Maple Cinnamon Cream Crescent Rolls

Maple Cinnamon Cream Crescents | Crumbs and Chaos Pass the rolls…the Maple Cinnamon Cream Crescent Rolls that is.  Perfect for your Easter meal or just an afternoon snack ;)

After making these sweet little rolls, I may need to sign up for bread lover’s anonymous.  The side dishes and bread are by far my favorite part of any special/holiday meal.  I love the bread even more slathered with a generous helping of butter.  I seriously can’t deny a fresh, warm roll.

Maple Cinnamon Cream Crescents | Crumbs and Chaos Growing up, I remember going to my grandma’s house for Easter brunch and having all sorts of breakfast goodness.  These gems would have been perfect on her buffet right next to the pumpkin bread she made because all of her grandkids were big fans.

Buttery crescent rolls filled with maple cinnamon cream cheese and baked until golden.  You’re going to need a double batch because these aren’t going to last long at all because they’re just right for brunch, with dinner or just because.

Maple Cinnamon Cream Crescents | Crumbs and Chaos

Maple Cinnamon Cream Crescent Rolls

A delicious addition to your next big meal, this recipe for Maple Cinnamon Cream Crescent Rolls is simple and perfect for the bread basket!


  • 4 oz. (from a block) CREAM CHEESE
  • 2 Tablespoons PURE MAPLE SYRUP
  • 1/4 teaspoon GROUND CINNAMON


  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine cream cheese, maple syrup and cinnamon.
  3. Separate crescent roll dough into 8 triangles. Top each triangle with a rounded tablespoon of cream cheese mixture. Roll up each roll starting with the long side and place on a baking sheet.
  4. Bake 11-13 minutes or until golden brown. Serve warm or at room temperature.
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More rolls to love…

Garlic Rolls

Pull Apart Lemon Rolls

Easy Caramel Rolls

Glazed Lemon Bread

Glazed Lemon Bread | Crumbs and Chaos

This recipe for Glazed Lemon Bread is easy to make and perfect for breakfast or brunch.

It’s time for a squeeze of fresh citrus…lemon to be exact.  I love how refreshing zesting or squeezing a lemon is, it brightens up the entire room.  Something that is absolutely needed during these long, cold winter days.  This lovely little loaf of lemon bread is a delight with your morning coffee and it would be perfect for a brunch spread or an afternoon snack.  You could make this to take to work to brighten up someone else’s day too.

Glazed Lemon Bread | Crumbs and Chaos

Glazed Lemon Bread

This easy recipe for Glazed Lemon Bread is perfect for breakfast or brunch.


  • 1 1/2 cups FLOUR
  • 1 cup SUGAR
  • 1 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 5 oz. can EVAPORATED MILK
  • 1/3 cup VEGETABLE OIL
  • 3/4 cup POWDERED SUGAR


  1. Preheat oven to 350 degrees. Grease the bottom and 2 inches up the sides of a loaf pan.
  2. Combine dry ingredients in a large bowl. In a small bowl, whisk together eggs, evaporated milk, oil and 2 teaspoons of lemon zest. Pour wet ingredients into dry and stir to combine. Transfer mixture to prepared pan.
  3. Bake 50-55 minutes or until toothpick tests clean, be careful not to over bake. Allow to cool in pan for 10 minutes and turn out onto a wire rack to cool completely.
  4. Stir together powdered sugar and enough lemon juice to make a glaze. Drizzle over cooled bread and garnish with extra lemon zest.
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Recipe Source: Very Best Baking



More lemon to love…

Pull Apart Lemon Rolls

Lemon Vanilla Dream Bars

Cream Cheese Lemon Cake Bars

The Best of 2013: Soup & Bread

The Best of 2013: Soup & Bread on Crumbs and Chaos #soup

Today in our Best of 2013 series we’re talking soup & bread.  Oh how I love thee, there’s not many things better than a bowl full of hot, steamy soup with a little bread on the side.  Don’t miss yesterday’s Best of 2013: Breakfast post and stop on over to Finding Joy in My Kitchen to see all of the Countdown to 2014 lists!

