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    Cinnamon-Vanilla Sugar Pretzels

    A sweet twist on a classic, these vanilla bean seed-speckled soft pretzels are coated in a crunchy sugar blend punctuated with the aromatic flavors of cinnamon and Heilala Pure Vanilla Bean Paste. ¾ cup (150 grams) plus 3 teaspoons (12 grams) granulated sugar, divided 1⁄4 cup (55 grams) plus 1 tablespoon (14 grams) firmly packed […] LEGGI TUTTO

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    Brian’s Best Ever Cinnamon Rolls

    Recipe development and photography by Brian Hart Hoffman Gooey, sticky, and sweet. Just when it seems like this timeless classic couldn’t get any better, our editor-in-chief Brian Hart Hoffman has found the secret to pure sweet roll perfection. Prior to baking, the rolls are doused with warm heavy whipping cream, creating the dreamiest, most luscious […] LEGGI TUTTO

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    Delicious Cinnamon Babka

    This Homemade Cinnamon Babka Recipe is a sweet, buttery yeast bread with a delicious cinnamon swirl! Making babka from scratch is extra delicious! Perfect for a holiday breakfast, or even just a weekend when you’re feeling extra domestic. Slather it with butter and you will be in LOVE!

    This Fluffy Homemade Babka Recipe Is the BEST!
    Tired of whipping together batches of banana bread and zucchini bread? If you are, consider adding in more chocolate chips – that always renews my interest. But hold off on that for the moment, because you’re going to want to give this Cinnamon Babka Recipe a try.
    Cinnamon babka is so fluffy and tender, and the cinnamon-sugar combination is such a treat for the tastebuds. It’s really fun to make too! How many other bread recipes call for twisting the dough together?
    Also, can you think of a better indulgent breakfast? This babka is everything you love about cinnamon rolls, but with considerably less mess. Just slice yourself a piece, and be on your way!

    What is Babka?
    Babka originated in the Jewish communities of Poland and Ukraine – it’s essentially a braided bread that has become sweeter and sweeter over time. The first versions were made with challah dough, that was then twisted up and filled with jam, and baked. Now these dough twists can be packed with anything from cinnamon to chocolate – and don’t forget the sugar syrup either!

    What You’ll Need For This Babka Recipe:
    What goes into making cinnamon babka? Quite a bit, actually; these are the ingredients you’ll need to round up in order to get started:
    For the Dough
    Flour: This recipe uses all-purpose flour – I needed about 4 cups, but you may need a little less or a little more depending on how the dough shapes up while you’re mixing it.Salt: Kosher salt balances/enhances the sweetness of the bread.Sugar: I used granulated sugar, but you can substitute in brown sugar instead if you want to.Instant Yeast: Any brand of Instant Yeast will work.Milk: Let it come to room temperature before adding it to the dough.Vanilla Extract: For extra sweet flavor.Eggs and an Egg Yolk: Let these come to room temperature also.Butter: Once again, make sure it’s room temperature.
    For the Filling
    Butter: This time you’ll need to melt it.Cinnamon: Obviously you need some ground cinnamon for Cinnamon Babka!SugarKosher Salt
    For the Sugar Syrup
    WaterSugar
    How to Make Homemade Babka (With A Cinnamon Swirl!)
    Making cinnamon babka may seem like a daunting process, but this step-by-step guide is here to assist! Here’s what you’ll need to do, starting with the formation of the dough:
    Form the Dough: In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined.
    Add in the Butter: One tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more flour as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
    Let Dough Rise: Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

    Make the Filling: In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.

    Prepare the Sugar Syrup: In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.
    Assembly: Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
    Split Dough in Half: When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.

    Slice the Dough: Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope. Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.

    Bake: Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.

    Let Cool: Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

    Tips for Success
    That was a lot of steps, I know, but the results are so worth your effort. Here are some extra tips to help you iron out the process:
    Let Babka Cool Before Slicing: This will cut down on crumbs and ensure that the cinnamon filling stays in the bread.Working with the Dough: If the ends of the dough halves are not sticking together in the twist, try adding a little bit of water to them. Also, before you bake the loaf, poke a couple of small holes in the dough so that there won’t be separation between the bread and the filling. Variations: Make the filling using chocolate or Nutella for an even more decadent treat.

    Serving Suggestions
    I like to serve cinnamon babka warm, or at room temperature. It’s great with a steaming cup of coffee, or a big glass of milk. If you want to make it into a dessert, serve it with a scoop of vanilla ice cream and a drizzle of chocolate syrup!
    How to Store Leftovers
    Store this babka in an airtight container at room temperature for up to 3 days. Or, if you store it in the fridge, it can last for up to a week.
    Can I Freeze Cinnamon Babka?
    Sure. You can opt to freeze your loaves for up to 30 days.

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    Cinnamon Babka Recipe

    Description:
    If you love sweet breads or cinnamon rolls, you will fall in love with this Cinnamon Babka recipe – guaranteed. It’s tender, fluffy, so sweet, and the perfect indulgent breakfast or snack to give you a burst of energy for the day ahead!

