to brave the stores. Here is a substitute I am going to use. http://joythebaker.com/2009/10/the-best-buttermilk-substitutions/

    ReplyDelete
    Replies
    1. You can make your own buttermilk. Just add vinegar or lemon juice to regular milk.

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  12. There is a powder buttermilk at the store in the powder rmilk aisle.

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  13. There is a powder buttermilk in the powder milk aisle of the grocery stores

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  14. I dont have a stand mixer, can you give instructions for mixing by hand? I always have a terrible time with yeast breads.

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  15. I don't have a stand mixer and I am too old to get one now. I don't think I can knead the dough by hand for 5 minutes. Do you have any suggestions for me?

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    Replies
    1. How can you be too old to get a stand mixer? Come on, just get yourself one! You deserve it and in my opinion, the older you are the more useful a stand mixer is!! It is never too late! My siblings and I bought one for my mom because she also thought she's too old to get one.. now she would never give it away! much love

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    2. I am 77 and just got my first Pro Kitchen aid stand mixer. I love it. I know I'll be gone before the mixer but I have already told my daughter to come and get it. I got the blue one because I know she will love it

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  16. The recipe doesn't tell you when to add the powder sugar to the frosting. Im in the midst of making it and not sure when to add it. Oh well I will hope for the best.

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    Replies
    1. Where the recipe states to "add sugar" is where the powdered sugar is added.

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    2. Had to giggle a little at your reply. :)

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  17. Great recipe! These turned out fabulous. Thanks for sharing.

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  18. Is it active dry yeast or fresh yeast?

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  19. Hi, is it active dry yeast that you're using?

    ReplyDelete
  20. Hi, is it active dry yeast that you're using?

    ReplyDelete
  21. Can you use a bread-maker to make the dough?

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    Replies
    1. I have never used a bread maker. I imagine you could mix the dough in it though. Let me know how it goes, our readers would love the extra option if it works out. Enjoy!

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    2. Yes I've made it in the bread machine & it turned out great on the "dough" setting

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  22. Do you have any tips on making this recipes without the use of a stand mixer?

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  23. Do you have any tips on making this recipe without the use of a stand mixer?

    ReplyDelete
    Replies
    1. She put a note in the instructions that said, "SEE NOTE" and clearly gave instructions on how to do it without a stand mixer.

      Delete
  24. I also do not hae a stand mixer, so an alternate option would be great!

    ReplyDelete
    Replies
    1. She put a note in the instructions that said, "SEE NOTE" and clearly gave instructions on how to do it without a stand mixer.

      Delete
  25. My son LOVES loves LoVeS!! Cinnabon. And I am sick and tired of paying the high price at the store (and now BurgerGross King) for them. Time to COOK my own!!

    I agree with Anon.: GET A STAND UP MIXER!! Go to the thrift store or craigslist or put it on your birthday wish list. I love mine. I wish I had more counter space since it weighs several stones but still, I wouldn't ever try to mix any heavy stuff with my shabby arms ever again.

    Printing this now and will wait for the weekend to cook.
    THANK YOU!!!!

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  26. Use Makara Cinnamon if you can find it. That is what the Cinnabon company uses ...its not the same as regular cinnamon. (some Cinnabon stores sell it at their locations)

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  27. I think you just helped me perfect my cinnamon rolls! I never thought to use corn starch to thicken up the filling, brilliant!!! Thanks so much!

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  28. I think you just helped me perfect my cinnamon rolls! I never thought to use corn starch to thicken up the filling, brilliant!!! Thanks so much!

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  29. How in the world do u get that dough to roll out to that size, I ended up cutting it in half and doing half at a time and still it keeps shrinking back on me grrrrrr HELP

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    Replies
    1. If it shrinks back that much it may need to rest. The gluten causes that snap back. I would lay a clean cloth over the dough and come back to it in 10 minutes. It can be frustrating. I hope it came out well. Let us know how it goes.

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  30. Hi! This recipe looks delicious! I can barely wait to give it a try. If you have time, would you consider this technical baking/prep question -- would be possible to freeze these in the middle phase (after the rolls are prepared, but before the second rising), then slow thaw/rise in refrigerator overnight, then wake and bake? I have three kids, and their patience starts to wane (especially if they can smell the cinnamon), so pre-making would spare them some of the agonizing wait time and would prevent rising at real bakers' hours to start the prep. I see, in the posts, that many have frozen after baking, but I'd like to serve them freshly baked, if possible, but there's no hope that A) I could get up at 3:30 to make sure kids have them while still getting out the door for school in time B) kids could wait 3 hours past the point of asking 'what are you making?' :) I'd hate to try it out and waste the first batch. Thanks in advance for your help!