broccoli cheese soup feature Broccoli Cheese Soup

Tex-Mex Chili | Crumbs and Chaos #slowcooker #soup #chili Tex-Mex Chili

chicken potpie soup | #soup #chicken #potpie Chicken Pot Pie Soup

Perfect Potato Soup | Crumbs and Chaos #soup #easyrecipe Perfect Potato Soup

Pork Chili Verde | Crumbs and Chaos #soup #comfortfood Pork Chili Verde

Tortellini Sausage Soup | | #soup #sausage #tortellini #winter Tortellini Sausage Soup

Farmhouse Bread | Crumbs and Chaos #bread Farmhouse Bread

don’t miss last year’s review: The Best of 2012: Soup & Bread

Chocolate Peppermint Bread

This is a sponsored post written by me on behalf of PAM Cooking Spray.

Chocolate Peppermint Bread | Crumbs and Chaos #peppermint #chocolate #Christmas #quickbread Two things I know for sure: I’m extra loving all things peppermint this season and this recipe for Chocolate Peppermint Bread has earned the love of my all of my children. I think quick breads are one of those things that most people enjoying making…they don’t take long to put together, they may only dirty one bowl and an hour later your house smells absolutely amazing.  The hardest part is waiting for it to cool enough to cut it.  No, scratch that, the hardest part is hoping they come out of the pan in one piece, especially if you’ve planned to taking that loaf of quick bread to share with someone else…. 

Read More »

Pull Apart Lemon Rolls

Spring Oh Spring!  Where Art Thou Spring??  Around here we have been longing for spring.  We want to open the windows, eat dinner on the deck, and take walks around the block.  It snowed this past weekend and today was the glimmer of hope we were looking for.  With temperatures in the mid-40s, the kitchen window was open and the boys were outside getting dirty!  All while I was in the kitchen making these rolls.  I mean, what is a better reminder of spring than lemon??  With it’s fresh citrus-y aroma and it’s tart flavor, just zesting the lemons made me smile.

These rolls are very simple to make and oh so delicious.  There’s lemon and sugar on rolls topped with lemon glaze!  They were amazing warm out of the oven but still just as delightful after sitting out for a while.  These would be perfect for a weekend brunch, but tis the season, these will definitely be making an appearance on our Easter table!!


Lemon Pull Apart Rolls | | #lemon #rolls #brunch

Pull Apart Lemon Rolls


  • 12 FROZEN DINNER ROLLS, thawed but still cold (I used Rhodes)
  • zest from 2 WHOLE LEMONS
  • 1/2 cup SUGAR
  • 1/4 cup BUTTER, melted
  • 1 Tablespoon BUTTER, melted
  • 2 Tablespoons FRESH LEMON JUICE


  1. Mix lemon zest with sugar. Cut rolls in half and place in a 9x13-inch sprayed baking pan. Drizzle melted butter over rolls. Sprinkle with 1/2 of the lemon zest/sugar mixture (reserving other 1/2 of mixture to sprinkle on just before baking). Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining lemon zest/sugar mixture. Bake at 350°F 20-25 minutes. Meanwhile combine glaze ingredients and mix well. Remove rolls from oven and drizzle glaze over top. ENJOY!!
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Recipe Source:  Six Sisters’ Stuff


megan This post may be linked to Show Me Your Plaid MondaysMealtime MondaySugar and Slice SundaySweet Sharing MondayMop It Up MondayMelt In Your Mouth MondaysRecipe Sharing MondayTwo Cup TuesdayTime to SparkleTuesday Talent ShowTotally Tasty TuesdayWhat’s In Your Kitchen WednesdayWhat’s Cookin’ WednesdayShow & Share WednesdayCast Party WednesdayWicked Good WednesdaysTaste and Tell ThursdaysYour Creative TimeoutThursdays TreasuresArtsy CornerAll Things ThursdayChic & Crafty PartyWhat’s Shakin’Weekend PotluckI’m Lovin’ It 

Farmhouse Bread

Farmhouse Bread | Crumbs and Chaos

Freshly baked bread… slightly salty butter…homemade blueberry jam…your taste buds are in heaven.

