Making cinnamon rolls on Christmas morning has been a tradition in our home for at least 15 years. This is a recipe that my mother-in-law passed down to me several years ago. My husband and I have tweaked and perfected this recipe to our taste. Whether we stay home for Christmas or go, this recipe comes with us.
Before kids, my husband and I have created some quirky, fun, and tasty traditions. We always go to Christmas mass (with the exception of this year). On our way home, we swing past our favourite sushi restaurant for some takeout. After dinner, we begin prepping for our breakfast, the tastiest cinnamon rolls that are perfect for Christmas morning!
We usually start by pouring ourselves a drink and cranking up the holiday tunes.
Now that we have kids, the traditions stay the same, but now we have helpers, with both making and tasting.
Jump to RecipeHow these Christmas morning cinnamon rolls morphed into pull-apart buns
Last year, at Christmas we had a small baby and I was not wanting to roll out the dough. I needed to make this easier for me. Then, I remembered that I made these cinnamon rolls for a school bake sale. (which, I must brag, won the highest bid!)
Instead of making them into rolls, I used my bundt pan and turned my yummy cinnamon rolls into really yummy cinnamon pull-apart buns.
Making the balls is not only easier but is a fun way for my kids to participate by ripping apart and dipping them into warm icing.
I am here for all the hacks and anything that will make life easier.
So you decide how you want to make and bake this recipe.
I should also note that this recipe can be altered to your taste. If you want to add coconut, go for it. You love nuts or raisins, give’r a go. Maybe you prefer to add some nutmeg or chocolate
…honestly, you can experiment with so many flavours (but be sure to tell me what has worked for you!!).
For years I had used my bread machine (may it rest in peace), but if you don’t have one, it can be done with a stand mixer, or by hand!
Cinnamon Roll Recipe (with a Pull-Apart option)
Ingredients
The Dough
- 1 cup milk Any kind at room temp
- 1/4 cup water room temp
- 1/4 cup butter softened
- 4 cups All purpose Flour
- 1 egg
- 1 tsp salt
- 1/4 cup instant vanilla pudding mix
- 1 tbsp sugar You can sub for any sugar
- 1 tbsp active dry yeast
THERE SEEMS TO BE AN INSTANT VANILLA PUDDING SHORTAGE
Here is a recipe to use if you can't find instant pudding
- 3 cups non-fat dry milk
- 4 cups sugar You can sub any sugar (I use syrup)
- 3 cups cornstarch
- 5 tsp vanilla extract or powder (I use vanilla bean powder)
- 1/4 tsp nutmeg optional
- 1/4 tsp salt
The filling (I usually eye ball)
- 1/4 cup softened butter enough to cover the dough
- 1 cup packed brown sugar
- 1 tbsp cinnamon you can add more or less
The Cream Cheese Icing
- 4 oz cream cheese (use full-fat) 4oz = 1/2 package or 1/2 cup
- 1/4 cup softened butter
- 1 ½ cups Icing sugar
- 1½ tsp milk any kind
- 1/2 tsp vanilla extract
Instructions
THE DOUGH
For the bread machine
- Preheat oven to 350°
- Add first 9 ingredients in order suggested by your machines manufacturer
- Select the "dough" setting.
- Check the dough after 5 minutes of mixing. ADD 1-2tbsp water or flour if needed
- When cycle is completed, toss the dough on a lightly floured surface
Making the rolls
- Roll into an approximate 17"x10" rectangle.
- Spread with the softened butter
- Sprinkle a generous amount of the suagr and cinnamon mixture
- Roll tightly, starting from the long side, rolling up. Pinch the seams.
- Cut into equal sizes, approx 20 pieces
- Place cut side down in a VERY greased baking pan
- Cover with towel and let rise until double in a warm place (approx 45min)
- Bake for 20-25 minutes or until golden brown
Stand Mixer or by Hand.
- Mix active yeast with the warm water and let sit
- Using the mixing paddle, beat Butter with vanilla pudding mix, sugar until fluffy. Add salt,
- beat in the egg
- Add the milk and stir.
- Stir in yeast
- Change to the dough hook
- Add the flour, little at a time.
- Take out and knead on a lightly floured surface until it becomes a nice and stretchy dough.
- Follow the "Making the Rolls" instruction
To Make Pull-Apart (our favourite with little people)
- Follow dough instructions (either bread machine/stand mixer/hand)
- Instead of rolling, make 1 inch balls and roll into the "filling" and place in a well greased/buttered bundt pan until the pan is half full (using all the dough)
- Cover with a towel and let rise until double in a warm place (approx 45min)
- Bake for 20-25 minutes or until golden brown. It should be bubbly and slightly crispy on the sides.
