Cinnamon Roll Donuts

It’s no secret that I LOVE CINNAMON ROLLS!!  I love walking into the mall and smelling Cinnabons and love eating them even more.  I even love making them at home.  From scratch or in the form of a waffle.  Any way you serve it, I will eat it!  I can’t resist the cinnamon and brown sugar combined with the frosting or glaze!  But sometimes it is a little hard to find time, especially for the made from scratch version.  This is the perfect solution!  Obviously the texture is different as this is not a bread, but the prep and cooking time is quick and easy.  And you obtain the flavor combo you are craving.  AMAZING!

Cinnamon Roll Donuts | crumbsandchaos.net | #donuts #breakfast #cinnamonroll

Most of the donut recipes that I have made yield 12 donuts, this one only yields 6.  I have yet to decide if that is a good thing or not!  We all loved them and probably could have devoured all twelve of them.  So maybe it was better that we only had 6 to share!  It was nice to get my donut pans out of hibernation again.  The whole family loved these and we will definitely be making these again!!!

Cinnamon Roll Donuts | crumbsandchaos.net | #donuts #breakfast #cinnamonroll

Cinnamon Roll Donuts

Ingredients

    FOR THE DONUTS:
  • 1 cup FLOUR
  • 1/4 cup plus 2 Tablespoons SUGAR
  • 1 teaspoon BAKING POWDER
  • 1/8 teaspoon GROUND NUTMEG
  • 1/2 teaspoon GROUND CINNAMON
  • 1/2 teaspoon SALT
  • 1/4 cup plus 2 Tablespoons BUTTERMILK
  • 1 EGG, beaten
  • 1/2 teaspoon VANILLA
  • 1 1/2 teaspoons VEGETABLE OIL
  • FOR THE CINNAMON TOPPING:
  • 2 Tablespoons BUTTER
  • 2 teaspoons CINNAMON
  • 5 Tablespoons DARK BROWN SUGAR
  • 1 teaspoon MILK
  • 1 teaspoon CORNSTARCH
  • 1 teaspoon VANILLA
  • FOR THE GLAZE:
  • 1/4 cup POWDERED SUGAR
  • 1 Tablespoon plus 2 teaspoons HEAVY CREAM

Instructions

    TO MAKE THE CINNAMON TOPPING:
  1. Melt the butter in a small saucepan. Stir in the cinnamon, brown sugar, milk, and cornstarch. Heat just until it begins to boil. Remove from the heat and stir in the vanilla. Pour the cinnamon topping evenly into each well of your well greased donut pan.
  2. TO MAKE THE DONUTS:
  3. Preheat the oven to 325 degrees. Lightly grease a donut pan. In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a separate bowl, stir together the butter milk, egg, vanilla, and oil. Then add the wet ingredients to the dry and stir until fully incorporated. Spoon batter into a zip top bag and cut corner. Pipe batter into the donut pan over the cinnamon topping and bake for 10 minutes or until lightly browned and bounces back when touched. Remove from the oven and cool in the pan for two minutes before flipping to a wire rack. If some cinnamon topping remains in your pan, you can use a spatula to remove and place on each donut. The cinnamon covered bottom now becomes the top and they are ready to glaze.
  4. TO MAKE THE GLAZE:
  5. Whisk together the powdered sugar and cream until smooth. Spoon into a zip top bag and cut off a small corner of the bag. Pipe the glaze onto the donuts. ENJOY!!
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Recipe Source: Buns in My Oven

 

megan

 

Because you can never have too many donuts…stop on over and drool over Becca’s Pinterest Board…

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{Crock pot} Steel-Cut Apple Cinnamon Overnight Oats

Steel Cut Apple Cinnamon Oats

I love oatmeal and you know around here we love BREAKFAST!  Also, I love to have something quick and healthy for my family to eat in the morning as that is usually a crazy time for me with three small children.  Searching the internet for healthy breakfast options a few weeks ago and I came across a recipe for oatmeal you make in the crockpot.  It sounded so intriguing to have a meal ready when we woke up in the morning.

This recipe uses steel-cut oats which are not as processed as your typical oatmeal so they fill you up and take longer to digest helping you to feel full longer.  I love the texture and chewiness this recipe gives.  There is also added fiber and nutirents by adding flax seed or chia seeds.  I use chia seeds because there is no need to grind them. I bought the at Trader Joe’s but I believe you can get them in many grocery stores.

