Cinnamon Roll Blondie Bites

cinnamon roll blondie bites SPS2

Cinnamon Roll Blondie Bites

Yields:  18-20 pcs (using mini muffin pans)

Prep time: 20 mins
Baking time: 10min

Total Cooking Time:  30 mins


½ cup unsalted butter {113g}

⅔ cup packed brown sugar {146g}

1 large egg

1 tsp vanilla extract

1 cup all purpose flour {125g}

½ tsp salt

Cinnamon Sugar

¼ cup brown sugar

½ tsp cinnamon

Cream Cheese Frosting

4 oz cream cheese, at room temperature {mine was low fat}

2 tbsp butter, at room temperature {28g}

¼ tsp vanilla extract

1 cup icing sugar

cinnamon roll blondie bites SPS


  1. Pre-heat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
  2. Melt butter over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain.
  3. If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
  4. Add the flour and salt, and mix until smooth and no flour remains.
  5. Spoon about ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -2/3 of the way full.
  6. Sprinkle with cinnamon sugar mixture {~1/4 tsp per mini blondie}
  7. Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.
cream cheese frosting
  1. Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you’d like to add more sugar.
  2. Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Blondies will keep in an airtight container for 3-4 days, unfrosted. Frosting will keep in the refrigerator for 5-7 days.

Glazed Cinnamon Doughnuts


Glazed Cinnamon Doughnuts

Yield: 8-10 pcs


  • 2 tablespoons (28g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 and ⅘ cups (350g) plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (120ml) milk
  • Oil for frying
For the Glaze
  • ¼ cup (60ml) milk
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 cups (250g) icing sugar
  1. In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg and vanilla until combined.
  2. Sift together the flour, baking powder, baking soda, cinnamon, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not overmix.
  3. Roll the dough out on a floured surface to ½ inch thickness. Cut into doughnuts using a doughnut cutter, or you could use a large round cookie cutter, and a small one for the centre. Let stand for about 10 minutes.
  4. Heat 1″ of oil in a large deep skillet to 375F/190C. Fry for 15-20 seconds (or until golden brown) on each side, then remove from the oil.. Drain on paper towels.
For the Glaze
  1. In a large bowl, whisk together all of the ingredients. If the mixture is too thick, add a bit more milk. If it is too thin, add a bit more icing sugar.
  2. Place each doughnut, that has cooled slightly, into the glaze, turning to coat. Allow the glaze to set for several minutes before serving.
Notes :  Doughnuts stay fresh wrapped in clingfilm or foil at room temperature for 1 – 2 days. Keep them in the fridge, wrapped, to keep them fresh for up to a week.

source :  marshasbakingaddiction

Pumpkin Cinnamon Cookies

Pumpkin cinnamon Cookie TPP

Pumpkin Cinnamon Cookies

Yields:  27 pcs

Prep time: 15 mins
Baking time: 10-12 min


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup pumpkin (we use Libby’s canned pumpkin)
1 large egg
2 teaspoons vanilla extract
1 cup cinnamon chips

Cinnamon Sugar Topping:
1/4 cup granulated sugar
2 teaspoons ground cinnamon

Pumpkin cinnamon Cookie TPP2


1. Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

3. Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.

4. In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

5. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Pumpkin cinnamon Cookie TPP3

source:  twopeasandtheirpod



Cream Cheese Filled Cinnamon Roll Cups

Cream Cheese Filled Cinnamon Roll Cups

Cream Cheese Filled Cinnamon Roll Cups

 Yields:  5 pcs


(17.5-ounce) can of jumbo refrigerated cinnamon rolls (5-count)

Cream Cheese Frosting

5 1/3 ounces cream cheese, softened (equivalent to 2/3 of an 8-ounce block)

2/3 cup powdered sugar

1 teaspoon pure vanilla extract

Cream Cheese Filled Cinnamon Roll Cups2


  1. Preheat oven to 350°F. Grease a 6-cup muffin pan with butter (or spray with nonstick cooking spray).
  2. Using an electric mixer, beat cream cheese until smooth. Slowly blend in powdered sugar and vanilla, then beat until smooth and well-combined. Set aside. Open can of cinnamon rolls a
  3. nd remove one. Tear off a strip of cinnamon roll long enough to fit the circumference of the muffin cup with a little bit of overlap. Fit the intact center of the cinnamon roll into the bottom of the muffin cup, gently pressing down. Press the cinnamon roll strip inside the top of the cinnamon roll cup so that it’s sitting on top of the cinnamon roll base. Gently press the seams together to seal and pinch the ends of the strip together to form a “cup.” Repeat with the remaining four cinnamon rolls.
  4. Evenly divide the cream cheese mixture between the five cinnamon roll cups (about 1 1/2 tablespoon per cup). Bake for 18 to 20 minutes or until light golden brown. Let cool in pan for 2 minutes, and then carefully use a thin knife to gently lift out each cinnamon roll. Drizzle with icing from the packet that came in the can of cinnamon rolls. Serve immediately (but be careful, as cream cheese filling will be hot!).