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    Replies
    1. Valerie, from my experience it seems perfectly rational that it would work. I have not tested it, though so I can only assume it would work. If you do give it a shot, let me know how it worked out and if I try it I will post about it. Enjoy!

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  31. How much table salt do I use if I dont have kosher?

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    Replies
    1. I highly recommend buying kosher salt. I love the way it is absorbed into the food and how easy it is to grab to season food. However, if you prefer table salt use 3/4 teaspoon for every 1 teaspoon of kosher salt. Enjoy!

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  32. When using your hands, keep kneeding till is squeaks and is nice and soft, like a babies bum

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  33. Did you get a chance to try it yet? I also wondered if you could use a bread maker.

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  34. I am making these now and I used my bread maker,and it seems to be working fine!! I just add the liquids first then dry.I set my machine on dough/knead and it does the hard stuff for me.I allow it to do the 2nd rise then take it out and shape it then let rise again. Hope this helps

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    Replies
    1. Awesome to hear the bread maker is a great options. Enjoy!

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  35. When I made this they where not as goosy as the cinnabon makes theys how can I make mine as goosy thanks

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    Replies
    1. What do you mean? The rolls or the topping? Can you tell me what pan you baked these in? If it is a dark pan that could effect the doneness of the final product. Email me and I can help you figure it out.

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  36. The recipe states it makes 12 cinnamon rolls. Yet in the directions it says to grease two 9" x 13" pans and place the rolls evenly 2 rows with 3 in a row. That's only 6 rolls in each pan? The picture shows it to have all 12 in one pan. I am confused. Please help.

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    Replies
    1. The photo is of one batch that I made. It was baked all in one pan but when I made them in 2(9x13) pans they were able to spread out properly. Follow the directions, they are accurate. Enjoy and let us know how it goes.

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  37. Your Cinnabon recipe sounds great and I'm excited to try it out! You said to use all purpose flour but I will use a bread machine. Should I replace it with baking flour?

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    Replies
    1. You should still use all purpose flour in a bread machine. If you use a different flour it would make it a different texture. If you read through the comments you will see other readers that have used bread machines. Enjoy and let us know how it goes.

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    2. Donna, thank you for the advice. Usually I use bread flour for the bread machine, but this time I tried it out with all purpose flour. I'm not sure what went wrong but the dough was too runny to roll so I decided to pour it in a cake pan and mixed in the filling. The texture was more like a cake but the taste is great! Next time, I will use the bread flour and see the difference.

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    3. How much flour did you add? There shouldn't be enough liquid to make this batter pourable. I would love to discuss the recipe and help you resolve the issues you encountered. Although, cinnamon roll cake sounds divine!

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    4. Yes, the cake was scrumptious and thanks for the great recipe! Now that you mentioned, I think I made a mistake and used 5 cups of flour. Next time, I will make sure I measure correctly.

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  38. These look delicious but I have one question: when you say to leave one inch free of butter and cinnamon sugar before rolling, is that an 18 inch edge or a 24 inch edge? In other words, how long is the finished roll before cutting into individual rolls, 18 inches or 24 inches? Thanks!

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  39. After reading your recipe and the amount of work involved to make the cinnabons, I went out to the store and bought them..............

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  40. I was searching for a good cinnamon roll recipe and came upon your website. I spent the day making these and they were absolutely WONDERFUL! Thank you so much for this GREAT recipe. Better than any that I saw on Food Network, The directions were perfect and easy to follow. This is a keeper! I doubled the icing just to be sure I had enough for both 9x14 dishes. I baked on convection bake and they were beaufitul - just like at Cinnabons!!! Thank you SO MUCH!

    Question: Although the dough rose fine, when I added the sugar to the yeast /water, it seemed to stop the yeast from blooming like it should, even after waiting 7 minutes. Should the sugar be added with the buttermilk mixture instead or is this supposed to happen?

    ReplyDelete
    Replies
    1. I am so happy to hear you loved our recipe. They are spectacular and addictive so best to share with others. LOL

      About the yeast, is it possible that the yeast was old? I have not had any problems making the recipe as written. Email me if you have any more questions. donna {at} tsrifood {dot} com

      Delete
    2. Sugar helps the yeast to "bloom". I always put a tablespoon of sugar in my yeast/hot water mixture. Was taught that by my grandmother and mother.

      Delete
  41. This looks sooo yummy!
    Is it possible for me to use instant dry yeast? Here in the part of the world where I am instant dry yeast is what we use. Measurement and procedure if possible? Thanks

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    Replies
    1. I found this on the King Arthur website: http://www.kingarthurflour.com/recipe/yeast.html

      Can I use active dry and instant yeasts interchangeably?

