Autumn is at its peak, and there is no better way to enjoy Autumn than making my delicious cinnamon rolls and steaming hot chocolate! This recipe will make you want to sit in the garden with crunchy, yellow leaves scattered on the ground, curled up, and read your favourite book.

Wow! That certainly sounds tempting.

That’s why, today, my fellow witches and wizards, I’m going to be giving you the best, tried, and tested recipe for cinnamon rolls! Take out your diary and start writing this recipe down, because I am telling you, this is a once-in-a-lifetime chance. Once the taste and smell of these luscious, sweet rolls hit your nostrils and throat, you’ll be wolfing it down like a starved animal… well, in this case, a starved human being.

Without further ado, let’s dive in!

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CINNAMON ROLLS
Dough Ingredients:
4 cups (580g) all-purpose flour
1/2 cup (107g) granulated sugar
3/4 teaspoon (6g) fine sea salt
1/3 cup (84g) butter
1 cup (235g) lukewarm whole milk
21/4 tsp (7g ) instant yeast
2 eggs
1 egg yolk

Dough Instructions:
In a bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.
Add in softened unsalted butter. Mix in using two forks.
In a separate container, whisk together lukewarm whole milk and instant yeast.
If you’re using a stand mixer, use the dough hook attachment, set it on medium-low speed, and add in yeast mixture, whole eggs, and egg yolk. Mix for 2-3 minutes. And if you’re using a whisk, then get those muscles to work, baby! (hands work fine too, though).
Empty the dough on a clean and lightly floured surface. Knead for 30-60 seconds.
Place the dough in a greased bowl and cover with plastic wrap. Let it rise for 90 minutes.

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Now, for my favourite part… (drumroll please): the filling!

Filling Ingredients:
1 cup (225g) brown sugar
1 tablespoon (14g) muscovado sugar
2.5 tablespoon (17g) cinnamon
1/3 cup (84g) butter

Filling Instructions:
Once the dough has risen, mix your brown sugar, muscovado sugar, and cinnamon.
Dump the dough out onto your lightly floured surface once again, and flatten it into a large rectangle.
Spread softened unsalted butter across the whole rectangle, then sprinkle the cinnamon sugar evenly across the dough.

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Baking Instructions:
Tightly roll the dough from the bottom to the top. Use string (or a knife if necessary) to slice the rolls into 2” thick segments.
Grease a 9x13 baking dish, line the bottom of the pan with rolls, and cover with plastic wrap once filled. Make sure the rolls are neither too far, nor too close. Let it rise at room temperature for 30-45 minutes.
Bake in a 375 F preheated oven for 15-20 minutes, or until they’re golden brown. Let them cool in the container for 15 minutes.

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Finally, it’s time for my second favourite part: the vanilla bean cream cheese glaze!

Glaze Ingredients:
4 oz (115g) cream cheese
3/4 cup (90g) powdered sugar
1 vanilla bean
3 tbsp (45ml) whole milk

Glaze Instructions:
Beat the cream cheese together, then gradually blend in powdered sugar until mixed.
Whisk in whole milk until smooth, then add in half of a scraped vanilla bean and whisk together.
Drizzle the glaze on top of the cinnamon rolls and serve.

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Since I’ve sadly never had the opportunity to visit Paris, I have to make do with my hot chocolate recipe. Get ready, because today I’m going to be sharing it with you all. Quickly, start jotting it down! I promise you’ll love it!

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HOT CHOCOLATE
Hot Chocolate Ingredients:
2 tablespoons (13g) unsweetened cocoa powder
1.5 tablespoons (18g) brown sugar
1 tablespoon (18g) cream
1 cup (236ml) milk
1/4 teaspoon (2g) vanilla extract
1 pinch of salt (to balance out the sweetness)
Marshmallows
Grated chocolate

Hot Chocolate Instructions:
Mix all ingredients except for the marshmallows in a medium saucepan.
Heat until boiling, then transfer to your favourite mug.
Top with mini marshmallows and grated milk chocolate.