Cream Cheese Icing
- Mix all ingredients together until smooth
- Ice the warm rolls
- Warm the icing up if you are wanting to make a dip for the pull-aparts (our favourite messy treat)
I have to say, I didn’t have any intention of sharing my Christmas Cinnamon Roll recipe… But last night a friend posted on Facebook that she was looking for a local baker to order some cinnamon buns. I commented that I have a wonderful and easy recipe I could share with her. The post unexpectantly blew up and so here I am sharing it with you 2 days before Christmas! Talk about pressure.
A Brief Public Service Announcement
I also wanted to share that there appears to be an instant vanilla pudding shortage in my town. I have added an additional recipe. Lastly, I wanted to share something that I stumbled upon and absolutely LOVE! I follow and obsess over EVERYTHING Half Baked Harvest. She has the easiest and most delicious recipes that are fool-proof. She had mentioned that she uses Vanilla Bean Powder. I trust Tegan with everything cooking and gave it a try and I have NO regrets. I add it in lieu and in addition to artificial and real vanilla extract. You should give it a try.
So if you can’t get everything that you need for Christmas, why not ring in 2021 with this yummy recipe. Or celebrate a birthday with your morning smelling like yummy cinnamon rolls.
I have all my fingers crossed that you love this recipe as much as I do. I really hope that these tasty morsels bring you warmth, fond memories, and become a tradition in your home too. <3
Merry Christmas, Happy Holidays, and only the best in 2021!!
Once you try this easy and homemade Cranberry Sauce with maple syrup, you will never want to buy that canned stuff again! This recipe is easy, delish, and perfect for any time you would like to add some colour and tang to your dish or baking.
I feel like cranberry sauce is one of the most underrated sauces out there. People either love it or they loathe it (if you’re here, I hope you LOVE it). This cranberry sauce with maple syrup is sure to change any undeciding mind.
I am a cranberry sauce lover through and through. I wish more people would stop, taste and appreciate the simplicity of the sauce and the different flavours it can bring.
If you aren’t into hearing my reasoning for the delish side dish, just check out the recipe below. It is the most simple recipe I have created using yummy fresh cranberries and local maple syrup.
Some facts about cranberries and maple syrup…
Not only is this cranberry sauce with maple syrup easy, and tasty, but it is healthy too. Cranberries are known to lower and help manage high cholesterol and are high in fibre. Cranberries are also known to be high in anti-oxidants and can promote heart health. It is also high in vitamin C, which makes me want to eat more of it in the fall and winter to avoid those pesky colds.
Now on to the benefits of maple syrup, I am talking the tree juice kind, not the additive sugary kind. Maple syrup is very low on the glycemic index, which means that you are less likely to have that sugar crash after consumption (but when paired with turkey, this may cancel out). Maple syrup is also very high in anti-oxidants. Did you know that maple syrup is known to have up to 24 different kinds of anti-oxidants within its compound? But most impressively is the minerals and vitamins that are found in “real” maple syrup such as; zinc, manganese, potassium and surprisingly calcium.
I love that maple syrup can be used for more than just pancakes (though, obviously delish on those too).
Ooops, back to the recipe…
This recipe puts the canned variety and any other cranberry sauces that I have tried or made to shame. It is an absolutely must-try.
Maple Cranberry Sauce
Ingredients
- 1/2 Cup Orange Juice Grate the rind of the Orange to add (optional)
- 1/2 Cup Water
- 3-4 Cups Fresh Cranberries
- 1/2-3/4 Cup Maple Syrup
- 1 Cinnamon Stick
- 4-6 Whole Cloves (make sure you count)
Instructions
- In a medium saucepan heat the orange juice, rind (if you choose to add), water, and maple syrup until it begins simmering.
- Add the fresh cranberries
- Then add the cinnamon stick and cloves (don't forget to count how many cloves you put in). Allow it all to boil. Then reduce the heat and simmer for about 10 minutes, stirring it occasionally. Watch that it doesn't boil over.
- Take off the heat and allow it to cool. If you are planning on jarring it, place in jar while still hot to seal.
- The sauce will thicken upon cooling.