      Yes, they can be substituted for one another 1:1. We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast.

      When dough is rising, you need to judge it by how much it's risen, not how long it takes; cold weather, low barometric pressure, how often you bake, and a host of other factors affect dough rising times, so use them as a guide, not an unbreakable rule.

      Remember, bread-baking involves living things (yeast), your own personal touch in kneading technique, and the atmosphere of your kitchen; there are so many variables that it's impossible to say that “Dough X will double in size in 60 minutes.” Baking with yeast is a combination of art, science and a bit of magic; stay flexible, and your bread (and you!) will be just fine.

      One time when you might not want to use instant and active dry yeasts interchangeably is when you're baking bread in a bread machine. Since bread machines use a higher temperature to raise dough, substituting instant for active dry yeast 1:1 may cause bread to over-rise, then collapse. When baking in the bread machine, and substituting instant yeast for active dry, reduce the amount of instant yeast by 25%.

      Delete
  42. This really looks delish!
    Is it possible to use instant dry yeast? In my part of the world we use instant dry yeast. I hope you can help me with measurements and procedures. Thanks so much.

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  43. do these need to be refrigerated after? I made these and they are incredible! i made the dough the night before and after it rose the first time i put it in the fridge and made the rolls in the morning. worked out great!

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    Replies
    1. I keep them covered with a towel or plastic wrap on the counter top. So happy you enjoyed them

      Delete
  44. Hi. I would like to know if there is any way these could be made in a non dairy version? cant have milk, perhaps soy milk?

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    Replies
    1. I have not tried that, but if you do please let us know how it goes. Enjoy!

      Delete
  45. I saw your recipe on FB & although I made the gingerbread cinnamon rolls from The Law Student's Wife, I thought your lemon icing would be a wonderful addition! I was not wrong! So much so that I had to make a second batch of rolls & frosting to satisfy my 3 boys! Since we love lemon & it complements gingerbread so well, I grated a little zest into the icing the second time I made it. Wow! This will definitely be my new icing! The extra time whipping it truly makes it fluffy! My boys scraped their plates clean!

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    Replies
    1. That is awesome! I am so happy that you loved it. Now I am going to have to pop over and check out her gingerbread cinnamon rolls too.

      Delete
  46. My husband is a sucker for his mother's caramel rolls, but I decided I wanted to try something new. When we finally dug in, he told me they were the best frosted cinnamon rolls he's ever had. And I agree! Even better than Cinnabon, which is hard to beat for me! Yum!

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    Replies
    1. SCORE! So happy you loved them. These are our favorite cinnamon rolls, but I am intrigued about caramel rolls. I must look this up.

      Delete
  47. I made the dough and it didn't seem to turn out correctly. I followed the directions exactly and the dough came out very dry and flaky.I decided to add more water and it started to come together more. Hopefully it turns out, this is my first attempt at cinnamon rolls and this recipe looks awesome!

    ReplyDelete
  48. These look sooooo good. I hate to ask such a silly question, but I,m new to using yeast and I'm confused about this, "Pour water and sugar into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, add sugar and stir." Do I divide the sugar since it only states 1/2 c sugar only once in the ingredients. I'd love to try these.

    ReplyDelete
    Replies
    1. Hi Kay, not silly at all. It was an oversight. I corrected it to read "Pour water and sugar into the bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top and stir. "

      Let us know how it goes. Enjoy!

      Delete
  49. AWESOME recipe! I've made it SOOO many times, but due to my family/friends being picky eaters, I now use this recipe to make a 'Center of the Roll' type super-gooey monkey bread. Nobody in my family/circle of friends will eat the edge pieces because they're the harder bits and a lot of them - unless the buns are drenched in icing - won't even eat most of the tops either! What I did was slice the dough (before the last rise) into 128 pieces and set aside 16 pieces. I then coated the 112 remaining pieces in butter and the cinnamon sugar mixture. Once each piece was coated and CRAMMED in the pan, I took the 16 pieces from before and rolled them together and out into a very thin (thickness of a quarter at MOST) sheet of dough, coated one side with butter and placed it on top of the balls (butter side down). Let rise and bake as the recipe states. Once they're done, I invert the pan and voila! 112 tiny pieces of joy. If the balls have sat long enough on the top sheet (because it's now the bottom after inverting...), they're usually happy to eat it as well because it's now soaked up all the joy! Exactly the same recipe, the only change is the preparation before baking.

    Bryce Johnston - Edinurgh, Scotland

    ReplyDelete

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