Cinnamon Rolls

IMG_4589You might’ve seen these on my Instagram a while ago. The first time I made these, I had a food blogger fail and forgot to write the recipe down. Oops! I made them again a few weeks later and remembered to write the recipe down. I forgot to take pictures of them with the icing both times. Oops again!

This recipe makes a lot of cinnamon rolls. Freeze what you won’t eat within a couple of days. According to one of my coworkers, these freeze and reheat very well.


2 cups milk
½ cup vegetable oil
½ cup sugar
4 ½ flour
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 package yeast

1 stick butter
1 ½ cups packed brown sugar
1 tbsp cinnamon

1 cup powdered sugar
½ tsp vanilla
2+ tbsp heavy cream or milk


Pour milk into a microwave safe contained. Microwave in 30 second increments until a candy thermometer reads between 105-110°. If you don’t have a candy thermometer, make sure your milk is very warm, but not boiling.

Pour the milk into a mixer bowl and sprinkle the yeast over it. Whisk after letting it sit for about a minute. Let it sit for about 10 minutes until the yeast looks frothy.

Add the oil, sugar, flour, baking soda, baking powder, and salt. Mix. Cover and let rise for an hour. Toward the end of the hour, start the filling.

Melt the stick of butter. Stir in the brown sugar and cinnamon. The filling should be a little pasty, not runny. If it’s too runny, add more brown sugar. You want to be able to spread it over the dough and roll the rolls without the filling running out.

Roll the dough out into a rectangle. Spread the filling over the top and roll into a long log. Cut into individual cinnamon rolls and pack them into a greased pie dish or other baking dish. Use a baking dish that isn’t any taller than the rolls.

Cover and ler rise for about another 20-30 minutes. Bake at 350° for about 20 minutes, or until they’re golden brown.

Make the icing toward the end of the baking time. Combine the powdered sugar, vanilla, and heavy cream or milk. The icing should be thick, but a little runny. Pour the icing over the cinnamon rolls. Troubleshooting: Too thin/runny? Add more powdered sugar. Too thick? Add heavy cream or milk 1-2 tsp at a time until the consistency is right.

The Banana Nut Bread That Almost Wasn’t


As you might be able to tell from the uneven bake on these (top half lighter than the bottom) and the weird holes in the center of each loaf, this wasn’t my finest work. Overall it tastes pretty good. The top half tastes really good! But this recipe needs some work.

So what went wrong? I’m fairly certain I had a density problem, and I had the oven too hot (I did 375 like I do for my pumpkin bread). The centers were jiggly and the edges were way golden after baking for 15 minutes. Uh-oh. I turned down the heat and tented with aluminum foil. After it still being jiggly after an additional 10 minutes, I switched to convection mode. Normally I wouldn’t convection anything cake-like because it’ll dry it out, but I decided to try it since I actually kind of needed the center of this thing to dry out!

The ingredients list below is corrected for what I think I need to do next time. I’ll report back and post instructions once I have a chance for a do-over.


2 cups bread flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup butter
2 cups sugar  1 cup sugar
½ cup milk (I did not have this in my original attempt)
2 eggs
3 extra- or over-ripe bananas, mashed
1 cup chopped pecans

Pumpkin Bread Mini-Loaves

pumpkinmini-loavesI made these to give to coworkers for Halloween and they were a huge hit! I used canned pumpkin the first time, and homemade puree the next time I made them. If you use homemade puree, you’ll need to make sure it’s packed into the measuring cup.


2 cups bread flour
½ tsp salt
½ tsp baking powder
1 tsp baking soda
½ tsp ground cloves
½ tsp allspice
1 tsp cinnamon
1 tsp nutmeg
2 cups sugar
3/4 cup butter softened, plus a little more for greasing pans
2 eggs
1 (15oz) can of pumpkin or equivalent of homemade pumpkin puree


Preheat oven to 325°.  Grease 4 mini loaf pans with butter. If you’re using full loaf pans instead of minis, use two.

Whisk together flour, salt, baking powder, baking soda, & spices and set aside.

Beat butter & sugar until blended. Add eggs one at a time. Beat well after each addition. Continue beating until it’s light & fluffy, then beat in pumpkin.

Beat in flour gradually.

Pour batter into the loaf pans. Bake for 15-20 minutes or until a knife comes out clean. You’ll need to bake longer for full sized loaves, about 60 minutes.