Tag Archives: cinnamon

Snickerdoodle Squares

Snickerdoodle Squares

I try very hard to keep a baking schedule that allows me a full day off every week, but as with everything, there are exceptions. For example, a friend of mine had a fully-vaxxed get-together last weekend. You know I couldn’t show up empty-handed!

Snickerdoodle Squares

Enter these Snickerdoodle Squares, the perfect low-maintenance party treat. They have all the flavor and texture of classic, cinnamon-crusted Snickerdoodle cookies, but bake up in a square pan with limited fuss!

Snickerdoodle Squares

These soft, chewy squares are easy as can be, with slightly tangy sugar cookie centers and crisp cinnamon-sugar edges. The base is very similar to my favorite blondie recipe, with the biggest deviation being the additions of baking powder and cream of tartar for a more cookie-like texture. It’s an easy, no-mixer batter that requires few ingredients and almost no time to whip together.

Heads up: there is no substitute for cream of tartar—it is a classic snickerdoodle ingredient that gives these squares that signature tang. If you don’t have any on hand, you can leave it out without any major consequences, but the flavor will be a bit less snickerdoodly. Snickerdoodlesque?

Now onto the main event: the cinnamon sugar! You simply can’t have a snickerdoodle without cinnamon sugar—it’s basically the whole point. Here, it’s scattered in the bottom of the buttered pan before being topped with the batter and more cinnamon sugar. As the squares bake, the top layer expands and cracks with the batter, while the bottom layer melts and caramelizes. After the squares cool completely in their pan, that bottom layer will be extra-crispy, like a thin layer of cinnamon sugar glass against all that cookie square goodness! Textural diversity for the win.

Snickerdoodle Squares

Y’all, these Snickerdoodle Squares are as satisfying as they are simple. All the flavor and texture of a perfect, soft snickerdoodle and half the work! The combination of the crunchy, crystalline cinnamon sugar on the top, the crackling-crisp layer on the bottom, and the thick, chewy centers is irresistible. I, for one, will be hauling these to every picnic, party and anything else I’m invited to this summer, and I have an inkling you will be, too.

Snickerdoodle Squares
Snickerdoodle Squares
makes one 8- or 9-inch square pan, about 16 squares

Cinnamon Sugar:
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Batter:
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar
1/2 teaspoon Kosher or sea salt

Preheat oven to 350F. Grease an 8- or 9-inch square pan well with butter. Line with parchment, leaving overhang on two sides for removal. Grease again.

Make cinnamon sugar. In a small bowl, use a fork to whisk together sugar and cinnamon.

Sprinkle 1 tablespoon of the cinnamon sugar in the bottom of the prepared pan. Tilt the pan around to coat the bottom. Set aside both the pan and the remaining cinnamon sugar.

Make the batter. In a medium mixing bowl, whisk together melted butter, granulated sugar and light brown sugar. Mix in the egg, followed by the vanilla. Add the flour, baking powder, cream of tartar and salt, and whisk just until combined.

Transfer batter to prepared pan. Use a silicone spatula or wooden spoon to gently spread it to the edges, covering the layer of cinnamon sugar. Sprinkle remaining cinnamon sugar over the top, taking care to get all the way to the edges. Tap full pan on the counter a couple of times to knock out any large air bubbles.

Bake squares for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs (not wet batter). Let squares cool completely in the pan on a rack.

Once cooled, use the parchment overhang to lift the bars onto a cutting board. Discard parchment. Slice into 16 squares with a large, sharp chef’s knife. Serve.

Leftovers will keep well covered at room temperature for up to four days.
Snickerdoodle Squares
Snickerdoodle Squares

Fresh Orange Cinnamon Rolls

Wherever you are this week, I hope you’re safe, warm, and have enough to eat!Fresh Orange Cinnamon RollsWhen I was a kid, I had a friend whose mom hated to cook except for Saturday breakfast. A lot of the meals I ate with this family were takeout, but come the weekend, there were eggs and bacon, orange juice, blueberry muffins, and cinnamon rolls from one of those cans you have to thwack against the edge of your countertop. Little me thought it was the best ever (Puff Pancakes obviously excepted).Fresh Orange Cinnamon RollsI had one complaint though, because of course I did. Every once in a while the cinnamon rolls would be the orange kind, and while everyone in that family loved them, I deeply did not. I kept my mouth shut—#manners—but I hated them. In fact, I still do, but only because I hate fake orange flavoring.Fresh Orange Cinnamon RollsTurns out, I love Orange Cinnamon Rolls made with real fresh oranges. Like really, really love them. I mean, what’s not to love about fluffy, buttery, orangey cinnamon rolls?!Fresh Orange Cinnamon RollsI’m over the moon for these, y’all. There’s orange zest in the dough and cinnamon filling, and orange juice in the glaze and the icing! Yes, you read that correctly, these babies have a glaze *and* an icing! I did this on last year’s Meyer Lemon Sweet Rolls for maximum citrus flavor, and it works just as well here. Fresh orange flavor alllll over the place.Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon RollsJust after you pull your rolls from the oven, paint them with the orange glaze so they get glossy and soak up all that sticky orange flavor. Let that absorb for a few minutes and then hit them with a simple orange icing. This goes without saying, but yes, you can double it.Fresh Orange Cinnamon RollsAnd then, well, you know what to do.Fresh Orange Cinnamon Rolls

Fresh Orange Cinnamon Rolls
makes 12 rolls

I recommend having 3 large (or 4-5 medium) oranges on hand before beginning this recipe. Better to have too many than too few.

Dough:
2 3/4-3 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
1 tablespoon orange zest
2 large eggs, beaten, room temperature

Filling:
2 tablespoons orange zest (about 1 large navel orange)
1 tablespoon ground cinnamon
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened

Glaze:
1/4 cup fresh orange juice (about 1 large navel orange)
3 tablespoons granulated sugar

Icing:
1 cup confectioners sugar
pinch of Kosher or sea salt
2-3 tablespoons fresh orange juice (most of 1 large navel orange)

Grease a 9×13-inch casserole dish or rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F. Stir in orange zest.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients, followed by beaten eggs. Add more all-purpose flour in 2 tablespoon increments until dough starts to pull away from the sides of the bowl.

Flour a surface and your hands. Knead dough 5-6 minutes until smooth, then form into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Make the filling. In a small mixing bowl, use a fork to mash together orange zest, cinnamon, brown sugar, salt and butter, until completely combined. Set aside.

On a lightly floured surface, roll dough into a 12×18-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or the back of a spoon to spread filling mixture over the dough, keeping a 1/2-inch perimeter on all sides. Starting with the long edge closest to your body, tightly roll filled dough away from you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil or plastic wrap. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes (mine took 27), tenting the rolls with foil if anything begins to brown too quickly.

While rolls are baking, make the glaze. In a small bowl, use a fork to stir together orange juice and sugar. Microwave in 15 second increments, stirring in between, until the sugar has dissolved (45-60 seconds total).

Remove rolls from the oven. Let cool 1-2 minutes, then use a pastry brush to paint glaze all over all exposed pastry. Use all glaze. Let sit 5 minutes while you make the icing.

Make the icing. In a small mixing bowl, whisk together confectioners sugar, salt and 2 tablespoons of orange juice. Add more juice by the teaspoon (up to 3 teaspoons) until icing is thick, but pourable.

Spoon/pour icing over the rolls and use an offset icing knife or the back of a spoon to spread icing over the rolls as desired. Serve.

Fresh Orange Cinnamon Rolls re best served the day they are made, but will keep covered at room temperature for a day or so.

Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon Rolls

Pie Crust Cinnamon Twists

Pie Crust Cinnamon TwistsI never know what to post during Thanksgiving week. I assume your menus are set and that you’ve already shopped and everything—I mean, mine is and I have. Still, I always like to leave you with one last recipe before the holiday.Pie Crust Cinnamon TwistsIn years past, it’s been cheese-related, but this year, I’m going straight for dessert. I know I will be making a pie (or two) in the upcoming days, and maybe you are planning to as well, but also…? You might be a little burnt out and not particularly feeling like going through the trouble of making a whole pie for a very small Thanksgiving gathering, even though you’ve already made a bunch of pie dough.Pie Crust Cinnamon TwistsWell, my friends, that’s where Pie Crust Cinnamon Twists come in. Where you’d normally roll out your pie crust, fit it in a pie plate, fill it, chill it several times and finally bake, this recipe takes super buttery pie dough and transforms it into a flaky cinnamon-scented dessert that you can make with minimal ingredients and tuck into in under an hour. It’s the dream.Pie Crust Cinnamon TwistsPie Crust Cinnamon TwistsStart by rolling out your disk of pie dough (this is my All-Butter Pie Dough) into a 12-inch square(-ish shape). Brush the whole thing with melted butter, then scatter cinnamon-sugar on the center 4×12-inch section.Pie Crust Cinnamon TwistsFold one of the outer thirds over the cinnamon-sugar, then brush on more butter and sprinkle on more cinnamon-sugar. Fold the last blank third of dough over (like a letter) and then refrigerate for 20 or so minutes while the oven preheats. Pie Crust Cinnamon TwistsPie Crust Cinnamon TwistsOnce the oven hits 375F, slice your dough into strips, brush with more melted butter, and twist them do that you can see the two layers of cinnamon swirling all the way down the length of the twists. Yum!Pie Crust Cinnamon TwistsAfter that, bake for 22 minutes or so until your kitchen smells like butter and cinnamon and everything else that’s good in this universe. Then wait just long enough so that you don’t burn your mouth before digging in, with ice cream if you are better-prepared than I am.Pie Crust Cinnamon TwistsI know I am not the first person to write a recipe for Pie Crust Cinnamon Twists, and I won’t be the last either. Some people just spread the cinnamon-sugar right on and skip all the folding and whatnot, but in my experience, this extra care results in a triple-layer twist that is favorably compared to churros. Churros! I don’t know about you, but the one thing my Thanksgiving menu is missing is a flaky, churro-esque finish.Pie Crust Cinnamon Twists

Pie Crust Cinnamon Twists
makes about 1.5 dozen twists

3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 recipe All-Butter Pie Dough, or other good single crust pie dough recipe
1 tablespoon unsalted butter, melted

In a small bowl, use a fork to whisk together sugar and cinnamon.

Flour a surface and a rolling pin. Roll pie dough out to a 12-inch square. Paint a thin layer of melted butter onto the dough.

Mentally divide the dough into thirds (perhaps with the help of a ruler), 4×12 inches each. Scatter half the cinnamon-sugar over the central third. Fold one of the outer thirds over the center to cover the cinnamon-sugar, then paint melted butter on top. Fold the remaining third so that it covers the cinnamon-sugar. Use your rolling pin to tamp down the ends so you don’t lose filling, then roll the whole thing so it’s about 6-inches wide. Wrap in plastic and refrigerate for 20 minutes.

Preheat oven to 375F. Line 2 rimmed sheet pans with parchment.

Flour a surface and a large, sharp chef’s knife. Unwrap the folded dough and brush the top with butter. Slice it into 3/4-inch strips. Twist each one a few times and place 2 inches apart on prepared sheet pans (I like about 10 per pan). Bake 21-23 minutes, until puffed and golden.

Let cool a few minutes before serving. Leftovers will keep covered at room temperature for a few days.

Pie Crust Cinnamon TwistsPie Crust Cinnamon TwistsPie Crust Cinnamon Twists

Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky BunsSome recipes I’m posting during this time are going to be super pared-down and simple, and others are…well…not. What can I say? Bakers gonna bake.Cream Biscuit Pecan Sticky BunsThese Cream Biscuit Pecan Sticky Buns came to be because I went into this time of quarantine with a ton of heavy cream in my fridge. It’s usually reserved for making buttercream for the various layer cakes I make every month, but there are no cakes on my calendar for…who knows how long.Cream Biscuit Pecan Sticky BunsSo, what to do with all that cream? Whip it, make ice cream, make biscuits, and—oh yeah—combine it with the giant bag of pecans in my pantry and roll it all into super soft, tender sticky buns. Yesssss.Cream Biscuit Pecan Sticky BunsThis is not the first time I’ve used biscuit dough to make sweet rolls on here, but it is certainly the prettiest (forgive those photos—I was a baby blogger). Assembly is super simple and, aside from the lack of rise, pretty similar to regular sweet rolls. Make a dough, make a filling, roll it all up, slice, arrange, bake over a lake of sticky pecan stuff, invert, eat. Boom, done.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsI’ve designed this recipe to be for just nine rolls. I figure most of us don’t need more than that sitting around to taunt us from the kitchen counter. If nine still seems like too many, know that these keep remarkably well in the fridge for a few days and can be reheated on demand.Cream Biscuit Pecan Sticky BunsNow for the social distancing swaps so you don’t have to go to the store.

