christmas morning

The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here's the secret ingredient. Everyone raves about these homemade yeast rolls.

Homemade Cinnamon Rolls {Cinnabon Copycat}

milk ((about 115 degrees F))

eggs (at room temperature)

all-purpose flour ((divided))

salt

sugar

salted butter ((almost melted))

brown sugar

cinnamon

heavy cream*** ((for pouring over the risen rolls))

cream cheese ((softened))

butter

maple extract ((or vanilla))

Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.

Add the eggs, butter, salt and sugar.

Add in 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

Scrape the dough off the beater blade and remove it. Attach the dough hook.

Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That&#x27;s ok! Don&#x27;t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.

Spray a large bowl with cooking spray.

Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.&nbsp;

Cover the bowl with a towel or wax paper.

Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.

While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.

Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.&nbsp;

Flour a rolling pin and roll the dough to about a 24x15&quot; rectangle. (the size of the rectangle can vary...it does not have to be exact!)

Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.

Starting on the long end, roll the dough up tightly jelly roll style.&nbsp;

Cut into 12 slices and place in a greased 9x13 baking pan.****

Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.

Preheat the oven to 375 degrees.

Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.

Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.

Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.

While the rolls are cooling, prepare the cream cheese frosting.

In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.

Add in your favorite extract and the powdered sugar. Beat until combined.

Spread the frosting over the cooled rolls.

Store in an airtight container.

https://www.youtube.com/watch?v=f4SmwQMToFE

How to Make HOMEMADE CINNAMON ROLLS I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls. 

GOOEY CINNAMON ROLLS: CINNABON COPYCAT RECIPE
Before I had this homemade cinnamon rolls recipe, I was addicted to Cinnabon cinnamon rolls. They were large, soft, and gooey. I’m all about the gooey. I searched and searched (mostly recipe books because recipe websites were not a huge thing back then) and finally found a key idea. Add heavy cream to the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey. Cinnabon copycat recipe? That’s not what I was going for, but I think we pretty much got it.
Here’s how you do it. After the cinnamon rolls are rolled into their pretty swirls and you’ve allowed them to rise in the pan…right before they are ready to bake, warm heavy cream in a small bowl. Why warm the cream? Because your rolls have risen in warmth and you don’t want to add refrigerator-cold cream to your cinnamon rolls. Adding warm (not hot!) heavy cream will keep the rolls rising as they should during baking. Pour the heavy cream overtop all of the rolls and watch that rich cream soak in and around the cinnamon roll dough.
Can you make the cinnamon rolls without heavy cream? Yes. Will they be good? Yes. Will they be as gooey? No. I find that the heavy cream helps the filling of the cinnamon rolls to be smoother and not as grainy. So just try it, K?
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

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How to Make THE BEST Homemade Cinnamon Rolls {Recipe Video}

Our gift to you: make-ahead French toast!

Bacon French Toast Bake

eggs

half-and-half

Gruyere cheese (about 8 oz.)

maple syrup

bacon, chopped

Made with coconut sugar, whole wheat flour, and almond milk, Healthy Cinnamon Rolls are a delicious, comforting treat. They're perfectly satiating, easy to make, and the perfect homemade breakfast.

Healthy Cinnamon Rolls

almond milk

butter oil

instant yeast

coconut sugar

white whole wheat flour

flour

tsp salt

tbsp butter

block cream cheese, softened

butter, softened

tsp vanilla

Preheat oven to 350F and grease 9&#215;13 dish.

In a large bowl, heat almond milk and butter until melted and 110F. This should be luke warm, not hot, in order to activate the yeast.

Sprinkle yeast on top of warm milk mixture and let sit for ten minutes.

While sitting, mix together flours and salt in another bowl.

After milk has sat for ten minutes, whisk in coconut sugar.

Once oven has reached temperature, turn it off and open door.  I use this as a &#8216;warm&#8217; place for my rolls to rise during the winter months.

