Cinnabon Rolls

I have an inherited disease. It’s a love of Cinnabon Cinnamon Rolls. Once upon a time, before Google and Pinterest were things, before restaurants released “secret recipes,” and my mother was a stay at home mom, she made many batches in an attempt to replicate the Cinnabon Roll. They used to be much more popular than they are today. It is once in a blue moon to come across a store/stand. I am lucky enough to have a mall that has a Cinnabon kiosk. *Yes, be jealous.* Thankfully we are beyond the Pintrest-less years, and most recipes can be found online. Even though I’d just had Cinnabon Center of the Rolls on Wednesday, I needed some more. So I made them. Prepare yourself for butter, cinnamon, brown sugar, and frosting, to take over your weekend breakfast.

Depending on how tall you cut your rolls, this batch makes 8-12 cinnamon rolls. I suggest cutting them at least 2 inches though.


1 package active dry yeast
1 cup warm milk
½ cup granulated sugar
⅓ cup softened butter (not melted)
1/2 tsp salt
2 eggs
4 cups all purpose flour
1 cup lightly packed brown sugar
2-3 tablespoons cinnamon
⅓ cup softened butter
2 cups powdered sugar
Half the juice of 1 lemon
1 teaspoon vanilla
Milk until desired consistency
  1. Dissolve the yeast in the warm milk in a stand mixer with a sprinkle of sugar. Let sit a minute or two.
  2. Add sugar, eggs, and half of the flour flour to the bowl of a mixer and mix well using the dough attachment.
  3. Cut and add in the soft butter along with the rest of the flour. Continue to knead until well combined.
  4. Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 12736031_10208509233113451_1755304200_n.jpg
  5. Roll the dough out on a lightly floured surface until it’s about 1/4 inch thick. My dough patch was HUGE!
  6. To make filling, brown sugar and cinnamon in a bowl.12736046_10208509232873445_184962519_n.jpg
  7. Spread the filling butter on the surface of the dough. I literally squished it in my hands to soften and spread it. Dump and spread the mixture evenly over the surface of the dough. 12746440_10208510359821618_423696633_n.jpg 12769407_10208510359661614_741690829_n.jpg
  8. Working carefully, from the long edge, roll the dough down to the bottom edge. Cut I used a cerated knife. 12736431_10208510227058299_249941488_n.jpg
  9. Place the cut rolls in a lightly greased pan. Cover them with a . Let them rise again for another 30 minutes until they double in size. 12736337_10208510226618288_1088431460_n.jpg
  10. Preheat oven to 350 F degrees. Grease a 9×13 inch baking pan.
  11. Bake for about 20 minutes or until light golden brown. I baked mine for 18 and they were perfect!  12767385_10208510226298280_1408391615_n.jpg
  12. While the rolls are baking make the icing by mixing all ingredients and whisk until combined. Using a whisk attachment on your stand mixer would add additional fluff if you like that sort of thing.
  13. When the rolls are done, spread generously with icing.12721777_10208510225178252_1344450237_n.jpg

EAT WARM! If you can’t eat them right out of the oven, warming them in the microwave for 10-15 seconds is PERFECT! Drink with a nice hot cup of coffee or tall glass of milk!


Easy Bake French Toast

I am fortunate to live by an AWESOME bakery/deli. When I decided I was going to make this I KNEW I was going to have to find some kick butt bread! I was right! This recipe is easy, yummy, and definitely a crowd pleaser!


I used 1 large and 1 small farm loaf. Texas toast works as well.

6 large eggs

3 cups of milk

1/2 cup heavy whipping cream (optional)

1/2 tablespoon of cinnamon

1/4 teaspoon of nutmeg

1. Slice/cube your bread to desired size. I allowed mine to sit out with the bag open for a few hours to stale up a bit. They absorb the liquid better this way!

2. Whisk together the eggs, milk, cinnamon, nutmeg and heavy whipping cream if you are using it.

3. Grease a 13×9 baking dish and pour a little of the liquid mixture on the bottom.

4. Because I used bigger pieces, I first dipped them in the liquid before tossing them into the baking dish. When I was done I pours the rest of the liquid on top.

5. Cover with suran wrap and let sit in the fridge, over night is best, but at least an hour minimum.

6. The next morning, preheat the oven to 350. Bake uncovered for about 30 minutes or until the top pieces are golden brown and a bit crunchy.

7. Serve hot with syrup, mixed berries, powdered sugar- what ever you love to top your French toast with! YUM!


french toast

Pictured with mixed berries and powdered sugar!

Crepes with Strawberries

Yes, more strawberries. They’re still coming in and will be the rest of the summer. I HAVE to eat them!!!


