Sourdough Cinnamon Rolls

I know what you’re thinking! The first reaction to sourdough cinnamon rolls is “Ugh! I don’t think that goes well together!”. I thought the exact same thing, but the more I thought about it, the more I came around. I mean, I’ve used my sourdough starter in cakes before. Why couldn’t it work for cinnamon rolls?

This recipe was also very easy. I started these rolls at about 4pm on a Saturday. I followed all instructions, and let the second rise happen overnight. When I woke up Sunday morning, the dough had risen beautifully and was ready and waiting to be rolled out and filled with gooey cinnamon filling.

Like I said, this recipe was very easy. I also found the recipe off of Pinterest, and they have wonderful options, so I was excited! The original recipe is found here. It wasn’t that time consuming, and the results were beautiful! I’d say that’s a win-win situation!

Holy man these were good! The sourdough becomes very subtle, but definitely adds something to the dough. The slight tang of the sourdough with the sweetness of the cinnamon and the the sugar? Oh yes. These are AWESOME!

Considering I’m always on the lookout for new ways to use my sourdough starter, I’d say this is a solid choice. I’ve been making tons of sourdough crackers lately (link here), and I wanted to change it up a bit. I mean, I love to snack on those freakin’ addictive crackers, but I wanted to satisfy my sweet tooth, and did I ever!

Ingredients

Yield: 16-24 cinnamon rolls, depending on how big you cut them

For the dough:

1 c. sourdough starter
1 tsp. salt
½ c. sugar
1/3 c. butter, melted and cooled
2 eggs
¼ c. warm milk
1 tsp. yeast
3-4 c. flour

For the filling:

5 tbsp. butter, softened
1 tsp. vanilla
½ c. brown sugar
1 tbsp. cinnamon

For the frosting:

1 c. icing sugar
1 tsp. vanilla
2 tbsp. milk

To make the dough, add the sourdough starter, salt, butter, sugar and eggs to the bowl of a stand mixer fitted with a dough hook. Combine.

Add yeast to the warm milk, mix in and allow to sit for 5 minutes, or until foamy. Once foamy, add the milk and yeast mixture to the starter mix. Combine again.

With the mixer on low, gradually add the flour, 1 cup at a time (when you get to 3 cups, add a small amount at a time. Mine only took about 3 1/3 cups of flour). Dough should be in a soft ball, that is not sticky.

Turn out onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and allow to rise until doubled (2-3 hours).

Punch down, and allow to rise again (I let the second rise happen overnight).

Punch down again, turn out onto your work surface and with a rolling pin roll out into a large rectangle.

Preheat the oven to 400°F. In a small bowl, mix the filling ingredients until smooth and cohesive. Spread over the dough evenly.

Roll the long side of the rectangle tightly, and keep rolling until the dough is a log. Using plain, unflavoured dental floss, cut the dough into 1-inch sections. Place in pie plates, and bake in the preheated oven for 10-15 minutes, or until slightly golden brown.

In a small bowl, whisk together the frosting ingredients until smooth. Drizzle the frosting over the cinnamon rolls. Serve warm.

Sour Cream Coffee Cake

Okay friends, I apologize. I’ve always heard tell how crazy busy May and June are for teachers, and we haven’t even hit June yet and I get it! May has been a non-stop whirlwind of things going on.

I have school, which in and of itself encompasses a lot of time, planning, effort, marking, dedication, and planning. Wait…

Either way, because we are a high school, we are trying to plan 3 different end of year field trips for the various grade levels, plan and organize a graduation, finish up classes, prepare students for writing diploma exams, and to top it all off, there are renovations going on at my school right now, AND it is the middle of the job search process to see if I get to come back next year. Yeah, things are a bit crazy around my neck of the woods at the moment.

I took some time during the weekend though, to de-stress, and when I say I am “de-stressing”, that just means I’m baking. This coffee cake was exactly what I wanted, because I wanted something a little sweeter for breakfast on Saturday morning, but didn’t want the traditional waffles or pancakes. I opted for this coffee cake. It was very moist because of the sour cream in the cake batter, and Paul seemed to enjoy it as well – always a bonus!

The only thing I changed was that I actually put all the filling in the middle, and none on the bottom or top of the cake. Feel free to do that if you want, but I found that with all of the filling in the middle, the cake had a beautiful cinnamon ribbon throughout the whole cake, and I wasn’t complaining about that!

I found the original recipe here, and I really didn’t change anything else other than the filling location in the cake. The batter is thick, though, so be prepared with a good spatula. Also, true to the name, Paul and I loved this cake with a cup of coffee (or in my case, tea).

Ingredients

Yield: 1 bundt cake

For the cake:

¾ c. butter, softened
1½ c. sugar
1 tsp. vanilla
3 eggs
1½ c. sour cream
3 c. flour
1½ tsp. baking powder
1½ tsp. baking soda
¾ tsp. salt

For the filling:

½ c. brown sugar, packed
1½ tsp. cinnamon

Preheat oven to 350°F. Grease and flour (or brush with Miracle Cake Release) a 10-inch bundt pan. Set aside.

In a small bowl, whisk together the filling ingredients, and set aside.

In the bowl of a stand mixer, cream together the butter and sugar. Add in vanilla and eggs and beat until combined and smooth.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Add in alternating increments the flour mixture and the sour cream to the butter mixture. Mix until just combined.

Pour half of the batter into the prepared pan. Sprinkle with half, or all, of the filling mixture. (Your choice – as I stated, I put all of the filling mixture in the middle.) If you only put half the filling in the middle, top with the other half of the batter, and sprinkle the remainder of the filling on top of the batter. If you put all of the filling in the middle, top with the other half of the batter.

Bake in preheated oven for 55-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to finish cooling fully.

Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Gingerbread Cream Pie with Cinnamon Meringue


I told you this was coming! I’m a crazy woman. I came up with the idea of a gingerbread cream pie a few weeks back. I searched high and low on Pinterest, to no avail. See, I’m picky when it comes to recipes. There were recipes for Gingerbread Cream Pie, but they all started with pre-made pie crusts and whipped topping. (I’m weird, but I can taste the fake of pre-made oil based whipped topping. Phhhhfffffflllllcckkk. It’s gross.)

Also, these pictures are terrible. I apologize, but there was no way to get a clean slice. I did the best I could. As is life. Oh well.

Anyways, because I didn’t love the recipes I found, I decided to make one myself!! How exciting. Paul was over the moon when I told him what I was going to make. Excited might be an understatement.

I didn’t want to start from scratch, so I actually took some inspiration from this recipe, of Kitchen Magpie fame. I pretty much used her recipe and made my own changes to make it Gingerbread pie.

Cream pies are usually custard based, so flapper pie was the perfect base for this Gingerbread Cream Pie. I just changed a few things. First, I asked Paul’s opinion for a crumb crust or pastry crust. He voted hands down for crumb crust, so I made a decision – gingersnaps, or something else? I ended up going with the something else – speculaas, a Dutch spice cookie. (If you’ve ever had Cookie Butter from anywhere, that’s what speculaas is but in actual cookie form.)

I crushed up the speculaas and mixed it with butter to form a crumb crust. I baked the crust, then added my Gingerbread inspiration to the rest of the pie, and BAM. Gingerbread Cream Pie with Cinnamon Meringue. You. Are. Welcome. 🙂 (But seriously, go try this pie!)

Ingredients:

Yield: 1 9-inch pie

For the crust:

1¼ c. speculaas cookies, crushed (you can use gingersnaps)
¼ c. butter, melted

For the filling:

2½ c. milk
½ c. sugar
¼ c. cornstarch
3 egg yolks
1 tsp. vanilla
pinch of salt
3 tbsp. Fancy molasses
½ tsp. ginger
½ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom

For the meringue:

3 egg whites
¼ c. sugar
¼ tsp. cream of tartar
1/8 tsp. cinnamon

Preheat oven to 350°F.

In a small mixing bowl, combine the melted butter and crushed cookies. Press into the bottom and up the sides of a pie plate. Bake for 10-15 minutes. Set aside to cool.

In a medium saucepan, combine all of the filling ingredients. Whisk together until cohesive. Cook over medium heat until mixture boils and thickens, stirring constantly. Mixture should become thick enough to coat the back of a spoon, and when a finger is run down the spoon, the mixture does not fill in the gap.

Set aside to cool while making the meringue. In the bowl of a mixer fitted with the whisk attachment, add egg whites, sugar, and cream of tartar. Beat until stiff peaks form. Add in the cinnamon, and beat again to evenly distribute the cinnamon.

Pour the filling into the pre-baked pie crust. Top with dollops of meringue, using a knife to gently push the meringue in an even layer across the pie. Swipe up through the meringue with small strokes to make small peaks across the top of the pie.

Bake for about 10 minutes, or until meringue peaks are turning golden. Leave to cool on a wire rack until room temperature, then chill in the refrigerator.

Cinnamon Bread

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Well, it’s no small secret that I love bread. Really, I just love baked goods. When I woke up this morning, I wanted something a little sweeter for breakfast, but wouldn’t be too dessert-like. I was stumped, and as per the usual these days, went straight to my Pinterest boards.
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I found this Cinnamon Bread that I had pinned at least a year ago, and I knew that was what I wanted. It’s a super simple recipe, (the original found here), and I was a bit surprised to find that the basis of this recipe is an Amish friendship bread. I have heard about this bread before, and when I was younger my mother had a friend give her some of this batter, but it is so time consuming that I didn’t want to commit myself to another bread starter (sourdough is the only dough I need a starter for!).

I was extremely excited to find this recipe then, because it is so easy! It whipped up in about ten minutes or less, and takes more time to bake than it does to actually make. Sounds like a winning recipe to me!
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Ingredients

Yield: 2 loaves

1 c. butter, softened
2 c. sugar
2 eggs
2 c. buttermilk (or milk with 2 tbsp. vinegar added)
4 c. flour
2 tsp. baking soda
2/3 c. sugar (to finish)
2 tsp. cinnamon (to finish)

Preheat oven to 350°F. Grease two loaf pans and set aside.

In the bowl of a mixer, cream together the butter, sugar and eggs. Add in the milk, flour, and baking soda, and mix until well combined. In a small bowl, mix together the cinnamon and sugar for finishing.

Spoon about ¼ of the mixture into the bottom of each loaf pan. Sprinkle some of the cinnamon sugar mixture over top. Layer the rest of the batter over the cinnamon sugar mixture in the pans, and sprinkle the rest of the cinnamon sugar over the batter. Use a knife to swirl the cinnamon sugar throughout the batter.

Bake for 45-50 minutes, or until a toothpick inserted in the center of the bread comes out clean. Slice, and serve.