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A challah braid is the most traditional form of challah breads, with the braided presentation turning the egg-y dough into a work of art. Challah Dough 1 large egg, lightly beaten 1 to 2 tablespoons (9 to 18 grams) poppy seeds Preheat oven to 350°. Line 2 baking sheets with parchment paper. Divide dough in […] LEGGI TUTTO
With summer winding down and kids going back to school, mornings are sure to get busier and it can be tough to find time to sit down for a proper breakfast. These delicious handheld breads are the perfect solution! Whether you’re reaching for a classic cinnamon roll or cutting a slice from our savory Breakfast Braid, let’s make mornings a little brighter with these amazing recipes.
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Rich, buttery, and flaky, Brian’s go-to Buttermilk Biscuits are an ode to the perfect Southern biscuit.
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The Club in Birmingham, Alabama, has a famed orange roll that has inspired many a baker to try making their own at home. Our version brings all the original zesty enjoyment with a tropical coconut twist added in for fun.
Looking for ways to use up your sourdough discard? This easy biscuit recipe is great for quick breakfasts for any size group. The biscuits are light, flaky, and best enjoyed with a drizzle of syrup or a bit of jam. Once you try making them with discard, you might never go back!
Bake these fluffy Apple Muffins for a quick breakfast on the go or a midday snack. The pumpkin spice streusel topping will keep you coming back for more.
As they say, presentation is everything, and this Breakfast Braid delivers brunch-time wow. We wrapped some of our favorite breakfast foods like eggs (sunny side up!), ham, and cheese in a to-die-for homemade pizza dough.
Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich.
Hazelnut and almond flours give this gluten-free banana bread a complex, earthy flavor. We love the addition of chopped hazelnuts, in lieu of pecans or walnuts, for a twist on the original. LEGGI TUTTO
This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!
Table of Contents
Why You’ll Love This Waffles Recipe
Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:
Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.
Ingredients You’ll Need
Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.
Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
Eggs – Separate the egg whites from the yolks before you start.
Vanilla – I recommend real vanilla extract over imitation vanilla.
Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.
How to Make Waffles Like a Pro
Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.
Whisk together the dry ingredients.
Mix the wet ingredients.
Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.
Combine the wet and dry ingredients.
Fold in the egg whites.
Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.
Fill the waffle iron.
Done!
Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.
What Is a Waffle Iron?
Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape.
How Long Does It Take to Cook Waffles in a Waffle Maker?
Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.
Tips for Perfect Waffles
You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:
Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!
Waffle Variations
Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:
Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid.
Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love.
Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.
Waffle Toppings
These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:
Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup.
Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one.
How to Store and Reheat Leftovers
Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.
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Waffles
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Author: Shelly
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–5 waffles 1x
Category: Breakfast
Method: Waffle Iron
Cuisine: American
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Description
Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.
Ingredients
Scale
1x2x3x
2 cups all-purpose flour
1/2 teaspoon kosher salt
4 teaspoons baking powder
2 eggs, whites and yolks separated
1 teaspoon vanilla
1 tablespoon brown sugar
1/2 cup canola oil
1 3/4 cup warm milk
Instructions
Heat your waffle iron and spray lightly with non-stick spray.
In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
Fold the egg whites into the waffle batter until just combined.
Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
Serve immediately with syrup.
Notes
Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.
Want To Save This Recipe?Find more recipes like this: LEGGI TUTTO
Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.
Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.
What is Bubble Bread?
Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.
Make the Yeast Dough
Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.
Shape the Dough
Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.
Make the Orange Sugar Coating
The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.
Coat the Dough Balls in Orange Sugar
One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.
Rise and Bake
Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.
Make the Orange Glaze
In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.
Serving Suggestions
Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:
Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!
We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!
Related recipe: Pepperoni Pizza Monkey Bread
Orange Bubble Bread
Heather Baird
This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.
