The holidays are here, and I have time off from my job, so I decided to do a lot of baking! We are having brunch at my parents house on Thanksgiving and then off to the in-laws for turkey dinner. So, I don’t have to host, but I still have a lot to make!
I have always wanted to make homemade cinnamon rolls, so that is exactly what I am going to make for brunch. I don’t get to eat them often…but when I do I always think “These are soooooooo good I need to eat these more often!!!” However, this isn’t the quickest of recipes because you are dealing with yeast and the dough needs to rise, however the time you put in will be well worth it!!
The best cinnamon roll I have ever had is at Gaston’s Tavern at Magic Kingdom in Walt Disney World. They are the BEST! If you have never been, you have to go there. They are gigantic! We normally split one between two people, but honestly I could eat one all to myself. Unfortunately, we are not going to Disney World anytime soon, so I wanted to bring Gaston’s Cinnamon Rolls to me! I did a lot of research for Cinnamon Rolls and came across a copycat recipe for Gaston’s Tavern Cinnamon Rolls from a blog called Crafted From The Kingdom and I am so excited to try them!!!
TIP – Want to make mini cinnamon rolls? Cut the recipe in half! This will give you less dough to roll out, resulting in smaller cinnamon rolls! Bake at the same 375 degrees and 20 minutes!!
Ingredients
Dough
1 1/2 Cups Milk
1/2 Cup Butter
6 1/2 Cups All Purpose Flour Divided (For Gluten Free swap out the flour for Gluten Free flour – make sure it say 1 to 1 ratio!!)
2 Packets Rapid Rise Yeast .25 oz Packets
1/2 Cup Sugar
1 Teaspoon Salt
1/2 Cup water
2 Large Eggs
1/4 Cup Melted Butter
Filling
2 Cups Brown Sugar
2 Tablespoons Cinnamon
1 Cup Butter Softened
Cream Cheese Frosting
1 8 oz Pack Cream Cheese
1/4 Cup Butter
4 Cups powdered sugar
1 Teaspoon Vanilla
3 Tablespoons heavy whipping cream
Instructions
In a saucepan, put the milk and butter together and turn burner on low until melted.
Remove from heat once the butter has melted, and allow to cool slightly.
In your stand mixer, with the mixing blade, add 2 1/2 cups of flour, yeast, sugar, and salt. Mix together
Add your water and eggs, as well as the warm butter/milk. Mix well.
Add the remaining flour (4 cups) 1/2 cup at a time. When the dough starts to form a ball, it’s ready!
remove mixing blade and attach a dough hook
Mix for 5 minutes
Once the dough is ready, transfer to another bowl that is lightly floured, and start working on the filling
In your stand mixer, using the paddle attachment, mix the brown sugar, cinnamon, and softened butter.
Roll out the dough as wide as you can.
Spread the filling evenly going all the way to the edges
Starting at a short end, roll the dough.
If you want smaller Cinnamon rolls, cut the dough in half before you roll it up!
Cut the dough to the size you want. The bigger you want, the farther apart you cut!
Place the rolls, swirl down, in a greased 9×13 pan.
Preheat your oven to 375 Degrees F. Bake for 15-20 minutes. Then cover loosely with foil and bake another 10 minutes.
Melt 1/4 cup butter and drizzle over the rolls
Make your frosting while the rolls are baking.
When your rolls are ready, spread on the frosting!
Recipe
I hope you have or will go to Gaston’s Tavern to taste these amazing Cinnamon Rolls. In the meantime, Make these Cinnamon Rolls!!!
Need a Gluten Free Version? Swap out the Flour for Gluten Free Flour!
I needed a simple dessert to take to a holiday party with adults and children. Cupcakes are simple, especially for a party. You can just grab one, they are already portion controlled and there is no cutting involved. They are kid friendly and adults love them too!
These cupcakes needed simple and different than your “ordinary” cupcake. I wanted them to be festive for the holidays and delicious of course! I came across a lot of different cinnamon cupcakes, but I really wanted a recipe that was easy. So I decided to just start with a box of cake mix and add some cinnamon, and that’s what I did! I can’t thank myself enough, because these simple cinnamon cupcakes were amazing!!
I used a box of yellow cake mix, and followed the instructions on the box. Additionally, I added two teaspoons of cinnamon and one tablespoon of pure vanilla extract. That was it! So simple and yet so very tasty. Not only did I make cinnamon cupcakes, I topped them with cinnamon buttercream. Now I know you might be thinking, “that’s too much cinnamon”…but it wasn’t, I swear they were sooooooo good! I do have to say these cupcakes would be great with regular buttercream or cream cheese frosting, but please try with the cinnamon buttercream first!!
If you really want to “wow” your guests, pipe on the frosting with a little swirl and put in a pastry box. You can buy the boxes at Joann fabrics, Walmart and Party City. I swear people are more impressed with the box I bring them in than the cupcakes themselves! Everyone at the party thought I bought them!
Side note – These cupcakes can be eaten for breakfast…….just sayin’
Here is the recipe for Simple Cinnamon Cupcakes
You can’t forget the cinnamon buttercream!
I hope you enjoy these cupcakes as much as I do! Be sure to follow Fun and Frosted for more easy and fun recipes!
Who doesn’t love a warm Cinnamon Cake? It has one of those irresistible smells, like the smell when you walk past Mrs. Fields cookies or Cinnabon! This cake is great for dessert, breakfast/brunch or even a snack. I mean what cake isn’t!!!!!
I love a simple dessert, because I am a mom on the go and I don’t have a lot of time on my hands. With two wild boys, who are always on the go I am constantly running around. Everyone has a good intention to make dessert from scratch, but it doesn’t hurt to get a little help from a box mix. There is no shame with that. With seven simple ingredients this cake is fast, fun and oh so delicious!
Ingredients
For The Cake
1 Box of Yellow Cake mix. (I used Duncan Hines – Soy Free!)
Grease 9×13 glass dish with butter and flour (you can use baking spray but I avoid that because it has soy). You can also use a metal dish as well. I like to use glass to see how the bottom is baked
Follow the instructions on the box of cake to make the cake
Pour into dish
Melt butter (30 seconds or so)
Mix in the brown sugar and cinnamon – Stir it up nice and good!
Drizzle over the cake and swirl it around with a knife. See my video below!
Bake for 20-24 Minutes
Let cool completely
I put half a can of Vanilla frosting in a piping bag and used Wilton tip #22
The rest of the frosting I put in the microwave for 15 seconds to drizzle on top. Yum! You can be as liberal with the frosting as you want
I hope you enjoy this recipe. Come back for more deliciousness!!
I absolutely love pumpkin desserts! Unfortunately for my husband, he does not. I don’t get it, I literally can’t even get him to try a piece! That is not going to stop me from making them though. Clearly, there are plenty of people that will help me eat these. I took this cake to work and everyone LOVED it!! It didn’t last long!!
Usually, I look for desserts that are EASY to make, and don’t have a lot of ingredients. Once I see a long laundry list of ingredients and directions, I shut down and move on. I turn to box cake mix for a lot of desserts, for a few reasons…it’s quick, it’s easy and did I mention it’s quick and easy?! Additionally, there are so many different flavors you can add to a box of yellow cake mix, and pumpkin is one! This dessert tastes as good as it looks and you can definitely taste all of the flavors. I love how this cake is super moist (thanks to the pumpkin) and the cream cheese frosting gives it an extra creamy texture. I can’t wait for you to try it!
With only 15 minutes of prep time and 25 minutes of baking time, this cake is a real winner in my book!