Add wet ingredients into flour and stir until well combined. Cover with plastic wrap and set in slightly warm oven with open door for 45 minutes. The dough should double in size.

While dough is rising, prepare cinnamon sugar mixture by mixing coconut sugar and cinnamon together in a small bowl.

Flour a large surface and dump dough onto it. If dough is too sticky, add more flour. You should be able to form it into a large rectangle shape.

Once in a large rectangle, spread softened butter on top. Then evenly sprinkle cinnamon sugar mixture.

Roll tightly from one side to the other, keeping it nice and tight the whole time.

Once in a long roll, cut in half once using floss or a sharp knife (I prefer using floss to cut it)

Cut each half into 6 rolls and place them into a greased baking dish. Brush with melted butter.

Turn oven back on and preheat to 350F with rolls sitting on top of oven.

Once preheated, bake rolls for 25-30 minutes or until slightly golden.

While baking, prepare frosting by blending all of the ingredients together in a food processor or by using a whisk until smooth. 

Frost cinnamon rolls when still warm, or once cooled if preferred.

AMAZING! These are delicious. Makes my weekend having these. No joke these got me through my last trimester

The best cinnamon rolls ever! Turned out perfectly. I made them the night before and baked them the next morning. I got them out and sat them on the stove top while the oven preheated to warm them up a bit. I also didn’t have white whole wheat so I just used regular wheat and they were still yummy! Highly recommend! Thanks Erin!

Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle

Banana pancakes with crispy bacon & syrup

rashers smoked streaky bacon (or pancetta strips)

self-raising flour

tsp baking powder

bananas

milk

<p>Heat the grill to high. Arrange the bacon on a baking tray lined with foil. Cook for 5-7 mins until crisp, then turn off the grill but leave the tray inside to keep warm. In a bowl, mix the flour, baking powder and sugar with a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk. Whisk to a smooth batter without any flour lumps.</p>

<p>Heat a little butter in a large frying pan. Once sizzling, ladle in small dollops of the pancake batter, leaving a little space between each, as they will spread out. Put 2 or 3 slices of banana onto the surface of each pancake and cook for 2 mins over a medium heat. When you see bubbles appear between the banana slices, flip the pancakes over and cook for 1 min more, until puffed up and golden. Transfer to a plate and keep warm with the bacon while you cook the rest. Serve the pancakes with the crispy bacon and a drizzle of maple syrup.</p>

Awaken appetites with the irresistible aroma of sticky buns baking.

Blueberry almond crunch brioche rolls

(1/4 cup) white sugar

tsp (7 grams/1 sachet) dried yeast

(2 cups) plain bread flour

eggs, lightly whisked

butter, at room temperature, cut into 1.5cm pieces

(1/2 cup, firmly packed) brown sugar

(1/2 cup) frozen blueberries

tbsp white sugar, extra

(1/3 cup) flaked almonds

&nbsp;Brioche cinnamon rolls that are the perfect Christmas morning treat!

Brown Sugar Brioche Cinnamon Rolls

(623 grams) bread flour

(99 g) granulated sugar

(12 g) salt

(10 grams) instant yeast

eggs (lightly whisked)

(242 g) whole milk

oz (397 g) unsalted butter,

Tablespoons (6 ounces, 170 g) unsalted butter, melted

(200 g) brown sugar

Make the brioche dough: In the bowl of a stand mixer, fitted with a dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.

