Cinnamon Buns

Mmmmm…cinnamon buns. They are heaven on earth. The best cinnamon roll ever. I shall never buy canned cinnamon rolls at the grocery store again. They wanted to speak for themselves today. 🙂

Cinnamon Buns
Recipe adapted from: Balancing Beauty and Bedlam



1 cup granulated sugar
2 Tbsp. ground cinnamon
(2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
2/3 cups granulated sugar
2/3 cup melted butter OR margarine
1 cup 110 degree water (approximately)
1 cup warm milk (must be warm)
2 tsp. salt
2 eggs – slightly beaten
Approximately 5 cups all-purpose flour, sifted plus more for kneading/floured surface.


1/2 cup melted butter OR margarine
1/4 cup chopped walnuts or pecans (I don’t like a lot of nuts in dessert so feel free to add more.)
1/2 cup granulated sugar (or brown sugar – your preference)

Mix together 1 sugar and the cinnamon; set aside (this will be used later to spread on dough)
In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
Punch down dough and let rest for 5 minutes.
Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Preparation time: 30 minute(s) (plus additional rise time)

Cooking time: 25 minute(s)

Number of servings (yield): 12 huge Cinnabon size or divide into two pans for regular sized rolls

Ingredients for dough:

Kneading the dough:

Dough before it rises:

It will be about twice the size after 1 hour.

Dough being filled with sugar/cinnamon mixture, butter, and walnuts 🙂

Before going into the oven…

Mmmmm…. I figured you wanted to see it again 🙂

Now it’s your turn to go make them! You’ll be happy you did!


Applesauce Spice Muffins with Cream Cheese Frosting

Applesauce Spice Muffins with Cream Cheese Frosting

Yield 12
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 cloves
3/4 cup applesauce

Cream butter and sugar. Add eggs and vanilla; mix well. Combine dry ingredients, add to creamed mixture, alternately with applesauce. Fill a lined muffin pan with batter 2/3 full. Bake at 350 degrees for 21-23 minutes. Cool ten minutes and transfer to a wire rack. Frost if desired.

Cream Cheese Frosting:
Makes 4 cups
2 sticks unsalted butter, room temp
12 ounces cream cheese, room temp
3 1/2 cups confectioners’ sugar, sifted
3/4 tsp vanilla

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed. Pipe onto muffins.

Chocolate Drizzled Crepes

I got up early this morning; early meaning 8:30, to find out that I didn’t have to work today. So instead of going back to sleep, like my usual self would in the summertime, I got up and made my family some crepes. Let’s just say my skills were a bit rusty. It took me about a good six crepes being thrown away before I ended up with six good ones.

I had to complete this post for a fellow blogger of mine, Ilan, who asked me to make crepes about two months ago. It took me awhile to get around to it with exams and cupcake orders in my way. I finally got around to it Ilan, here’s my recipe:

Chocolate Drizzled Crepes
Serves 4-5

2/3 cup all purpose flour

pinch of salt

1 egg

2 tbsp superfine sugar

1 1/2 cup milk

scant 2 tbsp unsalted butter

confectioners’ sugar for dusting

chocolate syrup for drizzling

strawberries (optional) for garnish

Sift the flour and salt into a large bowl and make a well in the center. Beat the egg, sugar and half the milk together in a separate bowl, then pour the mixture into the dry ingredients. Beat the dry ingredients into the liquid, gradually drawing them in from the side, until a batter is formed. Gradually beat in remaining milk. Pour batter into a pitcher.

Heat a 7 inch/ 18 cm nonstick skillet over medium heat and add 1 teaspoon butter. When the butter has melted, pour in enough batter to coat bottom of skillet. Swirl it around while tilting it so that you have a thin, even layer. Cook for 30 seconds and lift up the edge of the crepe to check if it is cooked. Loosen crepe with a spatula all the way around and create a P with your arm. By this I mean, go in straight and quickly lift up and come back down. Cook on the other side until golden brown.

Transfer to a plate and drizzle with chocolate syrup. Dust with powdered sugar and garnish with strawberries.