Simply Perfect Cinnamon Rolls

I love a good cinnamon roll, but then who doesn't?  I mean I suppose if you searched hard enough you could probably find someone who hates them, but why waste all that time when you could be eating a fresh batch of these?  Our neighbors used to bring us some of these divine rolls every now and then...but then they moved away :(.  I love this recipe for cinnamon rolls because it is quicker than most other recipes I have tried.  It only requires to raise the dough once, after you make it into the rolls, instead of twice like most recipes.  They come out so light and fluffy and completely delicious!  This recipe makes a ton of them too, so if you don't want to accidentally eat 30+ rolls, plan on sharing them (or cut the recipe in half).  I hope you like them as much as we do!

PS: I got this recipe from our old neighbor, who posted it on her inspiring blog here.

Cinnamon Rolls:

Ingredients:
3 1/2 cups warm water
1/2 cup olive oil
3/4 cup sugar
3 TBSP yeast
3 eggs
1 TBSP salt
8- 10 cups flour (enough to make a sticky dough)
1/2 cup (1 stick) melted butter
brown sugar, cinnamon, and raisins (if desired but I think they're gross)

Directions:
1.  Mix the water, olive oil, sugar, and yeast in a large bowl and let sit for 15 minutes.  It should get all foamy and bubbly like this:

2.  Then add the eggs, salt, and flour.  Mix the flour in a little at a time until it makes a fairly sticky dough.  Knead for 3-5 minutes. 
3.  Roll into a rectangle on a lightly floured surface.  You might want to divide the dough in half and do 2 smaller rectangles because mine ended up being huge!  (like about as long as a yardstick!)  Spread the melted butter evenly across the dough.  Sprinkle with brown sugar and cinnamon to your liking.  Add raisins if you want, but I really don't know why you would want them, they are gross.  Roll up into a big log starting with a long side and cut into 1-inch pieces.  (It works really well to cut with a piece of floss or a knife with a serrated edge.)

 

4.  Place cut rolls onto greased cookie sheets and let rise for about 20 minutes.  Bake at 380F (I did 375) for 15-17 minutes or until just barely starting to turn golden brown.  Frost with a powdered sugar glaze, if desired.  Eat!

Bacon Egg Cups

I tried these bacon egg cups for breakfast this morning and I think they are AMAZING!  They are incredibly simple to make and will impress any brunch guests.  You can top them with any herbs or seasonings you'd like to really customize it to your taste.  You have got to try these!

Bacon Egg Cups:

Ingredients:

Bacon (about 1-1/2 slices per cup)
1 egg per cup
Grated cheddar cheese (or any cheese of your choice)
salt and pepper
whatever you want to sprinkle on top (green onion, chives, tomato, oregano, etc.)

Directions:

Spray muffin pan with non-stick cooking spray.  Cook bacon in a large frying pan until lightly brown and still soft and chewy.  Line inside of muffin cups with bacon.  I wrapped 1 piece of bacon around the inside of the cup and then placed a couple smaller pieces on the bottom. 

Crack 1 egg into each cup.  Sprinkle with salt and pepper to your liking.  Top with cheese and whatever seasonings you want. 

Bake at 400 degrees for 15-18 minutes or until eggs are set.  You can stick a sharp knife into the middle of a cup to check if the eggs are done.  They should pop right out of the muffin pan.  Enjoy! 

Mini French Toast Cupcakes

Want to try a new dessert that could be breakfast too?  Try these french toast cupcakes.  I found this recipe on BigOven.com and I thought it sounded like it would be worth a try.  I don't think it tasted exactly like french toast but they are VERY yummy! 


Mini French Toast Cupcakes:

Cupcakes: 

Ingredients:

1 ½ flour

1 ½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

1 cup sugar

½ cup unsalted butter, melted and cooled

2 eggs

2 teaspoons maple extract

½ cup milk

Directions:

1.  Preheat oven to 350 degrees.  Line a mini-muffin pan with paper liners or spray with non-stick cooking spray.

2.  Mix flour, baking powder, cinnamon, and salt in a large bowl.  Set aside.

3.  Cream butter and sugar.  Add maple extract and eggs and beat until well blended.  

4.  Alternate milk and dry ingredients adding a little at a time and mix well.  Fill muffin cups about 1/2 full.  Bake for 12-14 minutes until done.  Cool completely.

Cinnamon Cream Cheese Icing:

Ingredients:

1 pkg (8 oz) cream cheese, at room temperature

1 stick butter, at room temperature

4 cups powdered sugar

1 teaspoon ground cinnamon

1 tbsp maple syrup

Directions:
Cream the butter and cream cheese until smooth and fluffy.  Add the powdered sugar, a little at a time, until the sugar is well incorporated. Add the cinnamon and maple syrup and mix well.  Frost cooled cupcakes.

Banana Crumb Muffins

These are by far the best banana muffins I have ever made.  They are absolutely delicious!  I hope that you like them too.

Banana Crumb Muffins:

Ingredients:
MUFFINS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3-4 medium very ripe bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/3 cup canola oil
1 tsp vanilla
1/2 - 1 tsp cinnamon (depending on how much you like cinnamon)
CRUMB TOPPING:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1 tablespoon butter, barely softened but not melted

Directions:
1.  Preheat oven to 375 degrees.  Grease 12 muffin cups (or use paper liners).
2.  In a bowl combine the flour, baking powder, baking soda, and salt.
3.  In a mixer, beat oil, egg, and sugars until well blended.  Add vanilla, bananas, and cinnamon and mix well. 
4.  Add dry ingredients to the banana mixture and mix just until moistened.  Pour evenly into muffin pan.
5.  For the crumb topping, combine the brown sugar, flour, and cinnamon in a small bowl.  Cut in butter until mixture resembles coarse corn meal or sand.  Sprinkle over the tops of all the muffins.
6.  Bake at 375 for 18-20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.  Enjoy!