There is an incredible satisfaction that comes in making your own bread.  A few simple steps, a little time and you will have a little heaven of your own.  Bonus…your house will smell amazing in the process.  This bread takes toast to a whole ‘nother level.  I love that this recipe makes 2 loaves, although at our house it doesn’t last long!

I don’t make bread on a regular basis.  But seeing how easy and almost effortless this recipe is, that may change very quickly.  We’ve loved it all by itself, as toast and it would be fabulous with a hot bowl of soup.


Farmhouse Bread  | Crumbs and Chaos #bread

Farmhouse Bread

Yield: 2 loaves


  • 3 cups BREAD FLOUR
  • 1/3 cup HONEY
  • 1/4 cup CANOLA OIL
  • 1 Tablespoon SALT
  • 4 1/2 teaspoons ACTIVE DRY YEAST
  • 2 1/4 cup WARM WATER
  • 1 Tablespoon OLIVE OIL


  1. In a large bowl, combine bread flour, honey, canola oil, salt and yeast.
  2. Add warm water to the bowl and stir together until combined.
  3. Mix in 1 cup of all purpose flour at a time until the dough is mixed together.
  4. Knead by hand or with a dough hook for about 5 minutes until smooth.
  5. Coat the inside of a large bowl with olive oil and put the dough in it. Cover with a dish towel and set in a warm place to rise for about an hour or until double in size.
  6. Grease two loaf pans. Divide dough into 2 equal portions and shape each piece into a rectangle and roll up into a loaf shape and place into pans.
  7. Cover the pans loosely and let rise again for another hour.
  8. Preheat oven to 375°. Place bread in oven and bake for 40-45 minutes, until golden.
  9. Let cool in pans for 5-10 minutes, then remove to a wire rack to cool completely before slicing.
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Recipe Source: Bran Appetit



This post is linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Two Cup Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday

The Best of Soup & Bread 2012

The theme of today’s Countdown to 2013 post is Soup & Bread.  A look into the archives told me that we didn’t have very many of either…which is a shame since we really love both.  Soup and bread are going on the must make and post in 2013 list.

The Best of Soup and Bread 2012 | Crumbs and Chaos #soup #bread Spicy Chicken Tortilla Soup


Vegetable Beef Soup


Tomato Basil Soup


Mini Garlic Monkey Bread


Lasagna Soup


Chicken Veggie Stew with Perfect Every Time Cornbread





5 on Friday: Thanksgiving Dinner…Rolls

Last week we discussed a few members of the supporting cast of Thanksgiving Day – the side dishes.

For me there’s another member of that cast that need not be forgotten…the dinner rolls.

Making your own rolls isn’t that difficult and they are absolutely irresistable.  Last year I made the Texas Roadhouse version below – they were a hit!  Here are a few fabulous options if you’re undecided about what kind of roll should accompany your big dinner.


 Buttery Cornmeal Crescents from Mel’s Kitchen Cafe


Honey Rolls from Pastry Affair


 Texas Roadhouse Rolls from Life as a Lofthouse



Cake Mix Dinner Rolls from Mommy’s Cooking



Honey Wheat Rolls from Taste and Tell


But really…what is a fresh, hot dinner roll without some sweet cinnamon-y butter?

Maple Cinnamon Butter is a crowd pleaser


What kind of bread makes an appearance at your Thanksgiving table?

