The Easiest (but delicious) Cinnamon Buns You’ll Ever Make

If your life is anything like mine, you are busy. Busy with work… family… friends… events.. Its never ending. It’s hard to plan and sometimes you want to do things at the spur of the moment…

I created this recipe today on a whim. I wanted to make cinnamon rolls but not waiting hours for the dough to rise. Thus came crescent roll cinnamon buns.

Ingredients

Cinnamon Rolls
2 cans crescent rolls
1 stick of softened butter
1/2 c packed brown sugar
1 TBS cinnamon

Frosting
4 oz cream cheese, softened
4 TBS butter, softened
1/2 c powdered sugar
1 tsp vanilla

Instructions:

Open both crescent roll cans and roll out until thin.
Spread softened butter over the crescent rolls
Mix brown sugar and cinnamon in a bowl and sprinkle over the butter.
Press into the butter.
Then roll up the crescent rolls, slice and put in a baking dish.
Bake at 375 for 20ish minutes

Mix all ingredients for the frosting in a bowl, then spread over warm cinnamon rolls.

The Great Pumpkin… Bread!

I personally hate having to scroll down for 30 seconds just to find the recipe… so here’s a photo of the best pumpkin bread & the recipe will follow!

Ingredients

Pumpkin Spice Streusel

• 1/4 cup (55g) unsalted butter, melted

• 1/2 cup (65g) all-purpose flour

• 1/4 cup (50g) light brown sugar, packed

• 2 tbsp granulated sugar

• 1/2 tsp pumpkin pie spice

Pumpkin Bread

• 1 15oz can pure pumpkin puree *SEE NOTES

• 1 cup (200g) granulated sugar

• 1/2 cup (100g) light brown sugar, packed

• 1/2 cup (100ml) vegetable oil

• 2 large eggs

• 1/2 tsp vanilla extract

• 1/2 cup (110ml) milk

• 1 3/4 cups (230g) all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• 3/4 tsp pumpkin pie spice

• 1/2 tsp kosher salt

Maple Glaze

• 1/2 cup (60g) powdered sugar

• 1/4 cup (85g) pure maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Pumpkin Spice Streusel

1. In a small bowl, mix together all of the ingredients and place in the fridge while you make the pumpkin bread.

Pumpkin Bread

1. Preheat the oven to 325 Degrees & grease the inside of a 9×5 loaf pan, and line with parchment paper. Make sure the paper comes up and over the two longest sides of the pan so it’s easy to lift out.

2. In a bowl, whisk together the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and set aside.

3. Using an electric mixer or a whisk, mix together the sugars, pumpkin, and oil until fully combined. Then mix in the eggs and vanilla.

4. Mix in half of the dry ingredients, then the milk, and then the rest of the dry ingredients until you get a smooth batter.

5. Pour it into the prepared pan and spread it even. 

6. Take the streusel out of the fridge and break it up using a knife or fork to create uniform crumps.

7. Completely cover the top of the batter in streusel and bake for 1 hr and 20 minutes or until a toothpick in the middle comes out clean. If it needs more time, keep adding 5 minutes until it’s ready. 

Maple Glaze

1. While the bread bakes, mix together the powdered sugar and maple syrup. 

2. With the bread fresh from the oven, pour the glaze on top of the hot loaf. 

3. Let the pumpkin bread cool for about 20 minutes then remove from the pan and slice. Serve warm or store in an air tight container in the fridge. Enjoy!

I found this gem from Buttery Nut Bakery Blog. Its a good one. Save this. Make this. Its 100%

Roasted Tomato Sauce

I was raised on homemade tomato sauce, pasta sauce, red sauce, whatever you’d like to call it. My Mom would drag out the old metal Victorio and latch it on to a table outside. We would process hundreds of tomatoes by cranking the handle and watching the tomato pulp come out the shoot and then the skins and seeds fall into a container at the end. Its a really cool concept and it helps create really great tomato sauce.

I’m really not sure how my mom did it all. She worked, had 2 kids and made all these homemade sauces, relishes, pickles, etc. She’s wonder woman! I’m not my mom and I was looking for an easier and less time consuming way to make delicious sauce. Cue Roasting tomatoes.

I made a small batch of roasted tomato sauce last year and it was so good I wanted to try it in a larger batch.

Here’s the recipe:

Roasted Tomato Sauce

25-30lbs of tomatoes (romas, cherry slicing, heirloom whatever you have)
Cloves of garlic-measure with your heart I used 2 bulbs so maybe 8-10 cloves or so.
2 TBS kosher/pickling salt
1 TBS dried oregano
1 TBS dried Basil
2 tsp pepper

Preheat oven to 350 degrees. Slice tomatoes and lay on a cookie sheet. Add cloves of garlic. Roast in oven about 15 minutes until the tomatoes and garlic are soft. Add roasted tomatoes, garlic and spices into a blender. Blend until smooth. You can also use an immersion blender. You can freeze or can them via water bath for 10-15 mins.