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Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins
Course Bread, Breakfast, BrunchCuisine American
Servings 12
Equipment8 or 9 inch nonstick tube pan or bundt pan
Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
Reheating Instructions
Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.
Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe
You may also enjoy: LEGGI TUTTO
This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
Make sure to try my classic Coffee Cake recipe too!
Table of Contents
Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
Why You’ll Love This Apple Coffee Cake
Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.
Do You Have To Use Sour Cream In This Cake Recipe?
I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
Ingredients
I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!
Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
Eggs. I use large sized eggs in all my baking recipes.
Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.
How To Make Apple Coffee Cake
The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.
Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
The remaining cake batter and cinnamon sugar mixture swirled into the batter.
Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.
Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.
How To Store Apple Coffee Cake
You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
To Freeze:
Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.
More Coffee Cake Recipes You Will Love
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Sour Cream Apple Coffee Cake
Author: Shelly
Pin
Description
This apple twist on coffee cake is moist, tender, and delicious!
Ingredients
Scale
1x2x3x
Crumb Topping
1 cup cold butter, cubed
3/4 cup light brown sugar
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup all purpose flour
Cinnamon Swirl
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Cake
1 cup butter, room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
16 ounces sour cream
1/2 teaspoon kosher salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3 1/2 cups all-purpose flour
2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)
Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla
Instructions
Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
Repeat with the remaining batter and remaining cinnamon sugar.
Sprinkle the crumb topping onto the cake evenly.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 20 minutes.
Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake.
Serve warm or at room temperature.
Notes
Store airtight at room temperature for up to 3 days.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight in the freezer for up to 2 months, thaw at room temperature.
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PIN for later: LEGGI TUTTO
This Champagne Jelly recipe transforms your favorite sparkling wine into a delicious breakfast spread. Made with just 3 ingredients, it pairs perfectly with everything from croissants to charcuterie.
Say hello to my new favorite breakfast addition – Champagne Jelly! But it’s not just for breakfast. It’s right at home on a charcuterie board or as a glaze for the Christmas turkey or ham. The bubbly, wine-infused notes make it a versatile addition to almost any course.
It also makes a wonderful homemade holiday gift. I plan on sending jars home with my Christmas dinner guests, so they’ll have something special to help ring in the New Year. The best thing about this recipe is how easy it is to make with just 3 ingredients. It’s so simple! The best things usually are.
Champagne Selections
When using Champagne in baked goods or sweets, I usually recommend using a brand that you already love. But if you’re not sure where to start, here are a few things to consider.
Budget: Champagne comes in a range of price points. While high-end Champagnes are best for drinking, you don’t need to break the bank for making Champagne Jelly. Choose an inexpensive bottle that is described as “fruity” or “citrus forward’ and preferably dry.
Sweetness Level: Jelly, by design, is a very sweet condiment. Which means a lot of sugar is going into the pot to boil with the champagne. Dry sparkling wines have less sugar in them, and using them may help control sugar content and unmask nuanced flavors. However, most any champagne, prosecco, or white sparkling wine will work. But if you have a choice, look for medium-dry (brut) or dry (extra brut) sparkling wines.
Brand Recommendations: My current personal favorites for baking and jelly making are J. Roget Brut ‘American Champagne’ ($10.99). A medium-dry sparkling wine with crisp fruit flavors. And Freixenet Prosecco ($11.99). An extra-dry Italian white wine with notes of apple and citrus. Its golden color makes a beautiful jar of jelly.
Sterilize the Jars
Top priority: ensure your canning jars are sterilized. Do this by washing them in hot, soapy water and then placing them in a large pot of simmering water for a few minutes. Keep the jars hot until you’re ready to fill them. Remove them from the boiling water and let them dry. This only takes a few seconds, because the hot water evaporates quickly. Don’t put the lids in the simmering water, though! It could melt the sealant. Just give those a good wash and set aside to dry.
Side note: If you’re a novice at canning, and would like to get started in earnest, then I use and recommend the Ball Blue Book Guide to Preserving. It’s the gold standard for proper technique and safety measures. Or certainly visit their Home Canning 101 page online, which is a free resource!
Three Ingredient Alchemy
The beauty of this three-ingredient recipe lies in its simplicity. You’ll need 4 cups of champagne, 6 cups of sugar, and a box of liquid pectin (2 packets). Bring the champagne and sugar to a boil, then add the pectin and boil for 1 minute. It’s not only simple, but quick, too!
Skim the Foam
This recipe makes a remarkably clear jelly! But you may have a little foam on the surface of the jelly from the boiling process. Just skim it off to a small plate.
Fill the Jars
Set a canning funnel in the top of a jar and carefully ladle the hot Champagne Jelly into it, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.
Process in a Water Bath – or Don’t!
Place the lids on the jars, and screw the bands on until they are fingertip-tight. Which means, don’t screw the lids on too tight! Process the jars in a boiling water bath for 10 minutes. Remove them and let them stand to cool. You should begin to hear the jars’ tell-tale ‘POP‘ that means it has sealed air tight.
You don’t absolutely need a water bath canner with a rack to process the jars in, but it helps. Alternatively, you can place the jars in a big stock pot of boiling water that covers the lids, and process for 10 minutes.
The Simplest Version
OR, you can just skip the water bath altogether. Just cook, pour in jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for 6 months. The sugar and refrigeration works in tandem to preserve the jelly for a long period of time. You can still give the jars as gifts – just be sure to clearly label “refrigerate” or “keep refrigerated“.
Ways to Enjoy Champagne Jelly
Spread it on toast or croissants for a breakfast or brunch treat.
Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements. (I love this with Havarti cheese!)
Use it as a glaze for poultry or pork dishes to add a touch of wine-infused sweetness to your main course.
Warm it for 15 seconds in the microwave for the fanciest ice cream topping.
Use it as a cake filling.
Share it with friends and family as a homemade gift, perfect for celebrating special occasions or ringing in the New Year.
There’s nothing quite like sipping on a glass of sparkling champagne to celebrate a special occasion or to ring in the New Year. But I think turning your favorite champagne into a spreadable, edible treat is the next best thing! With its complex yet unmistakable grape notes, Champagne Jelly is a unique way to give any meal a sense of occasion.
Related recipe: Port Wine Jelly
Champagne Jelly
Heather Baird
Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet
Prep Time 15 minutes minsCook Time 11 minutes minsTotal Time 26 minutes mins
Course Breakfast, Jams and JelliesCuisine American
Servings 6 half pint jars
Equipmenthalf pint jars with lids and rings 6canning funnelWater bath canner optionalCanning jar lifter optional
Ingredients 6 cups of granulated sugar4 cups of champagne preferably dry6 oz. liquid fruit pectin 1 box or 2 pouches
Instructions In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.
NotesSkip the water bath canner:
It’s true, you can skip the water bath altogether. Just cook, pour into jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts – just be sure to label the jars with this specification: Store refrigerated up to 6 months.
How to enjoy your Champagne Jelly:
Spread it on toast or croissants for a breakfast or brunch treat.
Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.
Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.
Warm it in the microwave for an ice cream topping.
Use it as a cake filling.
Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.
Keyword black sanding sugar, breakfast spread, champagne buttercream, champagne jelly, charcuterie board, liquid pectin, new year’s brunch, prosecco
You may also enjoy: LEGGI TUTTO
Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.
While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.
Start with sweet yeast dough.
I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.
Shred some apples.
Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.
Make the glaze.
The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.
Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.
Prep the apple filling.
Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).
Assemble the apple sticky buns.
Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.
Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.
Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!
Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.
Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!
Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
Related recipe: Giant Sticky Bun
Apple Sticky Buns
Heather Baird
These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.
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Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins
Course Bread, Breakfast, Brunch, DessertCuisine American
Servings 12
EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use.
Source: This recipe was adapted from Canadian Living.
Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough
You may also enjoy: LEGGI TUTTO
As essential to fall as the changing leaves, these Spiced Apple Cider Doughnuts are a warm, lightly crisp treat that captures the essence of the orchard in every bite. Reduced apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped […] LEGGI TUTTO
I tried out the viral TikTok cinnamon rolls recipe with heavy cream, and the results are to die for! These rich and fluffy cinnamon rolls taste totally homemade. They’re the ultimate ooey-gooey treat to make for breakfast or as an easy dessert.
Table of Contents
Viral TikTok Cinnamon Rolls with Heavy Cream
If you haven’t already, you NEED to try these TikTok cinnamon rolls! As soon as they came onto my feed last summer, I knew I had to make them. I mean, after the success of this TikTok cinnamon roll dump cake, you didn’t have to ask me twice.
These buttery rolls turn out insanely moist and fluffy, soaked in cinnamon sugar and heavy cream. And the best part is that they taste just like they were made from scratch. Find the full recipe below with all the sweet, flaky, ooey-gooey details. Whether you’re looking for a sweet breakfast treat or an easy dessert, you’re going to want to make these.
Why You’ll Love This Cinnamon Rolls Recipe
Of course, I’ll always have a special place in my heart for my favorite homemade cinnamon rolls. But this TikTok shortcut is seriously amazing. Here’s why it’s worth it:
Easy to make. This semi-homemade recipe bakes up perfectly every time, with the helpful shortcut of canned cinnamon roll dough. Just add all the ingredients to a casserole dish and bake everything together.
Homemade taste and feel. Enjoy full, golden cinnamon rolls smothered in buttery cinnamon sugar, with a fraction of the effort. The cinnamon rolls soak in the heavy cream, butter, and cinnamon you put in the pan, but still bake up magically fluffy. Plus, the rich, cinnamon sauce that the heavy cream makes as it bakes is PERFECT spooned on top of the warm rolls.
Adaptable. You could absolutely use this TikTok technique with store-bought, baked cinnamon rolls. Simply warm them up in the oven soaked in heavy cream. Once you’ve dressed up ready-made cinnamon rolls this way, you’ll never go back!
What You’ll Need
The beauty of this viral cinnamon rolls recipe is that you don’t need to go through the extra step of preparing your own dough (although you could if you wanted to!). Below is a quick overview of the ingredients you’ll need. Remember to scroll to the recipe card for the full recipe details.
Grands Cinnamon Rolls: These are the pre-packaged cinnamon rolls that come in cans in the refrigerator aisle. You can use any brand and size of rolls you’d like, whether it’s Pillsbury, Trader Joe’s, or a generic version. Keep in mind that if you purchase jumbo rolls, you’ll need to increase the baking time.
Heavy Cream: The secret ingredient! I recommend using full-fat heavy cream for the best results.
Melted Butter: Your butter can be salted or unsalted. Melt it in the microwave before you start.
Cinnamon and Brown Sugar: You’ll combine the melted butter with cinnamon sugar to make a buttery caramel coating for your cinnamon rolls.
Frosting: It’s totally up to you to use frosting or not, but what cinnamon roll isn’t made better with a slathering of cream cheese icing? I usually use the frosting that comes with the canned rolls, but you can also use homemade.
How to Make TikTok Cinnamon Rolls
While the oven preheats to 350ºF, give a 9×13-inch casserole dish or baking pan a light coating with cooking spray. Here’s how easy it is to get your cinnamon rolls ready for the oven:
Cover the cinnamon rolls in heavy cream. Open up the cans of cinnamon rolls, leaving the frosting packets aside for now. Arrange the unbaked rolls inside the prepared pan. Next, pour the heavy cream all around the rolls.