Peanut Butter Waffles!

I saw this recipe in an Everyday Food magazine recently and my kids wanted to try it because they love peanut butter and waffles  We adapted the directions a little bit to make it easier to throw together.  It was good but it took me a minute to get used to having a peanut butter taste in my waffles.  The kids loved it!  I topped mine with Nutella and sliced bananas (YUM) and the kids just used maple syrup.

Peanut Butter Waffles:

Ingredients:
1 3/4 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup (1/2 stick) unsalted butter, melted
6 tbsp creamy peanut butter
2 cups buttermilk
2 large eggs
Toppings of your choice (bananas, Nutella, maple syrup, strawberries, chocolate chips, etc.)

Directions:
1.  Heat waffle iron while mixing ingredients. 
2.  In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. 
3.  In a separate bowl mix peanut butter and butter until smooth.  Add buttermilk mixture and eggs and mix until combined. 
4.  Add buttermilk mixture to flour mixture and stir just until batter is combined.
5.  Spray waffle iron non-stick cooking spray.  Pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides.  Cook waffles according to waffle iron directions.  Serve warm with desired toppings.

Easy Breakfast Casserole

This is great for a nice family breakfast or maybe a brunch with friends.  You can use whatever kind of breakfast meat you have on hand to make it even easier.  I've made it with sausage, diced ham, and bacon, and they were all good! 

Easy Breakfast Casserole:

Ingredients:
3/4 lb ground pork sausage
1 tbsp butter
1/4 cup diced onion
1 cup sliced fresh mushrooms (you may substitute canned)
10 eggs
1 (16 oz.) container low-fat cottage cheese
1 lb shredded monterey jack cheese (or whatever cheese you like)
1 (4 oz) can diced green chili peppers
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, melted


Directions:
1.  Brown sausage in large skillet; drain.  Melt 1 tbsp of butter in skillet and add mushrooms and onion and cook until tender.
2.  In a large bowl mix the eggs, cheeses, and chilies.  Stir in the sausage, onions, mushrooms, and melted butter. 
3.  In a separate bowl mix the flour, baking powder, and salt.  Stir into the egg mixture until well blended. 
4.  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 degrees for 40-50 minutes or until lightly browned.  Let stand 10 minutes before serving to set up. 

Pumpkin Cinnamon Rolls!

I think saw a similar recipe to this in a Taste of Home magazine a while back.  I thought it looked like it would be a good Thanksgiving-time treat or even good for breakfast Thanksgiving day.  These rolls are very soft with just the slightest hint of pumpkin flavor.  Maybe next time I'll try adding a little more pumpkin.  Feel free to experiment with these!  You could try adding your favorite nuts too!

Pumpkin Cinnamon Rolls

Ingredients:

1 tbsp active dry yeast
1/4 c warm water
2 eggs
1/2 c butter, softened
1/2 c canned pumpkin
1/2 c warm milk (110-115 degrees)
1/4 c sugar
1/4 c packed brown sugar
1/3 c instant vanilla or butterscotch pudding mix (or I've done 1/3 c applesauce with 1 tsp vanilla)
1 tsp salt
3-1/2 to 4 c flour
FILLING:
3 tbsp butter, melted
1/2 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional)
ICING:
4 oz. softened cream cheese
1/4 c softened butter
1 tsp vanilla
2 c powdered sugar
1 tbsp milk

Directions:
1.  Place dough ingredients in bread machine according to manufacturer's directions and select the dough cycle.  If you don't have a bread machine dissolve yeast in warm water.  Add eggs, butter, pumpkin, milk, sugars, pudding, salt, and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky). 
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in size, about 1 hour.
2.  Punch dough down.  Roll into a 12 x 8 inch rectangle.  Brush with melted butter.  Combine brown sugar, cinnamon, and pumpkin pie spice, if desired.  Sprinkle over dough to within 1/2 inch of edges.
3.  Roll up jelly-roll style, starting with a long side.  Pinch seams to seal.  Cut into 12 slices.  Place cut side down in a greased 9 x 13-in. pan.  Cover and let rise until doubled, about 30 minutes.
4.  Bake at 350 degrees for 22-25 minutes or until golden brown.  Immediately invert onto cooling rack and cool for 10 minutes then turn right-side up.
5.  To make icing beat cream cheese and butter until smooth.  Add vanilla, milk, and enough powdered sugar for desired consistency.  Mix well.  Spread on warm rolls.

Blueberry Almond Coffee Cake

This is a delicious blend of blueberry and almond!  It's sweet enough for dessert but not too sweet for breakfast.  Plus it's very simple to throw together, which makes it that much better!

Ingredients:

1 cup all-purpose flour
1/2 c sugar
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 egg
2/3 cup buttermilk
2 tbsp melted butter
1 tsp vanilla extract
1/4 tsp almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tbsp brown sugar
1/4 tsp ground cinnamon

In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda.  In another bowl, whisk the egg, buttermilk, butter, and extracts until blended.  Stir into the dry ingredients just until moistened.  Stir in 2/3 cup blueberries.

Pour into a greased 8-inch square baking dish.  Top with remaining blueberries.  Combine the almonds, brown sugar, and cinnamon; sprinkle over the top.  Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.

Note:  If using frozen blueberries, do not thaw before adding to the batter.