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It is getting colder and darker; leaves are falling from the trees. There is a chill in the air overnight, frost on the ground in the morning, mist and fog in the air. Dry, dead leaves crunch beneath your feet and clouds appear when you breathe out.

This is the moment where the kitchen feels like the heart of a home. Children are huddled in front of the fireplace, begging for something warm.  And what better way to usher in the shift from autumn to winter than with a steaming bowl of Cream of Mushroom Soup and a cup of Pumpkin Spice Latte? It’s hot, velvety, rich, and literally the perfect blend of cosiness and happiness.

Ready to embrace the season? Let's begin!!

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CREAM OF MUSHROOM SOUP
COM Ingredients:
4 tablespoons butter
1 tablespoon oil
2 onions, diced
4 cloves garlic, minced
1 ½ pounds fresh brown mushrooms, sliced
4 teaspoons chopped thyme (divided)
½ cup Marsala wine (or any dry red/white wine) (Optional)
6 tablespoons all-purpose flour
4 cups low-sodium chicken broth or stock
1-2 teaspoons salt (adjust to taste)
½-1 teaspoon cracked black pepper (adjust to taste)
2 beef bouillon cubes, crumbled
1 cup heavy cream (or half-and-half, or evaporated milk as a substitute)
½ tablespoon fresh parsley, chopped (for garnish)
½ tablespoon fresh thyme, chopped (for garnish)

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COM Instructions:
Heat the butter and oil in a large pot over medium-high heat until melted. Add the diced onions and cook for 2-3 minutes until softened, releasing their sweetness. Add the minced garlic and cook for 1 more minute, until fragrant.
Add the sliced mushrooms and 2 teaspoons of chopped thyme. Stir occasionally, allowing the mushrooms to release their moisture and cook for about 5 minutes, until tender and browned.
(Optional) Pour in the Marsala wine (or your choice of dry wine) and cook for 3 minutes, stirring to lift any bits stuck to the pot, which will deepen the flavour of the soup.
Sprinkle the flour over the mushrooms, mixing well to coat them. Let it cook for 2 minutes to form a roux, which will help thicken the soup.
Slowly pour in the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Season with salt, pepper, and crumble in the beef bouillon cubes. Cover and simmer for 10-15 minutes, occasionally stirring, until the soup thickens to your desired consistency.
Reduce the heat to low, then stir in the heavy cream (or half-and-half). Allow it to gently simmer—do not bring it to a boil—so the soup remains creamy and smooth.
Taste the soup and adjust the seasoning with more salt and pepper, if needed. Stir in the fresh parsley and remaining thyme for a burst of colour and fresh flavour.
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley and thyme. Serve alongside a slice of crusty bread to complete the meal.

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NOTE:
Dairy-Free Option: If you prefer a dairy-free version, simply omit the cream and enjoy the earthy, rich flavour of the mushrooms with the broth base.

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PUMPKIN SPICE LATTE
Pumpkin spice latte Ingredients: 
½ cup strong hot coffee or two shots of espresso (Not the Sabrina Carpenter one)
2 cups milk of choice, dairy or non-dairy
2 tablespoons pumpkin puree
1 tablespoon sugar or maple syrup 
1 tablespoon vanilla extract
½ teaspoon pumpkin pie spice, plus more for serving
Whipped cream, optional for serving

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Pumpkin spice latte Instructions: 
Heat everything in a large saucepan until the milk starts to froth up but before it boils.
Pour in a mug, and serve warm, topped with whipped cream and pumpkin pie spice.

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Now that I’m sure you all know that I am a very talented baker (no kidding, I love baking), you can thank me later, because I have to go warm up some Cream of Mushroom soup, and make a fresh batch of cinnamon rolls for my siblings. Alongside that, maybe I’ll whip up some Hot Chocolate too? And then perhaps I’ll sit in my garden, watching the snow cover the Autumn leaves, feeling myself go drowsy, until I finally fall asleep in the cold.

Ahh, well, I’ll leave you to wonder. ENJOY!!

Written by Marlee Potter.
Edited by Daphne Clarke.
Proofread by Ivy Dewdrop.