As noted in the original recipe she recommends that you try this recipe during the day sometime so that you can make sure to know how long it will cook in your crock pot.  7 hours seemed to work for me.

Then after the first meal with this oatmeal I portion up the rest and it’s ready to warm up and eat the next morning or two.  Enjoy this delicious hot breakfast on a cold, winter morning!

[Crock pot] Steel-Cut Apple Cinnamon Oatmeal

Ingredients

  • 2 apples, peeled, cored and cut into 1/2 inch pieces
  • 1 1/2 cups milk or almond milk
  • 1 1/2 cups water
  • 1 cup uncooked steel cut oats
  • 2 Tablespoons pure maple syrup (or brown sugar)
  • 1 1/2 Tablespoons butter, cut into a couple chunks (optional)
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon chia seeds (You could also use ground flax)
  • 1/4 teaspoon salt
  • 1 crock pot liner (optional but makes clean up so easy)
  • Optional garnishes: Nuts, raisins, maple syrup, additional milk or butter

Instructions

  1. Coat inside of slow cooker with cooking spray or use crock pot liner.
  2. Add all ingredients except toppings to crock pot and stir.
  3. Cook on low for about 7 hours.
  4. Spoon into bowls and add additional toppings, if desired.
  5. Store leftovers in the refrigerator. Freezes well.
  6. Recipe can be doubled in larger crock pot. Increase cooking time 1 hour.
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Recipe Source: The Yummy Life

More fabulous breakfast ideas…

Cinnamon Roll Baked Oatmeal Cups

Breakfast Pizza

Peanut Butter Banana Oatmeal

This post may be linked up at these fabulous parties What’s In Your Kitchen Wednesday, Show and Share Wednesday, What’s Cookin’ Wednesday, Taste and Tell Thursdays

Pumpkin Dip

It’s pumpkin week and I have a great dip for you to go make…now! I love how simple this was to throw together and I love how you can serve it with fruit or vanilla wafers. Whenever I serve a dip with fruit or vegetables I feel like I am doing a little better than if I were to serve it with cookies or chips or something like that. Plus since it is apple season there are plenty of apples around to dip in this yummy dip.

 

 

Pumpkin Dip

Ingredients

  • 15 ounce can pumpkin
  • 16 oz. cool whip
  • 5 ounce package vanilla pudding
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 tablespoon cinnamon
  • apple slices or vanilla wafers for dipping

Instructions

  1. Mix pumpkin, dry pudding mix, cool whip and pumpkin pie spice together in a large bowl.
  2. Chill for several hours before serving.
  3. Sprinkle with cinnamon and serve with vanilla wafers or apple slices.
  4. Enjoy!
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Recipe from Carolina Charm.
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Cinnamon French Toast Bake

I love french toast and I love how this recipe is items you can have on hand to make when you need an easy breakfast for a group.    Of course, you could also make this for dinner like we did when we were in the mood for breakfast.  The ingredients are simple and so it the preparation.

Cinnamon French Toast Bake

Ingredients

  • 1/4 cup melted butter
  • 2 can refrigerated cinnamon rolls with icing
  • 5 eggs
  • 1/2 cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 3/4 cup maple syrup

Instructions

  1. Preheat oven to 375 degrees.
  2. Pour the melted butter into an ungreased 9×13 glass baking dish. Seperate both cans of refrigerated cinnamon rolls into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon into 4 pieces and place the pieces on top of the butter in the baking dish.
  3. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon roll pieces. Sprinkle the top with the pecans and then drizzle with maple syrup.
  4. Bake for 20-28 minutes or until golden brown. Cool for 15 minutes.
  5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
  6. Drizzle the icing over the top of the french toast bake. Serve with additional syrup if desired.
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Recipe adapted from What’s Cooking with Love.

Cinnamon Sugar Pull-Apart Bread

I originally saw this bread months ago when I first signed up for Stumbleupon. It was immediately given a thumbs-up and has never been forgotten. When I saw it again this past weekend on Pinterest, I knew that I had to make it IMMEDIATELY. I was not disappointed!

Having made bread in the past, the process was not new to me. However, I did find that this particular recipe was easy follow and make. And as I was rolling the dough out I found myself thinking that this was possibly the best dough I had ever made!