-Have nuts that aren’t pecans? Use ‘em.

-Don’t like nuts? Leave ‘em out entirely. Nothing terrible will happen.

-Don’t have honey for the topping? Use maple syrup, agave, light corn syrup, or golden syrup.

-Use any milk you like for the topping. I went with almond. In a pinch, you can swap the milk for 2 tablespoons of cream and 3 of water.

-Don’t have cream at all? You can use another biscuit dough. I’d be careful about making sure the dough stays cold and probably give the sliced & arranged rolls a good chill before baking.

-Feel like making traditional yeasted sticky buns? Click here. (You can leave out the bananas.)Cream Biscuit Pecan Sticky Buns

Even with all those swaps, these buns may not quite qualify as quarantine-friendly for some, but they do for me. In an effort to stay home, I’m baking with things that are already in my pantry and fridge, as we all should be. To see more social distancing bakes, click here. And if you’re more inclined to cook than bake right now, head over to my Instagram. I’m posting easy dinner recipes over there a few times a week.

For now though, have a great weekend, and for the love of yourself and everyone else, stay home and make yourself a special breakfast. You’ve earned it! We all have.Cream Biscuit Pecan Sticky Buns

Cream Biscuit Pecan Sticky Buns
makes 9 medium-large buns

Topping:
1 1/2 cups chopped pecans, divided
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup light or dark brown sugar, packed
1/3 cup milk of choice
2 tablespoons honey
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract

Filling:
6 tablespoons unsalted butter, melted and cooled slightly
1/2 cup light or dark brown sugar, packed
1 tablespoon ground cinnamon
pinch of Kosher or sea salt

Biscuits:
3 cups all-purpose flour
2 tablespoons light or dark brown sugar, packed
1 teaspoon Kosher or sea salt
1 tablespoon baking powder
1 pint (2 cups) heavy cream, cold

Preheat oven to 400F. Grease an 8- or 9-inch square pan with butter. Set aside.

Make the topping. Place pecans on a dry baking sheet. Toast for 5-7 minutes, or until fragrant. Let cool for a few minutes. Chop finely. Set aside 1/2 cup pecans for the filling.

Combine butter, brown sugar, milk, honey, and salt in a medium saucepan over medium heat. Bring to a boil, stirring occasionally. Stir constantly while mixture boils for 3 minutes. Remove from heat and stir in vanilla. Pour mixture into prepared pan—it will seem thin. Tilt pan slightly to coat evenly. Scatter 1 cup chopped pecans evenly over the topping. Refrigerate full pan while you prepare the rolls.

Make the filling. In a small mixing bowl, use a fork to whisk together butter, brown sugar, cinnamon, and salt, until it’s completely combined. Set aside.

Make the biscuit dough. In a large mixing bowl, whisk together flour, brown sugar, salt, and baking powder. Use a silicone spatula or wooden spoon to fold in heavy cream, making sure to scrape the sides and bottom of the bowl. Dough will be shaggy.

On a floured surface, roll half the dough into a 10×14-inch rectangle so that the edge closest to your body is 14 inches. Drop spoonfuls of filling over dough and use an offset knife (or butter knife) to spread it out, leaving a 1/2-inch border at the edge. Scatter on reserved pecans. Starting at the long edge furthest away from your body, tightly roll the dough toward you until you have one large cylinder. Slice into 9 pieces, and place close together in the prepared pan. Bake rolls for 25-30 minutes, until light golden and fully cooked.

Let cooked rolls rest in the pan on a rack for 3 minutes. Run a small, thin knife around the edge of the pan. Place a large serving plate (or cutting board) upside down on top of the pan. Wearing oven mitts, tightly grab the plate and the pan and flip them over, inverting the rolls onto the plate. Remove pan. Nudge any leftover topping onto the rolls and smooth to distribute evenly. Serve warm. If rolls do not release, return pan to the oven for a minute to warm the topping before trying to invert again.

Cream Biscuit Pecan Sticky Buns are best served the day they are made, but may be kept covered in the refrigerator for up to three days.Cream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky BunsCream Biscuit Pecan Sticky Buns

Cinnamon-Sugar Pull-Aparts

Cinnamon-Sugar Pull-ApartsOne of the great things about yeast doughs—aside from the fact that they’re way easier than they’re made out to be—is that they all seem to have multiple uses. My Kolache dough makes kickass Cinnamon Rolls, my Babka dough is really just a filled brioche, and my quickest sweet roll dough can be used for King Cake, Monkey Bread and these Cinnamon-Sugar Pull-Aparts!Cinnamon-Sugar Pull-ApartsLove a multitasker ❤ ❤ ❤ Cinnamon-Sugar Pull-ApartsIf you’ve never heard of pull-aparts, they’re basically a loaf of bread made of individual pieces layered with a filling (sweet or savory) and baked so that the whole can be pulled apart with your fingers instead of sliced with a knife.Cinnamon-Sugar Pull-ApartsAchieving this is really simple. The process begins like you’re going to make cinnamon rolls. Make a dough, make a cinnamon-brown sugar filling. Roll that dough out and top it with the filling. Nothing you haven’t (probably) done before.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsThen, though, things get a little wacky. Instead of rolling the filled dough into a cylinder, it’s sliced into 36 squares, which are then piled into six stacks of six and arranged in a line(-ish thing) down the center of a loaf pan. The assembled loaf is allowed to rise for about an hour and then baked for 40 minutes, until deeply browned on top and cooked through in the center.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsLet your pull-aparts cool for 20 minutes or so before removing them from the pan. Put the loaf on a serving platter and then blow it a kiss goodbye because it’s going to be quite literally pulled apart in front of your eyes. And it will be glooooorious.Cinnamon-Sugar Pull-ApartsI mean, it’s basically the center of a cinnamon roll’s swirl cut into squares and baked into a loaf shape so that it’s soft and gooey on the inside and crisp and brown on the outside and how could that be anything but glooooorious?Cinnamon-Sugar Pull-Aparts

Cinnamon-Sugar Pull-Aparts
makes one 9×5” loaf

Dough:
2 2/3-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
2 large eggs, beaten, room temperature

Filling:
3/4 cup light or dark brown sugar, packed
2 tablespoons ground cinnamon
pinch of Kosher or sea salt
4 tablespoons unsalted butter, melted

Grease a 9×5-inch loaf pan. Line with parchment, leaving overhang on the long sides for easy removal. Grease again. Set aside.

In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients , followed by beaten eggs. Add more all-purpose flour until dough starts to pull away from the sides of the bowl. Knead 5-6 minutes before forming into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Prepare the filling. In a small bowl, whisk together brown sugar, cinnamon and salt.

On a lightly floured surface, roll dough into a 14×14-inch square. Drop filling over the dough by the spoonful. Brush exposed dough with melted butter, leaving a 1/4-inch border on all sides. Sprinkle with cinnamon-sugar mixture. Roll floured rolling pin lightly over filling to adhere.

Use a pizza cutter or sharp chef’s knife to cut square in 6 strips. Then slice it in 6 strips in the opposite direction, resulting in 36 squares. Pile squares, filling-side-up, in stacks of 6 (you’ll have six stacks of six).

To assemble, take one stack and place in the pan with the plain side (the bottom of the stack) against one of the small ends of the pan. Place 4 more of the stacks in the same position against each other. Turn the remaining stack in the opposite direction so that its plain side (bottom of the stack) is against the remaining small end of the pan.

Cover pan with a clean, dry tea towel (not terrycloth) and let rise in a warm, draft-free environment for 60-90 minutes, until doubled in bulk. You know it’s ready when you poke it with your finger and it doesn’t “bounce back.”

Preheat oven to 350F. Place pan on a rimmed baking sheet. Bake for 35-40 minutes or until well-browned. If you are concerned about it being done in the center, a thermometer should register at 190F.

Let cool 15-20 minutes. Run a thin, flexible knife around the edge of the pan to release, then use the parchment to lift the loaf onto a surface. Peel off parchment, set on a serving platter and enjoy.

Cinnamon-Sugar Pull-Aparts are best served warm or room temperature on the day they are made. Leftovers will keep covered at room temperature for up to 48 hours.Cinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-ApartsCinnamon-Sugar Pull-Aparts