Tips, Tricks, & Variations: If you don’t have a 6-cup muffin pan, use the center six cups of a 12-cup muffin pan.


source :  fivehearthome

Cinnamon Ice Cream

Cinnamon Ice Cream



1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract


  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, butter, cinnamon, and vanilla. Fold in whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Banana Pecan Crunch Muffins


Banana Pecan Crunch Muffins

Yield : 12 muffins


  • 1½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup melted butter
Crunch Topping
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • ⅓ cup chopped pecans


  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
  4. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  5. Bake 18-20 minutes or until a toothpick comes out clean.

source : spendwithpennies

Cinnamon Crumb Coffe Cake Muffins

Cinnamon Crumb Coffe Cake MuffinsCinnamon Crumb Coffee Cake Muffins

Yields:  12pcs

Prep time: 20 mins
Baking temp: 375F
Baking time: 20min

Total Cooking Time:  40 mins


1 1/4 cup all-purpose flour

1/2 cup sugar

1/4 tsp. baking soda

1/4 tsp. salt

6 pieces softened butter

1 egg

1 egg yolk

1 tsp. vanilla

5 tbsp. yogurt

Cinnamon Crumb :

2/3 cup sugar

1 tbsp.cinnamon

1/2 cup butter,melted

1/4 tsp salt

1 1/2 cup all-purpose flour


  1. Preheat the oven to 375 degrees F.
  2. Lightly spray muffin pans with baking spray or use silicone muffin pan.
  3. In a medium bowl, whisk together eggs,yogurt and vanilla.
  4. In another mixing bowl, whisk together flour,sugar,baking soda, cinnamon and salt.
  5. Add the wet ingredients to the dry ingredients and stir it all together with a wooden spoon, just until combined. Batter should be lumpy.
  6. Scoop the batter into the muffin tin. It should fill each cup about 3/4 full.
  7. For the Crumb :
  8. In a large mixing bowl, whisk together granulated sugar,cinnamon, salt and flour.
  9. Add melted butter and stir in until it all comes together.
  10. Fluff with a fork to make a mixture that resembles coarse crumbs. Set aside.
  11. Sprinkle the topping on top of the batter of each muffin.
  12. It may seem like it’s a lot of topping but try your best to use it all up.
  13. Bake the muffins for 20 minutes or until the toothpick inserted into each muffin comes out clean.
  14. Let the muffins cool in the pan for 10 minutes, then transfer onto a cooling rack to cool completely.
  15. Store in an airtight container for up to 2 days.

source:  sugarapron

Cinnamon Crusted Pumpkin Bread


Cinnamon Crusted Pumpkin Bread

Yield: 2 large loaves bread


Adapted from Paula Deen

1 (15-ounce) can pumpkin

1 cup vegetable oil

⅔ cup water

4 large eggs

3⅓ cups flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

⅛ teaspoon cloves


3 tablespoons sugar

1 tablespoon cinnamon


  1. Preheat oven to 350º. Grease two 8 x 5 inch loaf pans, line bottom of pans with parchment, then grease the top of the parchment. In a large bowl, beat together pumpkin, oil, water, and eggs until smooth.
  2. In another bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and mix till combined. Mix together cinnamon and sugar in a small bowl.
  3. Pour into pans, sprinkle with cinnamon and sugar mixture, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Let cool in pans 10 minutes then remove to wire rack to cool completely.

source:  thatskinnychickcanbake

Chewy Pumpkin Chocolate Chip Cookies


Chewy Pumpkin Chocolate Chip Cookies

Yield : 2 dozens


1/2 cup (1 stick) softened butter
1 cup brown brown sugar
1/4 cup white sugar
1 teaspoon vanilla
5 tablespoons pumpkin purée

1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg

1/8 teaspoon cloves
1 1/2 cups all-purpose flour
1 cup chocolate chips (I used semi-sweet)




  • Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth.
  • Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips.
  • Bake rounded balls of dough on an ungreased cookie sheet at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.

source:  yammiesnoshery

Cinnamon Swirl Zucchini Bread


Cinnamon Swirl Zucchini Bread

Yield:  8″ x 4″


1½ cup grated zucchini (about 1-2 small to medium zucchinis)

¾ cup sugar

⅓ cup vegetable oil

1 teaspoon vanilla

2 eggs

1½ cups flour

1 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

¼ teaspoon baking powder swirl

¼ cup sugar

1 tablespoon cinnamon

    1. Preheat oven to 350. Line an 8-inch bread pan with nonstick foil and spray with cooking spray.
    2. In a large bowl combine zucchini, sugar, oil, vanilla, and eggs and mix well.
    3. Add flour, baking soda, cinnamon, salt, and baking powder to a smaller bowl and whisk to combine.
    4. Add dry ingredients to wet ingredients and mix until all ingredients are incorporated.
    5. In a small bowl whisk together cinnamon and sugar for the swirl.
    6. Pour ⅓ of the batter into prepared pan. Sprinkle with ½ of the cinnamon-sugar mixture. Add another ⅓ of the batter, then the remaining cinnamon-sugar. Top with remaining ⅓ of the batter.
    7. Bake 35-45 minutes or until an inserted toothpick comes out clean (depending on your altitude, humidity, and the calibration of your oven you may need to increase the time so just keep an eye on it and insert a toothpick every 5 minutes after 35 minutes)

source : lecremedelacrumb