SO if the dough itself was great… imagine how much better it was when the butter, cinnamon, and sugar were added. My house smelled absolutely delicious and I knew that this bread would not last long. It came out of the oven around 3 pm and it was half gone before my husband came home from work. The rest was gone by breakfast the next day! In other words…. it was gone in less than 24 hours!


Cinnamon Sugar Pull-Apart Bread
by Megan {Crumbs and Chaos}
Keywords: bake bread cinnamon

Ingredients

    For the Dough:

    • 2 3/4 cups plus 2 tablespoons all-purpose flour
    • 1/4 cup granulated sugar
    • 2 1/4 teaspoons (1 envelope) active dry yeast
    • 1/2 teaspoon salt
    • 4 Tablespoons unsalted butter
    • 1/3 cup whole milk
    • 1/4 cup water
    • 2 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract

    For the Filling:

    • 1 cup brown sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon fresh ground nutmeg
    • 4 Tablespoon unsalted butter, melted until browned
    Instructions
    In a large mixing bowl whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside.
    In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
    Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky.
    Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
    While the dough rises, whisk together the brown sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.
    Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long or as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with ALL of the sugar and cinnamon mixture.
    Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Stand the dough squares up in the bread pan. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
    Place on the center rack of the oven preheated to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. A nice, dark, golden brown will ensure that the center is cooked as well.
    Remove from the oven and allow to rest for 20 to 30 minutes (if that’s possible!). Run a butter knife around the edges of the pan to loosen the bread before removing.
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    Recipe adapted from Joy the Baker
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    Cinnamon Roll Baked Oatmeal Cups

    Happy New Year!
    To welcome the new year, I have made breakfast.
    Not just any breakfast…this one has frosting!  Cream cheese frosting!
    We adore that stuff around here, especially for breakfast.  Especially covering things like cinnamon rolls and breakfast cake.  Today we’re taking oatmeal to another level, don’t you dare hesitate to try this one.
    I have made this several times and now if I mention we’re having ‘the oatmeal with frosting’ for breakfast, the kids get so excited.  This version is on the healthy side, since it’s January and all, and is a great way to start the year day.
    For Oatmeal:
    1 cup OLD FASHIONED OATMEAL
    1/2 cup UNSWEETENED APPLESAUCE
    1/2 cup MILK
    1/2 teaspoon VANILLA EXTRACT
    1 teaspoon CINNAMON
    3 Tablespoons PURE MAPLE SYRUP
    1/8 teaspoon SALT
    For Frosting:
    2 Tablespoons CREAM CHEESE, softened
    4 Tablespoons POWDERED SUGAR
    1/2 teaspoon VANILLA EXTRACT
    Milk or Half & Half, as needed
    Preheat oven to 375°.  Lightly grease ramekins or small oven proof bowls.
    In a medium bowl, combine oatmeal ingredients.  Divide mixture evenly among prepared bowls.  I usually divide the mixture into 3 equal portions because that is the perfect amount for my kids, you can also divide it 2 or 4 ways depending on your crowd.
    Bake for 15-20 minutes until center is set.
    Meanwhile, mix together frosting ingredients.  Serve oatmeal warm topped with frosting.
    Recipe Source:  Finding Joy in My Kitchen

