The BEST Cinnamon Rolls You Will Ever Have

It’s finally below 85 degrees in my house and that’s why I finally got to bake! I felt deprived without the kitchen but I wasn’t about to make my house 95 degrees from turning on the oven. This morning I woke up and was actually shivering… talk about bi-polar weather.

What makes something “the best?” In my opinion something deserves the title “the best” if it keeps you coming back for more… and more. I actually don’t like to claim things “the best” because I’m actually a very picky eater but these cinnamon rolls… OH MY YUM!

You need to try these… NOW!

I may or may not have devoured the cinnamon roll while editing these photos… yep I definitely did!

Ingredients (Cinnamon Rolls)
1 packet (2 and 1/4 tsp.) dry active yeast
1/4 cup granulated sugar (step 1)
1 cup warm milk (approximately 110º F)
2 eggs, room temperature
1/3 cup butter, melted
1 tsp. salt
1/4 cup granulated sugar (step 2)
4 and 1/2 cups all purpose flour

Warm milk in microwave on high for 1 minutes and 30 seconds to 2 minutes. In a large bowl combine warmed milk, yeast, and 1/4 cup granulated sugar. Stir and let stand for approximately 10 minutes or until foamy (if it doesn’t turn foamy, the milk probably wasn’t warm enough). Once foamy mix in eggs, melted butter, salt, and 1/4 cup granulated sugar. Add flour and mix until the dough forms a sticky ball. Remove dough from bowl and knead for 5-10 minutes on a lightly floured surface. Form dough into ball and place into an oiled boil. Cover with plastic wrap and rest in a warm place for approximately 1 hour (should have doubled in size). After dough has doubled in size, remove from bowl and let rest on a lightly floured surface for 10 minutes.

Ingredients (Filling)
1/3 cup butter, softened
1 cup brown sugar, packed
2 and 1/2 tbs. cinnamon
1/2 (1.5 oz.) french vanilla instant pudding packet
1/4 cup cinnamon chips, heaping (can be substituted with walnuts or pecans)

In a small bowl, combine brown sugar, cinnamon, and pudding mix. Get out a 13 x 9 inch pan and lightly spray with PAM; set aside. Roll dough into large rectangle (approximately 12 x 22 inches). Once rolled out spread softened butter evenly over the dough. Once buttered, spread the filling mixture over top the dough evenly. Sprinkle cinnamon chips evenly over the dough rectangle and roll up so that the dough will be long, not short. Cut into large equal portions with floss or pastry cutter and place into the 13 x 9 inch greased pan. (Some of the filling will fall out, that’s okay. Just scoop it up at the end and sprinkle over top the rolls.) Cover and let rise for approximately 30 minutes, or refrigerate and let rise overnight for morning. While rising preheat oven to 400º F. Bake rolls for approximately 22 minutes. Allow to mostly cool before frosting.

Ingredients (Frosting)
8 oz. cream cheese, softened
2/3 cup butter, softened
1 and 3/4 cups powdered sugar
1 tsp. vanilla extract

While the rolls are baking prepare the frosting by mixing together the cream cheese, butter, and vanilla extract. Once mixed slowly mix in the powdered sugar. Spread over top of the cinnamon rolls and enjoy!

Slightly adapted from Pink Parsley


Cinnamon Bread

My favorite ingredient is cinnamon. It is the perfect breakfast and dessert ingredient… in my opinion. As a child my mother made me buttered toast with cinnamon and sugar sprinkled all over it. It was my absolute favorite snack. To this day I still eat that very snack every so often. Eating it brings back many memories. 
Since I am now twenty years old I decided to come up with my own cinnamon bread that I can pass down to my future children. This recipe is simple, delicious, and heartwarming. You will want to bake this everyday just so the smell fills your house. It’s absolutely wonderful. I hope you all enjoy!
2 cups flour
1 cup granulated sugar
1 tsp. baking powder
1/2 tsp salt
1 egg
1 cup milk 
1/3 cup vegetable oil
2 tsp. vanilla extract
1/3 cup sugar
1/3 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup cinnamon chips
Preheat oven to 325° F. Grease and flour a loaf pan (Mine was a 9″x5″ inch pan). Combine flour, sugar, baking powder, and salt in a large bowl. Once mixed stir in egg, milk, vegetable oil, and vanilla. Stir until just combined. For the cinnamon swirl and topping combine the sugars, cinnamon and cinnamon chips; set aside. Pour half of the batter into the loaf pan. On top of the batter sprinkle half of the cinnamon mixture. Swirl topping into bottom layer with a knife in a circular motion. Pour the rest of the batter into the loaf pan. Again sprinkle the rest of the cinnamon mixture on top and swirl. Place loaf pan in preheated oven and bake for approximately 50-60 minutes or until done in the center. Cool in pan. Enjoy!
What’s your favorite ingredient? 

Apple Juice Pancakes

This is a recipe I have wanted to share with you all for a long time.  These pancakes are delicious! When you first take a bite you taste the maple syrup. Then a rush a cinnamon fills your mouth. The aftertaste of apple will leave you speechless. I hope you all enjoy these pancakes as much as I do. Enjoy!
    Serving Size: Approximately 8 Pancakes
1 cup flour
2 tbs. granulated sugar
1 tsp. baking powder
1/2 tsp. cinnamon 
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
1 tsp. vanilla extract 
3/4 cup apple juice
In a large bowl mix together flour, sugar, baking powder, baking soda, cinnamon, and salt. Once combined whisk in vanilla, egg, and apple juice. Whisk until lumps are almost completely gone. Heat a large frying pan over medium-low heat and spray with PAM. Pour 1/4 cups of batter onto warm frying pan and cook until pancake appears bubbly. Flip pancakes and cook until browned. Enjoy! 

Croissant French Toast With Strawberry Sauce

Ingredients (Croissant French Toast)
4 large croissants, halved
1 large egg
1/3 cup milk
1 tsp vanilla extract 
powdered sugar (optional)
whipped cream (optional) – (I was out…)
Ingredients (Strawberry Sauce)
1/3 cup water
1/3 cup granulated sugar
2/3 cup strawberries, chopped
Sauce: Combine water and sugar in small saucepan on medium heat. Stir sugar water until sugar is dissolved. Stir in chopped strawberries and bring to a boil for 10 minutes. Reduce heat to medium-low and simmer until sauce is thick. Place sauce in food processor and blend until strawberries are liquified.
Croissant French Toast: Cut croissants in half lengthwise. Whisk together egg, milk and vanilla. Dip croissants into egg mixture until coated well. Melt a small amount of butter in a small frying pan over medium heat. Add croissant halves to pan and cook for approximately 2 minutes on each side or until golden brown. Sprinkle with powdered sugar, and homemade strawberry sauce. Enjoy!

Adapted from My Recipes