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.


Extra Fluffy Buttermilk Pancakes with Candied Bacon + Pecans

Who doesn’t love extra fluffy pancakes!!! This version is made even better with the addition of candied bacon and pecans - perfect for your next big brunch or perhaps even dinner tonight!


Extra fluffy pancakes - seriously how much do you love them! I personally think that all pancakes should be fluffy, and when I say fluffy I mean really fluffy. Now the only problem is that extra fluffy pancakes can be a bit of a challenge but if you can perfect it, it’s well worth the trouble.

So 2 things are really important when making pancakes that are nice and high. 1 - make sure that you cook those little puppies low and slow, that way you won’t burn the first side before they are cooked through. 2 - let bubbles form throughout the entire pancakes before you flip. This is absolutely key and will guarantee that your pancake is cooked at least 1/2 way through.

Now while these pancakes are really yummy all on their own they are elevated by the addition of candied bacon and pecans. I make mine with a bit of spice, but if you want to skip the cayenne and chipotle you certainly can and you will still end up with a sweet and savoury treat. You can also make this in advance and keep it in the fridge for your Sunday breakfast or a quick and easy weeknight dinner!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


Angel Cakes

3 tbsp melted butter

2 cups flour

1/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups buttermilk

2 eggs

1 tbsp vanilla

Candied Bacon + Pecans

8 strips of thick cut bacon

1 cup halved pecans

1/4 cup brown sugar

2 tbsp maple syrup

1 tsp pumpkin pie spice

1/8 tsp chipotle pepper

1/8 tsp cayanne

1/4 tsp black pepper


Cut each strip of bacon into 1/2 inch pieces. In a small frying pan cook bacon until it is almost crispy. Drain on a paper towel lined plate and set aside.

To the same frying pan add in pecans, bring sugar, maple syrup and spices. Cook over medium heat for 3-4 minutes or until pecans are browned and glaze is bubbling and has coated the pecans. Add in bacon and cook another 2 minutes stirring constantly to avoid burning.

In a small saucepan melt butter then set aside and allow to cool. In a large bowl combine flour, sugar, baking soda, baking powder and salt.

In a medium bowl whisk eggs then add in buttermilk, vanilla and cooled butter.

Add the wet ingredients into the dry and stir until just combined being sure to not over-mix (the batter may still be lumpy).

Heat a griddle or frying pan over medium heat then add a small amount of butter or oil to the pan. Pour your batter onto the griddle and cook until bubbles form on the top of the pancake then flip and allow the second side to brown. Top with candied bacon and pecans and serve immediately.