    This recipe may to linked to these fabulous parties: SUNDAY Sharing Sundays - Everyday Sisters,Sweet Indulgences Sunday - A Well Seasoned Life, Church Supper - Everyday Mom’s Meals, Weekend Warrior Party - Ask Anna Moseley MONDAY Melt In Your Mouth Monday - Make Ahead Meals for Busy Moms, Made By You Monday - Skip To My Lou, Mingle Monday - Add A Pinch, Makin’ You Crave Monday - Mrs. Happy Homemaker, Must Try Mondays - My Favorite Finds,Snap, Craft & Blog til Your Heart’s Content - A Content Housewife , More the Merrier Monday - DIY Home Sweet Home  TUESDAY Tasty Tuesday - Nap Time Creations, Totally Tasty Tuesday - Mandy’s Recipe Box, Tuesday Time Out - Reasons to Skip the Housework, Tuesday Talent Show - Chef in Training, Crazy Sweet Tueasday - Crazy For Crust, Tasty Tuesday - 33 Shades of Green, Totally Inspired Tuesdays - The Inspired Collection, Trick or Treat Tuesdays – Inside BruCrew Life  WEDNESDAY These Chicks Cooked - This Chick Cooks, Recipe Linky - Newlyweds Blog, What I Whipped Up Wednesday - Sugar and DotsMrs. Fox’s Sweet Party - Mrs. Fox’s Sweets, Link It Up Wednesday - Junk In Their Trunk, Rock n’ Share Party - The Shady Porch THURSDAY Sweet Treats Thursday - Something Swanky, It’s a Keeper - Everyday Tastes, Things I’ve Done Thursday - Bear Rabbit Bear, Tastetastic Thursday - A Little Nosh, One Stop Thursday Party - Digital Scrapbooking Made Easy Full Plate Thursday - Miz Helen’s Country Cottage, Chic & Crafty Thursdays - The Frugal GirlsCrazy Cute Thursdays – Between U & Me FRIDAY Sweet Tooth Friday - Alli-n-Son, I’m Lovin’ It - Tidy Mom, Fusion Friday - Jane Deere Blog, Friday Favorites - Simply Sweet Home, Friday Flair - Whipperberry, Feature Friday - Blissful and Domestic, 4th Friday Finale - Over The Big Moon, Delicately Constucted Fridays - Delicate Construction, Shine On Friday - One Artsy Mama SATURDAY Seasonal Inspiration - Crumbs and Chaos, Strut Your Stuff Saturday - Six Sister’s Stuff, Show and Tell Saturdays - Be Different Act Normal, Sweets For a Saturday - Sweet As Sugar CookiesTip Junkie, Everybody’s Creative Endeavor - Every Creative EndeavorTip Junkie, Once Upon A Weekend - Family Ever After

    It’s All About the Bread AND Butter

    There’s no denying that bread is a popular addition to any meal, especially a holiday feast.
    Certain types of restaurants (they usually serve steak) make fabulous warm rolls that are brought to your table with sweet cinnamon butter.  Topping that freshly made bread with that flavored butter takes it to a whole ‘nother level.  
    My kids are smitten with most any kind of bread.  The other day my 4 year old asked me, “Mom, can I have some bread with that butter that I love?”  This was the butter he was talking about it.  It is amazing!
    The recipe for the rolls that I made can be found here at Life as a Lofthouse.  They taste just like I brought them home from that restaurant.  I whipped up this butter to go along with them.  Easy, delicious and sure to impress – should you decide to sneak some in beside your bread of choice this Thursday!
    Recipe by Crumbs and Chaos
    1/2 cup BUTTER, room temperature
    1/4 cup PURE MAPLE SYRUP
    3/4 teaspoon GROUND CINNAMON
    Beat butter until smooth.  Add maple syrup and cinnamon. Whip until well combined. 
    This recipe may to linked to these fabulous parties: SUNDAY Sharing Sundays - Everyday Sisters,Sweet Indulgences Sunday - A Well Seasoned Life, Church Supper - Everyday Mom’s Meals MONDAY Melt In Your Mouth Monday - Make Ahead Meals for Busy Moms, Recipe Sharing Mondays - Jam Hands, Made By You Monday - Skip To My Lou, Mingle Monday - Add A Pinch, Makin’ You Crave Monday - Mrs. Happy Homemaker, Monday Link Party - Polish the Stars, Must Try Mondays - My Favorite Finds TUESDAY Tasty Tuesday - Balancing Beauty and Bedlam, Tasty Tuesday - Nap Time Creations, Totally Tasty Tuesday - Mandy’s Recipe Box, Tuesday Time Out - Reasons to Skip the Housework, Tuesday Talent Show - Chef in Training, Crazy Sweet Tueasday - Crazy For Crust, Tasty Tuesday - 33 Shades of Green, Totally Inspired Tuesdays – The Inspired Collection WEDNESDAY These Chicks Cooked - This Chick Cooks, Recipe Linky - Newlyweds Blog, What I Whipped Up Wednesday - Sugar and Dots, Idea Sharing Wednesday - Women Who Do It All THURSDAY Sweet Treats Thursday - Something Swanky, It’s a Keeper - Everyday Tastes, Things I’ve Done Thursday - Bear Rabbit Bear, Weekend Wander - While He Was Napping, Tastetastic Thursday - A Little Nosh, One Stop Thursday Party - Digital Scrapbooking Made Easy Full Plate Thursday - Miz Helen’s Country Cottage, Chic & Crafty Thursdays - The Frugal GirlsCrazy Cute Thursdays – Between U & Me FRIDAY Sweet Tooth Friday - Alli-n-Son, I’m Lovin’ It - Tidy Mom, Fat Camp Friday - Mangoes and Chutney, Fusion Friday - Jane Deere Blog, Friday Favorites - Simply Sweet Home, Friday Flair - Whipperberry, Feature Friday - Blissful and Domestic, 4th Friday Finale - Over The Big Moon SATURDAY Seasonal Inspiration - Crumbs and Chaos, Strut Your Stuff Saturday - Six Sister’s Stuff, Show and Tell Saturdays - Be Different Act Normal, Sweets For a Saturday - Sweet As Sugar Cookies, Every Creative Endeavor , The Harvest Party - Life in the MotherhoodTip Junkie, Ingredient Spotlight - Eat At Home Cooks, Everybody’s Creative Endeavor - Every Creative EndeavorTip Junkie, Once Upon A Weekend - Family Ever After

