Cinnamon Recipes - Home Cooking Adventure

Cinnamon Wool Roll Bread

Ella - Home Cooking Adventure — Wed, 27 Mar 2024 18:42:23 +0000

This Cinnamon Wool Roll Bread is a delightful treat perfect for holidays or for whenever craving something sweet. It combines the comforting flavors of cinnamon with the soft, fluffy texture of freshly baked sweet bread.

What sets this Cinnamon Wool Roll Bread apart is the addition of tangzhong and its unique presentation. Tangzhong is an easy technique used for achieving softer and fluffier bread.

Despite its elegant appearance once baked, making this bread is quite simple. It involves preparing a yeast dough and filling it with a mixture of cinnamon, sugar, and butter. Roll it up and bake it in a round pan until golden brown.

You can always experiment with different fillings, including savory variations, to customize it to your taste preferences.

When served each slice reveals beautiful swirls of cinnamon sugar buttery mixture. Whether enjoyed on its own or paired with a hot cup of coffee, this bread is sure to delight anyone craving a cozy and indulgent treat.

What is Tangzhong

Tangzhong is a useful technique for achieving a softer, fluffier, and more flavorful yeast bread. It’s particularly popular in Asian-style bread baking but has gained popularity worldwide for its beneficial effects on bread texture and shelf life. It involves making a water roux by cooking a portion of the flour and milk or water from the recipe into a paste, which is then added to the rest of the ingredients.

How to make wool roll bread

To begin, let’s prepare the tangzhong. In a small saucepan, combine the flour and milk, and place it over medium-low heat. Stir continuously until the mixture thickens. Once thickened, allow it to cool slightly.

While the tangzhong cools, let’s activate the yeast. In a medium bowl, mix together the yeast, 1 teaspoon (5g) of sugar, and 2/3 cup of lukewarm milk. Allow this mixture to rest for 5-10 minutes to activate the yeast.

How to prepare the yeast dough

In a large bowl, whisk together the flour, sugar, and salt. To this dry mixture, add the activated yeast, tangzhong, eggs, vanilla extract, and melted butter. Begin kneading the dough until it becomes smooth and slightly pulls away from the sides of the bowl. This can be done by hand or with the assistance of a hand mixer or stand mixer.

Transfer the kneaded dough into an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature, or in a warm space, until it doubles in size.

Next, prepare the butter cinnamon mixture by combining the butter with cinnamon and sugar in a small bowl. Set this mixture aside until ready to use.

How to shape the wool roll bread

Grease and line a 10-inch (25cm) springform pan with parchment paper. Divide the dough into 6 equal pieces. Shape each piece into a ball.

Roll out each ball of dough lengthwise into a rectangle until it reaches approximately 12 inches (30cm) in length. Spread 1/6 of the butter-cinnamon mixture over the top half of the rectangle. Then, cut the bottom half into thin strips.

Fold the long edges of the rectangle and roll the dough into a log. Place the log, seam-side down, into the bottom of the prepared pan. Repeat this process with the remaining dough pieces.

Cover the pan and let the dough rise for 45 minutes. Meanwhile, preheat the oven to 350F (180C).

Before baking, brush the surface of the bread with beaten egg. Then, bake the wool roll bread for 25-30 minutes, or until it turns golden brown.

Allow the bread to cool slightly before serving. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Cinnamon Wool Roll Bread

Course Bread

Cuisine American, Japanese

Keyword cinnamon, wool roll bread

Prep Time 30

Cook Time 30

Resting time 1 45

Total Time 2 45

Servings servings

Calories 319kcal

Ingredients

For Tangzhong

1/4 cup (30g) flour
1/2 cup (120ml) milk

For the Dough

3 ¾ cups (470g) all-purpose flour
2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
2/3 cup (180ml) lukewarm milk
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2 medium eggs
4 tbsp (56g) unsalted butter , melted

Cinnamon Filling

5 tbsp (70g) butter , at room temperature
2 tbsp (13g) ground cinnamon
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Instructions

Prepare the tangzhong.

In a small saucepan add the flour and milk and place over medium-low heat. Cook stirring continuously until thickens. Let it cool slightly.

Prepare the dough.

In a medium bowl add yeast, 1 tsp (5g) sugar and 2/3 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the activated yeast, tangzhong, eggs, vanilla extract and melted butter. Start kneading it until smooth and it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Transfer the dough into an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the butter cinnamon mixture.

In a small bowl combine butter with cinnamon and sugar. Set aside until ready to use.
Grease and line a 10-inch (25cm) springform pan with parchment paper.

How to shape the wool roll bread.

Divide the dough into 6 equal pieces (about 170g each). Shape each into a ball.
Roll each piece of dough lengthwise into a rectangle until about 12 inches (30cm) long.
Spread ⅙ of butter cinnamon mixture over the top half of the rectangle.
Cut the bottom half into thin strips.
Fold the long edges of the rectangle and roll the dough into a log.
Place the log, seam-side down, into the bottom of the pan.
Repeat with the remaining dough.
Cover and let rise for 45 minutes.
Meanwhile, preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Bake the wool roll bread for 25-30 minutes until golden brown.
Let it cool slightly before serving.

Video

Nutrition

The post Cinnamon Wool Roll Bread appeared first on Home Cooking Adventure.

