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Grandma's Cinnamon Swirl Bread
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Recipe: Grandma’s Cinnamon Swirl Bread

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Grandma's Cinnamon Swirl Bread
This is my Grandma Schatz’s bread recipe she made when she worked at a bakery in Germany before WWII. She moved to the US after the war and passed this cherished recipe on to her children and grandchildren.
Grandma's Cinnamon Swirl Bread
Course Bread
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
Bread
Filling
Course Bread
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 180 minutes
Servings
loaves
Ingredients
Bread
Filling
Grandma's Cinnamon Swirl Bread
Instructions
  1. Starting with dry ingredients, mix all ingredients on a counter or bowl.
  2. Knead by hand or with dough hook in stand mixer until dough comes together. Add additional flour as needed to form dough.
  3. Cover with damp cloth or saran wrap and let rise for 1.5-2 hours, until doubled in size.
  4. Split dough into three balls.
  5. With a rolling pin, roll out each ball to ~10"x12" rectangle.
  6. Mix together cinnamon-sugar filling and sprinkle evenly onto dough. Alternatively, you can use sprinkle cocoa as the filling instead of cinnamon-sugar.
  7. From the long edge, roll the dough down to the bottom edge. Fold both ends under to form a loaf (3 total).
  8. Spray three loaf pans with oil and transfer loaves into pans.
  9. Cover loaves with damp cloth/saran wrap and let rise 1 hour until loaves rise to fill the pans.
  10. Preheat oven to 400°F.
  11. Bake for 30-35 minutes, until golden brown.
  12. Allow to cool in pans for ~10 minutes and then transfer to wire racks to finish cooling. Slice and serve warm with butter. Freeze loaves that are not consumed within a few days.
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Food

Chicken and Dumplings

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Chicken and Dumplings
This is a recipe I optimized from my Mom's dumpling recipe. Nothing speaks comfort like these yummy Chicken and Dumplings!
Course Main Dish, Soup
Cuisine Comfort
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
DUMPLINGS
SOUP
Course Main Dish, Soup
Cuisine Comfort
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
DUMPLINGS
SOUP
Instructions
DUMPLINGS
  1. Mix all dumpling ingredients by hand or in Kitchenaid until it comes together into a nice dough ball.
  2. Roll out dough very thin (1/8").
  3. Cut in squares 2" x 2".
  4. Let dough sit 30 minutes.
SOUP
  1. While dough is resting, add water and bouillon to pot and bring to a boil.
  2. Prep vegetables and add to chicken stock.
  3. Cook veggies for 5 minutes.
  4. Add dumplings to broth and cook 20 minutes.
  5. Add spices (garlic, thyme and black pepper) to taste.
  6. Add cooked chicken to broth.
  7. Once heated through, serve immediately and enjoy!
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Food

Ginormous Cinnamon Rolls

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Ginormous Cinnamon Rolls
We love cinnamon rolls! We’ve made it a tradition of making ginormous cinnamon rolls for Christmas breakfast as we lounge in our PJs, happily unwrap gifts and cuddle with the kitties by the cozy fireplace. This is a copycat Cinnabon recipe.
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Course Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 90 minutes
Servings
2 large cinnamon rolls
Ingredients
ROLLS
FILLING
ICING
Instructions
DOUGH
  1. First weigh flour in a mixing bowl.
  2. Add instant yeast (not RapidRise) to flour and shake gently to mix in.
  3. Add sugar, salt, warm milk, butter, and eggs.
  4. Mix with a dough hook on mixer for 5 minutes and allow to rise for ~1.5 hours until risen (doubled in size). Alternatively, use a bread machine for first four steps.
  5. Roll the dough out to ~1/4″ thick on a lightly floured surface until it is approximately 24″ x 14″.
FILLING
  1. While dough is rising, make the filling by combining the brown sugar, cinnamon, and flour (flour helps thicken the filling) in a bowl.
  2. Spread the softened butter over the surface of the dough.
  3. Sprinkle the filling (brown sugar and cinnamon) evenly over the surface. Add some colored festive sprinkles if desired.
ROLLS
  1. From the long edge, roll the dough down to the bottom edge.
  2. Lightly grease two 8″ round pans and place parchment circles in pans.
  3. Using a knife, slice the dough in half lengthwise.
  4. Gently take one length of dough and coil it around inside one 8″ pan. Repeat with remaining length of dough in the second pan.
  5. Lightly cover the cinnamon rolls with greased plastic wrap and let them rise until doubled. I often place them in the fridge overnight and pull them out for a few hours before baking them the next morning. This is super convenient for Christmas morning.
  6. Preheat the oven to 350 F and bake for 22-25 minutes, until lightly golden on top and cooked through. Be sure to cook longer if the dough has been refrigerated.
ICING
  1. While the rolls are baking, make the icing by first creaming together butter and cream cheese with an electric mixer.
  2. Then mix in vanilla followed by salt and powdered sugar. Beat well until fluffy.
  3. When the rolls are done, spread generously with icing.
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