I’ve been waiting to share a recipe with you all that is awesome enough to excuse my blogging absence. This recipe is definitely good enough to do that, but if you’re still not convinced, here’s one of the reasons I’ve not been around..
This is Aidah. I adopted her a few months back and ever since, everything has been about her. And why wouldn’t it? She’s adorable.
So I’m forgiven right? Anyway…
Ever wanted to make cinnamon rolls but got turned off when you realise it involves annoying things like using yeast and taking time to rise? Yeah, me too. I don’t want to wait any longer than I have to before I sink my teeth into something sweet. So when I saw this recipe, I got a bit excited. This was followed by immense sadness when I realised that I had no pecans, but then I realised that I could make it even better. So I did. And here it is.
Hazelnut Chocolate Chip Cinnamon Roll Pie
A few notes about this recipe.
- I followed the original recipe for the sweet dough and it was way too sticky. I had to add a lot of extra flour to get a decent dough. This recipe does specifically call for earth balance, so it could be that the suma soya spread I use had a higher water content or something. Anyway, I’ll put in brackets how much flour I used, so if your dough is too sticky you’ll know how much extra you will need.
- I spread the filling on pretty thick in this pie, which meant that I made the filling recipe and then half of it again to do this. This made the pie VERY sweet, I was probably just spreading it on too thick but feel free to make more if you feel you need it.
- I used demerara sugar because the corner shop didn’t have a soft brown sugar. It was still good but kind of crunchy, so I recommend a soft brown sugar for a smoother filling.
For the dough:
- 2 3/4 cups plain flour (I added an extra 3/4 cups at least, use the original measurements and then add any extra you need, if needed, after liquids have been added)
- 3 tbsp caster sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup soy milk
- 2 tsp cider vinegar
- 6 tbsp dairy free margarine
- 1/ 4 cup maple syrup
For the filling:
- 1 cup soft brown sugar
- 5 tbsp plain white flour
- 1 tbsp cinnamon
- 6 tbsp dairy free margarine
- 3/4 cup chopped hazelnuts
- 1/2 cup chocolate chips
- 1 tsp vanilla extract
For the glaze:
- 1 cup icing sugar
- 3 tbsp water or so
- First things first you want to get the dough together. Mix the vinegar and soy milk in a measuring jug and put to one side. Next put the flour, sugar, baking powder, baking soda and salt into a large bowl and mix.
- Melt the margarine in a pan before adding to the flour mixture along with the maple syrup and soy milk mixture. Mix until it’s too doughy for a spoon and then use your hands to mix and knead. If the dough is still sticky add more of the flour. When you have a decent dough, knead for two minutes.
- Preheat the oven to 200C (gas mark 6) and grease a pie dish, or a deepish cake tin.
- Make the filling by melting the margarine and adding it to a bowl with the flour, cinnamon and brown sugar. Stir in the vanilla and put to one side.
- Take 2/3 of the dough and roll it out to fit your dish. Place it in neatly before taking 2/3 of the filling and spreading it evenly over the dough. Scatter 1/2 cup of the hazelnuts and the chocolate chips over the filling.
- Roll out the rest of the dough and place this on top. Spread the rest of the filling over this layer, before scattering the 1/4 cup left of the hazelnuts on top. Finish it off by rolling up any excess dough hanging over the sides (I spread filling over this dough so it had cinnamon inside the crust).
- Pop into the oven and bake for 20 minutes, until golden brown.
- Whilst the pie is cooking, mix the icing sugar and water in a bowl until you get a really thick icing. If it’s too runny add more sugar, too thick, add more water. Simple
- Once you’ve removed the pie from the oven, leave to cool for 10 minutes or so before using a spoon to drizzle the icing sugar on top.
- Serve with warm soya custard and it’s even more amazing.