Twisted Cinnamon Rolls

Ella - Home Cooking Adventure — Wed, 21 Feb 2024 13:22:55 +0000

Treat yourself to a heavenly delight with these Twisted Cinnamon Rolls. Picture warm, fluffy rolls, each swirled with fragrant cinnamon and kissed with a touch of buttery goodness. They’re twisted into beautiful, small knots and baked in a muffin tin, adding an extra touch of elegance and charm.

Perfect for breakfast or as a sweet treat any time of day, these twisted cinnamon rolls are sure to become a favorite in your home. So gather your loved ones, brew a pot of coffee, and savor the simple pleasures of homemade goodness.

Get ready to indulge in the best cinnamon roll you’ve ever had. Once you try them, you won’t be able to resist coming back for more!

How to make twisted cinnamon rolls

To start, let’s prepare the dough. In a medium bowl, combine yeast, a teaspoon of sugar, and 1/4 cup of lukewarm milk. Allow it to rest for 5-10 minutes to activate the yeast.

In a larger bowl, whisk together flour, sugar, and salt. Add the remaining milk, activated yeast mixture, eggs, vanilla extract, and melted butter. Begin kneading the dough until it becomes smooth and slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.

Transfer the dough into an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature until it doubles in size.

Next, prepare the butter cinnamon mixture by combining butter with cinnamon and sugar in a small bowl.

How to shape the twisted rolls

On a floured surface, roll the dough into a rectangle measuring about 15×20 inches. Spread the butter cinnamon mixture over two-thirds of the rectangle. Fold the dough like a letter into thirds, starting with the unbuttered side.

Cut the dough into 12 equal pieces. Then, cut each piece in half lengthwise, leaving one edge uncut. Twist the two pieces together and roll the dough, transferring each roll into a greased 12-cup muffin pan. Repeat with the rest of the dough.

Cover the rolls with a kitchen towel and let them rise for 20-30 minutes. Meanwhile, preheat the oven to 350°F (180°C).

Brush the risen rolls with beaten egg, then place them in the preheated oven. Bake for about 18-20 minutes until they turn golden brown. Be careful not to overbake them.

Hope you will try them out and enjoy your delicious twisted rolls! If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

Other cinnamon recipes you may like to try

These Homemade No-Yeast Cinnamon Rolls, require no yeast and no eggs, and you don’t need more than 15 minutes to prepare the rolls and have them ready to place in the oven.

I don’t know who could resist these classic Homemade Cinnamon Rolls. Rich and fluffy, with their soft, buttery interior they are irresistible.

This Giant Apple Cinnamon Roll is a comforting fall dessert perfect for apple season. It is bursting with cinnamon flavor and wonderfully complements the tender apples inside.

Try this easy recipe for rich and buttery Estonian Kringle, a mouth-watering cinnamon wreath. It has a soft interior, and a crusty top, perfect for breakfast, as a snack any time of the day, or for holiday tables.

For more yeast dough sweet or savory recipes check our full collection for Yeast Recipes.

Twisted Cinnamon Rolls

Treat yourself to a heavenly delight with these twisted cinnamon rolls. Picture warm, fluffy rolls, each swirled with fragrant cinnamon and kissed with a touch of buttery goodness. They're twisted into beautiful, small knots and baked in a muffin tin, adding an extra touch of elegance and charm.

Course Bread, Dessert, Snack

Cuisine American

Keyword cinnamon, cinnamon rolls, sweet bread, twisted rolls

Prep Time 30

Cook Time 20

Total Time 50

Servings cinnamon rolls

Calories 295kcal

Ingredients

For the Dough

4 cups (500g) all-purpose flour
2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
1 cup (240 ml) lukewarm milk
2 tbsp (30g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2 medium eggs
4 tbsp (56g) unsalted butter , melted

Cinnamon Filling

5 tbsp (70g) butter , at room temperature
2 tbsp (13g) ground cinnamon
1/2 cup (100g) sugar

For Brushing

1 small egg , beaten

Instructions

Prepare the dough.

In a medium bowl add yeast, 1 tsp (5g) sugar and 1/4 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, eggs vanilla extract and melted butter. Start kneading it until smooth and it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Transfer the dough into an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until it doubles in size.
Prepare the butter cinnamon mixture.
In a small bowl combine butter with cinnamon and sugar.

How to create the twisted rolls

On a floured surface roll the dough into a rectangle of about 15×20 inches (40x50cm).
Spread the butter cinnamon mixture over the top of two-thirds of the rectangle.
Fold the dough like a letter into thirds, starting with the unbuttered side of the rectangle.
Cut the dough into 12 equal pieces.
Cut each piece in half lengthwise leaving one edge uncut. Twist the two pieces.
Roll the dough and transfer into a 12-cup greased muffin pan.
Repeat with the rest of the dough.
Cover with a kitchen towel and let them rise for 20-30 minutes.
Meanwhile, preheat the oven to 350°F (180°C).
Brush the rolls with beaten egg.
Place the rolls in the oven and bake for about 18-20 minutes until golden brown. Don’t overbake.

Video

Nutrition

The post Twisted Cinnamon Rolls appeared first on Home Cooking Adventure.

Chocolate Gingerbread Cookies

Ella - Home Cooking Adventure — Wed, 06 Dec 2023 16:00:08 +0000

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, gingerbread spices, making them perfect for Christmas and New Year’s Eve.

