Cinnamon Roll Bread

Along my quest for the perfect cinnamon bread, I found some were too complicated, some used ingredients I didn’t have, some weren’t what I was going for, so, like usual, I made up my own. I was wonderfully surprised when I pulled it out of the oven, as “a little of this a little of that” recipes can go bad sometimes. But as long as you’re okay with that, then I suggest following your heart in the kitchen and enjoying the wonderful surprise of discovering your concoction turned out better than expected.

I wanted a sweet bread, sturdy and uniform so I could slice and put in the toaster, a recipe that didn’t make 5 loaves at a time, and something with the little cinnamon swirl on the inside. To achieve this, there are two parts: the dough, and the filling. The dough took about 10 minutes to make, and then it took about 20 mins to make the filling, roll it up and pop it in the oven. This is what I did:


Cinnamon Roll Bread

  • 2 cups white flour
  • 1/2 cup wheat flour (optional, you can just use 2 1/2 cups white flour)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 3 tbsp white sugar
  • YEAST: I let my dough rise over night, so I used 1/2 teaspoon of yeast. If you want your bread the same day, use 2 teaspoons and let rise for at least 1 hour
  • 1 cup warm water
  1. Mix dry ingredients and slowly add water. Stir your dough, you may have to add more water but you do not want an excess of water in the dough because then it will be hard to roll out and work with. Mix with your hands for a few minutes to work the yeast, and then cover and let rise in a warm place.

This bread can rise for up to 24 hours, it will develop a sour taste during this time which is not a bad thing. I let mine rise for about 26 hours and the sour dough taste actually worked well with the cinnamon. Remember the more yeast, the less rise time. Two teaspoons of yeast will rise the dough in about an hour, 1/2 teaspoon will take at least 12 hours to rise.

Filling: make this right before you’re ready to bake your bread

  • 1 egg white
  • 1 1/4 cup packed brown sugar
  • 1 tbsp cinnamon
  1. Reserve about 2 tsps of egg white into a small bowl
  2. Mix the rest of the egg white with the other ingredients in a bowl. It should be goopy and sticky.

Okay now you’re ready to assemble!

  1. Preheat your oven to 400 degrees
  2. Grease a 9×5 loaf pan
  3. On a greased or floured surface (I use my cutting board), roll out your dough to about 1/2 inch thick. It should be in a rectangle shape at least about 9-10 inches in width.
  4. Spread your goopy mixture onto the dough. Use all of it! Spread it evenly.
  5. Now it’s time to roll your bread up. This is the hard part so take it slow. Roll your bread longways, so its the 9-10 inches in length and will fit in your loaf pan. If you’re careful, most of the filling will stay in the roll. My first time this was not the case, it takes practice so don’t worry if some filling comes out. It will be extra-specially gooey with some filling at the bottom, don’t fret.
  6. Once it’s all rolled up, plop it in the loaf pan.
  7. Brush your reserved egg white over the top to give your bread a little bit of shine.
  8. Bake for 45 minutes or until golden brown.Image

Let it cool for a little and then plop it onto a cutting board, remembering bread is better when you let it cool for a while, and then cut into it when you can’t wait any longer.


This bread is awesome because its so versatile. You can eat it plain, toast it with butter, toast it with cream cheese, use it to make french toast. It reminds me of a less crunchy, more gooey version of Panera’s cinnamon crunch bagel. Enjoy and let me know your favorite way to eat it!




Crockpot Bread


I want to share my crockpot bread recipe with y’all! This is wonderful because no one wants to be in a hot kitchen all day when it’s hot outside. I do put mine in the oven for 15 minutes at the end but that’s just to brown and crisp the crust! It’s not necessary.

Depending on how much time I have, I use my Quick French Bread recipe or my no knead bread recipe to make the dough. The first one takes about an hour to make the dough, the second one takes 18-24 hours. Of course most of this time is so the bread can rise. Remember the longer your bread takes to rise, the better it will taste! Choose a recipe based on how soon you want to be eating your bread 🙂

  1. Sprinkle corn meal on the bottom of your crockpot OR lay a sheet of parchment paper on the bottom of the crockpot. Both of these will prevent the bread from sticking as it cooks. I prefer cornmeal because it adds a very nice texture to the bottom of the crust, but to each his own
  2. Turn your crockpot on High
  3. Form your dough into a ball. I usually do this by squeezing it in half a few times, getting all the air bubbles out, and eventually putting the crease on the bottom when I plop it into the crockpotImage
  4. Put the lid on.
  5. Wait an hour. Use this time to make something delicious to eat your bread with or go tan outside or take a nap
  6. Check the bread. It won’t be done, but you’ll be able to see how much longer it needs. Mine has taken anywhere from 1 1/2-2 hours total. The bread will be done when you push on the top and it doesn’t spring back.Image
  7. Preheat your oven to 425 and pop the bread in. No pan is needed, but you can use one if you like. Bake for 15 minutes or until crust is golden brown.

