Quick + Easy Cinnamon Rolls


Happy Wednesday - I don’t know about you guys but I think that Wednesdays call for cinnamon rolls, especially this Wednesday. It’s the first week of September and a short week which for some reason, always drags on and on.

So, thinking about Fall I always think about what food is cosy and gives you those warm feelings, and nothing does that more than cinnamon buns. Now, while we all love to eat them, we may not always love to make them. That’s why those handy little tubes are so popular right? While I have no problem with a pre-made cinnamon roll, sometimes you want to make your own, but you don’t want to wait hours for them. That’s where this recipe comes in.

This is one that I have been making for years and years and was originally from the Company Coming cookbooks - with a few of my twists.

They don’t require waiting hours for your dough to rise and use ingredients that you have on hand in your pantry. So next time you have a craving for some comfort food whip up a batch of these cinnamon rolls - you may never go back to the blue tube again!


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 12

Dough Ingredients

2 cups flour + more for kneading

2 tbsp sugar

4 tsp baking powder

1 tsp salt

1/4 cup cold butter

1 cup milk


Preheat oven to 400. In a large bowl combine flour, sugar, baking powder and salt. Using a cheese greater grate in the cold butter then toss until butter is coated in the flour. Pour in the milk and stir until combined.

On a floured surface turn our your dough then knead until the dough comes together - adding additional flour as needed. Roll out into a 12 x8 inch rectangle then sprinkle with 3/4 of the filing mixture. Roll up your cinnamon rolls so that you then have a 12 inch roll then slice into 1 inch pieces.

In the bottom a muffin tin evenly divide remaining filling. Place your sliced cinnamon rolls on top of the filling then bake for 20 minutes or until golden brown. Remove from the oven and immediately turn onto a cooling rack. Serve immediately or allow to cool completely before storing in an airtight container.

Filling Ingredients

1/2 cup butter softened

1 cup brown sugar

1 tbsp cinnamon

1 cup chopped walnuts

In a medium bowl combine together then set aside.


Orange Glazed Hot Crossed Buns

The classic Easter bun, with delicious spices and chewy raisins it’s the perfect treat!


So hot crossed buns are certainly a new love of mine. When I was a kid I wouldn’t go near them, probably because they had raisins in them, but then one day something strange came over me and I bought a bag of them and let’s just say, life has never been the same!

It’s kinda sad to me that these delicious little buns are only available during the Easter seasons but I guess that’s part of what makes them special. I think what I have come to love about them is the spiciness. It’s like an upgraded version of raisin bread only better. And the glaze, it really throws these delicious little buns over the top.

Now I think that I always thought that the crosses were icing and was disappointed to find out that it wasn't, but this the addition of vanilla it gives the crosses a bit of pizzaz that I think they need. I’m also not opposed to icing crosses - maybe next year.

So here is the other thing, if you don’t love raisins the great thing with making your own is you can leave them out. While that may not be traditional they are your hot crossed buns so do what you want, that’s the best thing about baking for yourself! And if you eat the whole batch yourself no one will be there to judge you!


prep time 25 minutes + 2 hours rising

cook time 20 minutes

total time 2 hour 45 minutes

servings 12


1 tbsp active dry yeast

1/2 cup granulated sugar

1 1/2 cup lukewarm milk

4 1/4 cup flour

1 tsp cinnamon

2 tbsp allspice

1/2 tsp nutmeg

1/2 tsp clove

1/2 tsp salt

1 1/2 cups rasins

2 orange (zest only)

3 1/2 tbsp unsalted butter

1 egg


1/2 cup flour

1 tbsp vanilla

4 tbsp water


2 oranges (juice only)

1 tbsp honey

1/2 tbsp butter


In the bowl of a stand mixer place yeast, 2 tsp of sugar and water and stir until combined. Allow to sit for 10 minutes or until frothy.

To the bowl add remaining sugar, flour, spices, salt, raisins, oranges zest, egg and melted butter. Using the dough hook mix until it is elastic and smooth.

