Tag Archives: cinnamon buns

PB&J Cinnamon Rolls!!

My birthday was this past Friday. And nothing says “grownup mature adult woman” like hanging out in sweatpants and baking these PB&J Cinnamon Rolls. Riiiiiiiiight?  They took the place of a birthday cake for me this year… I’m not sure if I’m OK with the fact that I had to bake my own birthday “cake”, but either way these rolls are totally worth it.
The dough is from In Jennie’s Kitchen, and it’s the same one I used for my Cinnamon Rolls.
The filling & icing recipes are adapted from Runs With Spatula.
I had the same problem with these that I do with most things. That is… It’s somehow impossible for me to roll things out into an 11×8 rectangle. Seriously.  I know that sounds stupid, but I really can’t ever get things rolled out to the right size, usually I get these weird lumps and uneven edges! It drives me crazy!
At any rate… these PB&J Cinnamon Rolls (click for the recipe) are a WIN. Get in the kitchen and make them. Right. Now.
Happy Baking!
-Hey Waitress!!
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Bourbon Apple Cinnamon Rolls

Have you ever REEEEEEAAAAALLY wanted to make something, and then proceed to mess it up 2x before you finally get it right? Because that happened to me when I was making these aaahmazing rolls. I’m not kidding.
The first time I tried these was Sunday. I forgot to add the melted butter to the dough, and didn’t realize it ‘til 30 minutes into the rising period. Awful. I threw it out, and made Apple Cinnamon Muffins instead.
The second mess up was today. I followed the original dough recipe that said “add all wet ingredients together”. Eggs are wet, right? Do you know what happens when you add eggs to warm (maybe too warm) butter/milk/water? They scramble. I gag. Awful. Tossed that and changed the recipe a smidge. Also, when I say “warm” I mean between 120-130 degrees, and you’ll want to make sure the butter isn’t any warmer than that also. Any warmer, and your yeast will die!
The third time is a charm apparently, because these rolls are freaking awesome! At least I think so.
I used 3 Empire apples. They’re smallish, sweet, and crisp. Use your favorite variety. My cheese grater has a side for slicing things so I used that to get nice thin pieces. Then I soaked the apples Sunday night (until I was ready to use them), in Wild Turkey American Honey. I may or may not have cut up and soaked an extra apple for eating. Don’t judge.
These rolls are very cinnamony, with a nice touch of apples & bourbon. The next time I make them I’ll probably use more apples, and skip the cinnamon in the glaze. Hubs devoured the one I gave him to test and asked for another!
The dough & filling recipe was adapted from this Apple Cinnamon Pull-Apart Bread.
If you don’t want to deal with the yeast and rising times, try using these cinnamon rolls instead… that recipe makes fewer rolls, so you won’t need as much filling, apples, or glaze.
CLICK HERE to see my Bourbon Apple Cinnamon Rolls.
All’s well that ends well.
Happy Baking!
-Hey Waitress!!
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Cinnamon Buns for Easter Breakfast

When I was growing up, we had a major Holiday (Thanksgiving, Christmas, Easter, etc…) Tradition of making a big breakfast. Bacon, eggs, cinnamon buns, toast, hot chocolate, OJ… all made it on to our plates. It’s one of my favorite things about holidays. I really LOVE breakfast food. And Cinnamon buns are (pretty much) my favorite breakfast food, right after pancakes. I’ve always bought the Pillsbury ones in a can… but not this time! This time I was determined to make my own. I was original going to do a different version, but it had yeast and multiple rising times. Not gunna happen (I spent all day yesterday making Perogies for the first time in my life), so I opted for a quicker version from In Jennies Kitchen. I first saw a version on Lemons for Lulu, who adapted it from Iowa Girl Eats, who adapted it from In Jennies Kitchen!
It’s pretty simple, once you get the hang of it. It took me 2 tries to roll the first half of the dough out close to the right size/ shape. Before you start rolling, shape it into a rectangle! Duh, right!?
I also had a bit of an interesting time rolling the dough around the filling… the first batch was kind of loose, and the second kind of tight. It didn’t really make a difference, except how they looked. I gently squished each roll down to flatten them a little, in hopes that they would look more alike. It kind of helped.
You can make these the night before, and just bake them in the morning while you’re making bacon & eggs! I did. Although… I had this in a glass baking dish overnight in the fridge, and changed them into a regular baking pan in the morning. I wasn’t sure if it’s safe to put a cold glass dish in a hot oven, and that one is my favorite piece of Pyrex! I would definatly NOT skip the parchment paper & grease… the melted brown sugar is super sticky.
I’m thinking that the next time I make these I’m going to roll the short sides, and make 8 big buns instead of 16 average sized ones. And I also think I’ll use some liquor in the frosting (Bailey’s, Kahlua, maybe Grand Marnier)…
Happy Easter, and Happy Sunday Bakery!
-Hey Waitress!!
PS. Do you call these Cinnamon Buns or Cinnamon Rolls? I guess technically they’re rolls because I rolled them…

Click HERE for my recipe!

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