There is more to cranberry sauce than just turkey
Cranberry sauce is so versatile and even more simple. I put this sauce on anything that I can to add some tang and a touch of sweetness. Think outside of the turkey. Think on top of fresh baked brie. Or swirl into a loaf or a cheesecake. Smear some of this jammy sauce on a turkey sandwich any time of the year…honestly, you could do so much with it. Oh, don’t forget the turkey because it makes the meal complete in my eyes.
I created this recipe by accident last year when I had a small baby and I forgot to get all the things I needed for our holiday dinner. I ran out of sugar (honestly, how does that happen?). So, I decided that I was going to improvise. Luckily, my in-laws are maple syrup producers in Ontario and I have an abundance of syrup.
It was the tastiest improvision I have made to date. The maple syrup adds some sweetness that pairs well with the cranberries, along with enhancing the spiciness of the clove and cinnamon.
Feel free to improvise. You can totally use white or brown sugar, agave, or honey. Add more cloves or take them away. Don’t have cinnamon sticks, try 1 tsp ground cinnamon. Put your own spin on it. There are so many flavours that you could add and create your own masterpiece for your holiday dish!
I wish you all the Merriest Christmas and Happiest Holiday and here’s to the new year and may it bring joy and health to 2021!
For as long as I can remember, I have always had an aversion to meat. Am I opposed to meat? Not at all. But sometimes I just want a big veggie-full dinner. I grew up in a family of carnivores and my husband’s family were beef farmers. They consider veggies a side dish, not the main event.
I did some research and fell upon a book called recipe page for different meal ideas.
Vegan Black Bean Burritos
Ingredients
Bean Filling
- 540 mL Black Beans (1 can)
- 1 tbsp Olive Oil
- 4 cloves Garlic (more or less depending on your taste)
- 2 tsp Cumin
- 1 tsp Paprika
- 2 tsp Apple Cider Vinegar
- Salt to taste
- 1 tsp Cayenne Pepper (optional)
Ingredients
- Tortillas
- Tomatoes diced
- Cilantro (chopped) (preference)
- ½ Cucumber (chopped)
- Shredded Lettuce/Spinach/Kale
- Avocado (sliced)
- Pickled Red Onion (see recipe below)
- ½ Cup Grated cheese (vegan or non-vegan) (optional)
- drizzle of ranch dressing (optional)
- salsa (optional)
- Siracha (optional)
Instructions
The Bean Filling
- Heat the olive oil on medium head in the sauce pan
- Add all of the Bean Filling ingredients (except for the beans). Simmer until the garlic is soft and the spices are aromatic.
- Add the beans. Toss and coat with the spices for a few minutes.
- Remove from heat. Puree the beans and spices in a food processor or blend until smooth. You can also mash by hand.
- Add the mixture back into the pan and heat on low (covered) until you are ready to serve.
Assembling the Burritos
- You can heat the tortillas if you wish.
- Spread the mixture on the bottom of the burrito. Top with your ingredients. Wrap the tortila (tucking in both ends or leaving one end open).
Pickled Red Onion
- (thinly sliced red onion marinated in ½ cup of vinegar, 1 tbsp salt, 1 tbsp sugar, ½ water) Marinate for at least 1 day.
When my good friend (who is a pediatric dietitian Tiny Bites Nutrition) suggested that I offer my baby fish as a first food, I wasn’t sure how to do it. Especially into a baby-friendly meal. Then I came up with this beauty using simple and baby-friendly ingredients, like canned tuna and baby cereal to make these tasty baby-friendly tuna cakes.
I used iron-fortified baby cereal to ensure that these cakes packed a nutritious punch while also acting as a low-sodium binder.
This recipe is very versitile. You could use shredded chicken, shredded salmon (another favourite of my boy’s), or even mashed chickpeas or black beans. You could also omit the eggs and use a substitute. Be creative, and be confident in knowing that your child is getting the protein, grains, healthy fats, and iron. These “cakes” are a well-rounded baby food staple in our household, I hope they are in yours too!
Baby Friendly Tuna Cakes
Materials
- 1 can Tuna, shredded chicken, flaked salmon, mashed beans (I used flaked tuna)
- 1 egg
- ¼ cup iron fortified baby cereal
- 2 Tablespoons Oatmeal (I use quick oats)
- 1 Tablespoon oil (olive, avocado)
Instructions
- Heat the oil in a pan
- Mix all the ingredients together in a medium size bowl
- Form into small "cakes" and put gently into the hot oiled pan
- Flip when they are golden brown
I hope you and your baby enjoy these baby-friendly tuna cakes as much as my baby does.
