vanilla beans

Homemade Vanilla Coffee Syrup: With only a few ingredients, you can make delicious homemade vanilla syrup to flavor your coffee, tea, sodas, and cocktails.

Homemade Vanilla Coffee Syrup

water

sugar

brown sugar

vanilla bean,

vanilla extract

In a medium saucepan over medium-high heat, whisk...

In a medium saucepan over medium-high heat, whisk together water, sugar, and vanilla bean.

Bring to a boil and reduce heat.

Simmer for about five minutes - the sugar...

Simmer for about five minutes - the sugar should be completely dissolved.

Remove from heat and stir in vanilla extract.

Once simple syrup has cooled, remove the vanilla...

Once simple syrup has cooled, remove the vanilla bean and pour the syrup into a glass jar or bottle.

Store in refrigerator.

When you have too many ripe bananas and just can’t make one more banana smoothie or loaf of banana bread, make banana jam. It’s fast, easy, and it isn’t traditional jam, and there’re no water bath or canning involved. Keep an eye on mixture while it’s boiling, stirring frequently, so it doesn’t burn. Paradoxically, the jam isn’t overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don’t have vanilla bean paste or vanilla beans, substitute with vanilla extract.

Vanilla Bean and Brown Sugar Caramelized Banana Jam

medium/large

light brown sugar, packed

unsalted butter

lemon juice (juice of half of 1 juicy lemon)

cinnamon,

vanilla extract,

vanilla bean paste

In a medium saucepan (err on the side...

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil.

Allow mixture to boil uncovered for about 15...

Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn’t burn.

Turn heat to low, and add the cinnamon,...

Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed.

Transfer jam to 8-ounce glass jar or heat-safe...

Transfer jam to 8-ounce glass jar or heat-safe container with a lid. Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven’t tested it. I have no idea about canning jam in a water bath if it will work or how long to process.

Use the jam on bread, toast, rolls, crackers, dip apples or...

Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter  and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

The best and fluffiest pumpkin cinnamon rolls with an easy cream cheese icing recipe!

The Best Pumpkin Cinnamon Rolls Recipe (video)

milk

dry active yeast

white granulated sugar

salt

cinnamon

eggs

unsalted butter (melted)

pumpkin puree

tsp vanilla extract

all-purpose flour (plus more for dusting)

cream or whole milk (for topping)

unsalted butter (softened)

brown sugar (packed)

½ cinnamon

nutmeg

oz cream cheese (softened)

confectioner’s sugar

sea salt

Prepare the pumpkin yeast dough first. Heat the milk in the microwave or stovetop until it’s lukewarm, between 120F and 130F. Pour the milk into a large mixing bowl and sprinkle the dry yeast over the top. Allow the yeast and milk to stand for 5 minutes, then whisk the two together.

Add the sugar, salt, cinnamon, butter, eggs, vanilla, and pumpkin puree. Whisk for a few minutes until a uniform mixture forms.

Gradually begin to add the flour, adding about ½ cup at a time. Whisk the flour into the batter at first, then switch to a spatula as a soft dough forms.

Once a dough ball begins to take shape, lightly flour your work surface and turn the dough out onto the work surface. Continue to add the flour, about 5 cups in total (reserve approximately ½ cup for dusting the surface), until the dough is very soft but not sticky. Knead the dough for 4 to 5 minutes, until it’s smooth and elastic.

Place the dough into a large mixing bowl, cover the bowl with a clean kitchen towel and place the dough into a warm corner of your kitchen, away from any drafts. Allow the dough to proof for 1 to 1 ½ hours, until it’s doubled in size.

For Pumpkin Yeast Dough:

For the filling, place the softened butter into a mixing bowl. Use a mixer to beat the butter for a few minutes until it&#39;s smooth and creamy.

Add the brown sugar, pumpkin, cinnamon, nutmeg, salt, and vanilla next. Beat everything together until a uniform mixture forms.

Making the Pumpkin Filling:

Line a 9x13-inch casserole pan with parchment paper.

Once the dough has doubled, punch it down and turn out onto a well floured work surface. Using a well-floured rolling pin, roll the dough out into a large rectangle, about 20x20-inches (40x48-cm) in size.

Spread the prepared pumpkin spice filling over the dough using an off-set spatula. Use a sharp knife to cut the sheet of dough into 12 equal sized strips. I usually start in the middle, then cut the sheet into quarters, then cut down further.

Gently roll each strip of dough into a roll without squeezing out the filling. Transfer the rolls into the prepared casserole pan. Allow the shaped rolls to proof for about 30 to 45 minutes, or until doubled in size.

Assembling the Pumpkin Cinnamon Rolls:

Meanwhile, preheat the oven to 350F/177C. Once the rolls have proofed, bake them for 10 minutes. At the 10 minute mark, remove the rolls from the oven and evenly pour the cream or milk over the top of the rolls. This will prevent the dough from drying out.

Return the rolls to the oven and continue baking them for another 22 to 25 minutes, or until the rolls are a rich, golden brown color on top.

Baking Instructions:

While the rolls are baking, prepare the cream cheese icing. Place the softened cream cheese into a small mixing bowl and whisk it for a few minutes until it’s smooth and creamy. Add the confectioner’s sugar, vanilla, and salt. Whisk again for about 1 minute, until the icing is smooth.

Once the rolls are done, let them cool for a few minutes, then spread about two-thirds of the icing over the rolls. Reserve the remaining icing to serve individually. Enjoy the pumpkin cinnamon rolls while they’re warm.

Cream Cheese Icing:

The only thing I would change at all to this recipe after making it this evening is the filling. It needs a half to a cup of granulated sugar added to the recipe. Other than that, it’s delicious. Super soft. Adding the milk/cream after 10 minutes of baking is a game changer.

I made a double batch for church this morning. I added pecans to half and topped them with a salted caramel icing. The ones without nuts I topped with a cream cheese icing with pumpkin spice. I did use my homemade pumpkin butter in place of the pumpkin puree and then decreased the sugar and spices. Sooo good!!  They stay so soft and everyone loved the gooey filling!!

Can you substitute the pumpkin for sweet potato puree instead

Hi Tatyana! I love this recipe so much and so does my family I even made it on thanksgiving and it was a big hit! I will say they always turn out better the day of then over night but I think its to be expected and I never had any complaints from my family and theyre still my favorite cinnamon rolls ever! This recipe is already so fluffy and soft and I've been using bread flour with my regular rolls recipe and wanted to know if I could with this I know pumpkin in the dough adds more moisture so I wasnt sure. Is it possible to switch the AP flour for bread flour? Would the amount be the same (5-5 1/2 cups)?

These are absolutely the BEST that I have ever made! Thank you so much Tatyana!

https://www.youtube.com/watch?v=J0rQG0BP2_g

GET THE RECIPE: https://tatyanaseverydayfood.com/recipe-items/pumpkin-cinnamon-rolls/

If you love all things fall and pumpkin, you are going to love this pumpkin cinnamon rolls recipe! These pumpkin rolls are so fluffy, so delicious and aromatic and perfect for fall! They’re made with a soft and spicy pumpkin yeast dough, filled with cinnamon sugar and more pumpkin puree, and a cream cheese icing. Plus, I have secret ingredient to make these super soft! Want to make these ahead of time? I have those, too! Check out my original Cinnamon Roll Recipe for more inspiration!

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Homemade Vanilla Coffee Syrup

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Top 3 vanilla beans recipes from across the web

The most viewed vanilla beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Vanilla Coffee Syrup

Vanilla Bean and Brown Sugar Carame...

The Best Pumpkin Cinnamon Rolls Rec...

The most viewed vanilla beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine