Cinnamon Roll Pull

I've made this a few times now for a few brunches and it's a serious hit! It's so easy, quick and tasty! I highly, highly recommend it!

1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk - adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.


Recipe Source

Apple Pancake

Doesn't this look tasty?! I would totally be ok waking up to this. Check out the recipe here.

Breakfast

My girl friend Sara and I went for crepes at The Forks at a place called Caramel Crepe. I'll be honest, not the best crepes I have had and pretty pricey. Still, like usually I'm glad I tried it and I had a coupon!

Baking My Way: Homemade Chewy Granola Bars

I was happy to finally get to make this recipe. I will for sure keep it in my back pocket for when we have kids and I'm going to work on it some more to make it healthy, but all and all it was really yummy! I love that it's chewy!

1 cup firmly pack brown sugar
2/3 cup peanut butter
1/2 cup light corn syrup
1/2 butter, melted
2 teaspoons vanilla
3 cups rolled oats
1/2 coconut
1/2 cup shelled sunflower seeds
1/2 cup raisins
1/3 cup wheat germ
2 tablespoon sesame seed
1 cup chocolate chips

Heat oven to 350. Grease 13 x 9 pan. In a bowl, combine brown sugar, peanut butter, syurp, butter and vanilla. Add all remaining ingredients; mix well. Press evenly in greased pan.

Bake for 15 - 20 minutes or until light golden brown. Cool an hour, cut into bars. 

Cooking Goal: Easy Potato and Bacon Breakfast Casserole

Doesn't this look wonderful! I would get up early if I knew this was the breakfast waiting for me!

Check out the recipe at Our Best Bites

Whole Wheat Cinnamon Buns

So I love cinnamon buns. My favorite place to get them is Tall Grass Prairie Bakery.  They have the best whole wheat cinnamon buns and they almost taste healthy and I have no idea how with all that sugar and cinnamon. In any case I love them and wanted to make them so I searched and searched to find some sort of recipe that got close.  I found this recipe which was actually inspired by the bakery and gave it a go. The first time around the buns were no good (I'm not even going to share photos) but last night I tried it again (after making a few changes to the recipe) and they turned out great. I'm going to keep trying, maybe do a couple of things different (I hear they only use spelt flour) and keep you posted. But if you want a whole wheat recipe this is a great one!


Ingredients
1/4 cup granulated sugar
1-1/2 tsp active dry yeast
2/3 cup milk
1 egg
2 tbsp butter, melted and cooled
1/2 tsp vanilla
1-3/4 cups all-purpose flour, (approx)
1-1/3 cups whole wheat flour
1/2 tsp salt

Filling:
2 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1 pinch salt
2/3 cup butter, melted

Preparation
In bowl, dissolve 1 tsp of the granulated sugar in 1/3 cup warm water; sprinkle yeast over top. Let stand until foamy, about 10 minutes.

In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.

In large bowl, whisk together all-purpose flour, whole wheat flour and salt, then stir in yeast mixture until ragged dough forms. Turn out onto floured surface and knead, adding up to 2 tbsp more all-purpose flour if needed, until soft, smooth but not sticky dough forms, about 10 minutes.

Transfer to greased bowl and turn to grease all over. Cover and let stand in warm draft-free place until doubled in bulk, about 2 hours.

Filling: Meanwhile, in small bowl, stir together brown sugar, cinnamon, cloves and set aside.

Turn dough out onto lightly floured surface; roll out into 20- x 12-inch (50 x 30 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered at 1 long side. Sprinkle with sugar mixture, leaving same 1/2-inch (1 cm) border uncovered.

Starting at long side opposite border, tightly roll up dough; pinch seam to seal. Brush all over with remaining butter.

With sharp knife, cut into 12 pieces; place, cut side up, in greased 13- x 9-inch baking dish. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

(Make-ahead: Cover and refrigerate overnight or for up to 12 hours. Let stand at room temperature for 30 minutes before baking.)

Bake in 375ºF (190ºC) oven until tops are golden and buns sound hollow when gently tapped, 20-25 minutes. Serve warm.

Adapted from here.

Breakfast

Buttered toast with a perfectly sunny side up egg. It was the perfect breaky

Raisin Bran Flaxseed Muffins

For some reason I have a lot of trouble with my digestion. I tried so many different things and it didn`t seem to get much better (unless I was taking so many vitamins that I didn`t have enough money to get groceries!) One of my good friends Sara told me I needed a lot more bran and flaxseed (she’s very smart with that sort of stuff! She gives great health advice). I searched for a good recipe that really gave me what I needed and ended up modifying one that I found and wow, does it work! They muffins are full of fiber and super healthy for you! I have one every morning for breakfast and they take me (energy wise) all the way till lunch!


1/2 cup Quick Oatmeal
1 cup Whole Wheat Flour
2 cup Oat Bran Flakes (you can find these in the baking section)
1/2 cup Honey
1 Egg
1 tsp. Salt
1/2 cup Flax Seeds
1 tsp. Baking Soda (dissolved in milk)
1 cup Milk
1 cup Raisins
1 cup Water

Boil raisins in water with honey for approximately 5 minutes; mix all other ingredients together. Add raisins and water to mixture, stir well and pour into greased muffin tin bake for 30 minutes at 350°F.
Makes 12 muffins.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

I Shared this recipe at:

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Crepe with eggs, cheddar cheese and pesto. Thank you Marshall!

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Ezekiel bread, peanut butter and organic cranberry honey.