Tag Archives: cinnamon

Easter Resurrection Rolls

Resurrection Rolls 1

It is hard to believe this is Easter weekend when the weather has been doing this all week:

Spring Snow 3-25-13 (2)

So we are spending our Easter break skiing instead of mulching and gardening, which is certainly making the kids happy!

When not on the slopes, we have been enjoying some of our favorite Easter food traditions, including dying eggs (and eating egg salad) and making these sweet rolls which remind us of the symbols of the resurrection.

These hollow rolls, symbolic of the empty tomb on Easter morning, are a good way to teach young kids about the resurrection. Made from packaged crescent rolls, marshmallows and cinnamon sugar, they are also easy for kids to make themselves.

White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection

To make rolls:

Dip a large marshmallow in melted butter, then roll in cinnamon & sugar mixture.

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Place dipped marshmallow in the center of a crescent roll.

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Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

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Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture. Bake at 375°F for 12-14 minutes.

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I admit that it feels just a little bit sacrilegious to have the kids talk about dipping Jesus in butter, but it is certainly an object lesson that they remember all year. And a delicious way to remember the reason we celebrate Easter- the gift that was the atonement and resurrection of the Savior, as evidenced by the empty tomb.

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May each of you enjoy the joy and blessing that the Savior has given as you celebrate Easter with family and friends. Click below for a great video on the last week of Christ’s life and His resurrection and appearance to Mary that first Easter morning:

He Is Risen


Resurrection Rolls

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1 can refrigerated crescent rolls
8 large marshmallows
¼ cup butter, melted
¼ cup sugar
1 Tbs cinnamon

Line a baking sheet with a silicone liner, parchment paper, or non-stick foil.

Combine sugar and cinnamon in a small bowl and set aside.

Unroll and separate crescent rolls. Dip a marshmallow in the melted butter, then roll in cinnamon/sugar mixture. Place the covered marshmallow on a raw crescent roll. Pinch the dough around the marshmallow, completely covering marshmallow. Pinch seams to seal well. Be sure to seal the seams completely, or the marshmallow will melt all over the baking sheet.

Place on prepared baking sheet. Brush tops of rolls with some of the leftover butter and sprinkle with additional cinnamon/sugar mixture.

Bake at 375°F for 12-14 minutes. Let cool for 2-3 minutes before removing rolls from baking sheet. Serve warm.

NOTE: Some of the melted marshmallow may leak during baking, but the roll should still form a hollow tomb. Pinch seams tightly to reduce oozing.


White marshmallow = body of Jesus (perfect)
Melted butter = oils used to anoint Jesus’ body
Cinnamon = spices used to anoint Jesus’ body
Crescent roll (well sealed) = sealed tomb
Hollow roll (after baking) = empty tomb after Christ’s resurrection


Filed under Breads, Desserts

Twelve Days of Christmas: Snickerdoodle Bars

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DAY 5: Snickerdoodle Bars

A delicious cinnamon layered bar with the tang of snickerdoodles in an easy to prepare bar cookie.


Snickerdoodle Bars

  • Servings: Makes 2 dozen bar cookies
  • Print

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2 1/3 cup flour
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1 ¼ tsp baking powder
1 tsp cream of tartar
½ tsp salt
¾ cup butter, room temperature
1 ¼ cup sugar
½ cup brown sugar
3 eggs, room temperature
1 tsp vanilla extract

Cinnamon Filling:
½ Tbs ground cinnamon
2 Tbs brown sugar

Preheat the oven to 350°F.

Combine the flour, cinnamon, nutmeg, baking powder, cream of tartar and salt in a large bowl; set aside.

Cream butter, sugar and brown sugar using a mixer. Beat in eggs and vanilla. With the mixer on low, slowly add the dry ingredients. Continue to mix until just combined.

Spray a 9×13 inch pan with cooking spray. Spoon half of the batter into the pan and spread evenly. Mix the cinnamon filling ingredients in a small bowl. Sprinkle evenly over the batter. Using a spoon, dollop the remaining batter across the cinnamon filling; do not cover the cinnamon mixture completely.

Bake for 20–25 minutes or until lightly golden brown and toothpick inserted in center comes out clean.