These cookies are made with semisweet chocolate, molasses and Dutch cocoa and rolled in sugar before baking. They have a chewy texture that gives way to a melt-in-your-mouth experience while the sugar coating adds a pleasing crunchy texture to every bite. The deep cocoa flavor blends with the gingerbread spices creating an unforgettable experience.

Whether enjoyed with a glass of cold milk or shared with family and friends during holiday gatherings, these Chocolate Gingerbread Cookies are sure to be a crowd-pleaser.

How to make chocolate gingerbread cookies

Start by mixing flour, cocoa powder, baking soda, gingerbread spices, and salt in a bowl. Set it aside.

In a big bowl, mix butter and sugar until it’s light and creamy. Add an egg, mix it in. Put vanilla extract and molasses, mix again.

Slowly incorporate the flour mixture and chocolate chips or chunks. Don’t overmix the batter. Cover the bowl with plastic wrap and put it in the fridge for at least 30 minutes.

Heat the oven to 325°F (160°C). Put parchment paper on two baking sheets.

Use an ice cream scoop to make small balls of dough, about 1 inch (3cm). Roll each ball in sugar and put them on the baking sheets, leaving space between them.

Bake one sheet at a time for 8-10 minutes. They should be a bit undercooked inside for a chewy texture.

Let them cool on the sheets for 5-10 minutes, then move them to a cooling rack. Enjoy your cookies!

Hope you will try these amazing cookies this holiday season. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other Christmas cookies you may like to try

If you love chocolate you are going to love these Chocolate Crinkle Cookies. Soft and chewy and with a beautiful crinkle look, these cookies are simply addictive and perfect for holidays.

These Double Chocolate Rum Cookies are one of the best chocolate cookies you can prepare for Christmas. With their soft and chewy texture, with bits of chocolate, rum flavored and sprinkled with flaky sea salt, it’s hard not to fall in love with them from the first bite.

Candy Cane Double Chocolate Cookies are some of the best cookies you can prepare for the winter holiday season. They are rich, soft, and chocolatey and have an amazing flavor. The crushed candy canes on top not only bring extra flavor and texture but also add a festive look.

Chocolate Gingerbread Cookies

These delightful Chocolate Gingerbread Cookies are irresistible treats that combine the rich, velvety chocolate with the warm, spicy notes of gingerbread, making them perfect for Christmas and New Year’s Eve.

Course Dessert, Snack

Cuisine American

Keyword chocolate, chocolate cookies, Christmas, gingerbread

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 125kcal

Ingredients

1 ⅓ cup (170g) all-purpose flour
1/3 cup (40g) Dutch cocoa powder
1 tsp (6g) baking soda
1/2 tsp (3g) salt
1 tsp (3g) ground cinnamon
2 tsp (4g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 cup (113g) butter , room temperature
1/3 cup (70g) light brown sugar
1 egg
1/3 cup (100g) molasses
1 tsp (5g) vanilla extract
3 oz (90g) semisweet chocolate chips or chunks (55-70% cocoa)

For rolling the cookies

1/4 cup (50 grams) sugar

Instructions

In a medium bowl combine the flour, cocoa powder, baking soda, gingerbread spices and salt. Set aside.
In a large bowl, mix the butter with sugar until light and creamy. Add the egg and mix to combine. Add vanilla extract and molasses and mix to combine.
Gradually incorporate the flour mixture. Don’t overmix. Add the chocolate chips/chunks and mix to combine.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 325F (160C). Line two baking sheets with parchment paper.
Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls.
Roll each cookie ball into sugar and place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
Bake the cookies one baking sheet at a time for 8-10 minutes. hey should be slightly underbaked so the interior stays chewy and soft.
Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely. Enjoy!

Video

Nutrition

The post Chocolate Gingerbread Cookies appeared first on Home Cooking Adventure.

No-Bake Biscoff Chocolate Bars

Ella - Home Cooking Adventure — Sat, 02 Sep 2023 07:28:17 +0000

These No-Bake Biscoff Chocolate Bars are a delightful fusion of Biscoff cookies and smooth chocolate. The recipe for this No-Bake Chocolate Biscoff Bars is easy and quick to prepare. They consist of a Lotus Biscoff cookie layer at the bottom and a smooth Biscoff chocolate layer on top.

The Lotus Biscoff cookies are mixed with Biscoff Speculoos spread and melted butter. For the Biscoff Speculoos spread you can use the store-bought version or use our easy-to-make Homemade Lotus Biscoff Spread recipe to make it your own.

Whether enjoyed as a snack, dessert, or a special moment of self-indulgence, these bars are the proof of the magic that happens when simple ingredients come together in perfect harmony.

Hope you will try these amazing Biscoff Chocolate Bars. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

How to make Biscoff Chocolate Bars

For the cookie layer, begin by placing the cookies into a food processor. Give them a whirl until they become crumbs.

Now, add in the Biscoff spread and melted butter. Process everything until they mix perfectly and the mixture sticks together.

Ready your 8-inch (20cm) square pan by giving it a light greasing. Lay parchment paper inside, making sure to let some hang over the edges. This clever trick will help you lift the treat easily once it’s ready.

Pour the combined mixture into the pan. Press it down with the back of a spoon. Pop it in the freezer while you prepare the chocolate topping.