Cover with a clean damp towel and allow to sit for 30-90 minutes or until doubled in size.

Line a baking sheet with parchment paper then remove the damp towel and punch down to deflate. Turn out dough onto a floured surface and knead gently for 1 minute then form into a log. Cut into 12 equal pieces then form into a bun shape. Place on the prepared baking sheet then repeat until all of the dough has been used. Cover once again with the damp towel and allow to rest another 45 minutes.

Preheat oven to 350. In a small bowl combine the flour, vanilla and water and stir until smooth. Place mixture in a ziplock bag then snip the corner. Pipe crosses over the buns going slow so that it curves each bun.

Bake 20-23 minutes or until golden brown.

While baking combine the juice of the oranges, honey and butter and simmer for 15 minutes or until thickened.

Remove buns from the oven then while still warm brush them with the glaze then allow to cool on a cooling rack.


Raspberry Sweet Rolls

Raspberry filled sweet rolls are the best of both worlds. The tender dough of a traditional cinnamon bun with the tart sweetness of raspberries are a great combination on a classic treat.


Alright, so it’s February which for me, always means a very busy month. Poor Aaron, we have Valentine's day, my Birthday and our Anniversary all in the shortest month of the year!

I’m not usually a big valentines day girl but this year I’m really excited, but mostly because I’m loving things pink, or more accurately, making all food pink.

Now, these Raspberry Sweet Rolls are the perfect valentines day food to kick off the month. They are a bit of a twist on a classic with my mom’s traditional cinnamon bun dough recipe but with a fruit filling that is sweet and tart and oh so good.

The other thing that I love is that this is a small batch recipe so you get 10 rolls rather than the usual 2 dozen that you often end up with. I like to make mine in a cast iron pan because I feel like it cooks really well and you can serve it right from the pan so win-win!


prep time 45 minutes + 2 hours for rising

cook time 30 minutes

total time 3 hour 15 minutes

servings 10 rolls

Dough Ingredients

1/2 cup very warm water

1 tsp sugar

1 1/2 tbsp active dry yeast

1/2 cup milk

1/4 cup sugar

1/2 tsp salt

1/4 cup butter

1 egg beaten

3 - 4 cups flour


In a small saucepan add milk and allow to get very warm but not boiling. Add sugar and salt and stir to dissolve. Add in butter, remove from heat and stir until butter melts. Allow to cool for a minimum of 10 minutes.

While the milk is cooling combine water, sugar and yeast in a large bowl. Stir to allow to stand for 10 minutes.

Once yeast is ready add milk to yeast mixture then add in your beaten egg and mix well. Stir in 1-2 cups of flour until smooth. add another 1-2 cups of water and knead until smooth (if you have a stand mixer mix and knead using your hook attachment.)

Place your dough into a greased bowl, cover with a towel and allow to sit in a warm place for 1 hour.

Once your dough has doubled in size punch the dough down then place on a floured work surface. Roll into a rectangle 15 inches x 10 inches.


1/4 cup butter softened

1/2 cup brown sugar

2 cups frozen raspberries

1/3 cup white sugar

zest of 1/2 lemon

1 tsp corn starch

In a small bowl combine raspberries, white sugar, lemon zest and cornstarch. Spread butter evenly over the dough then sprinkle brown sugar over the butter. Sprinkle the raspberry mixture evenly then roll the dough towards you. Cut into 10 - 1.5-inch pieces and placed in a buttered baking dish. Allow to rise another 1 hour. Preheat oven to 350 then bake for 30 minutes or until rolls are golden brown.


1/4 cup softened butter

1/4 cup softened cream cheese

zest of 1/2 a lemon

1 cup powdered sugar

Beat together butter, cream cheese and lemon zest. Slowly add powdered sugar until you reach the desired consistency. Once the sweet rolls come out of the oven allow to cool for 10 minutes then spread the glaze over the rolls.