    Pumpkin Spice Donut Holes

    Yum…donuts.
    I’ve finally broken down.  I’ve wanted to make these, these and these – but haven’t been able to, since I lack a donut pan.  (Perhaps I should put one on my Christmas list?!)
    But I spied this recipe awhile back and have been thinking about making them.  I woke up on Saturday morning with them on my mind.  My husband had already left to go bike riding.  When I went into the kitchen and discovered that he didn’t leave any coffee for me, I decided that these pumpkin donut holes were going to be needed to get that day started off on the right foot.
    The beautiful part about these…you use a mini muffin pan and they taste just like donuts!  I made my own coffee and enjoyed these with the kids.  They were fabulous, even better with a little dab of Nutella on top.
    1 3/4 cup FLOUR
    2 teaspoons BAKING POWDER
    1/2 teaspoon SALT
    1/2 teaspoon SAIGON CINNAMON*
    1/2 teaspoon NUTMEG
    1/2 teaspoon ALLSPICE
    1/8 teaspoon GROUND CLOVES
    1/3 cup VEGETABLE OIL
    1/2 cup BROWN SUGAR, packed
    1 EGG
    1 teaspoon VANILLA
    3/4 cup PUMPKIN PUREE
    1/2 cup MILK
    Coating:
    1/4 cup BUTTER, melted
    2/3 cup SUGAR
    1 1/2 Tablespoons SAIGON CINNAMON*
    Preheat oven to 350°.  Grease a mini muffin tin with cooking spray.
    In a medium bowl, mix together flour, baking powder, salt and spices.
    In a separate bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix well.
    Add dry ingredients to the wet ingredients, stir until just combined.
    Fill muffin cups about 2/3 of the way full (I used my cookie scoop).  Bake for 10-12 minutes or until they test done with a toothpick.
    Melt butter in a small bowl.  In a different small bowl, combine sugar and cinnamon.  After donuts are done and have cooled enough to handle, dip them in the butter and then roll in the cinnamon-sugar mixture.  (I just dipped the tops and sides into the butter.)
    *These are best enjoyed immediately.
     Saigon cinnamon is a different, more flavorful variety than ordinary ground cinnamon.  For this recipe, I used Penzey’s Vietnamese Cinnamon.  It’s incredible, I love it because it has the red-hot-cinnamon taste to it.  If you don’t have this, regular cinnamon would work just fine.
    Recipe Source: Slightly adapted from Polish the Stars
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    Snickerdoodle Bread

