No Yeast Required Cinnamon Rolls
Makes 16 small or 8 large rolls
- 1/2 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup unsalted butter, very soft
- 2-1/2 cups self-rising flour (all-purpose flour mixed with baking powder and salt)
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 5 tablespoons unsalted butter, melted and divided
- 1-2 tablespoons milk
- 1 cup powdered sugar
Preheat oven to 425 degrees F.
Combine the filling ingredients in a small bowl, then mix with a fork until well blended.
In a another, larger bowl, combine the self-rising flour, sugar and baking soda.
Whisk together the buttermilk and 4 tablespoons melted butter in a separate bowl, then pour into the middle of the dry ingredients. Stir together until the dough just comes together (do not overmix.)
Knead slightly with your hands until the dough forms into a ball, then slice it in half.
On a lightly floured surface, roll each half into a 12×8 inch rectangle.
Spread half the filling mixture into the center, leaving 1/4″ of the dough clear on all 4 sides, then roll up jelly roll style.. Pinch together the seam and roll into an 8 inch log.
Cut into 8 one inch slices. Repeat with the other dough half and place the rolls in a greased 13×9 inch pan.
Note: If you like larger rolls cut each roll in 4 (about 2 inches each) and place in a smaller baking dish and cook for 10 minutes longer.
Brush the cinnamon rolls with the remaining tablespoon of melted butter and bake for 20 minutes, or until the tops are golden brown.
Whisk together the powdered sugar and milk, one tablespoon at a time, until creamy. Drizzle onto hot cinnamon rolls and spread evenly.
Quick Pumpkin Bread
- 1 cup all-purpose flour
- ½ cup white whole wheat flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice mix
- 1 cup solid pack pumpkin puree
- 1 cup packed brown sugar
- 1/2 cup buttermilk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup unsweetened applesauce
- 1/2 cup chopped pecans
Preheat oven to 350 degrees F.Grease and flour a 9×5 inch baking pan.
Whisk the flours, baking soda, salt and pumpkin spice mix in a large bowl. Mix the pumpkin, brown sugar, buttermilk, egg and oil in another bowl until well blended.
Fold the wet ingredients into the flour mixture. Add the pecans and mix.
Pour into the prepared pan and smooth the top.
Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool on a rack for ten minutes.
Turn the bread over onto another rack to cool completely.
Lemon Poppy Seed Loaf
- 3/4 cup granulated sugar
- 1/3 cup soft butter
- 1 egg
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1/3 cup buttermilk
- 1¼ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup light sour cream (or yogurt)
- 1/2 cup powdered sugar
- 1 tablespoon freshly squeezed lemon juice
- Garnish with candied lemon peel, if desired
Coat a 9 by 5 inch loaf pan with nonstick vegetable spray
Preheat the oven to 350°F).
In a large bowl of an electric mixer or a food processor, beat together the sugar, butter, egg, lemon zest and lemon juice, mixing well. Add the buttermilk, mix.
Combine the flour, poppy seeds, baking powder and baking soda in a mixing bowl; add to the sugar mixture alternately with the sour cream, mixing just until incorporated. Do not overmix.
Pour into the prepared pan and bake for 35 to 40 minutes or until a tester inserted into the center comes out dry. Place the pan on a wire rack to cool for 10 minutes.
Remove the cake to a wire rack to finishing cooling.
Combine the powdered sugar with the lemon juice and spread over the cooled loaf. When the frosting is set, garnish with candied lemon peel.
Morning Apple Cake
- Cooking spray
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup buttermilk milk
- 2 tablespoons butter, melted
- 1 tablespoon vanilla extract
- 1 cup self-rising flour
- 1 1/2 tablespoons cornstarch
- 1 large apple, peeled, cored and thinly sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon sugar
Preheat oven to 400ºF. Coat an 8-inch round cake pan with cooking spray.
Beat the eggs and the 1/2 cup of sugar in a large bowl with an electric mixer until light and fluffy. Stir in the buttermilk, melted butter and vanilla extract.
Combine flour and cornstarch and fold into the cake batter. Pour mixture into prepared pan.
Layer the apple slices in a circular pattern on top of the cake. Combine the cinnamon and 1 teaspoon sugar in a cup and sprinkle over the apples.
Bake for about 30 minutes or until a knife or metal skewer comes out clean when inserted in the center of the cake. Cool on a wire rack.
Marisa @ All Our Way
September 14, 2016 at 7:48 am
I’d love to sample every one of them. YUM! There is something about the wonderful aroma of goodies baking in the oven. We don’t do a lot of baking in the summer so I’m looking forward to baking in the cooler months. Hope you’re having good weather. It’s been raining here for three days 🙁
September 14, 2016 at 10:55 am
I agree. It has been warm and sunny here. May get some rain Friday if any of the tropical storms head our way. Hope it clears up for you and you catch lots of fish.
September 14, 2016 at 7:49 am
I always keep an eye out for ideas for breakfast recipes to make when I have overnight guests, and these all look good! I will have to try the cinnamon rolls made without yeast for a much quicker version than my usual. But the first one to try, I think, will be the morning apple cake. I will try it with my husband this week, then will probably serve it to a friend who is coming in for his annual football fix next weekend. Thanks, Jovina!
September 14, 2016 at 10:56 am
The apple cake is nice an light but with loads of flavor. Great for breakfast. Is it Go Blue or Go State?
September 14, 2016 at 5:53 pm
He is definitely Go Blue, and we are Go Green– teasing, fun and laughter for all!
September 14, 2016 at 6:48 pm
Oh what fun!
September 14, 2016 at 8:15 am
Oh my goodness. These are wonderful looking treats. I’ll take one of everything okay and thanks my sweet friend. XOXO – Bacon
September 14, 2016 at 10:57 am
and easy to make my friend. Thanks so much.
September 14, 2016 at 8:20 am
Great post, yummy! I’d like to learn how to bake one of these days after retirement. For now, I’m interested in starting with cookies, so I’ll be searching your past posts for anything related to it. Thanks for your efforts.
September 14, 2016 at 10:53 am
Thank you for your comment. Lots of cookie recipes on my site. Here is one I did recently:
September 14, 2016 at 3:07 pm
Thanks for the link and thanks for following.
September 14, 2016 at 10:12 am
I love toasted banana-zucchini bread for breakfast 🙂 I think I’ll throw some pumpkin in there too!
September 14, 2016 at 10:59 am
Just as good for breakfast. Thanks Karen.
For the Love of Cooking
September 14, 2016 at 11:38 am
Yum! They all look delicious to me.
September 14, 2016 at 3:32 pm
Reblogged this on ravenhawks' magazine and commented:
Every recipe looks wonderful but I must admit I want to try the cinnamon rolls immediately.
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