Cinnamon Rolls

Is there anything better than delicious doughy cinnamon rolls slathered with a cream cheese glaze straight out of the oven? 

These cinnamon rolls are dangerous! As in I wanted to sit and eat the entire pan straight out of the oven kinda dangerous. These things are good and they make your entire house smell amazing. 

I am always slightly nervous when baking anything that involves yeast. There is always the question of will this work out? Will it rise? You put in some much time (and hope) waiting for the dough to rise - you really want it to work out! There is something so relaxing about measuring out the ingredients, mixing the dough, leaving it to rise and watching it bake in the oven.  It is a lovely cozy ritual - perfect for a sunday morning.   You can make the dough for these cinnamon rolls the day before - and bake them the next morning! Enjoy them fresh from the oven with a large cup of coffee or tea. These would make for the perfect Christmas morning treat! 

Cinnamon Rolls 

With Cream Cheese Glaze

Directions

In a glass measuring cup, add the yeast to the warm milk and let it stand for 5 minutes. The yeast should start to foam in the milk.  

In a stand mixer, fitted with a paddle attachment, over medium speed beat together butter, sugar and the egg. Slowly add in the milk and yeast mixture. Mix in the flour and salt. Until just combined. 

Switch to a dough hook, and mix until a smooth dough forms (3-5 minutes).  Place dough in a greased bowl and cover. Let rise until double in sized. 

To create the filling, in a small bowl, mix together butter, brown sugar and cinnamon until smooth. 

On a lightly floured surface, roll out dough into long rectangle roughly 15 by 9 inches. Evenly spread the butter and cinnamon mixture over the dough. From one of the long ends, roll the dough into a log, pinch the ends together to seal.  Cut into 12-15 rounds. Place cinnamon buns in pie plate or cake pan. Cover and let rise until doubled in size. *If you would like to bake the dough the next day, let rise overnight in the fridge. 

Preheat oven to 350F. Bake cinnamon rolls for 30 minutes or until golden brown. 

While the cinnamon rolls are baking, in a stand mixer fitted with a paddle attachment over medium to high speed, beat together, butter and cream cheese until light and fluffy. Add in icing sugar and vanilla, beat until smooth. 

Top warm cinnamon rolls with cream cheese glaze. Enjoy! 

 For the Dough 

1 package yeast 

2/3 c warm milk 

1/2 c butter, at room temperature 

1/4 c sugar 

1 egg

3 c flour 

1/2 tsp salt

For the Filling 

1/4 c butter, at room temperature 

1/4 c brown sugar 

1 tbsp cinnamon

For the Cream Cheese Glaze 

1/4 c butter, at room temperature 

4 oz cream cheese, softened 

1 1/2 c icing sugar 

1 tsp vanilla

Apple Cinnamon Oatmeal Scones

Homemade apple cinnamon oatmeal scones with a delicious sweet nutty flavour. Top with almond butter or a drizzle of maple syurp for the perfect breakfast or snack! 

We went on our annual apple picking trip a couple of weeks ago - so get ready for lots of apple recipes! I tend to go a little bit over board while apple picking and some how we always end up with 20+ pounds of apples. Oops! Apples for everyone!  I like to pick a variety of apples - some for eating and some for baking. I love making pies and other baked desserts with various apple varieties. I find that using a few different types of apples makes for a really delicious dessert.

Apples, cinnamon and oatmeal are foods that feel cozy to me. They make me think of cool autumn mornings. I have been on a big oatmeal kick lately. I have been making lots of overnight oats, bircher mueslis and granola.  Which means I basically have some form of oats for breakfast on a daily basis. Since I have been on such an oatmeal kick lately it seemed only natural to incorporate oats into the apple scones that I was planning on making after we went apple picking. Does anyone else think about all the things they are going to make after they go apple picking (or berry picking)? Just me? 

These apple oatmeal scones are perfect for breakfast or for a quick snack! The oatmeal adds a delicious hardy texture and slightly nutty flavour to the scones. I love the combination of apples and cinnamon together. The apples add a nice natural sweetness to the scones. I would recommend enjoying these scones topped with almond butter, or butter with a drizzle of maple syrup!