1 cup flour

2 eggs

1/2 cup COLD water

1/2 cup COLD milk/cream

2 teaspoons coco powder



Filling stuff of your choosing

I want to take a minute to adore these BEAUTIFUL brown eggs from Eric’s grandparents. Their red sexlinks have been supplying us while we are waiting for our girls to start producing!



SIFT the flour, and if you so choose, the cinnamon and coco powder. This removes a lot of lumps and makes a nice smooth batter.

1.Whisk all ingredients together. I added a dash of cinnamon and coco powder because, WHY NOT!? It will all be the consistency of really thick chocolate milk, or a runny milk shake. You will have the urge to add more flour. DON’T DO IT!


2. Chill in fridge for at least one hour.

3. I used fresh strawberries and chocolate syrup. You can use berries, bananas, peanut butter, whipped cream, caramel, chocolate- think of this as like a dessert/brunch taco. Go ham. HAHA get it, ham? Regardless of what you choose to fill your crepes with, you should prepare it while the batter is chilling.

4. Use BUTTER to grease the pan. Because crepes are French. Butter+French=all things good. In all honesty, I used a non-stick pan and you really don’t need that much butter. Slather it on afterwards though!

5. They are thin so they cook super fast. Add a dollop to the center of the pan, grab the handle and swirl around to spread the batter. The sides will begin to pull away.

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6. Flip once to finish cooking/brown the other side.

7. Slide out and fill til your little heart’s content.

8. YUM!

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Totally should have dusted with powdered sugar and coco powder! Oh for hindsight!

And even though crepes are French, I listened to the Pride and Prejudice soundtrack because Jean-Yves Thibaudet is breath-taking.

Strawberry Scones with Lemon Drizzle

It’s become my thing that one day a week when I am home, I make some kind of dessert. This week as my mom and I looked through to see what we had in the baking cupboard she said “well we have strawberries but you can’t do much with them.” WHAT!? Strawberries are one of the most versatile fruits out there and can be put into just about everything. I’ve had the itch to make scones recently, so strawberry scones was decided upon. For the briefest of moments I considered throwing in mini chocolate chips but decided I’d stick with the light fresh taste of summery lemon.



3 cups all purpose flour

1 cup Bisquick

1 cup oats

1 1/3 cups milk

1/2 cup sugar

1 stick COLD butter

1/2 cup Crisco

1/4 teaspoon salt

1/2 teaspoon vanilla

4 teaspoons baking POWDER! (I will admit one time I made scones and I grabbed the baking soda instead of baking powder. Nothing will ever express how nasty they were. My friend from school was way too eager to tell the world of my epic baking failure)

1-2 cups chopped strawberries

1 lemon

Lemon Drizzle-

Juice of half of a lemon

1/4 teaspoon vanilla

Dash of ground, dry ginger

1/4 teaspoon honey

1-1 1/2 cup of powdered sugar


Chop strawberries. I left mine a bit on the chunky side. If you feel so inclined to dice them smaller, by all means. If you’re feeling really fancy you can throw in some blueberries too!

In a large bowl combine flour, oats, bisquick, sugar, baking soda and salt. Chop cold butter and Crisco into the dry ingredients with a hand pie crust thing. If you’re crazy a fork will do just fine. I’ve done it before when a pie crust thing wasn’t available.


Once the butter and Crisco are pea sized pieces, add in the milk and juice of half of a lemon. Continue to work through.


With your hands work in the strawberries. They will kinda fall out and not necessarily stick in the dough the best. Don’t fret.

Pre-heat your oven to 400

Flour a section of counter and dump the dough out. I cut my batch in half to make it easier to work with. Lightly flour the top of your dough and press with your hands to shape a rectangle about 1/2 of an inch thick. Using a sharp knife cut the dough into squares. Some people make a circle and cut like a small pie. I’m partial to the triangles myself. I did also cheat a bit and pull some berries from one part of dough and press it into a section I thought might be a bit lacking.


Place triangles 1/2 inch apart on a parchment covered cookie sheet. Bake 12-15 minutes or until the edges and top start to get brown.

Lemon Drizzle

Whisk vanilla, juice of the other half of the lemon, powdered sugar, honey and ginger in a small bowl until it is thick enough to drizzle with the whisk or spoon.

Allow the scones a few minutes to cool before drizzling. Pair with a nice vanilla or breakfast tea, good book, and ENJOY!

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The great thing about this recipe is that it is very versatile. Remove the strawberries and lemon from the recipe and throw in chocolate chips. The oats are also optional, something I just like to add personally. Use milk and hazelnut coffee creamer to add a different depth of flavor. Beyond the main scone recipe this recipe can be as unique and personal as you!