For the chocolate layer, melt chocolate over a gentle bain-marie method, with 2 tablespoons of Biscoff spread and 2 tablespoons of cream to make it extra luscious. Once it’s all smooth, spread this melted chocolate over the cookie layer.

To add a final touch of crunch, sprinkle on some Lotus Biscoff Crumbs. Give it a good 2 hours in the fridge to set.

When the time is right, lift those bars using the parchment paper handles. Slice, savor, and enjoy the symphony of Biscoff magic and chocolate richness.

You can even consider freezing some of these bars for future cravings.

Other bars you may like to try

These Healthy No-Bake Chocolate Peanut Butter Oat Bars are one of the best energy bars you can ever make. They are packed with flavor and healthy ingredients.

These No-Cake Chocolate Peanut Butter Bars are so easy to prepare and are addictive. They have this beautiful marbled effect on top, that hardly someone could say it takes less than 20 minutes to prepare.

You can hardly beat these Homemade Twix Bars, they are rich, buttery and chocolaty, a thick buttery crust topped with chewy caramel and a thick chocolate layer on top. Simply amazing and quite addictive.

For more bars ideas check our full collection of Brownies and Bars.

No-Bake Biscoff Chocolate Bars

These No-Bake Biscoff Chocolate Bars are easy to prepare and are a delightful fusion of Biscoff cookies and smooth chocolate.

Course Dessert

Cuisine European

Keyword biscoff chocolate bars, Lotus Biscoff Cookies, no-bake bars

Prep Time 15

Total Time 15

Servings servings

Calories 378kcal

Ingredients

For the Lotus Biscoff Cookie Layer

7 oz (200g) Lotus Biscoff cookies
1/3 cup (70g) unsalted butter, melted
1/2 cup (120g) Speculoos, Biscoff spread

Chocolate Biscoff Layer

7 oz (200g) semisweet chocolate
2 tbsp (30g) Speculoos, Biscoff spread
2 tbsp (30g) whipping cream

For topping

Biscoff Lotus cookie crumbs

Instructions

Place the Lotus Biscoff Cookies into the bowl of a food processor and blend until crumbs form. Add Biscoff spread and melted butter and process until completely combined and the mixture holds together.
Slightly grease an 8-inch (20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
Spread the mixture into the prepared pan and press with the back of the spoon to create a smooth surface.
Freeze until you prepare the chocolate topping.
Melt chocolate over bain-marie with 2 tablespoons of Biscoff spread and 2 tablespoons of cream, over low heat. Spread the melted chocolate over the cookie layer.
Sprinkle with Lotus Biscoff cookie crumbs.
Refrigerate for 2 hours to set.
Bars can be frozen too for later use. Enjoy!

Video

Nutrition

The post No-Bake Biscoff Chocolate Bars appeared first on Home Cooking Adventure.

Homemade Lotus Biscoff Spread

Ella - Home Cooking Adventure — Mon, 28 Aug 2023 18:57:59 +0000

This Homemade Lotus Biscoff Spread is a creamy and cozy treat that tastes like the amazing Lotus Biscoff cookies. It’s a super smooth, caramel-colored spread made from these special cookies. It is so easy and quick to prepare that you don’t ever need to use the store-bought one.

For this delicious treat, you mix the cookies with melted butter, brown sugar, salt, cinnamon and milk until they become a velvety paste, and it’s sweet with a hint of cinnamon flavor.

You can spread it on toast, dip fruits in it, or just enjoy it by the spoonful whenever you want a little bit of comfort and sweetness in every bite.

You can also use this spread to create various desserts like this Biscoff Creme Brulee Cheesecake.

How to make homemade Lotus Biscoff spread

Making Biscoff Spread at home takes little time and effort. Once you try it, you’ll want to make it again and again—it’s that addictive!

Take some Lotus Biscoff cookies and put them in a food processor. Process until they turn into crumbs.

If you want it sweeter, add some brown or powdered sugar. Also, put in melted butter, a bit of vanilla, a pinch of salt, some cinnamon, and some milk to make it soft. Keep processing until everything becomes a smooth paste. If you want it runnier, add more milk.

Take this tasty Homemade Lotus Biscoff Spread and put it in a jar. Use it on bread, dip fruits in it, use it in desserts, or just take a spoon and eat it up. Refrigerate the leftovers.

Hope you will give our Lotus Biscoff Spread a try. It is a pure indulgence with no added flavors or preservatives, no palm oil, and no artificial colors – just the authentic taste of Biscoff cookies.

Don’t forget to share the photos with me on Instagram if you try it out. Enjoy!

Other similar recipes you may like to try

This amazing Chocolate Hazelnut Praline Spread is a must try spread which will soon become a favorite in your house. The hazelnuts are toasted and the sugar is turned into caramel, which brings an amazing enriched flavor.

For a more classic chocolate hazelnut spread try this Chocolate Hazelnut Spread, a healthier spread than the store-bought one, with a higher content of hazelnuts and less sugar.

Homemade Lotus Biscoff Spread

This Homemade Lotus Biscoff Spread is a creamy and cozy treat that tastes like the amazing Lotus Biscoff cookies. It's a super smooth, caramel-colored spread made from these special cookies. It is so easy and quick to prepare that you don’t ever need to use the store-bought one.

Course Dessert, Snack

Cuisine European

Keyword biscoff spread, Lotus Biscoff Cookies, Speculoos Spread

Prep Time 10

Total Time 10

Servings servings

Calories 292kcal

Ingredients

Makes 1 cup (240g) Biscoff Spread

5 oz (150g) Lotus Biscoff Cookies
2 tbsp (30g) brown sugar , optional
3 tbsp (40g) unsalted butter , melted
1 tsp (5g) vanilla extract
1/2 tsp (1g) cinnamon
3 tbsp (45ml) milk
1/4 tsp (1g) salt

Instructions

Place the Lotus Biscoff cookies into the bowl of a food processor. Process until crumbs form.
Add brown sugar or powdered sugar if desired, melted butter, vanilla extract, salt, cinnamon and milk and continue mixing until turns into a smooth paste.
Transfer into a jar and enjoy!

Nutrition

The post Homemade Lotus Biscoff Spread appeared first on Home Cooking Adventure.

Gingerbread Cookie Sandwiches

Ella - Home Cooking Adventure — Tue, 20 Dec 2022 17:15:54 +0000

These gingerbread cookie sandwiches are the perfect treat for the winter season. Buttery, soft and spicy, the cookies are amazing on their own but when paired with the white chocolate cream, it is a whole new amazing dessert. It can be a super fun activity with the kids while making them. They go perfectly with a cup of coffee or tea during breakfast or any other time of the day.

How to make gingerbread cookie sandwiches

For the gingerbread cookie sandwiches first, you have to prepare the dough. You can make the dough in advance with one or even two days. Keep the dough refrigerated. During this time you can prepare the white chocolate cream and refrigerate it for at least 6 hours before whipping.

The cookie dough here is made with honey instead of molasses but feel free to use which one you have on hand. Both are amazing choices for gingerbread cookies.

After chilling the dough, roll it between two sheets of parchment paper until about ¼ inch (5mm) thick. Cut the dough with the desired cookie cutters and place on baking sheets.

After baking, let the cookies cool completely. Remove the white chocolate cream from the refrigerator and whip with an electric mixer until stiff peaks form, for about 1 minute.

Match up pairs of cookies that are similar in size and shape. Spread or pipe the cream on half of the cookies. Top with their cookie pairs. The filling will soften the cookies and they will simply melt in your mouth. Keep the cookie sandwiches refrigerated until ready to serve.

We have really enjoyed the gingerbread cookie sandwiches. Hope you will try them out and if you do, don’t forget to tag me on Instagram. Enjoy!

For more cookie recipes check our collection of Cookie Recipes . Wish you all a Merry Christmas!

Gingerbread Cookie Sanwiches

Course Dessert

Cuisine American

Keyword Christmas, cookies, gingerbread, sandwich cookies

Prep Time 40

Cook Time 10

Resting time 6

Total Time 6 50

Servings sandwiches

Calories 313kcal

Author Medana

Ingredients

Makes about 12 sandwiches

Honey Gingerbread Cookies

2 ⅔ cup (325g) all-purpose flour
1 ¼ tsp (5g) baking powder
1 tsp (3g) ground cinnamon
1/2 tsp (2g) ground nutmeg
1/2 tsp (2g) ground cloves
2 tsp (4g) ground ginger
1/2 tsp (2g) ground anise , optional
3 tbsp (45g) sugar
1/2 cup + 1 tbsp (200g) honey
1/2 cup (110g) melted butter
1 egg yolk

White Chocolate Cream

3 tbsp (45ml) milk
1/2 tsp (2g) glucose
1/4 tsp (1g) vanilla extract
1/2 tsp (2g) gelatin powder
2 tsp (10ml) cold water
4 oz (110g) white chocolate , small pieces
2/3 cup (160ml) whipping cream

Sugar Icing

1 cup (120g) powdered sugar
1-2 tbsp (15-30ml) whipping cream

Instructions

Prepare the cookie dough

You can make it a day or two ahead and store it in the fridge.
In a bowl mix melted butter, honey and sugar.
Add the egg yolk and mix until combined.
Add all the dry ingredients and mix until all comes together.
Cover the dough with cling film and put it in the fridge for at least 2 hours.
Preheat the oven to 350°F (180°C).
Roll the dough on a floured surface or between two sheets of parchment paper, until about 1/4 inch (5mm) thick.
Cut the dough into desired shapes and place the cookies onto the baking sheet. Re-roll the remaining dough and cut again.
Bake for about 8-10 minutes (depending on the cookie size). I've used a 4×3.5 inch (10×9 cm) cookie cutter. Allow to cool on the baking sheet, then match up pairs of cookies that are similar in size and shape.

Prepare the white chocolate cream.

In a small bowl bloom the gelatine with cold water, let it sit for about 10 minutes.
In a saucepan bring milk and glucose to a boil.
Add the gelatin and vanilla extract to the hot milk.
Pour onto the white chocolate. Stir well until the chocolate is completely melted.
Add the cold whipping cream.
Mix with an immersion blender to get a shiny emulsion.
Cover with cling film directly onto the cream and refrigerate for at least 6 hours.
Gently beat the white chocolate cream with an electric mixer until stiff peaks form, about 1 minute.

Assemble the sandwiches

Spread or pipe the white chocolate filling on half of the cookies, then top with the remaining cookies.
Decorate with melted white chocolate or sugar icing, it's up to you.

