cinnamon rolls

Grandma's Famous Cinnamon Rolls by The Adventure Bite for

Grandma’s Famous Cinnamon Rolls

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough make these cinnamon rolls an irresistible breakfast treat!

Grandma's Famous Cinnamon Rolls by The Adventure Bite for

This is a guest post from Dani at The Adventure Bite!   A special thanks goes to Dani for sharing her recipe with us this week while I’m on vacation!  Dani blogs with her husband Kevin and together they share delicious recipes for both food and beer! Two things I love! They’re also launching a new tool for bloggers called The Blog Buddy – its goal is to help bloggers organize and schedule their blogging life.  If you’d like to learn more about Dani, her blog or The Blog Buddy… check them out on the web or Facebook

My grandma is an amazing lady. As far back as I can remember she has been stuffing us full of delicious homemade love filled goodness at every chance she can get. While I was a kid she worked tirelessly running the kitchen at her local middle school. Rising to get to school by 3 a.m. she ran a tight ship at the school and at home.

Many Christmases we would pack up the car and drive what seemed like eternity to a young child (about 14 hours not including bathroom breaks) to their Southern California home. We would drive up and up the windy roads, arriving sometime in the dark of night. Dad would carry us inside in our half asleep states, snuggle us into bed and we would pass out with smiles on our faces for what we knew would come in the morning.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for

Early risers were rewarded at grandma’s house. The smell of cooking cinnamon rolls would waft down the long carpeted hallway, sneaking behind the pocket doors that helped to separate the house into long wings. If you were early enough you could catch grandma sleepily carrying grandpas coffee to him in bed and crawl up between the two to snuggle until the yeasty rolls had finished cooking.

And then leap out of said bed with excitement as the timer sounded, always to the scolding of grandpa who feared that his bare skin would soon be scalded with steaming hot coffee. But he never complained too long as he too soon wandered out as we sat up at the breakfast bar with cups of hot cocoa and steaming hot cinnamon rolls about as big as any kid could ever dream of before us.

Swirls of cinnamon sugar, butter and nuts melded into fluffy warm layers of dough. The dough was not cloyingly sweet as most cinnamon rolls are but denser, almost like fresh hot bread dough but softer. Sweet glaze dripped from the side coating our fingers and our faces with warm sticky sugar.

Grandma's Famous Cinnamon Rolls by The Adventure Bite for

While we ate grandma would set to work cooking up eggs and bacon, hashbrowns and pancakes.  More food than any of us could ever need or comfortably eat. Oh but we would valiantly try.

Mugs of hot coffee and tall glasses of orange juice would fill the table and drowsy late comers would drag themselves out of bed just in time. And the cinnamon rolls? Oh they were there too. Grandma always made sure the late risers had plenty…still warm and soft and perfect to dunk in your coffee…but she and I both knew that the early bird always gets the worm….or in this case the perfect cinnamon roll.

Grandma’s Famous Cinnamon Rolls

Grandma’s Famous Cinnamon Rolls

Yield: 6-8 cinnamon rolls
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes


Cinnamon Rolls:

  • 3 T Instant Yeast
  • 1 lb + 5 oz all-purpose flour (4 1/4 cups)
  • 1 1/8 oz sugar (3 1/4 Tbsp)
  • 1/3 oz salt (1/2 Tbsp)
  • 1 1/3 oz milk (4 Tbsp)
  • 2 2/3 oz butter, melted (5 Tbsp)
  • 2 eggs
  • 1 oz honey (2 Tbsp)
  • 9 oz water (1 cup plus 2 Tbsp)
  • Egg wash - 1 egg + water to make 1/2 cup

Cinnamon Filling:

  • 1/2-1 cup sugar
  • 1 Tbsp cinnamon
  • 2 tsp oil or butter
  • Nuts & raisins - optional


  • 1/2 cup powdered sugar
  • 1-2 Tbsp milk (or until you reach your desired consistency)