Whole Wheat Chocolate Chip Banana Bread

I recently read an article about how so many banana bread recipes call for the use of so much sugar when bananas are naturally sweet.  After I got to thinking about this, I realized how true this was so I wanted to try a recipe without sugar.  It was definitely different at first, but in the end I loved it.  I made this recipe into 5 mini loaf pans and sent them to Jackson’s school for his snack one day (theirs did not have chocolate chips as I was trying to make it healthier for the kids).  The kids at school loved it and I am sure none of them realized that it didn’t contain sugar.  As my family moves towards more unprocessed food, this would be a great addition to any breakfast.  You could add things to it or make it into muffins as well! Enjoy!

Whole Wheat Chocolate Chip Banana Bread

by Emily {Crumbs and Chaos}

  • 2 1/4 cup whole wheat flour
  • 3/4 baking soda
  • 1/4 salt
  • 3 ripe bananas, mashed
  • 1/4 plain yogurt
  • 1/4 honey
  • 2 eggs
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 3/4 cup chocolate chips
Preheat oven to 350 degrees and grease 1 regular size loaf pan (or 5 mini loaves like I did)
Whisk together flour, baking soda, and salt.
In a separate bowl, mix bananas, yogurt, honey, eggs, oil and vanilla.
Fold banana mixture into flour mixture until blended. Do not overmix.
Gently stir in choclate chips.
Pour into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
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Recipe Source: 100 Days of Real Food
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Chocolate Glazed Toffee Banana Loaf

It’s no secret that I think bananas are super fabulous…banana muffins with cinnamon chips, buttermilk banana bread, brown sugar crumble banana muffins.  
What else in the world as cheap and nutritious and portable as a banana?  A fruit that keeps on giving long after it’s ugly and brown.  I may purposely by extra bananas so that I can have a reason to make something  delicious with them.
A couple of months ago, Jocelyn posted a banana bread she enhanced with twix bars and a coffee glaze.  That day I was so wishing I had a bag full of Twix in my cupboard.  Eventually my love for banana bread took over and I made the bread anyway, without the Twix.  Absolutely phenomenal…I can’t tell you how many times I’ve made it since.  The method to making is a just a bit different than most, you mix in the bananas and sour cream last, yielding the perfect banana bread.
One day I decided to put my own little twist on this fabulous bread by adding milk chocolate toffee bits and then a creamy chocolate glaze.  Utterly divine, although doing that probably removes it from the breakfast category and puts it in with all of the desserts.  You decide.
It doesn’t matter when you eat it, just make sure you do!  And if you take away the toffee and chocolate, you are still left with an incredible loaf of banana bread.
Chocolate Glazed Toffee Banana Loaf
by Becca {Crumbs and Chaos}

  • 1/2 cup BUTTER, softened
  • 1 cup SUGAR
  • 1 teaspoon VANILLA
  • 2 EGGS
  • 1 1/2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 1 teaspoon SALT
  • 1 cup MASHED BANANA (about 3 medium)
  • 1/2 cup SOUR CREAM
  • 8 oz. bag MILK CHOCOLATE TOFFEE BITS (find these in the baking aisle by the chocolate chips)
  • 1 Tablespoon BUTTER, melted
  • 1 Tablespoon COCOA POWDER
  • 2 Tablespoons CREAM
  • 1/2 cup POWDERED SUGAR
Preheat oven to 350° (or 325° if you are using a dark metal pan). Lightly grease the bottom and 1 inch up the sides of a 9×5 loaf pan,
Beat together 1/2 cup butter and sugar until well combined. Add eggs and vanilla, scrape down the sides of the bowl. Add baking soda and salt, stir. With the mixer running, slowly add the flour. Mix until just combined.
Gently fold in the bananas, sour cream and toffee bits. Pour into prepared pan.
Bake for 1 hour and 5 minutes, test with a toothpick. Add 5 more minutes if needed. Allow to cook 10-15 minutes in the pan, remove to a wire rack to cool completely.
When cool, prepare glaze. Combine 1 Tablespoon melted butter with cocoa powder until smooth. Stir in cream and powdered sugar until well combined. Glaze bread and cut into slices for serving.
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Recipe Source for basic banana bread recipe: Inside Brucrew Life
You can find us linking up HERE!