(Recipe adapted from Betty Crocker)

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Filed under Cookies, Desserts

Nutella (or Cinnamon) Swirled Buttermilk Coffee Cake

091711 023-1Nutella Swirled Coffee Cake

Last week we were swimming in coffee cake around here. Unfortunately, it was not the kind of swimming that helps trim inches off of my waistline. Good thing there were lots of hungry skinny children lurking around!

I was bringing breakfast to our seminary class on Friday, and wanted to try a new recipe, so I had to give it a test run at home earlier in the week. I ended up making quite a few changes to the original recipe, including swapping out the traditional cinnamon topping on one batch with one made from ooey, gooey chocolaty Nutella.

The first batches I made for home (shown in the pictures) used pecans, but I used walnuts the second time around for our class. I preferred the walnuts, but I almost always prefer walnuts over pecans, so choose whichever nut you prefer. Both the cinnamon and Nutella topped varieties were really good. The cake part was moist and light, and just slightly tangy from using buttermilk.

091711 021-1Cinnamon Streusel Coffee Cake

To distribute the chocolaty/cinnamony goodness throughout the cake, I layered half of the batter in the pan, added half of the topping, then repeated the layers.  The Nutella topping was very sticky; it was easiest to just use my fingers to drop small amounts onto the batter. It melts nicely into the cake while cooking.091711 002-1For an extra dose of chocolate, sprinkle some chocolate chips (not shown in this picture) on top of the Nutella layers.

091711 003-1The cinnamon topping is crumbly and can be sprinkled easily.

I split the batter and made one of each variety in two 8×8” square pans, instead of one large 9×13” pan. Just an FYI: the full batch that I made later in a standard 9×13” pan rose right to the top edge of the pan when baked, so be sure to use a pan that doesn’t have low sides!

The only down-side of this recipe is that it uses a lot of mixing bowls (four!), but the end result is definitely worth an extra run of the dishwasher.


Buttermilk Coffee Cake

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3 cups flour
4 tsp baking powder
1 tsp salt

3 egg whites, beaten until stiff

1 1/2  cups buttermilk
1 tsp vanilla extract

3/4 cup butter (1-½ sticks), softened
1 1/2 cups sugar

Nutella Swirl or Cinnamon Streusel Topping

Preheat oven to 350°F. Prepare topping in a small bowl; set aside.(Choose your topping below for a 9×13” cake, or make one of each in two 8×8” pans, halving topping amounts)

Sift together flour, baking powder, and salt; set aside. Beat egg whites until stiff; set aside. Stir vanilla into buttermilk. In a separate bowl, cream butter and sugar with a mixer. Add flour mixture and buttermilk alternately until barely combined. Beat just until flour is incorporated; do not overmix. Using a rubber spatula, fold in beaten egg whites.

Spread half of the batter in a well-greased 9 x 13” baking pan (I used baking spray with flour). Sprinkle with half of the topping. Spread remaining batter into pan; sprinkle with remaining topping.

Bake for 40-45 minutes, or until center is set.


3/4 cup butter (1-½ sticks), softened
3/4 cup Nutella
1/2 cup flour
1/2 cup brown sugar
1 scant tsp cinnamon
1 cup chopped walnuts or pecans
1/2 cup chocolate chips

Mix together all ingredients, except chocolate chips. Mixture will be sticky. Using your fingers, drop small amounts of Nutella filling onto first layer of batter. Sprinkle with half of the chocolate chips. Repeat layers.


1/2 cup cold butter (1 stick)
1/2 cup flour
1 cup brown sugar
1 1/2 Tbs cinnamon
1 cup chopped walnuts or pecans

Mix together all ingredients, except nuts, using a pastry cutter or two knifes until crumbly. Stir in nuts. Sprinkle half of topping onto first layer of batter. Repeat layers.


Recipe adapted from Pioneer Woman



Filed under Breakfast/Brunch, Desserts

Waffle Week: Banana Nut Bread Waffles

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These waffles taste just like banana bread, laced with cinnamon and finely chopped nuts. And some great deep pockets just begging for Vanilla Buttermilk Syrup (recipe coming soon). These waffles are one of our family’s favorites! Your kitchen will smell divine for the rest of the day.

For Waffle Tips & Strategies, click HERE.