Increase the speed to medium and slowly add the butter to 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogenous. (This is intense mixing, so don't be alarmed if the mixing is noisy or difficult, it will come together). Then knead the dough until it is smooth and uniform, 1 minute more.&nbsp;

Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.&nbsp;

The next day make the rolls: On a lightly floured surface (I use my pastry mat), roll the dough out to a 1/2-inch-thick rectangle, about 20 to 12 inches. Brush the surface of the dough evenly with melted butter and sprinkle 3-4 tablespoons of brown sugar over the dough and sprinkle with cinnamon. I admit I didn't measure this step, but just sprinkled until the entire surface was lightly covered with cinnamon. You can add as little or as much as you like. Position the dough so that one of the long sides is facing you. Fold the left edge over toward the center, about 3/4 of the way over the dough. Fold the right edge one quarter of the way over the dough and make sure it meets and touches the left edge. The dough will now look somewhat like an open book with an off-center spine. Fold the larger side over the smaller side. You will now have 4 layers of dough. Transfer the dough to a parchment-lined baking sheet. If the dough feels warm, cover it with plastic wrap and refrigerate for 10 to 15 minutes. If it's still cool to the touch and easy to work with, proceed with the next steps.&nbsp;

Roll out the dough again to a rectangle about 20 to 12 inches, brush it with melted butter, and sprinkle it with another 3-4 tablespoons of brown sugar and more cinnamon. Position the dough so that one of the long sides is facing you. Fold the left edge of the dough one third of the way over the dough. Do the same with the right edge of the dough, resting it on top of the piece you just folded over, as though you were folding a letter to fit into a business envelope. You will now have 3 layers of dough. If the dough is warming up and becoming less easy to work with, transfer it back to the baking sheet, cover it with plastic wrap, and refrigerate for 10 to 15 minutes.&nbsp;

Repeat step 4 so you have 4 layers again. If the dough feels warm or sticky at any point during this process, refrigerate it for 10 to 15 minutes before proceeding.&nbsp;

Repeat step 5 so you have 3 layers again. If the dough feels warm or sticky at any point during this process, refrigerate it for 10 to 15 minutes before proceeding. Wrap the finished dough in plastic wrap and refrigerate for 10 to 15 minutes.

Lightly grease 16 muffin cups.

On a lightly floured surface, roll out the dough one more time to a 1/2-inch-thick rectangle, about 20 to 12 inches.&nbsp; Cut the dough lengthwise into 16 strips. Tightly roll each strip up into a spiral and place it spiral side up in a cup in one of the prepared muffin pans. Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30 to 45 minutes.

Pre-heat the oven to 375oF with racks in the upper and lower thirds.

&nbsp;Sprinkle the chilled rolls with more brown sugar and cinnamon if you want (I chose not too). Bake, rotating the sheets from front to back and top to bottom at the halfway mark, until the rolls are evenly golden brown all over and the internal temperature register 190oF on an digital thermometer, about 25 to 33 minutes. Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.&nbsp;

Overnight cheesy grits casserole is some down-home delicious Southern breakfast or brunch fare!

Overnight cheesy grits casserole

grits

unsalted butter

cheddar cheese

Worcestershire sauce

paprika, divided

Cook grits according to the package directions.

Add butter and cheese to the hot, cooked...

Add butter and cheese to the hot, cooked grits and stir until melted.

Add Worcestershire sauce and 1 teaspoon of the...

Add Worcestershire sauce and 1 teaspoon of the paprika to the grits, mixing well.

In a small bowl, beat the three eggs....

In a small bowl, beat the three eggs. Add a small amount of hot grits to the bowl with the eggs to temper them, stirring well. (This helps get the eggs to the right temperature to mix with the grits, without cooking them.)

Slowly add the egg mixture to the cheesy...

Slowly add the egg mixture to the cheesy grits, stirring continuously, until well-combined.

Pour grits into a lightly greased 2-quart baking...

Pour grits into a lightly greased 2-quart baking dish. Sprinkle with remaining teaspoon paprika.

Let cool, then cover and refrigerate overnight.

Preheat oven to 325 degrees and remove the...

Preheat oven to 325 degrees and remove the baking dish from the refrigerator to sit for 15 minutes.

Bake, uncovered, at 325 for 1 hour or...

Bake, uncovered, at 325 for 1 hour or until set.

Let rest for 10 minutes before serving.

