Tag Archives: cinnamon

Cranberry Orange Hot Cross Buns

20 Apr


Happy Easter to all of you – I hope that yall are having a beautiful day! Hot cross buns are traditional to eat on Good Friday, so I’d made a batch to munch on during Holy Week. I’ve made a similar version before but they were pretty plain without any dried fruit. So naturally I wanted to jazz them up this time with the cranberry and orange flavor combo which is one of my favorites! Especially since I don’t like raisins, which is the usual dried fruit that’s added. Sorry to all you raisin lovers out there, but you can sub any kind of dried fruit that your heart desires.

So whether you make these for the holidays or just because, I hope you enjoy! And because I’m reminiscing about spending last Easter in Rome, “Buona Pasqua” to you all!

Cranberry Orange Hot Cross Buns

1 cup milk
1 package (1/4 oz) active dry yeast (also equals 2 1/4 tsp)
1/2 tsp granulated white sugar
3 1/2 cups all-purpose flour
1/4 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/2 tsp salt
5 Tbsp unsalted butter, melted
1 large egg, lightly beaten
Zest of 1 orange
1/2 cup dried cranberries
Plus 1 egg and 1 Tbsp milk or water for an egg wash before baking

1/2 cup powdered sugar
1 Tbsp milk
A few drops of orange extract (optional)

Yield: 1 dozen

To make the buns: In a small saucepan or in the microwave, heat the milk until lukewarm (about 100 degrees F). Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Meanwhile in the bowl of your electric mixer, with the paddle attachment, combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and beat until the dry ingredients are moistened. Add the melted butter, egg, and orange zest and beat until incorporated. With the mixer on medium low speed, with the dough hook, gradually add the cranberries and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap  and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 – 2 hours).

When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a lined baking sheet. (lined with parchment paper or a silicone baking mat) Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) Cover the buns with a tea towel or lightly spray a piece of plastic wrap with a nonstick cooking spray and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Preheat oven to 400 degrees F. Brush the tops of the buns with an egg wash (one beaten egg mixed with 1 Tablespoon milk or water) and brush the tops of the buns with the wash. Place the baking sheet in the preheated oven and bake for about15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

To make the glaze: Combine the powdered sugar, milk, and orange extract if using and mix until smooth. Add a little extra powdered sugar if it’s too runny, till you get the consistency you want. Place the glaze in a paper cone or small plastic bag. Cut the end of the cone or bag and pipe a cross on the top of each bun.

Source: Slightly adapted from Joy of Baking

Homemade Granola

3 Jun


Oh friends, I’ve found another awesome homemade food that the store bought version can’t hold a candle to. I’ve always just bought a box of granola at the store to mix with my yogurt and various things. Then I decided to try my hand at making it myself and wow – it’s delicious, SO easy, and a fraction of the cost.

One of the lovely things about this recipe is that you can use whatever kinds of nuts you prefer or have on hand. I have some yummy pecans that I’m planning to toss into an upcoming batch. Also after the granola is baked and cooled, you can toss in some toasted coconut, dried fruit, chocolate chips, or anything else that your granola loving heart desires.

Homemade Granola

3 1/2 cups old-fashioned oats
2/3 cup sliced almonds (or another nut of choice)
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
6 Tbsp unsalted butter, melted
3 Tbsp maple syrup

Yield: 5-6 cups

Preheat oven to 325 degrees F. Spray a large rimmed baking sheet with nonstick cooking spray or line it with a Silpat/nonstick liner.

Combine the oats, nuts, brown sugar, and spices in a large mixing bowl. Stir together until mixed well.

Place butter in microwave safe bowl. Heat until the butter is melted. Stir in the maple syrup and add it to the oat mixture. Mix together until moistened. Spread the mixture onto the prepared pan and pat down.

Bake for 20 minutes. Remove the baking sheet from the oven and use a spatula to move the granola around and expose pieces that were underneath. Bake an additional 15 minutes longer, or until the granola is golden brown. Remove from oven and let cool.

If wanting to add other things: when granola is cooled, scrape it into a bowl, add other ingredients, and mix until fully incorporated. Store in an airtight container for up to two weeks.

Source: Slightly adapted from Recipe Girl

Cinnamon Roll Pancakes

5 Mar


These were the new addition to our 2013 Mardi Gras pancake dinner, per the request of my husband. Good choice, my dear! These taste exactly like a cinnamon roll in pancake form, which is definitely as amazing as it sounds.

It all starts with a pretty basic pancake recipe, but when the batter starts to bubble, you swirl on a cinnamon filling. It looks normal at first, but when you flip the pancake and cook the other side, it somehow indents the pancake to make it look like a real cinnamon roll. Magically delicious!


Then drizzle on the cream cheese glaze, serve with a side of bacon or sausage, and you have a mighty tasty meal! I wouldn’t eat these every day, but they sure would be a nice treat every once and a while when you want to splurge.

Cinnamon Roll Pancakes

Cinnamon Filling:
4 Tbsp (1/2 stick) unsalted butter, just melted
1/4 cup + 2 Tbsp packed light brown sugar
1/2 Tbsp ground cinnamon

Cream Cheese Glaze:
4 Tbsp (1/2 stick) unsalted butter
2 ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 tsp vanilla extract

1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 large egg, lightly beaten
1 Tbsp vegetable oil

Yield: 8 pancakes

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside.

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg, and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

Source: Recipe Girl

Cinnamon Sugar Cake Donuts

20 Jan


I was recently gifted a donut pan and couldn’t wait to break it in! For my first go around, I figured I’d use the basic Wilton recipe that came with the pan. But instead of rolling the donuts in butter and cinnamon sugar, I just sprinkled some on before baking them to add a little extra flavor and crunch. (plus why add more calories when you get the same taste?)