Banana Nut Bread Waffles

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2 cups all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon cinnamon
1 ½ cups buttermilk or sour milk**
2 Tbs brown sugar
1 teaspoon vanilla extract
2 eggs, separated
1 ½ cups mashed bananas (about 3 ripe bananas)
4 Tbs butter, melted
¾ cup walnuts, chopped

In a large bowl, combine flour, salt, baking soda and cinnamon. In a separate bowl, combine buttermilk, brown sugar, vanilla and egg yolks. Mix well. Stir in bananas and melted butter.

Using an electric mixer, beat egg whites until they form soft peaks. Stir buttermilk mixture into dry ingredients. Gently fold beaten egg whites into batter. Fold in chopped nuts.

Use a ladle or measuring cup to pour batter evenly into hot waffle maker (about 2 cups for the 4 small Belgian waffles in my waffle maker). Cook for about 3-5 minutes, or according to directions on your waffle maker. Remove waffles from waffle maker and place on a wire rack (not a plate). Serve immediately or keep warm in a warm oven (very low heat).

Makes 3-4 large Belgian waffles (12-16 small squares)

**To make sour milk: add 2 Tbs lemon juice to a 2 cup measuring cup, fill to 1 ½ cup line with milk (whole milk works best). Stir; let sit 5 minutes before using. If using sour milk, add an additional 1-2 Tbs flour to batter.

To freeze: Cool waffles on a wire rack. Place in Ziploc bags and freeze. Reheat individual frozen waffles in a toaster (for crispier edges) or microwave (for a soft waffle).


Recipe adapted from Willow Bird Baking


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Filed under Breads, Breakfast/Brunch, Desserts

Thanksgiving: Cranberry Sauce with Orange & Cinnamon

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Thanksgiving is rapidly approaching. Now is the time to start planning your menu. Over the next week, I will share some of our family’s favorites.

We love our cranberry sauce around here, especially on leftover turkey sandwiches the next day. The addition of orange peel and juice, and a hint of cinnamon gives this cranberry sauce a nice tang. The picture above is a Sugar Free version, made with stevia. The recipe below includes instructions for making it with full sugar or a sugar substitute. In the past I have had problems getting a proper gel with sugar substitutes, so I now add a little unflavored gelatin (Knox). I like it sprinkled with toasted finely chopped pecans, but the kids don’t like it as much this way, so I usually leave it plain.


Cranberry Sauce

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½ cup water
½ cup fresh orange juice (or additional water)
1 cup sugar or sugar substitute (Stevia, erythritol, Splenda) **
1 tsp Knox gelatin (only if using sugar substitute)
1 cinnamon stick
1 tsp fresh grated orange peel
2 cups fresh or frozen cranberries
½ cup toasted pecans, optional

Place water in a medium saucepan. If using a sugar substitute, sprinkle gelatin over water and let stand 5 minutes. Heat to a boil. Stir in orange juice, sugar (or substitute), cinnamon stick and orange peel. Return to a boil; boil 5 minutes. Stir in cranberries, return to a boil. Boil 5 minutes or until cranberries pop. Remove from heat and remove cinnamon stick. Serve warm or cold with toasted pecans.

**NOTE: Sugar substitutes vary a lot in sweetness, especially stevia. I use Sweet Leaf brand powdered stevia and usually use about 1/2 tsp. Start on the low side; taste cranberry sauce and add more to your taste, if necessary. You can also use part sugar/part sugar substitute.



Filed under Condiments/Sauces

Twelve Days of Christmas Cookies: Snickerdoodles

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DAY 5: Snickerdoodles are one of Little A’s favorite cookies: I’m sure it has something to do with the not-liking-chocolate thing. And who doesn’t love a cookie with a name like Snickerdoodle. Rolling dough balls around in cinnamon and sugar also adds to the fascination. I used to make these with half butter/half shortening, but have switched to all-butter. (No more trans fats and hydrogenated oils around here.) And they still have plenty of rise and stay nice and soft!



  • Servings: about 4 dozen
  • Print


1 cup butter
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

¼ cup sugar
2 Tbs cinnamon

Preheat oven to 400°F. Line baking sheets with parchment paper or silicone mats.

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour, cream of tartar, baking soda, and salt and mix well.

Mix ¼ cup sugar and cinnamon in a small bowl. Roll dough into 1” balls. Roll balls in cinnamon mixture and place on baking sheets..

Bake for 8-10 minutes.


DAY 1:
Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides


Filed under Cookies