DIY Disney World Recipes 2

by Barry Lewis


Gaston’s Giant Cinnamon Rolls

110g salted butter

350ml milk

800g plain flour, plus extra for dusting

2 sachets instant yeast

100g sugar

1tsp salt

120ml water

2 eggs

For cinnamon sugar filling

400g light brown sugar

2tbsp cinnamon

225g butter, room temp

60g butter, melted

For butterscotch filling

100g light brown sugar

60g butter, softened

120ml double cream

pinch salt

1tsp vanilla extract

For cream cheese icing

225g full fat cream cheese

60g butter, softened

120g icing sugar

1tsp vanilla extract

3tbsp double cream

pinch salt

Cheeseburger spring rolls

Spring roll sheets (normally found in the freezer aisle)

1tbsp veg oil, plus extra for frying

1 onion, diced

1tsp garlic powder

500g beef mince

pinch salt and pepper

1tbsp ketchup (plus extra for dipping)

1tbsp mustard (plus extra for dipping)

150g grated cheddar cheese

1 egg, beaten (for egg wash)

Frozen lemonade

180g sugar

1litre water

180ml lemon juice

Few drops yellow food colouring (optional)

Chloe and I are back taking on some more Disney World theme park recipes – including cheese burger spring rolls, frozen lemonade and Gaston’s giant cinnamon buns…. 6 hours of cooking wearing Mickey Mouse ears, what’s not to love!

Click here if you missed our first Disney World recipe attempt including Dole Whip and Mac Cheese hot dogs.

How to make Gaston’s giant cinnamon buns

Grease a large 22x30cm tin and leave to one side. Make the dough first in a large bowl with an electric whisk add half the flour, yeast, sugar and salt and add in the butter, milk, water and eggs. Keep beating and adding the flour gradually until all added and you are left with a thick dough, if it’s still a bit too wet add more flour, you want it tacky, but not sticky, bring it to a large ball. Knead on a floured surface for 5 minutes. Put it back in the bowl and leave to one side whilst you make the filling.

For the filling in a bowl mix the sugar, cinnamon and softened butter (leave the melted for now) together, you want it to be a spreadable consistency, if it’s a bit too thick but a little extra butter in and place it in the microwave for 10 seconds or in blasts. It needs to spread well! Get the dough and roll it out to approx 40cm x 60cm (a big rectangle!), using more flour to prevent sticking. Cover the rolled out dough with the cinnamon mix, ensuring it is evenly spread. Starting at the narrow end, roll it up into a big log, sitting it on the seam. Slice the log into 2 sections and sit them cut side down (pressing slightly to help stabilise) in the pan. You may want to cut it smaller if you wish and use 2 pans. Allow to rest for 30 minutes in the pans, then drizzle with the melted butter. Bake at 160fan/180c/370f or equivalent for 20 minutes, then bake for a further 10 minutes covered in foil to prevent it burning. Allow to cool in the pan then onto a wire rack. Meanwhile make the toppings.

For the cream cheese icing in a saucepan add the cream cheese and butter, mix until melted, remove from the heat and add the icing sugar, vanilla, salt and cream. Stir through then leave to cool.

For the butterscotch in a saucepan add the brown sugar, butter and cream, bring to a low simmer and keep it simmering for a few minutes, take off the heat and add the salt and vanilla, allow to cool.

When the rolls have cooled cover with cream cheese icing, then the butterscotch topping. So good!

How to make cheeseburger spring rolls

These were sensational, switch it to pepperoni pizza spring rolls if you wish by using cheese and pepperoni as the filling instead.

Prep the filling ahead of time if you wish. In a frying pan cook the onions in the tbsp of veg oil for a couple of minutes, add in the beef mince and the garlic powder and cook in the pan stirring often until browned, remove from the heat and drain off excess fat, squeeze in the ketchup and mustard and stir through, this mixture alone is very addictive!

Warm a wok or deep pan with the oil, get it to about 180c/350f. Whilst it’s warming up make the spring rolls. Take a square sheet of spring roll wrapper and have one corner facing you, make a row about 2 inches from the corner into the middle of the square and take it close to the edges each side, fold the corner facing you over the top of the filling to enclose it, fold in both sides and then roll forward until you reach the corner, egg wash this part and roll again to join it together. Repeat with the remaining mince and wrappers. Fry them in batches in the oil until golden brown – around 4 minutes or so. The temperature of the oil will need to be maintained so take your time. Place on kitchen towel once fried then serve with extra ketchup or mustard as a dunking pot. Easy to make ahead of time too and keep in the freezer – you can also make them in an air fryer.

How to make frozen lemonade

Please note this recipe uses an ice cream machine, so make sure before starting you have put your ice cream machine bowl in a freezer overnight / as per instructions on your machine.

In a microwave proof bowl add the sugar and 250ml of the water, microwave for 60 seconds, stir, then microwave for another 60 seconds. Cover with cling film once at room temperature and place in the freezer for 30 minutes.

Once the 30 minutes is up and it is nice and chilled mix the syrup from the freezer with the lemon juice, remaining water and yellow food colouring, stir well until a conistent colour is achieved. Add this mixture into an ice cream machine and turn it on, after about 20 minutes you should have a lovely frozen lemonade – pour it into glasses and have immediately or transfer to the freezer to firm it up a bit more and have another day when it’s solid, especially if it’s a warm day!