  1. Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with non-stick spray OR spray a baking glass baking pan with non-stick spray.
  2. Proof yeast in warm water with sugar til bubbly.
  3. Mix dry ingredients (flour, salt, and sugar) in a large bowl. Combine wet ingredients (milk, butter, eggs, honey and water) in a medium bowl.
  4. Add wet ingredients to dry and stir to combine until a dough ball has formed.
  5. Allow dough to rest 10 min for instant yeast or until doubled in size if using regular yeast.
  6. Press dough out onto sheet of lightly floured saran wrap to an approx 18 inches x 12 inch rectangle.
  7. In a small bowl, mix together the cinnamon filling ingredients.
  8. Spread oil or melted butter over surface and top with cinnamon filling.
  9. Roll in spiral and slice. Place, cut side up on cookie sheet or in glass pan.
  10. Rise until doubled in size.
  11. Brush with egg wash and bake at 350 for 20-25 minutes for cookie sheets, 30-35 minutes for pans.
  12. To glaze, mix powdered sugar and tablespoons of milk together until desired consistency of glaze is achieved. Pour over warm rolls.

Let’s have a Pancake Party!

Let's Have a Pancake Party! by

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes

Yield: Enough for 4-6 people
Prep Time: 6 minutes
Total Time: 6 minutes


  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt


  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

Lemon Blueberry Pancakes by JavaCupcake 2


Blueberry Lemon Pancakes


  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries


  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.

Lemon Blueberry Pancakes by

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes

Yield: Enough for 4-6 people


  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar


  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into 1/8in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

Strawberry Overload Pancakes by

Cinnamon Roll Pancakes by

Cinnamon Roll Pancakes

Yield: Enough for 4-6 people


Cinnamon Roll Pancakes

  • Buttermilk Pancake Batter (recipe above)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1 Tbsp cinnamon

Cream Cheese Drizzle

  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish


  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.

Cinnamon Roll Pancakes by

Mini Pizza Dough Cinnamon Rolls

We make homemade calzones with store bought pizza dough a lot.  So it’s not that often that I have an extra roll of dough just hanging out in my fridge.  Well, today… I did and the baking Gods said to me: “BETSY MAKE CINNAMON ROLLS”.

And so it was done.

Now… let me tell you that these aren’t your typical delicious, Pioneer Woman Heavenly goodness style cinnamon rolls.  They are super basic, just average in flavor… BUT, kid friendly.  (My daughter may or may not have eaten  half of them today).

I made these mini’s cause, well… cause I’m a dumbass and I rolled them the wrong way and well, they’re mini.

One more disclaimer… they taste like pizza.  Not like pepperoni and sauce…. but definitely pizza dough.  Duh, you’re saying… you made it with pizza dough.  Yah, I know… but somewhere deep, down inside I expected the dough to taste more…. doughy.

But whatever… they’re still worth it if you’ve got extra pizza dough!



Mini Pizza Dough Cinnamon Rolls


  • 1 can Pillsbury pizza dough
  • 5 Tbsp unsalted butter, softened*
  • 1/4 cup brown sugar, packed*
  • 1/4 cup sugar*
  • 1 Tbsp cinnamon*
  • 1/4 cup raisins*
  • *note: these are all estimates, if you want to add more/less... do it!

Vanilla Glaze

  • 1/4 cup of powdered sugar
  • 1/4 tsp vanilla
  • heavy cream or milk


  1. Spray 8in cake pan with cooking spray. Preheat oven to temperature listed on pizza dough packaging.
  2. Remove the pizza dough from the roll and lay it out flat. Roll the dough out until it makes a large rectangle.
  3. Spread butter from edge to edge of the dough.
  4. Sprinkle the sugars and cinnamon evenly over the butter. Using your fingers to rub it into the butter, creating a kind of paste.
  5. Spread as many raisins you want on top of the butter and sugar.
  6. Roll dough as tight as you can so you have a long snake of cinnamon roll.
  7. Cut each roll into 1-2 in pieces and place in the prepared pan, edge to edge.
  8. Bake about 10 minutes or until golden on the edges. NOTE: These rolls won't rise, so don't be alarmed when they come out the same size.
  9. Cool in pan for a few minutes, then remove to a plate to cool.

Vanilla Glaze

  1. Combine the powdered sugar and vanilla and whisk until forms a paste. Add enough heavy cream or milk until you get your desired consistency. Thick if you want to spread it, thin if you want to drizzle it.
  2. Top each mini roll with glaze. Eat!