For the Sugar Icing

To make the sugar icing, combine powdered sugar with whipping cream or milk. Spoon the icing into the piping bag and decorate the gingerbread cookies as desired. Allow setting.

Nutrition

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No-Yeast Giant Apple Cinnamon Roll

Ella - Home Cooking Adventure — Tue, 08 Nov 2022 16:21:46 +0000

This Giant Apple Cinnamon Roll is a comforting fall dessert perfect for apple season. It is bursting with cinnamon flavor and wonderfully complements the tender apples inside. Serve while still slightly warm with a generous amount of cinnamon cream cheese icing.

How to make this giant apple cinnamon roll

The recipe is easy and pretty fun to prepare. It requires only a few ingredients you may already have in your pantry. No need for eggs, yeast or waiting for the dough to double in size. In less than 20 minutes this giant roll can be ready for baking.

First, you need to prepare the dough. For this, you simply need to whisk together the dry ingredients and then add the wet ingredients. Knead for a few minutes until the dough is smooth and pulls away from the sides of the bowl. Set aside the dough until you prepare the filling.

For this, mix melted butter with sugar and cinnamon and set aside. Peel and core a large apple or two smaller ones and cut into small cubes.

Roll the dough into a rectangle. Spread the butter-cinnamon mixture and add the apples. Cut into six equal strips. Roll the first strip, place it on top of the other and continue rolling until all strips are rolled. Press slightly and transfer to baking pan. Bake until golden for about 25 minutes, covering with aluminum foil if browns too fast.

While baking you can prepare the cinnamon cream cheese icing.

If you like easy and quick apple recipes you may also like this Stovetop Apple Upside Down Cake. You also have to give a try to these Apple Crisp Pancakes which are simply delightful and a great choice for breakfast. Another quick recipe is this Apple Crumble which can be served as dessert with whipped cream or ice cream or for breakfast alongside some yogurt.

Hope you will try this giant apple cinnamon roll and as always, don’t forget to let me know how it turned out for you. Enjoy!

No-Yeast Giant Apple Cinnamon Rolls

Course Bread, Dessert

Cuisine American

Keyword apple, apple cinnamon roll, cinnamon rolls, no-yeast

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 333kcal

Ingredients

2 cups (250g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (3g) baking soda
2 tbsp (30g) sugar
1/2 tsp (2g) salt
1/4 cup (60ml) milk
1/2 cup (120g) plain yogurt
3 tbsp (40g) unsalted butter , melted

Apple Cinnamon Filling

2 tbsp (30g) butter , melted
2 tsp (6g) ground cinnamon
1/3 cup (70g) light brown sugar
1 large apple (about 7 oz – 200g) , cut into small cubes

Cinnamon Cream Cheese Icing

8 oz (230g) cream cheese , at room temperature
1 tsp (5g) vanilla extract
1/2 tsp (2g) cinnamon
3/4 cup (90g) powdered sugar

Makes: 8inch round

Instructions

Preheat the oven to 375°F (190°C). Grease with butter a 8-inch (20cm) round pan and line with it parchment paper.

Prepare the dough.

In a large bowl whisk together flour with baking powder, baking soda, salt and sugar.
Add plain yogurt, melted butter and milk and mix to combine. Knead for a few minutes until the dough is smooth and pulls away from the sides of the bowl.

Prepare the filling.

In a small bowl combine filling ingredients, sugar with melted butter and ground cinnamon and set aside.
Peel and core the apples, and cut into small cubes.

Prepare the giant roll.

On a floured surface roll the dough into a 10×14 inch (25x35cm) rectangle.
Spread the butter and cinnamon mixture over the top of the rectangle.
Spread the apple pieces and press lightly.
Cut into 6 equal strips.
Roll the first strip. Place it on top of the next strip and continue rolling until all strips are rolled.
Place the giant roll into the prepared pan.
Bake for 25-30 minutes until golden and cooked through. If browns too fast cover with aluminum foil.

Prepare the cinnamon cream cheese icing.

In a medium bowl mix cream cheese with powdered sugar and cinnamon powder.
Cut the giant cinnamon roll into slices and top with cream cheese icing. Enjoy!

Video

Nutrition

The post No-Yeast Giant Apple Cinnamon Roll appeared first on Home Cooking Adventure.

Snickerdoodle Chocolate Pound Cake

Ella - Home Cooking Adventure — Tue, 27 Sep 2022 09:59:14 +0000

This Snickerdoodle Chocolate Pound Cake is one of the most comforting end easiest cakes you can prepare during the fall season. It has a moist, sweet, cinnamon-flavored crumb with a crispy topping and enough chocolate to satisfy both cinnamon and chocolate lovers. Cinnamon sugar is sprinkled on top of the cake to create the crispy caramelized topping which is irresistible.

How to make the Snickerdoodle Chocolate Pound Cake.

The recipe for this pound cake is really easy and can be ready to place in the oven in less than 15 minutes. First, you prepare the cinnamon batter by mixing butter with sugar and oil until creamy. Incorporate eggs one at a time and add vanilla extract. Gradually incorporate into the batter the flour and cinnamon mixture alternating with buttermilk. Fold in the chocolate chips and the batter is ready in just a few minutes.

In a small bowl mix the sugar with cinnamon. Pour up to half of the batter into a greased loaf pan, sprinkle cinnamon sugar, cover with the remaining batter and top with remaining cinnamon sugar.

Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool before serving.

You can always leave the chocolate out and substitute with nuts or raisins, or you can leave it simple.

If you like the cinnamon flavor you may also like these Brown Butter Snickerdoodle Cookies and Homemade Eggless Churros. For a quick satisfying recipe try this 1 Minute – Snickerdoodle Mug Cake. These Estonian Kringle and Baked Mini Cinnamon Sugar Donuts are also great cinnamon-flavored treats perfect for the fall season. Let’s don’t forget the Homemade Cinnamon Rolls or the quick version of No-Yeast Cinnamon Rolls.

I really hope you will try this flavorful Snickerdoodle Chocolate Pound Cake and enjoy it as much as we did.

Snickerdoodle Chocolate Pound Cake

Course Dessert, Snack

Cuisine American

Keyword cinnamon, pound cake, snickerdoodle, snickerdoodle pound cake, snickerdoodle recipes

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 307kcal

Ingredients

1/4 cup (56g) butter , room temperature
1/4 cup (56g) vegetable oil
3/4 cup (150g) brown sugar
2 eggs
1 tsp (5g) vanilla extract
1/2 cup (120g) buttermilk
1 ½ cup (190g) all-purpose flour
1 tsp (3g) cinnamon
1 tsp (4g) baking powder
1/4 tsp (2g) baking soda
1/2 tsp (3g) salt
4 oz (120g) semisweet chocolate chips

Cinnamon Sugar Mixture

2 tbsp (30g) sugar
1 tsp (3g) cinnamon

Instructions

Preheat the oven to 350F (180C). Butter a 9×5 inches (23x13cm) loaf pan and line it with parchment paper.
In a medium bowl whisk flour with salt, baking powder, baking soda and cinnamon. Set aside.
In another bowl mix butter with sugar and vegetable oil until creamy. Incorporate eggs one at a time. Add vanilla extract and mix to combine.
With the mixer on low, gradually incorporate flour mixture alternating with buttermilk, until all is incorporated.
Fold in the semisweet chocolate chips and set aside.
In a small bowl mix sugar with cinnamon.
Pour up to half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar.
Cover with the remaining batter. Sprinkle the remaining cinnamon sugar.
Bake for about 40-45 minutes or until a toothpick inserted into the center comes out clean. If it browns too fast, you can cover it with aluminum foil and continue baking.
Allow cooling into the pan onto a rack for about 5-10 minutes. Remove from the pan and cool completely.

Video

Nutrition

The post Snickerdoodle Chocolate Pound Cake appeared first on Home Cooking Adventure.

How to Make a Delicious Snickerdoodle Mug Cake in Just One Minute

Ella - Home Cooking Adventure — Thu, 17 Feb 2022 16:12:40 +0000

Dessert is the perfect way to cap off a delicious meal, but sometimes you don’t have the time or energy to create a complex dish. Enter the Snickerdoodle Mug Cake, a delightful and easy-to-make dessert that only takes one minute to prepare in the microwave.

The Fastest and Easiest Way to Prepare a Snickerdoodle Mug Cake

This dessert is bursting with cinnamon flavor, making it an ideal option for fans of snickerdoodle cookies. All you need are a few simple ingredients, a mug, and a microwave. It’s the fastest and easiest way to prepare a satisfying dessert that is sure to please everyone in your household.

The Snickerdoodle Mug Cake recipe requires only a handful of ingredients that you probably already have in your pantry. All-purpose flour, raw sugar, baking powder, ground cinnamon, milk, vegetable oil, vanilla extract, and cinnamon sugar are all that you’ll need to create this sweet treat.

How to prepare this quick and easy dessert?

The recipe is straightforward and easy to follow. First, mix the dry ingredients together in a microwave-safe mug. Then, add the wet ingredients and mix until smooth. Sprinkle cinnamon sugar on top of the batter, then microwave for one minute on high. Check the cake for doneness by sticking a toothpick in the center. If it comes out clean, it’s done. Let the cake cool for a few minutes before topping with whipped cream and additional cinnamon sugar, if desired.

The best thing about mug cakes is their versatility. You can make various mug cakes like this Tiramisu Mug Cake, or add some chocolate chips combined with some raspberries for a delicious Chocolate Raspberry Mug Cake. We also love this Banana Bread Mug Cake or this delightful Blueberry Lemon Mug Cake.

This Snickerdoodle Mug Cake is a delicious and easy-to-make dessert that can be customized to suit your tastes. With only a few ingredients and a microwave, you can prepare a satisfying dessert in just one minute. Try this recipe the next time you’re in the mood for something sweet!

Hope you will try this amazing and easy to make recipe. If you do, please tag me on Instagram and hope you enjoy it as much as we did.

1 Minute - Snickerdoodle Mug Cake

For snickerdoodle cookies lovers I am glad to share this delightful Snickerdoodle Mug Cake that is simply bursting with cinnamon flavor. All the ingredients with a good amount of cinnamon are mixed together in the mug, sprinkled with more cinnamon sugar, cooked and then topped with whipped cream and sprinkled with some more cinnamon sugar.