Enjoy! Instagram your creation! Be proud of yourself! Remember, wait as long as you can to cut into your bread. Cutting into it while it’s still pretty hot can cause the inside to be a little gummy. The steam inside continues the cooking process for a while after it’s out of the oven/crockpot. For best results, wait at least 45 minutes 🙂


Personal sized apple crisp

Okay so I know it’s not fall. Yet I’m posting an apple crisp recipe (gasp). Apples are good any damn time of the year. I also feel less guilty for eating this since it has fruit and oatmeal in it, that’s a healthy breakfast right?

I didn’t have a pan at the time I was craving apple crisp so I used muffin tins instead. The results? Just as yummy apple crisp in individual sized portions.

Individual Apple Crisp

Individual Apple Crisp

Apple Crisp

  • 6-8 apples, peeled cored and cut into 1-inch sized pieces. I use gala or honeycrisp apples, sometimes throw a few granny smith in there to keep things interesting
  • 1 1/2 cups white flour, can substitute 1/2 cup of wheat flour if you’re feeling dangerous
  • 1 1/2 cup oats
  • 4 tbsp softened butter or margarine
  • 1/2 tbsp cinnamon plus 1/2 tsp
  • 1/3 cup packed brown sugar plus 1 tbsp

1. Mix up your dry ingredients in a large bowl

2. Preheat oven to 350 degrees. Grease your muffin tins

3. Toss apples with 1 tbsp of brown sugar and 1/2 tsp cinnamon

4.Evenly divide apples into each hole in a muffin tin. Mine made 6 large muffins, but I’ve also made this in a 12 smaller muffin tin.

5. Cut butter into dry ingredients then layer onto apples.

6. Bake for 30 mins or until apples are tender!

The bigger muffin pans might take a little longer to cook. I covered mine with tin foil for the first 20 mins and then uncovered them and baked for 15 mins more so the top of the crisp wouldn’t burn.




Twice Baked Sweet Potatoes

These are a twist on sweet potato casserole. These directions are for one large or two medium sized sweet potatoes, simply double or triple the recipe if you want to make more!

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes

  • 1 large sweet potato or 2 medium sized
  • 1.5 tbsp packed brown sugar
  • 1 tbsp butter
  • 2 large marshmallows
  • 1/8 cup chopped pecans (optional)
  1. Wash your taters well and then pierce them with a fork one or twice. You can either microwave for approximately 10 minutes or bake for 45 minutes at 375 degrees. They need to be soft inside
  2. Cut each potato in half lengthwise and allow to cool for a few minutes.
  3. Preheat your oven to 350 degrees
  4. Measure butter, brown sugar and pecans if using them into a bowl. Carefully scoop out the insides of the potato into the bowl and mush it all together.
Mashing sweet potatoes

Mashing the sweet potatoes for twice baked potatoes

5. Scoop the mixture back into the potato skins. Top with a marshmallow or two and back for 20 minutes or until marshmallows are light golden brown


Sweet potatoes all ready to be put in the oven

Enjoy! Let me know if you like this recipe

Twice Baked Sweet Potatoes

Twice Baked Sweet Potatoes


Homemade Baked Mac and Cheese

Homemade mac and cheese is so easy and so good that your family will be begging for more. It heats up well in the microwave or oven so I like to make a big batch and keep some in the fridge to heat up when I’m hungry and don’t want to cook.

Yummy homemade baked macaroni and cheese

Baked Mac and Cheese

  • 1 box macaroni
  • 2 eggs
  • 1/2 cup melted butter
  • 2 cups cheddar cheese
  • 1 tsp dry mustard powder (or 1 tsp yellow mustard)
  • Salt, pepper, Natures Seasoning
  • 2 cups milk
  • 1/2 cup cheese
  1. Boil your macaroni until tender, drain.
  2. Preheat your oven to 375 degrees and grease a loaf pan or casserole dish
  3. Crack your eggs into a large bowl and whisk together. Stir in the melted butter and spices then the cheese
  4. Add the macaroni to the bowl and stir until everything is incorporated
  5. Pour the macaroni mixture into your pan/dish
  6. Now pour the milk evenly into the pan, kinda poke and shake the pan so the milk can get into all the little spaces.
  7. Sprinkle with 1/2 cup (or more!) of cheese and cover before placing in the oven. I like to cover it for 45 minutes and take the lid off for the last 15 minutes or so to get everything nice and browned. Cook for 1 hour or until it looks done!