    Somehow it’s October 31st already…man, time flies!  We took the picture above when we were all together for the weekend to celebrate Maddux’s birthday.  All 11 in a row, it was a miraculous thing.
    We love cinnamon at our house and last week I made this bread.  It uses cinnamon chips (want to know more? read the product review Megan did last fall).  The kids went crazy for it.
    When I first tasted it, I wasn’t sure if I loved it.  But as it cooled, I enjoyed it even more.  One of my favorite-taste-testing friends brought up the fact that the top is sweet and crunchy, very similar to that of a Panera Cinnamon Crunch Bagel.  Well, that was a dangerous thing to say.  Oh. My. Word.  After she got me thinking that, I fell in love.  And you will too, this is perfect for a snack or with a cup of coffee.  I think I may need to make this again, like, tomorrow.
    2 1/2 cups FLOUR
    2 teaspoons BAKING POWDER
    1/2 teaspoon SALT
    2 teaspoons CINNAMON
    1 cup BUTTER, softened
    2 cups SUGAR
    3 EGGS
    2 teaspoons VANILLA
    1 cup SOUR CREAM
    1 (10 oz.) pkg. CINNAMON CHIPS
    1 Tablespoons FLOUR
    2 Tablespoons TURBINADO SUGAR (aka Sugar In the Raw)
    2 teaspoons CINNAMON
    Preheat oven to 350°.  Grease loaf pans (I used 2 full-size, but you can also do this as 4 or 5 mini loaves.)
    Combine flour and baking powder in a large bowl.
    In a separate bowl, beat together butter, 2 cups of sugar, salt and cinnamon.  Add eggs, beat well.  Add vanilla and sour cream; mix well to combine.
    Stir in flour mixture until just combined.  Coat the cinnamon chips with the 1 Tablespoons of flour and stir into the batter.
    Divide the batter between the greased pans.  In a small bowl, combine the turbinado sugar and cinnamon.  Sprinkle this  mixture over each loaf.
    Bake 35-40 minutes for mini loaves and 60-70  minutes for full-size loaves, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool 10 minutes before removing from the pan.
    Recipe Source: Slightly adapted from Let’s Dish

    This recipe may to linked to these fabulous parties: SUNDAY Sharing Sundays - Everyday Sisters,Sweet Indulgences Sunday - A Well Seasoned Life MONDAY Melt In Your Mouth Monday - Make Ahead Meals for Busy Moms, Recipe Sharing Mondays - Jam Hands, Made By You Monday - Skip To My Lou, Mingle Monday - Add A Pinch, Makin’ You Crave Monday - Mrs. Happy Homemaker, Monday Link Party - Polish the Stars, Must Try Mondays - My Favorite Finds TUESDAY Tasty Tuesday - Balancing Beauty and Bedlam, Tasty Tuesday - Nap Time Creations, Totally Tasty Tuesday - Mandy’s Recipe Box, Tuesday Time Out - Reasons to Skip the Housework, Tuesday Talent Show - Chef in Training, Crazy Sweet Tueasday - Crazy For Crust WEDNESDAY These Chicks Cooked - This Chick Cooks, Cast Party Wednesday - Lady Behind the Curtain, What I Whipped Up Wednesday - Sugar and Dots, Idea Sharing Wednesday - Women Who Do It All THURSDAY Sweet Treats Thursday - Something Swanky, It’s a Keeper - Everyday Tastes, Things I’ve Done Thursday - Bear Rabbit Bear, Weekend Wander - While He Was Napping, Tastetastic Thursday - A Little Nosh, One Stop Thursday Party - Digital Scrapbooking Made Easy Full Plate Thursday - Miz Helen’s Country Cottage, Chic & Crafty Thursdays - The Frugal Girls, Crazy Cute Thursdays – Between U & Me FRIDAY Sweet Tooth Friday - Alli-n-Son, I’m Lovin’ It - Tidy Mom, Fat Camp Friday - Mangoes and Chutney, Fusion Friday - Jane Deere Blog, Friday Favorites - Simply Sweet Home, Friday Flair - Whipperberry, Feature Friday - Blissful and Domestic, 4th Friday Finale - Over The Big Moon SATURDAY Seasonal Inspiration - Crumbs and Chaos, Strut Your Stuff Saturday - Six Sister’s Stuff, Show and Tell Saturdays - Be Different Act Normal, Sweets For a Saturday - Sweet As Sugar Cookies, Every Creative Endeavor , Ingredient Spotlight – Eat At Home Cooks, 12 Days of Christmas Goodies – Mom’s Crazy Cooking, Best Recipes of 2011 – Finding Joy In My Kitchen

    Cinnamon Swirl Breakfast Cake w/Maple Cream Cheese Frosting

     