Take this recipe as a starting point and feel free to take these in your own direction with different savory fillings. Or add a teaspoon or two of sugar to the batter and fill them with something sweet like fruit preserves, nutella, or a squeeze of fresh lemon juice and a sprinkle of sugar.

Savory Crepes

water

all-purpose flour (120 grams)

avocado oil (or other neutral oil,

Gruyère cheese (or Comté, finely shredded)

ham (Jambon de Paris

In a blender combine eggs, milk, water, melted butter, flour and salt; pulse a few times to combine and then blend until smooth, about 10 seconds. Refrigerate for at least 30 minutes. (Recipe note #2)

To make savory crepes, preheat oven to 350˚F. Line baking sheet with parchment paper. (Hold off on this step if making crepes ahead of time.)

When ready to cook crepes, place a plate near cooktop and heat a 10-inch carbon steel or non-stick pan over medium heat until hot. Brush a thin layer of oil on bottom of pan. Pour 4 tablespoons (1/4 cup) of batter into center of pan; tilt and swirl pan to spread batter in a thin, even layer. Cook 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. (Or up to 2 minutes for a deep golden brown.) Flip with thin spatula and cook 20 to 30 seconds more or until lightly golden brown. Transfer to plate. Repeat with remaining batter, stacking crepes as you go. (Recipe note #3)

Lay one crepe onto work surface. Sprinkle 1/4 ounce of shredded cheese on one half of crepe; top with 1 ham slice another 1/4 ounce shredded cheese. Fold crepe into quarters and place on prepared baking sheet. Repeat with remaining crepes. Bake 8-10 minutes until crepes are hot and cheese is melted; serve immediately.

Add the eggs, butter and sugar. Mix until combined.

Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.

To knead, beat the dough on medium speed for 5-7 minutes, adding in up to 1/2 cup more flour if needed to form a dough. The dough should be elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That&#39;s ok! Don&#39;t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.

https://content.jwplatform.com/videos/29HwuvFC.mp4

Homemade Cinnamon Rolls

Why buy eggnog when you can make homemade eggnog in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking.

Homemade Eggnog

nutmeg

lemon juice

2% milk

heavy cream

In a large bowl, beat the eggs until they are thick and lemon colored.

Whisk in the sugar, nutmeg, lemon juice and salt.

Add the milk and cream.

Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.

Serve with ice. Makes 6 large glasses.

https://content.jwplatform.com/videos/G4O7ogox.mp4

These little cakes are filled with all the festive, fruity flavours of this classic German Christmas bake - ideal for Christmas morning or a teatime treat

Stollen muffins

plain flour

ground almonds

tsp bicarbonate of soda

golden caster sugar

marzipan

pistachios

almonds

sultanas or raisins

dried cherries

dried apricots

milliliters full-fat natural yogurt

almond extract

tbsp icing sugar

paper muffin cases (we used tulip cases)

Heat oven to 220C/200C fan/gas 7 and put the muffin cases in a 12-hole muffin tin. Mix the flour, ground almonds, baking powder, bicarb, 1/4 tsp cinnamon, the sugar, marzipan, nuts and dried fruit in a mixing bowl. Whisk together the eggs, melted butter, yogurt and almond extract, then pour over the dry ingredients and very quickly mix with a wooden spoon until the mixture has just come together – the most important thing is to not overmix – don’t worry if there are still a few floury bits.

Quickly divide the mix between the cases and put in the oven on the top shelf. Bake for 5 mins, then lower the heat to 180C/160C fan/gas 4 and bake for 15 mins more until they are risen, golden, and a skewer inserted into the middle of them comes out clean.

Once they have cooled a little and are firm enough to handle, lift out of the tin onto wire racks and cool for 5 mins. Mix the icing sugar with the remaining 1/4 tsp cinnamon and sieve over the muffins. Serve warm. Will keep for 3 days in an airtight container.

Overnight French toast casserole is easy to prep ahead and comes out warm, sweet and seriously delicious every time. It’s a great option for the holidays or a group breakfast or brunch.

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