These donuts were so delicious, especially when fresh out of the oven. They’re really easy to toss together and would make a nice homemade breakfast when you have friends or family over. I can’t wait to try different varieties and maybe get a mini donut pan too!

Cinnamon Sugar Cake Donuts

1 cup all purpose flour
1 cup cake flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp butter, melted
Cinnamon Sugar for topping

Yield: 1 dozen donuts

Preheat oven to 425 degrees F. Spray donut pan with non-stick cooking spray.

In a large mixing bowl, sift together the dry ingredients. Add the buttermilk, eggs, and butter. Beat until just combined. Spoon batter into the donut pan, until about 2/3 full. Sprinkle cinnamon sugar over the top of each donut.

Bake for 7-9 minutes or until the tops of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing to a cooling rack to completely cool.

Source: Slightly adapted from Wilton

Cinnamon Honey Butter

26 Nov

Don’t you just love delicious things that can be whipped up in a jiffy and cost lots less than the store bought option? I sure do! Jason and I love cinnamon butter, especially on toast for breakfast. So when I saw this sweet spiced butter recipe, I figured it was worth a try. Let me tell you, I’m never buying it pre-made again! With just 4 simple household ingredients that you probably have laying around, this is so simple to make. I was thinking it’d be a nice homemade gift too! Anyone want some cinnamon honey butter for Christmas? 🙂

Cinnamon Honey Butter

1 stick unsalted butter, room temperature
1/4 cup powdered sugar
1/4 cup honey
1 tsp ground cinnamon

Yield: About 3/4 cup

Whip the room temperature butter with whisk attachment for 30 seconds. Add powdered sugar, honey and cinnamon and beat until completely combined and very smooth. Scrape down sides of bowl and turn up speed and whip for a minute or two or until really light and fluffy. Put in a container and refrigerate until ready to use.

Source: The Hen Basket

Apple Cinnamon Crostata

24 Sep

Galette or crostada – that is the question. I’ve seen both words used and often wondered if there’s a real difference between the two foods. It’s basically a potato/potato situation. Both are a flat, rounded, open-faced tart filled with a variety of sweet or savory ingredients. It just depend on whether you prefer the French or Italian term. I’ll go with Italian. 🙂

I’m always looking for new ways to incorporate apple and cinnamon into desserts and this is a delicious and easy option. I added some chopped walnuts on top for some extra texture and flavor. This crust isn’t super flaky like the typical crostata, but is the crust recipe I use for all sorts of pies and treats. (only 3 ingredients!) But next time, I think I’ll try making some homemade puff pastry!

I’m looking forward to playing with different flavors in the future and creating some amazing crostatas. Or galettes. Eh, tomato/tomato.

Apple Crostata

For the crust:
1/2 cream cheese, softened (4 oz)
1 1/2 cups all purpose flour
1/2 cup butter, softened

For the filling:
1/3 cup brown sugar
3 tsp corn starch
1 1/2 tsp ground cinnamon
Pinch of ground ginger
3 large granny smith apples, cored, peeled, and thinly sliced
Chopped nuts (optional)

Preheat oven to 450 degrees F. To make the crust, combine all three ingredients in a mixer and combine until totally incorporated and a ball of dough is formed. Roll the dough on a floured surface and shape into an oval.

Combine the brown sugar, cornstarch, cinnamon, and ginger in a medium bowl. Add the apples and stir to combine and evenly coat. Spoon the apple mixture onto the crust, leaving about 2 inches around the edges. Fold the crust inward and press to seal.

Bake the crostada for about 15 minutes or until the crust is golden brown. At this time, sprinkle chopped nuts over the apple mixture if wanted. Bake for at least another 5 minutes, or until the apples are tender. Slice and serve while warm and top with ice cream or whatever your heart desires!

Source: A Beckster Original

Cinnamon Sugar Pull Apart Bread

21 Aug

I’ve been in a blogging rut lately. No real reason why, but it happened. Maybe I’ve been distracted by life or simply needed a little break, but I’m been determined to bounce back. I’ve been sitting on this recipe for over a year now and can’t explain the ridiculous wait. But friends, this glorious food was totally worth it.

Yes, you do have to set aside the time to make the dough and work through the rising process, but it’s a perfect project for your next free day at home. Trust me, your efforts will be rewarded in the form of a fresh, warm, cinnamon sugar treat made from scratch.

The bread basically tastes like a flat cinnamon roll – which tickled my fancy, because I love cinnamon rolls but am not a fan of loads of icing. Plus, the cinnamon and sugar that seeps to the bottom of the pan turns into a sticky caramel-like substance. What a nice surprise!

For a visual step by step, you should definitely check out Joy’s original blog post. Basically, once the dough has risen the first time, just roll out the dough on a floured surface and smother it with browned butter (aka: deliciousness) and tons of cinnamon sugar. Then cut it into strips, stack, and cut into sweet little squares. Pile them into your greased pan and bake until it’s golden brown and your house smells like a bakery. Remove, enjoy, and share if you want!

Cinnamon Sugar Pull Apart Bread


For the Dough:
3  cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 envelope)
1/2 tsp salt
2 ounces unsalted butter (4 Tbsp or 1/2 stick)
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 tsp vanilla extract

For the Filling:
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 ounces unsalted butter, melted until browned (4 Tbsp or 1/2 stick)

Yield: One 9x5x3 inch loaf

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven (on a baking sheet to prevent anything baking over and making a mess) and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  Serve warm with coffee or tea.

I think this bread is best served the day it’s made, but it can also we wrapped and kept at room temperature for up to 2 days.

Source: The fabulous Joy the Baker