    Yes.  You read the title correctly.
    I put the word BREAKFAST in front of the word CAKE.  It may have been to make myself feel better about eating it as a breakfast food (and also serving it to my kids on occasion).
    This recipe is an absolute keeper.  It comes together easily and would be perfect for a weekend brunch.  This cake is the perfect companion to your morning coffee and was a crowd pleaser both of the times that I’ve served it.  I love anything cinnamon and the MAPLE CREAM CHEESE frosting takes this to another level.
    Don’t hesitate to put this on your must-make-list right now!
    for the cake:
    1 cup WHOLE WHEAT FLOUR
    1/2 cup ALL PURPOSE FLOUR
    1/8 teaspoon SALT
    1/2 cup BROWN SUGAR
    2 teaspoons BAKING POWDER
    3/4 cups WHOLE MILK
    1 EGG, lightly beaten
    1 teaspoons VANILLA EXTRACT
    1/4 cup BUTTER, melted
    for the topping:
    1/2 cup BUTTER, softened
    1/2 cup BROWN SUGAR
    1 Tablespoon ALL PURPOSE FLOUR
    1 1/2 teaspoons CINNAMON
    6 Tablespoons CHOPPED PECANS (optional)
    for the frosting:
    4 oz. CREAM CHEESE, softened
    3-4 Tablespoons PURE MAPLE SYRUP
    1/4 teaspoon VANILLA EXTRACT
    1-2 Tablespoons WHOLE MILK
    the cake:
    Preheat oven to 350°.  Grease a round cake pan.
    In a large bowl, combine flours, salt, brown sugar and baking powder.
    Measure the milk, add the egg and vanilla extract to that measuring cup.  Stir together with a fork.  Add to dry ingredients.  Beat well.  Slowly stir in melted butter.  Pour into prepared cake pan.
    the topping:
    In a medium bowl, mix together all of the topping ingredients.  Drop by spoonfuls over cake batter.  Use a knife to swirl the topping through the cake.
    Bake for 25-30 minutes or until a toothpick comes out nearly clean.
    the frosting:
    Beat the cream cheese until smooth, add maple syrup and vanilla.  Add a milk, a little at a time, until the frosting is the right consistency to drizzle.  While the cake is still warm, drizzle frosting over top.  Serve warm or at room temp.
    Notes:
    *I used white wheat flour instead of whole wheat.
    *The second time I made this I was out of maple syrup, so I added maple extract and powdered sugar (to taste) to the frosting and it tasted just as wonderful as the first time when I used the real thing.
    Recipe Source: Cooking for Seven

    This recipe may to linked to these fabulous parties: SUNDAY Sharing Sundays - Everyday Sisters,Sweet Indulgences Sunday - A Well Seasoned Life MONDAY Melt In Your Mouth Monday - Make Ahead Meals for Busy Moms, Recipe Sharing Mondays - Jam Hands, Made By You Monday - Skip To My Lou, Mingle Monday - Add A Pinch, Makin’ You Crave Monday - Mrs. Happy Homemaker, Monday Link Party - Polish the Stars TUESDAY Tasty Tuesday - Balancing Beauty and Bedlam, Tasty Tuesday - Nap Time Creations, Totally Tasty Tuesday - Mandy’s Recipe Box, Tuesday Time Out - Reasons to Skip the Housework, Tuesday Talent Show - Chef in Training, Crazy Sweet Tuesday – Crazy For Crust WEDNESDAY These Chicks Cooked - This Chick Cooks, Cast Party Wednesday - Lady Behind the Curtain, What I Whipped Up Wednesday - Sugar and DotsIdea Sharing Wednesday - Women Who Do It All THURSDAY Sweet Treats Thursday - Something Swanky, It’s a Keeper - Everyday Tastes, Things I’ve Done Thursday - Bear Rabbit Bear, Weekend Wander - While He Was Napping, Tastetastic Thursday - A Little Nosh, One Stop Thursday Party - Digital Scrapbooking Made Easy, Full Plate Thursday – Miz Helen’s Country Cottage FRIDAY Sweet Tooth Friday - Alli-n-Son, I’m Lovin’ It - Tidy Mom, Fat Camp Friday - Mangoes and Chutney, Fusion Friday - Jane Deere Blog, Friday Favorites - Simply Sweet Home, Friday Flair - Whipperberry SATURDAY Seasonal Inspiration - Crumbs and Chaos, Strut Your Stuff Saturday - Six Sister’s Stuff, Show and Tell Saturdays - Be Different Act Normal, Ingredient Spotlight – Eat At Home Cooks