Apple Oatmeal Scones 

Makes: 8 Large Scones

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Ingredients

1 c oats 

2 c AP flour 

1 tbsp baking powder 

1 tbsp sugar 

1 tsp cinnamon 

1 c apples, peeled & shredded (about 2 medium apples) 

1/2 butter, cold, cut into small cubes

1/4 c heavy cream, plus more for brushing scones

Corse sugar (optional)

Directions 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. 

In a large bowl, mix together oats, flour, baking powder, sugar, cinnamon and apples. Using a pastry blender, cut in butter, until coarse crumbs form. Using a rubber spatula stir in heavy cream. 

Turn dough out onto counter top and form into a circle about 1 1/2 to 2 inches thick. Cut circle into 8 wedges. Place scones onto prepared baking sheets and brush with cream. Top with corse sugar if desired. 

Bake for 15 minutes or until bottoms are golden brown.  

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Pumpkin Spice Bundt Cake with Cream Cheese Glaze

This pumpkin bundt cake with cream cheese glaze is full of rustic charm and warm fall spices making it the perfect addition to any holiday table. . 

And just when you thought I was going to make it through September without a single mention of pumpkin spice I go and prove you wrong! Ha. I will admit,  it does feel a little strange to be talking about pumpkin spice this and pumpkin spice that while its over 30 degree Celsius outside. Such crazy fall weather we are having!  But I wanted to share this deliciously moist pumpkin bundt cake with you. I think it will make the perfect addition to your Thanksgiving (dessert) menu!

Fall is my favourite season. I love the beauty in the changing colour of the leaves, all of the new shows on TV (anyone else super excited that This is Us is back?) and the general coziness of the season. Curling up with a cozy blanket and a good book is my idea of the perfect fall afternoon. Crisp fall mornings, apple picking and all things pumpkin - what's not to love?  This bundt cake with its warm fall spices just tastes like autumn to me. I love the combination of the pumpkin pie spices with the tanginess of the cream cheese glaze.  The pumpkin puree makes this bundt cake incredibly moist. The beautiful bundt cake pan creates a cake with a simple rustic elegance that is only enhanced by the cream cheese glaze. It makes the perfect dessert to serve at holiday gatherings but the bundt cake is simple enough to make that you will want to eat it during the week too. Omit the glaze and the pumpkin spice bundt cake makes the perfect breakfast paired with a hot cup of coffee. 

Pumpkin Bundt Cake with Cream Cheese Glaze 

Makes: One Bundt Cake 

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For the Cake

2 1/2 c flour 

2 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

2 tsp pumpkin pie spice 

1/2 c butter, softened 

1/2 c sugar 

1/2 c brown sugar 

2 c pumpkin puree 

3 eggs 

1 tsp vanilla 

1/4 c milk 

For the Glaze

4 oz cream cheese 

3/4 c powdered sugar 

1 tsp vanilla 

1/4c heavy cream

Directions

Pre-heat oven to 350F. Grease and flour a bundt cake pan, set aside. 

In a medium bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice. 

In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together butter and sugars until light and fluffy. Add eggs one at a time scraping down the side of the bowl after each addition. Add in vanilla. Mix in pumpkin puree until just incorporated.  

On low speed, add flour mixture to pumpkin mixture. Mix until no streaks of flour remain. Add in milk until just incorporated.  Transfer batter to prepared bundt pan. Even out top with a spatula. Bake for 45 minutes or until a toothpick comes out clean. Note: If the centre of the cake isn't fully baked through, but sides are browning cover with foil and bake until set.  Transfer cake to a wire rack to cool completely. 

While the cake is baking, make the cream cheese glaze.  In the bowl of a stand mixer, fitted with a paddle attachment, on medium-high speed beat together cream cheese and powdered sugar until light and fluffy. Beat in vanilla. Slowly beat in heavy cream until desired consistency is reached.  Once cake is cooled, use an offset spatula to spread glaze over top.