Homemade Baked Mac and Cheese

Homemade Baked Mac and Cheese


Marshmellow topped brownies

I’m the type of person who eats for texture rather than taste. Not that I don’t like food that tastes good, but more that I don’t like food with textures I don’t like. Such as raw tomatoes or raw mushrooms; these foods cooked I’d eat every day of the week, but I can’t stand ’em raw. Anywho, I noticed that I like brownies a lot more if they have nuts in them, and are topped with something gooey. I usually make Turtle Brownies with walnuts and caramel, but I’ve been at my moms for a few days and she does not have caramel. So I improvised, and this might be something that everyone else in the world has figured out is fabulous and this is just new to me, but let me tell you, it’s fabulous.

I took some gooey, perfectly slightly underbaked brownies and put a few marshmallows on top of them during the last 5 minutes or so of baking. Look how delicious they look:


Gooey, marshmallow topped brownies

This also works for already cooled brownies, load them up with marshmallows and just pop them in the oven at 300 degrees. Gooey deliciousness, perfect for people who need a lot of different textures to enjoy a brownie.

Things to know before you bake bread

I began my bread baking hobby last summer, when I wrote “learn to bake” on my summer bucketlist. I began with no knead bread, then tried crockpot no knead bread, then kneading bread, then making sourdough and sourdough starters, French bread, rye bread, wheat bread. It was fun and exciting, nerve wracking at times, but always very rewarding. I learned a lot along the way, as I started out knowing absolutely nothing about bread except that I liked to eat it.

Five things you should know

1. Bread baking involves yeast. Yeast is a very much alive bacteria that feeds off of sugars and emits gas which produces bubbles which make your bread lighter and fluffier. You can kill your yeast with hot water. It thrives in warm places, which you can create with the help of warm water. It feeds off of sugar. Salt, or the abscence of sugar can stunt or stop your yeast’s growth. You can buy yeast in packets, jars or in big blocks. I buy mine in jars. However you buy it, store it in a fridge.

2. Kneading. Do not be afraid or weary about kneading. Kneading helps incorporate the yeast into your bread and helps make it grow stronger, like when humans lift weights. Push the dough down, stretch it out, twist it, squish it, pull it, mash it, twist it again. How long you have to knead depends on the type of bread you’re making and how much dough you have. Less dough, less knead time. When you’re done kneading, the dough should be stretchy, elastic, somewhat smooth, and if you cut it in half there should be bubbles in the dough. There are also bread recipes that do not require kneading and still produce a wonderful bread, here’s my recipe for it.

3. The longer your bread rises, the better it will taste. Think of it as a fast aging wine. The amount of yeast you use directly affects the rise time: more yeast will lead to a faster rise; this is more convenient than longer rising dough but doesn’t taste as good. It won’t taste bad, it will still be edible and wonderful. The less yeast you use, the longer the rise time, the better the bread. Less is truly more.

For example, 2-3 teaspoons of yeast can make 3 cups of flour rise in less than 45 minutes. One quarter or 1/2 of a teaspoon can make 3 cups of flour rise in in 18 hours.

Let your bread rise even longer and it will begin to develop a sour taste. Not a bad sour, a good sour.

Bread dough rising

Bread dough rising

4. Steam helps the crust become light and crunchy. There are a few ways you can achieve this: baking in a covered dish, or you can put a pot of boiling water in the oven with the dough. You can bake bread open on a pan without any of the fancy steam stuff, but I find the crust to be too crunchy. My favorite method is baking a glass casserole dish.

The glass casserole dish I bake my bread in. It traps the steam inside and creates a nice crunchy crust

The glass casserole dish I bake my bread in. It traps the steam inside and creates a nice crunchy crust

5. Bread will stick to the pan you bake it in, sometimes even if you grease it. You can prevent this three ways: one, heavily flour the bread before you put it in the pan. Two, lay a sheet of parchment paper on the pan and plop the dough on it. Three, sprinkle a layer of cornmeal on the bottom of the pan before you plop the dough on it. I prefer parchment paper, but cornmeal is a close second. It adds a nice texture to the bottom of the crust.

Bread baked in a casserole dish

Bread baked in a casserole dish

Another piece of advice is to just have fun! Don’t get stressed about bread baking. Practice makes perfect and believe me I’ve thrown out more than a few loaves of bread that didn’t turn out right. You’ll be proud of the end result and it will all be worth it.