Course Dessert

Cuisine American

Keyword 1 minute mug cake, cinnamon mug cake, snickerdoodle mug cake

Prep Time 4

Cook Time 1

Total Time 5

Servings servings

Calories 386kcal

Ingredients

3 tbsp (30g) all-purpose flour
2 tbsp (30g) raw sugar
1/4 tsp (1g) baking powder
1/2 tsp (2g) cinnamon
1/8 tsp salt
3 tbsp (45ml) milk
1 tbsp (15ml) vegetable oil
1/4 tsp (1g) vanilla extract
cinnamon sugar for dusting

For decoration

whipped cream
cinnamon sugar

Instructions

In a cappuccino mug (7 fl.oz. (200ml) capacity) add flour, raw sugar, baking powder, cinnamon and salt. Mix to combine.
Add milk, vegetable oil and vanilla extract and mix until combined. Don’t overmix.
Sprinkle some cinnamon sugar on top.
Microwave for 45 seconds to 1 minute until a toothpick inserted into the center comes out clean.
Top with whipped cream and dust with more cinnamon sugar and enjoy!

Video

Nutrition

The post How to Make a Delicious Snickerdoodle Mug Cake in Just One Minute appeared first on Home Cooking Adventure.

Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs)

Ella - Home Cooking Adventure — Fri, 03 Sep 2021 11:15:56 +0000

Did you know you can prepare baked donuts as good as fried ones without the guilt? These Baked Mini Cinnamon Sugar Donuts are amazingly soft and flavorful, kids’ favorite every time I make them. The recipe comes together in just a few minutes, using basic ingredients you already have at home. It is so easy and quick to prepare them at home as for these donuts you don’t even need yeast or eggs and they don’t require deep frying either.

After baking, these donuts are brushed with a bit of melted butter or vegetable oil and coated into a cinnamon sugar mixture and then are ready for serving right away.

You can follow this recipe to make different types of donuts. Instead of putting on a coating, you can dip them in various glazes like Nutella, melted chocolate, or caramel, and many more.

How to make Baked Mini Cinnamon Sugar Donuts

Get ready by preheating your oven to 375°F (190°C) and putting parchment paper on a baking sheet.

Prepare the dough by mixing in a big bowl, the flour, baking powder, baking soda, sugar, salt, and cinnamon. Add in buttermilk, oil, and vanilla extract. Stir everything well until it’s smooth.

Put the dough on a surface with a little oil. Use a slightly greased rolling pin to make the dough about ½ inch (1 cm) thick.

Use a donut cutter or a 2.5-inch (6 cm) round cookie cutter to shape the donuts. For the hole in the middle, use a 3/4-inch (2 cm) round cutter. For the dough left, roll it again and keep making more donuts until you use it all up.

Place the donuts on the baking sheet, keeping about 2 inches (5 cm) between them. Bake the donuts for 7-8 minutes. Make sure not to bake them too much – you want them just right.

While the donuts are baking, mix sugar and cinnamon together for the coating. Melt the butter too.

When the donuts are done, brush each one with melted butter and then roll them in the sugar-cinnamon mix.

Now, you’re all set to enjoy your delicious Baked Cinnamon Sugar Donuts! Hope you will try these out and if you do tag me on Instagram. Enjoy!

For more eggless treats check our full collection of Eggless Recipes.

Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs)

Did you know you can prepare baked donuts as good as the fried ones without the guilt? These Baked Mini Cinnamon Sugar Donuts are amazingly soft and flavorful, kids' favorite every time I make them. The recipe comes together in just a few minutes, using basic ingredients you already have at home. It is so easy and quick to prepare them as for these donuts you don’t even need yeast or eggs and they don’t require deep frying either.

Course Dessert

Cuisine American

Keyword baked donuts, baked doughnuts, baked mini donuts, cinnamon sugar donuts, cinnamon sugar doughnuts, easy baked donuts, easy cinnamon sugar donuts, mini cinnamon sugar donuts, mini donuts

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 105kcal

Ingredients

Donut Dough

2 ½ cup (310g) all-purpose flour
1/3 cup (70g) sugar
1 ½ tsp (6g) baking powder
1/2 tsp (3g) baking soda
3/4 tsp (3g) salt
1/4 tsp (1g) ground cinnamon
1 cup (240g) buttermilk
4 tbsp (56g) oil
1 tsp (5g) vanilla extract

Cinnamon Sugar Mixture

1/2 cup (100g) sugar
1 tsp (3g) cinnamon

For Brushing the Donuts

1/4 cup (56g) butter , melted

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl stir together the flour with baking powder, baking soda, sugar, salt and cinnamon.
Add buttermilk, oil and vanilla extract and mix to combine until smooth.
Transfer the dough to an oiled surface and use a slightly greased rolling pin to roll the dough to ½ inch (1 cm) thickness.
Use a donut cutter or 2.5 inch (6 cm) round cookie cutter to cut the donuts and a 3/4 inch (2 cm) round cutter for the inner circle.
Re-roll the rest of the dough and cut into donuts until no dough is left.
Place the donuts about 2 inches (5cm) apart on the prepared baking sheet.
Bake the donuts for 7-8 minutes. Make sure you don’t over bake the donuts.
Meanwhile mix together the sugar and cinnamon for coating and melt the butter for brushing.
Brush each donut with melted butter and coat in cinnamon sugar mixture. Enjoy!

Video

Nutrition

The post Baked Mini Cinnamon Sugar Donuts (no yeast, no eggs) appeared first on Home Cooking Adventure.