Cinnamon Rolls, Creativity and a Little Time to Myself
One thing I’ve discovered through my food journey is how much I enjoy short cookery workshops. They give you the chance to learn something new without committing to a full course, and they’re a brilliant way to spend a few hours doing something you genuinely enjoy.
This was my second class at South Coast Cookery, and once again it reminded me why I keep going back. The workshops are excellent value, relaxed and welcoming, and during the school holidays it felt like the perfect excuse to have a little bit of time for myself.
The class even included a drink, which I thought was a lovely touch. Unsurprisingly, I opted for a glass of white wine!
Although I went on my own, I never really feel alone at these classes. Everyone is there because they share the same interest in food, and conversations seem to happen naturally. By the end of the evening, it felt like we’d all spent a few hours baking with friends rather than strangers.
One particularly lovely moment came when our teacher, Will, stopped the class to lead everyone in singing Happy Birthday to a lady celebrating her 80th birthday with her daughter. It was such a thoughtful gesture and summed up the warm atmosphere perfectly.
Learning the Science Behind the Swirls
The workshop was full of practical tips that I’d never have discovered from simply following a recipe at home.
Instead of dusting the worktop with flour, we used a light coating of oil to stop the dough sticking. We measured everything carefully with a ruler to ensure every cinnamon roll was the same size, and my favourite tip of the evening was learning to cut the rolled dough using a length of thread. It sliced through the dough perfectly without squashing those beautiful spirals.
We also poured cream around the buns before baking, helping create incredibly soft, fluffy rolls once they came out of the oven.
At the end of the class we left with six gloriously gooey cinnamon rolls, along with a ball of dough to recreate them at home.
The following day we headed off for a night of boat camping, and those cinnamon rolls became the perfect evening treat. Sitting by the water with a warm, sticky cinnamon bun felt wonderfully indulgent and was the perfect ending to a lovely couple of days.
Why I Prefer Cooking to Baking
One comment from Will really stayed with me.
He explained that baking is very much about science and maths, whereas cooking is about creativity. It immediately made sense.
I’ve always naturally gravitated towards cooking rather than baking. I enjoy tasting as I go, adjusting flavours and trusting my instincts, whereas baking asks for precision, patience and accuracy.
It probably explains why I’ve always felt more confident standing over a saucepan than weighing ingredients on digital scales.
That said, stepping outside my comfort zone is exactly why I book these workshops. Every class teaches me something new, and even if I never become a natural baker, I’ll certainly be making these cinnamon rolls again.
A final smile came when Will’s young son appeared at the end of the class to judge everyone’s finished buns. It was a lovely, light-hearted ending to the evening and perfectly reflected the fun, welcoming atmosphere that makes South Coast Cookery such an enjoyable place to learn.