Cinnamon Breakfast Cake

My last morning before baby arrived I decided I needed to do some baking.  Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack.  So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read!  There are so many blogs out there that it’s hard to keep up with them some times.  I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy!  Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top.  It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!


Cinnamon Breakfast Cake

Yield: 15 bars
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!


Batter - 1st layer :

  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract (I used homemade!)
  • 4 Tbsp unsalted butter, melted

Batter - 2nd layer:

  • 1 cup unsalted butter, room temperature and soft
  • 1 cup light brown sugar, packed
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg


  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  • pinch of cinnamon for dusting


For the cake:

  1. Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
  2. Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
  3. Gently mix in the 4 Tbsp melted butter.
  4. Pour batter into prepared baking pan and spread to the edges.
  5. In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
  6. Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
  7. Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
  8. Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
  9. Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!

For Glaze:

  1. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over warm cake, dust with cinnamon , cut and eat!!

Recipe adapted from: Six Sister’s Stuff

Pumpkin Cinnamon Rolls with Caramel Frosting

The holidays are coming and what better way to start off my first recipe with PUMPKIN! While scanning through the pumpkin entries of Pinterest I knew I had to try them out. When gathering ingredients at the store I noticed when I got home I got pumpkin pie filling and not canned pumpkin! I tried it with the pie filling without adding the spices just a little less salt, the right amount a sugar, and a lot of taste testing and it came out perfect so it can work both ways! The caramel frosting adds the perfect touch for this holiday treat!

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners’ sugar


1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12×10 inch rectangle.

4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners’ sugar. Beat with electric mixer until well blended. If necessary, add more confectioners’ sugar for desired consistency.


Mini Cinnamon Roll Cupcakes

Cinnamon rolls are an ooey gooey cinnamon sugar treat that EVERYONE loves.  But when I saw cinnamon rolls as cupcakes on Pinterest I knew these were right up my alley.

I took a basic cinnamon roll recipe, rolled them small and baked them in cupcake liners then topped them with a basic frosting.  Fresh from the oven or warmed up 3 days later, these cinnamon rolls will be a delicious delight for your belly!

Makes about 24 cupcake rolls

2 1/4 tsp. or 1 packet dry active yeast
1/4 cup sugar
1 cup warm milk (approximately 110 degrees Fahrenheit)

2 eggs, room temperature
1/4 cup sugar
1/3 cup butter, melted
1 tsp. salt

4 1/2 cups bread flour

1/2 cup butter, softened
1 cup brown sugar, packed
1/2 cup sugar
3-4 tbsp ground cinnamon

  1. Dissolve the yeast and sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
  2. In the same bowl, whisk in the eggs, butter, salt, and sugar. Add flour and mix until well blended and the dough forms a ball.
  3. Turn out onto a lightly floured surface and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
  4. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
  5. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray. Preheat oven to 400 F degrees.
  6. Roll dough into a large rectangle (approx 12×24) or 1/8in thick on a lightly floured surface.
  7. This is where it gets fun. Smear butter over dough then sprinkle the sugars and cinnamon over the top. Using your fingers, work the sugars and butter together creating a paste like spread. Make sure it’s spread evenly over the dough.
  8. Roll up dough and cut into at least 24 rolls. I unrolled each one and rerolled it tighter so it would fit nicely into the cupcake pan. Place each roll in a cupcake liner.
  9. Cover and let rise until nearly doubled, about 30 minutes.
  10. Bake rolls until golden brown, about 10-12 minutes. Let rolls cool in pan for 5 minutes before removing to a wire rack to cool another 10 minutes.
  11. Frost cupcakes while they are still slightly warm. You’ll want the icing to ooze into the cupcake but not drip off the size.
4 tbsp unsalted butter, room temperature
2 cups powdered sugar, sifted
1 tsp vanilla extract
3 to 6 tbsp hot water

  1. In a stand mixer, cream the butter.
  2. Add the powdered sugar, 1/2 cup at a time and beat until smooth.  Mix in the vanilla extract.
  3. Add the hot water 1 tbsp at a time until you reach your desired consistency.
  4. Spread 1-2 tbsp on slightly warm cinnamon rolls.