    Ingredients:

    For the Dough:

    4 – 4 1/2 cups all purpose flour
    1 teaspoon kosher salt
    1/2 cup granulated sugar
    1 (1- ounce) package Instant Yeast (2 1/4 teaspoons)
    1/2 cup milk, room temperature
    1 teaspoon vanilla extract
    3 large eggs, room temperature
    1 egg yolk, room temperature
    10 tablespoons butter, room temperature

    For the Filling:

    1/2 cup butter, melted
    1 1/2 tablespoons ground cinnamon
    1 cup granulated sugar
    1/8 teaspoon kosher salt

    For the Sugar Syrup

    2/3 cup water
    2/3 cup granulated sugar

    Instructions

    For the Dough:

    In the bowl of your stand mixer fitted with the hook attachment mix 3 1/2 cups flour, salt, granulated sugar, and yeast, until combined. Turn the mixer to low and add in the milk, vanilla, and eggs one at a time until mostly combined. Add in the butter one tablespoon at a time until incorporated. Turn the mixer up to medium speed and mix for 10 minutes. Add in more dough as needed until it becomes soft, smooth, and elastic. I generally add in 4 cups total.
    Coat a large bowl in nonstick spray or oil and place the dough into the bowl, cover, and allow to rise for 1 hour in a warm, draft-free place.

    For the Filling and the Sugar Syrup:

    In a medium bowl combine the butter, cinnamon, sugar, and salt. Set aside.
    In a small saucepan combine the water and sugar. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from the heat and set aside to cool.

    Assembly:

    Coat 2 8×4- inch loaf pans with nonstick spray. Line the pans with parchment paper, allowing the paper to overhang the ends for easy removal.
    When the dough has risen, divide it in half. Working with one half at a time, roll out on a lightly floured surface into a 10×12- inch rectangle. Spread half of the filling onto the dough. Roll up the dough tightly from the 10- inch side into a log.
    Cut the dough lengthwise down the middle, so the filling is exposed. Twist each half. Then twist the two halves together like a rope.
    Place the twisted dough into one of the prepared pans. Repeat this process with the remaining dough. Cover the pans and allow to rise for 30 minutes in a warm, draft-free place.
    Preheat oven to 350°F. Bake the loaves for 30 minutes. Remove from the oven and drizzle the sugar syrup evenly on each loaf, using all the syrup. Place back in the oven and bake for an additional 15 – 20 minutes until golden brown. To ensure the bread is baked it will reach an internal temperature of 190°F.
    Place a wire cooling rack on a baking sheet and remove the bread from the pans using the parchment paper, transferring them to the wire rack to cool. Sugar syrup will drip from the bottom of the bread as it cools.

    Notes:

    Serve warm or at room temperature. Store airtight for up to 3 days. Alternately you can freeze this for up to 30 days.

    Keywords:: cinnamon babka bread, sweet bread recipe

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    Inside Out Carrot Cake Muffins

    150 SharesThese Inside Out Carrot Cake Muffins are the perfect treat for breakfast, snack time, dessert, or Easter brunch! The cream cheese filling bursts out of the top of the crunchy sugar coated muffin, making them just as pretty as they are tasty!
    Make sure to try my Carrot Cake Recipe too…it is the ABSOLUTE best!

    This recipe was originally posted back in 2014. The photos and recipe tips have been updated in 2021, but the recipe remains the same.
    Inside Out Carrot Cake Muffins!
    Muffins are pretty under-rated in my house. The lack of frosting piled on top is a deal breaker…sometimes a streusel will solve this issue, sometimes a glaze…but generally no one ever requests muffins.
    But I think I have solved the issue with these Inside Out Carrot Cake Muffins…because the frosting baked inside, which kinda makes them like cake you can eat for breakfast. And everyone seemed to like that idea.

    Cream Cheese Filled Carrot Cake Muffins Are An Easy Brunch Idea!
    These muffins are not only delicious, but they are so pretty! When they bake the cream cheese filling peeks through the tops, which creates a gorgeous, crackly finish that looks amazing on a brunch platter!
    My kids enjoy these for breakfast, or as a snack. Even though they claim “carrot cake isn’t their favorite”.