Add the cinnamon sugar topping. Quickly whisk together melted butter with cinnamon and brown sugar, then pour this over the cinnamon rolls. I know it might look a little weird at this point, but trust the process!
Bake. Cover the pan with foil and pop it into the oven. Bake the rolls for 45-55 minutes, until most of the liquid is absorbed and the dough is baked through.
Serve. Spread on that leftover icing from earlier all over the top of the cinnamon rolls while they’re still warm (but not right out of the oven), and then if you’re feeling extra, spoon some of the cinnamon-syrup that the baking created on top too! Prepare to be blown away. These are seriously the best!
Tips for Success
Leave it to TikTok to produce a cinnamon roll recipe that’s virtually foolproof! Still, here are a couple of bonus tips for the best results:
Cover the pan with foil. This way the cinnamon rolls will stay moist while they bake and the sugar and cream won’t burn.
Let the cinnamon rolls cool before you frost them. Give them about 3-5 minutes to cool off once they’re out of the oven. Otherwise, the heat will melt the frosting.
For easier clean-up, soak the pan in hot water after baking to help dissolve the sugar that’s become stuck to the pan.
Variation Ideas
There are plenty of ways to customize these internet-famous cinnamon rolls. Try these easy ideas:
Nuts. Crumble over chopped pecans, almonds, or walnuts for extra crunch. You can also mix them into the cinnamon sugar sauce.
Vanilla. Add a couple of drops of vanilla extract to the heavy cream before you soak the rolls for added flavor.
Pumpkin spice. For a fall twist, swap out ground cinnamon for pumpkin pie spice, or whisk pumpkin spice into the heavy cream.
Chocolate. For even more indulgence, drizzle the baked cinnamon rolls with pourable chocolate ganache. Or, maybe caramel sauce is more your speed!
How to Store TikTok Cinnamon Rolls
Store your baked cinnamon rolls airtight in the fridge for up to 3 days. I love to warm mine up in the microwave for a few seconds before serving.
Can I Freeze These Cinnamon Rolls?
So, here’s the thing: I don’t recommend freezing these TikTok cinnamon rolls. Because this recipe uses heavy cream, there’s the chance that the dairy will split when it’s frozen and thawed.
That being said if you absolutely must freeze them, it’s still doable. Leave the cinnamon rolls unfrosted and wait for them to cool completely, then double-wrap them tightly in plastic wrap. Freeze the rolls for up to 3 months and defrost them in the fridge overnight before reheating.
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TikTok Cinnamon Rolls
Author: Shelly
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Total Time: 14 minute
Yield: 10 cinnamon rolls 1x
Category: Breakfast
Method: Oven
Cuisine: American
Description
Make the viral TikTok cinnamon rolls with heavy cream! This easy cinnamon rolls recipe tastes homemade, perfect as a sweet breakfast or easy dessert.
Ingredients
Scale
1x2x3x
2 (5 count) cans of Grands Cinnamon Rolls (17.5- ounces each)
1 cup heavy cream
1/2 cup butter, melted
1 tablespoon ground cinnamon
3/4 cup light brown sugar
Instructions
Preheat the oven to 350°F. Coat a 9×13 with nonstick spray. Open the cans of cinnamon rolls and set the frosting containers aside.
Place the cinnamon rolls evenly into the prepared pan and pour the heavy cream around the rolls.
In a medium bowl whisk together the melted butter, cinnamon and brown sugar. Pour this mixture evenly on top of all the cinnamon rolls in the pan.
Cover the pan with foil and bake for 45 – 55 minutes, until the cinnamon rolls are baked all the way and have absorbed almost all of the liquid in the pan.
Spread the reserved icing on top and spoon the extra sauce that was created while baking on top too!
Notes
Store in an airtight container in the refrigerator for up to 3 days.
View this recipe on TikTok.
Keywords: tiktok cinnamon rolls, tiktok cinnamon roll recipe, cinnamon rolls with heavy cream
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