    Ingredients:
    Filling
    cream cheesepowdered sugarvanilla extract
    Muffins
    all purpose flourbaking powderkosher saltground cinnamonlight brown sugareggsvanilla extractwatervegetable oilgrated carrotscoarse sugar

    Tips:
    These carrot muffins are really very easy to make, but there are a few tips that I want to share to make sure you have perfect results.
    Don’t use pre-grated carrots! I know it’s nice to use shortcuts from time to time, but the pre-grated carrots that you can buy in the produce section of most grocery stores are just too coarse to work well in baked goods. Save those for your salads. Simply use a grater and grate up some whole carrots. The flavor is so much better, there is more moisture and they will be much thinner, giving your muffin a great texture!You CAN use low fat cream cheese! Look, you don’t have to, but you absolutely CAN use a lower fat cream cheese for the filling and they will turn out great!Don’t over-mix the batter. Keep these muffins tender and light by just folding the wet ingredients into the dry without over-mixing. That’s the beauty of these as well, no stand mixer necessary! You can use a hand mixer to make the filling creamy, but you also can skip that step and mix it up with a wooden spoon!Make sure your cream cheese is room temperature! It’s easy to want to skip this step, but the cream cheese filling will be much easier to mix when it’s room temperature, and won’t be lumpy!
    Add-In Ideas:
    You can get creative with these muffins if you would like! Here’s a few ideas:
    Raisins. A lot of folks like their carrot cake with raisins, so throw in 1/2 – 3/4 cup to the batter to add a little more sweetness!Walnuts. Chopped walnuts will add texture, so chop them up and add in 1/2 cup or so!Crumb topping! If you want to go the extra mile, add a little crumb topping on top! Ohhh yeah!

    But…Are These Carrot Muffins Healthy?
    Ummmm, do you want me to lie to you here? These aren’t exactly health food. There are carrots in there, so I’m going to say that’s something. BUT you absolutely could make these without the cream cheese filling inside.
    How To Store:
    Since these are filled with that cream cheese mixture you will need to refrigerate these if you want to enjoy them over the next few days.
    And yep, they freeze great! Just store them in an airtight container for up to 30 days, and allow them to thaw at room temperature.

    Print

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    Inside Out Carrot Cake Muffins

    Description:
    Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!

    Ingredients:

    Filling

    8– ounces cream cheese, room temperature
    3/4 cup powdered sugar
    1 teaspoon vanilla

    Muffins

    2 1/4 cup all purpose flour
    1 1/2 teaspoon baking powder
    1 teaspoon kosher salt
    1 1/2 teaspoon cinnamon
    1 cup light brown sugar packed
    2 eggs
    1 teaspoon vanilla
    3/4 cup water
    1/3 cup vegetable oil
    1 cup grated carrots
    1/4 cup coarse sugar (like Sugar in the Raw)

    Instructions

    Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
    Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
    Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
    In another medium sized bowl whisk the eggs, oil and water together until foamy.
    Stir the wet ingredients into the flour mixture and fold in the carrots.
    Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
    Bake for 20 minutes until the muffins are set.
    Serve warm or room temperature

    Notes:

    Store airtight in the refrigerator for up to 3 days
    Freeze for up to 30 days

    Keywords:: cookies and cups, carrot cake, carrot cake muffins, muffin recipe, breakfast, brunch, easter

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    PIN for later: LEGGI TUTTO

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    Cinnamon-Swirled Banana Loaf

    This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO

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    Chocolate Chip Banana Scones

    392 SharesThese Chocolate Chip Banana Scones have perfectly crisp, buttery edges with a fluffy, yet flaky, soft center making this the perfect scone recipe!Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!Chocolate Chip Banana Scones Will Be Your New Favorite Breakfast Pastry!I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. And really what’s the point?But if you’ve ever had a good scone and are in search of a great recipe, well, today’s your lucky day! A “good scone” will be have a golden, crunchy exterior, with a light, flaky inside. It will be sweet, but not too sweet. Almost like the perfect combination of a biscuit and a muffin.And these Chocolate Chip Banana Scones take that one step further…think a biscuit, meets chocolate chip banana bread. Unexpectedly perfect!Looking For More Scones Recipes? Try These:Banana Scones Are Easy!Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.How To Make Scones…Gather your ingredients first, here’s what you will need:butterheavy cream1 mashed bananaall purpose flourbaking powderkosher saltbrown sugarcinnamonchocolate chipsturbinado sugarThe process:Whisk the flour, baking powder, sugar, cinnamon, and salt together.Cut the butter into the mixture using a pastry cutter. You can also use a fork. Mix in your chocolate chipsThen whisk together your wet ingredients…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!When they’re done drizzle them with a little icing and enjoy!Are These Scones Fluffy?YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch.Can You Add Nuts?You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!How To Store Scones…If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!PrintChocolate Chip Banana Scones Description:These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cut into cubes1 cup semi-sweet chocolate chips1/2 cup + 2 tablespoons heavy cream, divided1 medium banana, mashed (about 1/3 cup)2 tablespoons turbinado sugar for garnishIcing2 tablespoons butter, melted1 cup powdered sugar1/2 teaspoon ground cinnamon2 tablespoons milkInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.In a medium bowl mix together 1/2 cup of the heavy cream and banana.Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.Bake for 15- 20 minutes until the edges are golden brown.Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days.Keywords:: cookies and cups, scones, scones recipe, banana scones, chocolate chip banana Want To Save This Recipe?PIN for later: LEGGI TUTTO

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    Pecan Sour Cream Coffee Cake

    Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO