Rice Pudding has always been a favorite dessert for me. 
But I’m particular about it. Not just any old rice pudding will do. 

The best rice pudding should be creamy and sweet, not too grainy and not too soft. It strikes the right balance between the pudding and the rice. There can’t be too much of one or the other. 

To make this rice pudding with cooked rice, I experienced with a few different rice and milk combinations. When I found one I absolutely loved, I scribbled it down right away.

What is rice pudding?

Rice pudding is a comforting dessert made with cooked rice, milk, eggs and sugar. It’s often flavored with spices and served with additions like nuts and dried fruit. 

While no one knows for sure who invented the first rice pudding, it’s easy to see why this easy dessert became a staple for so many families.

• Rice pudding is made with inexpensive, simple ingredients. You probably have everything you need to make this recipe in your kitchen already!
• It’s a fast, sweet way to use up leftover or fresh cooked rice. 
• The pudding tastes great served warm or chilled! 
• Serve it on its own or with a handful of your favorite nuts and raisins. 

You can find hundreds, if not thousands, of different rice pudding recipes out there. This one is the best rice pudding recipe I’ve had because it balances the heartier grain texture of the rice, with the soft, creamy consistency of the pudding. 

Love rice pudding, but can’t have the dairy? You’ll still be able to enjoy your favorite comfort food when you make this Almond Milk Rice Pudding!

Let’s go over what ingredients you need to make this simple pudding recipe.

Easy Rice Pudding Recipe Ingredients 

• Cooked Medium Grain Rice
• Evaporated Milk
• Ground Cinnamon
• Kosher Salt
• Nutmeg
• Whole Milk
• Sugar
• Butter
• Vanilla extract

What is the Best Rice for Rice Pudding?

Choosing the right type of rice is key here! I use a medium grain white rice. Arborio rice can also be substituted. Both have a high starch content which thickens the rice and helps create the creamy texture. 

Along with using the right rice, here are more of tips for rice pudding success. 

How to Make Creamy Rice Pudding 

Use the right rice-to-liquid ratio: I tweaked with this recipe to get the ratio of milk to cooked rice I wanted. Make sure to measure carefully to keep the ratio correct. 

Use evaporated milk: This canned milk is condensed to a syrupy consistency, but not sweetened. It adds richness without making it overly sweet. Evaporated milk rice pudding consistently had the best texture and flavor of any version I tried. 

Cook on medium to low heat: A slower cooking process helps the rice release its starch gradually, so the pudding is creamy and not lumpy. Low and slow is definitely the best way to go here. Trust me.

Stirring: Frequent stirring helps distribute the starch evenly and prevents it from sticking to the bottom of a large pot. Stir the rice and milk mixture gently but consistently. It may become tiresome, but it’s necessary and you’ll love the results!

Temper your egg: Eggs are the key to a creamy, custard-like pudding. To avoid ending up with flecks of cooked egg in your custard, follow my directions for tempering below.

What is Tempering?

Tempering is a process of slowly heating room temperature eggs to stabilize their proteins. By gradually adding hot liquid like water or milk to eggs, you cook them without allowing them to congeal. In contrast, if you add room temperature eggs to direct heat, they cook quickly and coagulate like scrambled eggs. 

 In this recipe, the hot, thickened rice mixture is used to temper the egg. As a result, you get a perfect silky pudding — no unwelcome cooked egg pieces ruining your dessert! 

Step-by-Step Instructions 

Let’s walk through the steps for making rice pudding. 

First, add the rice, evaporated milk, salt, cinnamon and nutmeg to a saucepan. Cook on the stovetop, stirring regularly, until thickened. 

Now, combine whole milk and eggs in a mixing bowl. Whisk the sugar into the egg mixture.

Next, it’s time to temper the eggs. Ladle about ⅓ cup of the hot rice mixture into the bowl with the egg, sugar and milk. Gradually add this mixture back to the saucepan on the stove.

Continue cooking and whisking the rice pudding for another couple of minutes until everything is thickened, warm and well combined. Remove the pudding from heat, then stir in vanilla extract and butter. 

You’ll find the detailed ingredient list and full instructions in the recipe card below.

Is creamy rice pudding better hot or cold?

Whether to serve this pudding warm or cold is a matter of personal preference. I occasionally enjoy sitting down to a hot bowl of this cinnamon-infused dessert on a chilly day, but I love, love, LOVE it cold for its refreshing sweetness — and the fact that you don’t have to reheat it!

Leftover rice pudding should be stored tightly covered in the refrigerator, and will keep well for up to 4 days. 

More Old-Fashioned Pudding Recipes

Step back into grandma’s kitchen with these other classic homemade pudding recipes! 

My Easy Homemade Banana Pudding is sweet southern comfort at its best. Nilla wafers and fresh whipped cream make it the best you’ll ever taste. For those late night chocolate cravings, this from-scratch Chocolate Pudding has your back! 

Like rice pudding, bread pudding is a dessert that’s been around for countless generations! My Chocolate Cherry Cheesecake Bread Pudding is a decadent version of the traditional treat, made with French bread, juicy red cherries, and lots and lots of chocolate. 

Looking for a savory pudding side dish? Corn Pudding is a creamy custard-like casserole flecked with kernels of fresh sweet corn! You’ll fall in love with it at first bite. 

Stovetop Recipes

When it comes to no-bake desserts, your mind probably jumps to cold goodies. Chilled treats like No-Bake Lemon Cheesecake and Orange Creamsicle Dream Bars are some of my all time most popular recipes on the blog for a good reason!

But did you know you can also make tasty WARM desserts without the oven? 

Chocolate Fondue is one of the easiest desserts you can make. It’s ready in minutes and always a crowd pleaser! For citrus lovers, I have a zesty Lemon Curd recipe to replace the canned stuff. Drizzle it over berries, ice cream or whipped cream for a refreshing summer time indulgence. 

Sweet, creamy pudding with cooked rice, a hint of vanilla and a touch of nostalgic comfort, and perfect for cold winter nights. Try this easy evaporated milk rice pudding recipe next time the craving strikes! 

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Creamy Rice Pudding

This homemade rice pudding made with evaporated milk is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old fashioned rice pudding stove top with this easy recipe!

Course Dessert

Cuisine American

Keyword Creamy Rice Pudding

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 341kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups cooked medium grain rice
• 12 ounces evaporated milk
• 1 large egg lightly beaten
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• ⅛ teaspoon nutmeg
• ½ cup whole milk
• ⅓ cup granulated sugar
• 1 tablespoon butter
• ¾ teaspoon pure vanilla extract

Instructions

• Combine the rice, evaporated milk, cinnamon, salt and nutmeg in a large saucepan. Cook over medium low heat, stirring frequently for about 15 minutes until thick and creamy.
• In a 2 cup liquid measuring cup or medium bowl, combine the milk and egg and mix well. Gradually add the sugar while whisking constantly to incorporate completely.
• Once the rice has thickened over the stove, slowly add about ⅓ cup of it to the milk, egg and sugar mixture to temper the eggs. Slowly add this to the saucepan while whisking it in. Continue to cook while continuously stirring for an additional 2-3 more minutes.
• Remove from heat and add the butter and vanilla. Stir well to combine. Serve warm or refrigerated.

Nutrition

Serving: 1serving | Calories: 341kcal | Carbohydrates: 52g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 270mg | Potassium: 330mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 263mg | Iron: 1mg

The post Creamy Rice Pudding appeared first on 365 Days of Baking.

Oh, everyone raves about pumpkin spice this and pumpkin spice that, but the real hero is Apple Pie Spice! This flavor combination instantly transports me to fall, dreaming of chilly nights wrapped in blankets with a warm slice of apple pie waiting for me!

Why You’ll Want To Make Your Own Apple Pie Spice Mix

• Flavor: You can create a custom apple pie spice blend with a flavor profile tailored to your own preferences. You control the intensity of each of the spices.
• Cost: It’s cheaper to buy bulk spices and make your own blend of spices than to buy specialty spices at the local grocery store.
• Ingredients: You know exactly what you’re putting in the spice mixture so there aren’t any unnecessary ingredients.
• Gifts: Homemade spices make great gifts for the holidays!

What Spices are in Apple Pie Spice?

You’ll need the following ground spices to make your own apple pie seasoning blend:

• Cinnamon
• Nutmeg
• Cardamom
• Allspice
• Ginger
• Cloves

Check out the recipe card below for the exact amounts you’ll need to make a batch of your own spice blend.

How to make Apple Pie Spice

This homemade spice blend is super easy to make.

1. Place the ground cinnamon, nutmeg, cardamom, allspice, ginger, and cloves into a small bowl. Carefully mix until everything is well combined.
2. Store your spice blend in an airtight container, like a tightly covered jar, and place it in a dark, cool place, like your pantry or a spice cabinet. Use it as directed in various recipes.

Recipe Note

• If you use freshly ground nutmeg rather than the jarred spice, reduce the amount to ¾ teaspoon as the flavor is much stronger and more pungent.

FAQs

How long do Spices for Apple Pie last?

This blend is best when used within a year. The spice mixture doesn’t go “bad” per se, but it does lose its potency the longer it sits. If it’s been a while, smell it first before using and if the scent is minimal, throw it out and make a new batch.

What’s the difference between Apple Pie Spice and Pumpkin Spice?

Both contain a mixture of cinnamon and other fall spices. Apple pie spice sometimes contains cardamom (as in this recipe), but pumpkin pie spice doesn’t. Pumpkin spice DOES include cloves while many varieties of apple spice don’t. I like cloves a lot, so I use them in my recipe. Feel free to play around to find your perfect mixture!

What can I use Apple Pie Spices in?

This blend is pretty versatile. You can use it in everything from your breakfast oatmeal to your baked desserts. Here are some suggestions:

• Sprinkle it on your overnight oats or fresh oatmeal. Stir it into pancake batter or sprinkle on French toast. 
• Stir it into sweet potatoes.
• Use a few teaspoons of apple pie spice in some warm apple cider.
• Use it for apple recipes like apple pie, apple cake, Apple Cinnamon Cookies, and more.
• It’s not just for apple desserts; it’s a great addition to peach pies, pear desserts, and pumpkin treats. 
• Make a batch of Apple Muffins with Apple Pie Spices.
• Stir some into your hot cocoa, tea, or coffee.

How can I give Apple Pie Spice as a gift?

If you love giving and receiving homemade gifts, then homemade spice blends are a great option!

Buy some clear spice jars. Add your own spice blend, then secure the lid. I like to wrap some colorful twine and include either a gift tag or a cute label explaining how to use the spice blend.

It’s also fun to include spice blends as part of a baking gift basket!

Don’t forget to keep some for yourself!

More Homemade Seasonings and Spices

Save money and control the flavors of your favorite spices and seasonings with these easy recipes:

• Homemade Taco Seasoning
• Homemade Pumpkin Spice
• Homemade Chai Syrup
• Homemade Turkey Gravy Recipe

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Apple Pie Spice

Mix up some easy homemade Apple Pie Spice to enjoy the flavors of the fall season anytime! Combine these six spices and store this spice mix in your pantry so you can use it right when you need it!

Course Condiment

Cuisine American

Keyword Apple Pie Spice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 15 teaspoons

Author Lynne Feifer

Ingredients

• 3 tablespoons ground cinnamon
• 1 ½ teaspoons ground nutmeg *See Note
• 1 teaspoon ground cardamom
• ¾ teaspoons ground allspice
• ¾ teaspoon ground ginger
• ½ teaspoon ground cloves

Instructions

• Place the cinnamon, nutmeg, cardamom, allspice, ginger, and cloves into a small bowl. Mix until everything is well combined.
• Store in a tightly covered jar placed into a cool, dark place such as a cabinet or pantry. The mixture won't "go bad", but will lose it's potency the longer it sits, so I suggest using it within a year and smelling it first before using.

Notes

• *If using freshly ground nutmeg, reduce the amount to 3/4 teaspoon, as the flavor is stronger and more pungent.
• Use as directed in various recipes. 

Nutrition

Serving: 1serving

The post Apple Pie Spice appeared first on 365 Days of Baking.

Snickerdoodles are one of my absolute favorite cookies, especially when they have that delightfully chewy texture with a slight crunch on the outside. I’ve been making them since I was little, but I’ll admit, they can be a little messy, and rolling individual cookies in the cinnamon sugar mixture is an extra step I don’t love.

That’s where these Snickerdoodle cookie bars come in. All you have to do is mix the dough, press it into the pan, and sprinkle the cinnamon and sugar all over the top of the bars before baking. Easy-peasy!

Thank goodness for bar cookies! They are such a time-saver and are perfect for a potluck or party. These Chocolate Chip Blondies are another favorite cookie bar, as are these M&M Blondies (switch out the colored M&Ms according to the season or holiday!)

Ingredients for Snickerdoodle Bar Cookies

Gather the classic cookie ingredients to make this simple recipe:

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• 2 cups packed light brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 1 tablespoon pure vanilla extract

For Topping

• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

No Cream of Tartar?

You might notice cream of tartar, which is a typical ingredient for snickerdoodle cookies, is missing from this recipe. The acidic ingredient gives a particular sour tang to snickerdoodles. BUT they don’t HAVE to have the cream of tartar!

The earliest recipes used baking powder, so you can argue that making them this way is more historically accurate. Yes, the texture is slightly different, but especially when you’re making bars, you’ll hardly notice.

How to make Snickerdoodle Bars

This Snickerdoodle bar recipe is quick and easy to make!

1. First, heat oven to 350 degrees and prepare a 9×13-inch baking pan by spraying it with nonstick cooking spray or lining it with parchment paper.
2. In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream butter and brown sugar on medium speed until light and fluffy. This should take about 5 minutes.
3. Now, add the eggs one at a time, stirring until combined. Add the vanilla extract. Be sure to scrape down the sides as needed to make sure everything is fully incorporated.
4. Next, in a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. With the mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Turn the mixer off and use a rubber spatula or wooden spoon to scrape down the sides of the bowl and make sure all the dry ingredients are fully mixed in. Be sure not to over mix or the bars will become too dense when baked.
6. Transfer the cookie dough to the prepared pan. Use an offset spatula to spread the dough into a nice even layer.
7. Finally, in a small bowl, mix the sugar and cinnamon together for the topping. Sprinkle it generously over the top of the dough.
8. Bake for 25-30 minutes in the preheated oven until golden brown and until the surface springs back lightly when touched. Be sure to cool completely before cutting for best results. I use a cake tester inserted into the middle to test for doneness as well.

How to store Snickerdoodle Bars

You can wrap the pan in plastic wrap or aluminum foil and store it at room temperature for 3-4 days. Or you can store individual pieces in an airtight container or wrapped in plastic wrap for the same amount of time.

Can you freeze this Snickerdoodle Bars recipe?

Yes, you can freeze these chewy Snickerdoodle bars! If you’re freezing the whole dish, wrap it tightly in plastic wrap, and then aluminum foil before freezing. Or wrap individual bars in plastic wrap and place them in a freezer bag.

Thaw for a few hours or overnight on the counter before serving.

More Delicious Bar Recipes

Oh, I have all sorts of bar recipes on the blog for you to try. Pick one of these favorites to try next time:

• O’Henry Bars – these family favorites are a sweet and chewy oat base covered in melted chocolate and peanut butter. They are most often requested during the holidays, too.
• Funfetti Ooey Gooey Bars are easy dessert bars inspired by the classic birthday cake. Every bite of these buttery soft bars is packed with sweet vanilla flavor and plenty of sprinkles!
• These hard to resist Easy Lemon Bars with a creamy lemon filling and a dusting of powdered sugar are just enough sweet, with the right amount of tartness.
• Homemade Millionaire Bars combine layers of buttery shortbread crust, rich caramel, and velvety chocolate. They are like Twix bars, but so much better!

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Snickerdoodle Bars

This recipe for Snickerdoodle Bars takes the cookie everybody loves and turns it into a sweet, chewy, cinnamon sugar bar! It’s an easy way to get your snickerdoodle fix without the extra work.

Course Dessert

Cuisine American

Keyword Snickerdoodle Bars

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 299kcal

Author Lynne Feifer

Ingredients

• 2 ⅔ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly ground nutmeg
• 2 cups packed light brown sugar
• 1 cup unsalted butter room temperature
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon

Instructions

• Preheat oven to 350 degrees F and prepare a 9 X 13-inch baking dish by spraying it lightly with cooking spray.
• In a mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy. This should take about 5 minutes.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
• Individually add the eggs until well mixed. Add the vanilla and be sure to scrape down the sides of the mixing bowl before going on.
• With the mixer on low, gradually add the flour mixture until just combined. Be careful not to over mix as the bars could be too dense when baked.
• Scrape the sides of the bowl and make sure that all of the flour has been mixed in on the bottom.
• Put dough into prepared baking dish and with an offset spatula, spread evenly.
• In a small bowl, mix granulated sugar and cinnamon. Sprinkle it evenly over the top.
• Bake for 25-30 minutes or until surface springs back when touched lightly.
• Cool completely before cutting.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 45g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 163mg | Potassium: 123mg | Fiber: 1g | Sugar: 28g | Vitamin A: 385IU | Vitamin C: 0.01mg | Calcium: 57mg | Iron: 1mg

*This post was Day 164 of the original 365 Days of Baking and was published on July 16, 2011. It has been updated in format and with photos.

The post Snickerdoodle Bars appeared first on 365 Days of Baking.

This is a sponsored conversation written by me on behalf of Libby’s Fruits & Vegetables. The opinions and text are all mine.

Whenever we go to a coffee shop, I always look for the cheese Danish. I just love them! So, in keeping with my adoration of this wonderful breakfast treat, I decided to create one at home. Let me tell you, the family has fallen in LOVE with this Pear Cream Cheese Danish pastry!

Why is it called a Danish?

Believe it or not, “Danish” pastries aren’t necessarily native to Denmark! Bakers brought new techniques with them from Austria into Denmark, and Danish bakers adopted these Austrian pastries. Over time, Danish pastries evolved into various sizes, shapes, and varieties, with many different toppings and fillings.

We traditionally think of a “Danish” as a multi-layered laminated pastry with a sweet filling, usually fruit or cream cheese. The crust is made with layers of dough and butter for a rich, flaky texture. While you can definitely make your own puff pastry, I find that buying it at the store is equally delicious and saves me time.

Pear Danish Ingredients

You only need a handful of simple ingredients to make these delicious pear danishes:

• Cream cheese, room temperature
• Marzipan (you can also use almond paste but the texture won’t be as smooth and it won’t be as sweet.)
• Large eggs
• Pure vanilla extract
• Puff pastry sheet, thawed
• Water
• Canned pear slices (I use Libby’s brand, drained and cut into smaller slices)
• Honey
• Cinnamon

Make sure to review the recipe card below for a complete list of ingredients and detailed instructions!

How to Make Delicious Pear Cream Cheese Danishes

1. Prepare: Preheat oven to 400 degrees F. Place a lightly floured piece of parchment paper on the counter top or other work surface. Gently roll out the sheet of thawed pastry dough on the parchment with a rolling pin so that it measures about 10 X 14 inches.
2. Puff Pastry Dough: Using a pizza cutter, cut the dough in half lengthwise so that you have two equal squares.
3. Egg Wash: In a small bowl, beat one egg and two teaspoons of water to make an egg wash, making sure to break up the egg yolks completely. Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge.
4. Fold the Danish dough in one inch on the long sides and a half inch up on the short ends, using the egg wash to adhere to each corner.
5. Cream Cheese Filling: Slice the marzipan into small pieces and place it into a mixing bowl. Add the remaining egg and vanilla. Cream together until completely mixed and smooth. Then add the cream cheese and beat until smooth.
6. Fill the Pastry: Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula or wooden spoon just to the edges that have been folded in. Using the egg wash, brush all over the top of the dough. Place the Libby’s Pear Slices on top of the filling.
7. Bake: Transfer the parchment paper holding the Danish pastries to a baking sheet and bake for 15 to 17 minutes or until the pastry dough edges are lightly golden brown.
8. Topping: In a small bowl, mix the honey with the cinnamon. Allow the danishes to cool on the baking sheet for 3 – 5 minutes before drizzling with cinnamon honey.

Recipe Variations and Substitutions

• You can use croissant dough sheets instead of puff pastry for a slightly different pastry crust.
• Sprinkle some brown sugar or granulated sugar into the cream cheese filling for added sweetness. 
• You can use cream cheese or Neufchatel cheese in this recipe. Cream cheese has a slightly higher fat content, but many prefer the taste of Neufchatel cheese, especially in sweet dishes.
• Drizzle a glaze made from a few tablespoons of milk and icing sugar instead of the cinnamon honey.
• Pure maple syrup can be substituted for the honey.

Can I use fresh pear slices in this recipe?

Yes, you can use fresh pears! Bartlett pears are my favorite variety! However, I recommend cooking them first for the best results. Cook them in a skillet on the stovetop with a few tablespoons of butter and a sprinkle of brown sugar on medium-high heat until they are tender, about 4 minutes. 

How do I store leftover Pear Danish?

These danishes are just as good the next day! Keep any leftovers in an airtight container in the fridge for up to 5 days. You can also wrap cooled pastries individually in a separate piece of plastic wrap. Reheat them in the oven until warmed through.

More Danish Recipes

Try one of these tasty danishes next time:

The flavor combination in this Blueberry Ginger Cheese Danish will awaken your taste buds. The crystallized ginger adds an unexpected and delightful zing to every bite.

Who can resist strawberries? Certainly not me! I could eat these Strawberry Danish Hearts with their sweet cream filling until the cows come home!

It may not be a Danish, so to speak, but no one will pass on these Nutella Knots when they’re placed on the table for breakfast.

Recipes for Pear Lovers

If you love eating pears, you might want to try one of these dishes:

• ​Cinnamon Pear Galette- this beautiful dessert has a buttery, flaky pie crust and a spiced filling that perfectly complements the pears.
• Baked Cinnamon Pear Slices: Pear slices sprinkled with fresh lemon juice, cinnamon and some sugar then baked in the oven until dry and crisp.
• Poached Pears and Goat Cheese Appetizer: a slice of Bosc pear soaked in Mirassou Merlot on top of your favorite cracker. Top it with goat cheese and a pecan half and you’ve got a great appetizer to get your party started! 
• Gorgonzola Pear Chicken: A flavorful chicken breast topped with a Gorgonzola cheese sauce, sliced pears, and sugared pecans.

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Pear Cream Cheese Danish

This Pear Cream Cheese Danish, with Marzipan cream cheese filling, cinnamon honey, and Libby’s Sliced Pears, will be a recipe you’ll want to make repeatedly.

Course Breakfast

Cuisine American

Keyword Pear Danish

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Total Time 37 minutes minutes

Servings 6 servings

Calories 536kcal

Author Lynne Feifer

Ingredients

• 8 ounces cream cheese room temperature
• 4 ounces marzipan almond paste can be substituted, texture will just not be as smooth and less sweet
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 sheet puff pastry thawed
• 2 teaspoons water
• 30 ounces Libby's Pear Slices, drained and cut into smaller slices (2) 15 ounce cans
• 3 tablespoons honey or pure maple syrup
• 1/4-1/2 teaspoon cinnamon depending on taste

Instructions

• Preheat oven to 400 degrees F.
• On a piece of parchment, gently roll out the sheet of thawed pastry dough so that it measures 10 X 14-inches.
• Using a pizza cutter, cut the dough in half lengthwise so that you have two identical pieces.
• In a small bowl, beat one egg and the two teaspoons of water to make an egg wash.
• Gently brush the egg wash on all sides of both pastry sheets, about 1/2 inch in from the edge.
• Fold the dough over onto itself, one inch in width on the length and a half inch in on the short ends, using the egg wash to adhere each corner.
• Slice the marzipan into small pieces and place into a mixing bowl.
• Add the remaining egg and vanilla. Cream together until completely mixed and smooth. This will take about 8-10 minutes as it takes a while for the marzipan to break down. It's ok if there are small pieces remaining.
• Add the cream cheese, and beat until smooth.
• Evenly divide the cream cheese filling between both pastry doughs, spreading with an offset spatula just to the edges that have been folded in.
• Using the egg wash, brush all exposed edges of the pastry dough.
• Place the pear slices on top of the filling.
• Transfer the danishes, keeping them on the parchment to a baking sheet and bake for 15 to 17 minutes or until pastry dough edges are lightly golden.
• In a small bowl, mix the honey with the cinnamon.
• Allow to cool on the baking sheet for 3 – 5 minutes before drizzling with cinnamon honey.

Nutrition

Serving: 1serving | Calories: 536kcal | Carbohydrates: 48g | Protein: 9g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 249mg | Potassium: 222mg | Fiber: 3g | Sugar: 24g | Vitamin A: 605IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg

This post was originally published May 17, 2017. It has been updated in format and with pictures on May 10, 2024.

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As I was making this coffee cake, it reminded me of one that I loved when I was little, but I couldn’t quite put my finger on it. Then it came to me: it tastes like the Hostess Coffee Cakes, only 1 MILLION times better! I already can’t wait to make it again.

This Cinnamon Sour Cream Coffee Cake is something special I tell ya.
Not only is it super duper delicious, but the recipe was created by one of my blogging besties.

Mary Younkin of Barefeet in the Kitchen has published not her first, but her second cookbook.
The Weekday Lunches & Breakfasts Cookbook is one that I think should be in EVERY kitchen!
Order it on Amazon!
Between her first, The Weeknight Dinner Cookbook, and her second, AND her third, The Weeknight Dessert Cookbook, Mary’s got all your kitchen conundrums figured out.

Her recipes are delicious, easy to follow, easy to make and are ones you’ll use again and again.
I know I do!
I bought her first cookbook for each of my kids to start their own collection.
They make a great gift for any cook, and the trio will make a great Mother’s Day present!

Why is it called Coffee Cake?

Before we go any further, there is NO coffee in this recipe. Whenever I post a recipe for a coffee cake, like this one, I inevitably get questions about the coffee missing from the ingredients.

The reason this (and others like it) is called a “coffee cake” is because it is a sweet cake that is most often enjoyed with a hot cup of coffee. I read that the tradition started in Germany in the 16th century. You can search why coffee cakes are called coffee cakes yourself and read more about it!

Ingredients for Cinnamon Coffee Cake

Gather the following ingredients to make this delicious coffee cake:

Cake Ingredients

• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Streusel Ingredients

• 1 1/3 cups all-purpose flour
• ¾ cup light brown sugar, packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter, melted

How to Make Classic Sour Cream Coffee Cake

You’ll have this delicious sour cream coffee cake recipe ready in under an hour!

1. First, make your streusel by combining the flour, brown sugar, cinnamon, nutmeg, and melted butter in a small bowl. Mix everything together with a fork until clumps are formed, then set aside.
2. Now let’s make the cake batter! Preheat your oven to 350 degrees F and grease a 9×9-inch pan with butter.
3. In a medium bowl, whisk together the flour, baking powder, and cinnamon. In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, scraping the sides of the bowl as necessary.
4. Add the flour mixture to the wet ingredients, then add the sour cream. Mix everything together until well combined.
5. Finally, it’s time to assemble and bake the coffee cake. Pour half of the batter into the prepared pan and spread it to cover the bottom of the pan with an offset spatula. Sprinkle half of the cinnamon streusel in an even layer over the batter. Finish pouring the remaining batter, then sprinkle the remaining streusel on top of the cake batter.
6. Bake for 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean with moist crumbs. Cool completely on a wire rack before slicing.

Tips for Making this Cinnamon Sour Cream Coffee Cake 

• In the cookbook, Mary’s recipe calls for a 10-inch square pan but I couldn’t find one in any of my local stores, so used a 9-inch square and then adjusted the baking time slightly.
• I used my fingers to spread the butter into the pan; that way I was able to put it into all the corners of the baking dish and the cake came out of the pan without any issue.
• The streusel is not a dry, crumbly one like you may have had. I found it easiest to use my hands to spread it. A spoon was just distributing it in large clumps and separating it with my fingers allowed me to make smaller crumbles.

How to Store Leftover Coffee Cake

Store leftovers wrapped tightly at room temperature for 1-2 days, or if you want them to last longer, place them in an airtight container and store leftovers in the fridge for 3-5 days.

Can you freeze Cinnamon Coffee Cake with Sour Cream?

Yes, you can freeze the entire cake by double-wrapping it in aluminum foil or plastic wrap and then placing it in a freezer bag. Or store individual slices in an airtight container. Coffee cake will last 2-3 months in the freezer.

To thaw, place it on the counter for about an hour and a half. You can warm it in the oven if desired or eat it at room temperature.

More Brunch Recipes

This Cinnamon Sour Cream Coffee Cake is going to be a delicious addition to any brunch table as well.

• Also perfect for that brunch table are my Cinnamon Sugar Palmiers. Not only are they delicious, but they’re also pretty to look at, too!
• If you have lemon lovers invited to your brunch, these Lemon Crepes might just be one of the highlights of the day. Made with this Easy Crepe Recipe, they have the perfect balance of tart and sweet.
• Every brunch needs some meat to go along with the eggs, potatoes, and pastries, so why not add these Cheesy Puff Pastry Sausage Rolls? They’re made with sausage links and store-bought puff pastry, so they’re really easy to put together.
• These Healthy Breakfast Egg Muffins are not only perfect for brunch, but they’ll also be great for those busy weekday mornings. I love how perfect the serving size is, too!
• Ham and Cheese Breakfast Casserole is a great breakfast to make the night before a busy morning. It’s so helpful to have a make-ahead recipe like this, especially when things get crazy during the holiday season!
• My husband loves potatoes with his eggs on the weekends, so this Fall Breakfast Hash Recipe is a great recipe for a Sunday brunch or any special occasions like Christmas morning or Mother’s Day!
• You can’t go wrong with fresh blueberries! Everyone will go back for seconds when you set this Easy Blueberry Crumb Cake Recipe on the table.

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Cinnamon Sour Cream Coffee Cake

This Sour Cream Coffee Cake from Mary Younkin’s cookbook, The Weekday Lunches & Breakfasts Cookbook has a moist, tender cake and two layers of cinnamon streusel. It's an irresistible morning treat.

Course Breakfast

Cuisine American

Keyword Sour Cream Coffee Cake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 people

Calories 409kcal

Author Lynne Feifer

Ingredients

Cinnamon Streusel

• 1 ⅓ cups all-purpose flour
• ¾ cup light brown sugar packed
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup butter melted

Cake

• ½ cup butter room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sour cream

Instructions

Cinnamon Streusel

• Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl. Mix together with a fork until clumps are formed.

Cake

• Preheat oven to 350° F. and grease a 9 X 9-inch pan with butter.
• In a medium mixing bowl, whisk together the flour, baking powder, and cinnamon. 
• In a large mixing bowl, cream together the butter and sugar until light and fluffy, approximately 3 to 4 minutes. 
• Add the eggs and vanilla and mix well, scraping down the sides of the bowl as needed.
• Add the flour mixture.
• Add the sour cream and mix until well combined. 
• Pour half of the cake batter into the prepared pan and with an offset spatula, spread to cover the bottom. 
• Sprinkle half of the cinnamon streusel evenly over the cake batter.
• Cover with remaining batter and then sprinkle again with the remaining streusel. 
• Bake for 35-40 minutes, until lightly browned and a toothpick inserted into the middle comes out with moist crumbs. Cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 50g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 172mg | Potassium: 95mg | Fiber: 1g | Sugar: 30g | Vitamin A: 698IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg

This recipe has been updated with pictures on 8/3/21, and 4/19/24. It was originally published 4/22/18.

The post Sour Cream Coffee Cake appeared first on 365 Days of Baking.

There are no words to describe a Texas Roadhouse roll. I mean, just eating them gives you everything you need to know.

If you’ve never had one of those fluffy, buttery rolls, then let me tell you, you’re in for a treat! I’m so excited to share this great recipe with you so you can make your own copycat Texas Roadhouse rolls at home. Don’t you just want to reach right into your screen and grab one of those soft, fluffy rolls??
I know I do!!

Texas Roadhouse Rolls Recipe

If you’ve never been to a Texas Roadhouse, you need to go. It’s a chain restaurant that brings a basket of giant rolls with honey butter to your table before your meal.

If I remember correctly, they’re complimentary. And these rolls are absolutely to die for when spread with that cinnamon honey butter. Oh. My. Goodness!

When the craving hit for these rolls and that cinnamon honey butter we’d head to the restaurant and then end up with a whole dinner bill to boot. But now that I know how to make Texas Roadhouse Rolls at home, we might never end up going to the restaurant again!

I found this Texas Roadhouse Rolls Copycat Recipe at Eat Cake For Dinner, and I’m sure you’ll love it as much as I do. 

Ingredients for Texas Roadhouse Rolls

These delicious rolls require only a few basic ingredients:

• 4 teaspoons active dry yeast
• 1/2 cup warm water
• 2 cups milk, scalded and cooled to lukewarm
• 1/2 cup sugar plus 1 teaspoon (separated)
• 3 tablespoons unsalted butter, melted
• 7-8 cups of flour (all-purpose is best)
• 2 large eggs
• 2 teaspoons salt

How to Make Texas Roadhouse Rolls

These homemade rolls start with instant yeast, sugar, and scalded milk. If you’ve never scalded milk before, it’s easy. Just check out this step-by-step guide to making scalded milk for a tutorial. 

Then, add about 2 cups flour to the active yeast mixture, stir, and let the whole thing sit for just a few minutes until light and foamy. Next, add the melted butter, eggs, and the rest of the flour to form a dough. 

The key to making these yeast rolls fluffy is letting that beautiful dough rest for around 10 minutes before kneading it. You can knead the dough by hand or with the dough hook attachment on your electric stand mixer. When the dough is smooth and satiny, it’s ready to rise. 

I let the dough rise in a greased bowl (sprayed with cooking spray) and covered it in plastic wrap until it was doubled in size. Keep it in a warm place to help it rise. This took a little more than an hour.

Now comes the fun part: rolling and shaping the rolls! 

On a lightly floured surface, roll dough into a rectangle and fold the ends together. Let the dough rest again for around 10 minutes. All this resting time makes for fluffier rolls.

Use your dough scraper or a pizza cutter to divide the dough into rolls, then shape them and let them rise on your prepared baking sheet in a warm environment for another hour until doubled in size.

We like our rolls a bit on the large side, so this recipe made about 24 for us. For really authentic Texas Roadhouse Rolls, be sure to brush to tops with a little more plain melted butter.

Give it 8 to 10 minutes in the oven and you have hot, fluffy, golden brown rolls to serve with cinnamon honey butter. 

How do you make cinnamon honey butter? 

Have you had cinnamon honey butter? It’s even better than plain ol’ butter or honey butter on these rolls, in my opinion. 

It’s also SUPER easy to make! All you do is beat ½ cup of softened butter with ¼ cup of confectioner’s sugar, a teaspoon of cinnamon, and ¼ cup of honey. Leave out the confectioner’s sugar if you don’t want it as sweet.

This butter and these rolls were made for each other. A pat of cinnamon honey butter melting into one of these warm rolls is one of the best things in the world!

After the first time you try this homemade cinnamon butter, I wouldn’t be surprised if you start making it all the time. It would be great on toast, bagels, muffins, biscuits. . . .you name it. We GO NUTS for this cinnamon butter recipe on Pumpkin Biscuits, especially around Thanksgiving time. 

FAQs

Can I use instant yeast instead?

Instant yeast can definitely be substituted for active dry yeast in equal amounts. If you’d like more information, check out this article on why it works!
So, after mixing the sugar and flour in the first step, you’ll add the butter, eggs, and salt, and skip the 8-10 minute resting period.

How should I store Homemade Roadhouse Rolls?

Once the rolls cool to room temperature, you can store them in a zip-lock bag or another airtight container. They don’t last long at our house, but they will usually last another 2-3 days on the counter.

Can you freeze Texas Roadhouse Rolls?

Yes, most breads freeze well, and these rolls are no exception. Wrap them individually, then store them in a freezer bag or other airtight container. These rolls will last up to 3 months in the freezer when stored correctly.

To thaw, warm up in the microwave or place on the counter overnight.

Texas Roadhouse Rolls are good ANY time of year but they’d be especially perfect on your holiday dinner table served alongside Herb Roasted Turkey and Maple Roasted Sweet Potatoes. I know they’ll be on my Thanksgiving menu this year and I CANNOT WAIT. 

More Copycat Recipes

Recreating favorite restaurant dishes at home is so much fun. I’m always amazed and excited when I manage to nail a “copycat” recipe! Along with these Texas Roadhouse Rolls, you might like these other recipes inspired by popular restaurant items: 

• Copycat Olive Garden Breadsticks taste just like those endless breadsticks from the famous “Italian” chain.
• Copycat Chick-fil-A’s Frosted Lemonade will satisfy any cravings you have for a tart, frozen beverage! 
• Copycat Chick-fil-A Frosted Coffee is one for the caffeine addicts among us.
• Copycat Chipotle Cilantro Lime Rice makes your homemade burrito bowls even better than takeout. 
• The Copycat Texas Roadhouse Rolls recipe below may be my current favorite of the bunch!

More Homemade Bread Recipes

If you love this Copycat Texas Roadhouse Rolls recipe, then you’ll love these delicious bread recipes, too:

Grandma’s Italian Bread is everything you love about a classic rustic loaf from the bakery, made right at home.

Looking for a delicious quick bread to make? Try this Pineapple Bread that always puts me in a tropical mood!

This Pepperoni Bread is an easy and delicious dinner favorite. It’s what I always take to parties and is the first thing to disappear! It’s great for Game Days, too!

Looking for another fantastic bread recipe for your dinner menu? Check out these Asiago Herb Biscuits, too! 

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Watch the video to see how easy these dinner rolls are to make!

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Texas Roadhouse Rolls

This easy Copycat Texas Roadhouse Rolls recipe smeared with Cinnamon Honey Butter is just like the restaurant's, and is melt-in-your-mouth delicious!

Course Side Dish

Cuisine American

Keyword Texas Roadhouse Rolls

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 24 rolls

Calories 180kcal

Author Lynne Feifer

Equipment

• medium saucepan
• 2 large mixing bowls
• medium mixing bowl
• Mixer
• large baking sheet

Ingredients

Texas Roadhouse Rolls

• 4 teaspoons active dry yeast
• ½ cup warm water
• 2 cups milk scalded and cooled to lukewarm
• ½ cup plus 1 teaspoon sugar separated
• 3 tablespoons melted unsalted butter cooled slightly, plus additional for brushing
• 7-8 cups all-purpose flour
• 2 eggs
• 2 teaspoons salt

Cinnamon Honey Butter

• ½ cup unsalted butter room temperature
• ¼ cup confectioners’ sugar
• ¼ cup honey
• 1 teaspoon cinnamon

Instructions

Texas Roadhouse Rolls

• In an electric mixer bowl, dissolve yeast in the warm water with the teaspoon of sugar. With the dough hook attached, mix in the milk, remaining 1/2 cup of sugar, and enough flour to make a medium batter. 
• Mix thoroughly. Allow standing until light and foamy. About 8-10 minutes. Add 3 tablespoons melted butter, eggs, and salt. Beat well. 
• Add enough flour to form a soft dough. Turn dough out onto a lightly floured surface, and allow it to rest for about 10 minutes. 
• While the dough is resting, prepare a large bowl by spraying it with cooking spray. Knead dough until it is smooth and satiny. 
• Place into a prepared bowl and turn over, coating with oil. Cover bowl tightly with plastic wrap and set to rise in a warm area until it doubles in size. About 1-1 1/2 hours. 
• Punch dough down. On a lightly floured surface, and with a lightly floured rolling pin, flatten dough into a rectangle until it is a 1/2-inch thick. 
• Fold the rectangle in half the short way so that it is about 1-inch thick, and lightly roll together to seal the sides together. Allow resting for 10 minutes. 
• With a dough scraper, cut into rolls and place them on a greased baking sheet. Cover with a damp towel and allow to rise in a warm area for about an hour more. 
• Preheat oven to 350 degrees and bake rolls for 10-15 minutes, or until lightly browned. 
• Brush top of the rolls with the additional melted butter.

Cinnamon Honey Butter

• In a medium mixing bowl, beat the butter for about 30 seconds until lightly whipped.  
• Add sugar, honey, and cinnamon and beat until smooth and combine, scraping down the sides of the bowl. 
• Continue beating on medium-high speed until light and fluffy, about 2-3 minutes. 
• Serve with warm rolls.

Video

Notes

Nutritional information is for rolls only, and does not include the Cinnamon Honey Butter, but can be found by clicking the link.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 96IU | Vitamin C: 0.002mg | Calcium: 33mg | Iron: 2mg

This recipe was originally published February 16, 2012. It has been updated in format and with photos on November 21, 2023.

The post Texas Roadhouse Rolls appeared first on 365 Days of Baking.

Much like a Pear Custard Pie with juicy pears baked in a sweet vanilla custard, this rustic French pastry is a beautiful way to showcase the sweet fruit that’s in season. The best part? You don’t have to be a pastry chef to create this masterpiece at home. With simple ingredients and basic kitchen tools, anyone can make a perfect cinnamon pear galette!

What is a galette?

A galette is a type of French pastry that is similar to a pie but is more rustic in appearance. It is typically made with a single layer of pastry that is folded over the edges of the filling rather than being enclosed in a crust. Galettes can be sweet or savory and are often filled with fruit, vegetables, or cheese, and are perfect for entertaining or a simple weeknight dinner!

I decided to make a Fall galette after making and finding this Strawberry Rhubarb Galette on Two Peas & Their Pod. The filling for this fall dessert is my recipe, but the crust recipe is inspired by the crust from Maria.

Ingredients needed for this easy Pear Galette

To make a cinnamon pear galette, you will need the following ingredients:

For the crust:

• 1 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• ¼ cup yellow cornmeal
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/3 cup buttermilk
• 1 tablespoon of ice water
• 1 large egg
• 1 1/2 tablespoons of raw or Turbinado sugar

Pear Filling:

• 3 Bartlett pears, cored and thinly sliced
• 1/3 cup granulated sugar
• 1/2 tsp ground cinnamon
• 2 tablespoons of fresh lemon juice

Instructions for making the perfect galette crust

1. Combine flour, sugar, cornmeal, and salt in a large bowl. With a pastry cutter, blend in cold butter until the mixture resembles coarse meal. (You can also use a food processor to pulse the butter into the mixture 4-5 times).
2. Add buttermilk to the flour mixture, and stir until it sticks together. If using a food processor, slowly pour the buttermilk through the chute while running. Mix until a ball of dough forms. You can also use sour milk if you don’t have buttermilk (see the recipe note below).
3. Remove the dough, stick any remaining pieces to it, and wrap it tightly in plastic wrap. Refrigerate for at least 45 minutes before rolling out.
4. In a small bowl, beat the egg. Add the tablespoon of water and mix well. This will be the egg wash for the crust.

Preparing the cinnamon pear mixture

Preheat the oven to 350°F. In a small bowl, mix the cinnamon and sugar. In a large bowl, combine all sugar mixture, pears, and lemon juice, and toss gently to coat.

Assembling the Cinnamon Pear Galette

Remove the chilled dough from the refrigerator and place it on a pizza stone or a sheet of parchment paper. Starting at the center of the dough, roll it out to form a 14-inch-wide circle. If using parchment, place the dough on the parchment paper onto a rimmed baking sheet.

Arrange the pear mixture in the center of the dough, leaving a 2-inch border around the edges. I start at the outside and work my way into the center. Continue making overlapping or concentric circles until all pear slices have been used, filling in any holes or lighter spaces with smaller pieces of pear. Drizzle half the remaining juice/sugar over the pears.

Fold the edges of the dough over the pears, pleating or folding the dough as necessary, and gently press to make sure the creases are adhered. This will help prevent any juices from leaking out.

Lightly brush the edge of the dough with the egg wash, and sprinkle with the raw sugar.

Bake for 1 hour until the crust is golden brown and the filling bubbles. At the 30 minute mark, if the crust is browning too quickly, cover the galette with a sheet of aluminum foil. Transfer the baking sheet with the galette to a wire rack and cool for 20 minutes. Serve warm or at room temperature.

Baking and serving tips

• For best results, use ripe but firm pears that will hold their shape during baking. Bosc and Anjou pears are also excellent choices. Or consider mixing pears of different types!
• Be sure to chill the dough for at least 45 minutes before rolling it out to prevent it from becoming too soft.
• Don’t skip the parchment paper! It prevents the galette from sticking to the baking sheet!
• If you don’t have a pizza stone, use a rimmed baking sheet to prevent any juices from leaking onto the floor of your oven. Also, if using a stone, I still like to use a piece of parchment and roll the edges of it up, to prevent any drips, just in case.
• Serve the rustic pear galette warm with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs

Can I make the galette dough ahead of time?

Yes, This dough can be made at least three days in advance, wrapped in plastic wrap, and stored in the refrigerator.

Can I freeze the baked cinnamon pear galette?

Yes, you can freeze the galette after it has been baked. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, place the galette in a 350°F oven for 15-20 minutes.

How do I prevent the filling from making the crust soggy?

To prevent the filling from making the crust soggy, you can sprinkle a light layer of almond flour or breadcrumbs over the bottom of the crust before adding the filling. This will absorb any excess moisture and help the crust stay crisp.

More delicious galette recipes:

Galettes are one of my favorite desserts to make! They’re gorgeous and everyone loves them! Plus, they are so forgiving due to their rustic appearance. Try one of these other galette recipes:

• Blueberry Ginger Galette
• Cherry and Dark Chocolate Galette
• Strawberry Rhubarb Galette
• Peach Blueberry Galette

Happy baking!

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Cinnamon Pear Galette

This Cinnamon Pear Galette is an easy dessert. Cinnamon sugar pears are wrapped in a flaky buttermilk crust will delight family and friends with its' perfect balance of comfort and sophistication.

Course Dessert

Cuisine American

Keyword Cinnamon Pear Galette

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Refrigeration 45 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 8 servings

Calories 354kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cup all-purpose flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon kosher salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk see note
• 1 tablespoon water
• 1 large egg
• 1 ½ tablespoons raw sugar

Pear Filling

• 3 Bartlett pears cored, and sliced thin
• ⅓ cup granulated sugar
• ½ teaspoon cinnamon
• 2 tablespoons fresh lemon juice

Instructions

Crust

• In a large bowl, combine flour, sugar, cornmeal, and salt in. Add butter. With a pastry cutter blend in butter until mixture resembles coarse meal. (You can also use a food processor for this step and pulse the butter in to the mixture 4-5 times)
• Pour the buttermilk into the bowl and stir to mix well until it begins to stick together. *See note
• You can also slowly pour the buttermilk through the chute of the food processor while it is still running. Mix until a ball of dough forms.
• Remove the dough, stick any remaining pieces to it, and wrap tightly in plastic wrap. Refrigerate for at least 45 minutes before rolling out. This dough can be made at least 3 days in advance, wrapped in plastic wrap and stored in the refrigerator.

Pear Filling

• Preheat oven to 350°F.
• In a small bowl, mix the cinnamon and sugar together.
• In a medium bowl, combine all sugar mixture, pears, and lemon juice, and toss gently to coat.
• In a small bowl, beat the egg. Add the tablespoon of water and mix well. This will be the egg wash for the crust.

Assembly

• Remove the dough from the refrigerator and place on a pizza stone or a sheet of parchment paper. Starting at the center of the dough, roll out to form a 14-inch wide circle. If using parchment, place the dough on the parchment paper on a rimmed baking sheet.
• Begin filling by placing the pears two inches in from the outer edge and continue forming a circle until all slices have been used. I start from the outside and work my way in to the center, using the smaller pieces of pear to fill in any gaps or light spaces. Drizzle half of the remaining juice/sugar over the pears, and discard the rest.
• Fold the edges over the pears and gently press to make sure the creases are adhered. It is fine to overlap the dough. This will help prevent any juices from leaking out.
• Lightly brush the edge of the dough with the egg wash, and sprinkle with the raw sugar.
• Bake for 1 hour until crust is golden brown and the filling bubbles. At the 30 minute mark, if crust is browning too quickly, cover galette with a sheet of aluminum foil.
• Transfer baking sheet with galette to a wire rack and allow to cool for 20 minutes. Serve warm or at room temperature.

Notes

To substitute buttermilk, measure ⅓ cup milk and add one teaspoon white vinegar. Let sit for 15 minutes before adding to dough.
If the dough doesn’t stick together after adding the buttermilk and mixing well, gather it into a ball and stick the remnants to it. When you remove it from the fridge to roll it, it should be good to go, and not crumbly. Do not be tempted to add more moisture to it.
See post for additional tips and notes.

Nutrition

Serving: 1serving | Calories: 354kcal | Carbohydrates: 55g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 184mg | Potassium: 143mg | Fiber: 3g | Sugar: 27g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg

This post was originally published October 7, 2011, and has been updated in format and with pictures on September 15, 2023.

The post Cinnamon Pear Galette appeared first on 365 Days of Baking.

If you have a Cinnamon Roll craving, these easy cinnamon swirls are about to make all your dreams come true. 

Making sweet rolls from scratch, usually requires lots of mixing, kneading, proofing and waiting. Not this cinnamon breakfast pastry!

For these Cinnamon Swirls we are going to use pre-made puff pastry. The store bought sheets of dough eliminate the fuss of making pastry dough from scratch. You just roll it out, spread the cinnamon sugar filling over it, slice and bake. That means you can make them any morning without having to wake up hours early or remembering to prep the night before.

If you’re looking for an alternative to cinnamon rolls that check all the same flavor boxes, this easy cinnamon twirls recipe is pure perfection. 

And the best part:  puff pastry cinnamon swirls taste incredible. Buttery, flaky and perfectly sweet with the irresistible cinnamon aroma. You’ll love nibbling on one of these sweet, flaky Cinnamon Danish swirls while you enjoy your first cup of coffee in the morning.

Served for breakfast, brunch, coffee breaks or as a midnight snack, these easy cinnamon sugar pastries will disappear as quickly as they hit the table! 

Cinnamon Puff Pastry Swirls Ingredients 

My second favorite thing about this recipe (after the delicious taste) is that you can make it with three basic kitchen staples: 

• Box of puff pastry sheets
• Sugar
• Cinnamon 

What is puff pastry dough?

Puff pastry dough is a ready made store bought dough sold in sheets. Each sheet is made from several super thin layers of dough layered with butter. Thanks to all those layers of butter, the pastry bakes up puffy, golden brown and beautifully flaky with lightly crisped edges. 

It’s one of my favorite “hacks” for making impressive pastries, appetizers and more. I use it for sweet treats like these Boston Cream Puff Cakes and savory recipes like this Cheesy Sausage Roll recipe. Just be careful not to confuse puff pastry dough with refrigerated pie crusts or phyllo dough — they’re usually shelved near each other and it’s easy to accidentally grab the wrong one. 

If you want to make this recipe completely from scratch, you can make your own puff pastry using this recipe.

How to make cinnamon swirls with pastry dough

The method for making these swirls is simple. Follow the steps below to have fresh baked puff pastry cinnamon rolls on the table in less than an hour. Get ready for your kitchen to smell AMAZING while these goodies bake. 

Before you start, line a baking sheet with parchment paper and preheat oven to 390 degrees F. 

• STEP 1: Combine the cinnamon and sugar in a small bowl. 
• STEP 2: Gently unfold the thawed puff pastry sheet on the baking sheet. Sprinkle the cinnamon sugar mixture on top. 
• STEP 3: Roll up the sheet of dough from one short end to the other to form a tight log, then wrap with plastic wrap. Place it in the fridge for 30 minutes. In the meantime, preheat your oven. 
• STEP 4: With a serrated knife, cut the log of cinnamon roll dough into 14 equal pieces. Place rolls onto the parchment-lined baking sheet. Bake for about 10 minutes or until golden brown. 

After baking, let the swirls cool for 5 minutes on a wire rack, and sprinkle with some powdered sugar, if desired. 
Enjoy your puff pastry swirls warm. 
See complete ingredients and detailed instructions in the recipe card below.

Recipe Tips & Tricks for Easy Puff Pastry Cinnamon Rolls

• Use the sharpest knife possible to cut the pastry dough log. You want to cut straight up and down, never at an angle, to ensure to pastry rises and puffs as it bakes. OR you can use my trick to making easy cuts without flattening the dough by using a strand of plain dental floss. 
• Keep the puff pastry COLD until it goes in the oven. I suggest slicing the dough on a countertop that’s as far from the heat of your oven as possible for this reason.
• On that note: don’t skip the chilling time! It’s essential for getting that flaky, airy consistency in the dough and ensuring that our cinnamon swirls hold their shape in the oven. 
• These easy puff pastry swirls are best enjoyed the same day they are baked. That’s not usually a problem, because my family can never stop eating them once we start. They’ll be gone before you know it. 
• Need to feed a crowd? Use an additional sheet of puff pastry dough and double the recipe! 

Cinnamon Pastry Recipes

Put down the can of refrigerated cinnamon rolls. I have all kinds of easy breakfast and dessert recipes with that taste so much better than anything store bought. 

If you like today’s cinnamon swirls, check out this Cinnamon Sugar Palmiers variation — made in the shape of jumbo elephant ears! Both versions look gorgeous; I love them both ways. 

This Baked Apple Cinnamon Pancake combines cinnamon and apple for another family favorite breakfast. My Mom’s Monkey Bread and my Baked Cinnamon French Toast are two more baked breakfast recipes to add to your list! 

Take these Easy Cinnamon Streusel Muffins or these Apple Cinnamon Scones with Maple Glaze to enjoy anywhere. We love them with coffee, tea or all on their own. 
And if you’re in the mood for traditional cinnamon rolls, try these.
You could even make this Cinnamon Roll Cake!

More Store-Bought Puff Pastry Recipes

Who knew you could do so much with a simple sheet of dough? Try all of my puff pastry recipes and let me know which one is your favorite! 

• Spanakopita
• Strawberry Danish Hearts
• Christmas Cherry Hand Pies
• Raspberry Star Bread
• Nutella Knots
• Sausage Cranberry Brie Bites
• Sausage Puff Pastry Rolls

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Keep an eye out for more of my easy recipes each week!

Can’t decide? Start with this easy recipe and bake up a batch of these sweet, flaky Puff Pastry Cinnamon Swirls! They’re a quick recipe for a breakfast and perfect for any special occasion.

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Puff Pastry Cinnamon Swirls

Puff pastry is filled with cinnamon sugar and baked to flaky, golden brown perfection in this easy recipe!

Course Breakfast

Cuisine American

Keyword Puff Pastry Cinnamon Swirls

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

chill time 30 minutes minutes

Total Time 50 minutes minutes

Servings 14 servings

Calories 103kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry thawed in the refrigerator
• 1 tsp ground cinnamon
• 2 tbsps granulated sugar

Instructions

• Line a baking sheet with parchment paper, or lightly grease with baking spray.
• In a small bowl, combine sugar and cinnamon.
• Unfold the thawed puff pastry dough. Place on the baking sheet. Sprinkle with cinnamon sugar.
• Tightly roll up the pastry sheet. Wrap with cling wrap. Place the roll in the freezer to chill for 30 minutes.
• Preheat the oven to 390 degrees Fahrenheit. Use a sharp knife to slice the roll into 14 swirls about ½ inch thick. Place swirls on the baking sheet. Bake for 10 – 12 minutes.
• Let cinnamon swirls cool on the baking sheet for 5 minutes, before serving.

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 44mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.5mg

The post 3-Ingredient Puff Pastry Cinnamon Swirls appeared first on 365 Days of Baking.

If you crossed a churro with a Rice Krispy Treat, you’d get these Churro Rice Krispies Treats.

Rice Krispies Treats are one of the easiest no bake desserts out there.

The gooey ribbons of soft melted marshmallow paired with crispy rice cereal makes them a favorite for kids and adults alike. It’s no wonder they’ve been a long time staple dessert at potlucks, birthdays and school parties.

SAVE THIS EASY CHURRO RICE KRISPIES TREATS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Like lots of moms, I’ve made my fair share of Rice Krispie Treats since my kids were small. It’s so much fun coming up with different mix-ins and flavors to change them up! Even now that my kids are grown, I find myself craving a good old-fashioned rice krispie!

Churro Rice Krispies are inspired by the cinnamon sugar coating on churros and snickerdoodles. I love the way the sweet and slightly spicy flavors come together!

What do I need?

Rice Krispies Treats with cinnamon are made with just a handful of ingredients.

• Cinnamon Toast Crunch Cereal
• Cinnamon Sugar Rice Krispies Cereal – Or substitute with plain rice krispies.
• Butter
• Mini marshmallows
• Cinnamon
• Sugar

Wondering how to make Cinnamon Rice Krispies Treats? It’s starts like regular rice krispy bars: adding cereal to a mixture of melted butter and marshmallows. You’ll add a little cinnamon to the treats before pressing them into a pan.

The big difference between plain rice krispie treats and Churro Rice Krispies is the cinnamon sugar topping! After pressing the treats into the pan, you sprinkle a cinnamon-sugar on top.

DO NOT skip this step!
It gives every bite a fun cinnamon flavor and perfect texture.

Honestly, when I sprinkled the cinnamon sugar on top of the bars, I really thought it was too much and was rather disgusted by it. BUT THEN…

I gently shook the pan from side to side which made the topping fall down in between all the crevices in the bars and it was GOLDEN!!
Seriously, EVERY bite is FULL of an incredible cinnamon sugar flavor because of it.

Can I freeze rice krispies treats?

You can freeze rice krispies treats but the texture and flavor will be altered. Because I really love rice krispies treats, I never want to enjoy one that isn’t the BEST it can possibly be! That’s why I don’t recommend freezing them if you can avoid it.

Instead, store them in an airtight container at room temperature. They keep well for a few days–IF you can resist eating them all!

No Bake Desserts

Rice Krispies Treats aren’t the only easy no bake dessert I have on the blog.

Readers rave about all of my Dream Bars recipes, especially the Chocolate Peanut Butter Dream Bars! These Chocolate Covered Strawberry Dream Bars are a personal favorite.

If you love no bake recipes with cereal, these No Bake Chocolate Peanut Butter Cornflake Cookies are right up your alley. You’ll love these No Bake Peanut Butter S’Mores Cookies too. Who needs the oven when you have so many no bake treat recipes to try?

Rice Krispies Treats

You’ll never get bored of Rice Krispies Treats with so many fun flavor and topping options! I even have a Rice Krispies Granola Bar recipe for a version you can call a “healthy” snack!

Check out all of the easy Rice Krispy recipes I’ve shared over the years.

• Reese’s Peanut Butter Rice Krispies Treats
• Butterfinger Rice Krispies Treats
• Lemon Meringue Rice Krispie Treats
• Circus Animal Cookie Rice Krispie Treats
• Oreo Peppermint Rice Krispies Treats
• S’Mores Rice Krispie Treats
• Cake Batter Krispie Bars

Churro lovers will go nuts for these Cinnamon Rice Krispies Treats!

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Cinnamon Rice Krispies Treats

Cinnamon Rice Krispies Treats {Churro Rice Krispies Treats}

Course Dessert

Cuisine American

Keyword Churro Rice Krispies Treats, Cinnamon Rice Krispies Treats, RIce Krispies Treats

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Resting Time 15 minutes minutes

Total Time 32 minutes minutes

Servings 9 bars

Calories 233kcal

Author Lynne Feifer

Equipment

• 1 8 X 8-inch baking dish
• 1 plastic storage bag for crushing cereal
• 1 large non-stick pot
• 1 silicone spatula

Ingredients

• 3 cups Cinnamon Toast Crunch Cereal
• 2 cups Cinnamon Sugar Rice Krispies Cereal can use regular Rice Krispies Cereal and make as directed
• 4 tablespoons butter
• 10 ounces mini marshmallows
• ½ teaspoon cinnamon If using regular Rice Krispies, increase cinnamon ¾ teaspoon.

Cinnamon Sugar Topping

• ¼ cup sugar
• ½ teaspoon cinnamon

Instructions

• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Put the Cinnamon Toast Crunch cereal into a plastic bag and slightly crush with your hand.
• Melt the butter in a large pot over medium low heat. Once butter is melted, add the marshmallows and stir until melted.
• Add the cereals, and cinnamon to the melted marshmallows, turn off heat, and stir until completely combined. Pour into prepared pan, and gently spread to edges being careful not to push down on them too hard.
• In a small bowl, combine the cinnamon and sugar and mix well. Pour evenly over the pan and then gently shake the pan from side to side so the the sugar mixture settles into the bars.
• Let rest to cool for about 15 minutes.

Nutrition

Serving: 1bar | Calories: 233kcal | Carbohydrates: 47g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 182mg | Potassium: 88mg | Fiber: 3g | Sugar: 27g | Vitamin A: 903IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 6mg

The post Cinnamon Rice Krispies Treats appeared first on 365 Days of Baking.

I can never resist the aroma of a freshly baked cinnamon roll.

This cake smells just like cinnamon buns while it’s baking. And it tastes even better.

Think of the best birthday cake you’ve ever tasted. Now think of the best cinnamon roll you’ve ever had. One of the ones that’s oozing with buttery cinnamon sugar filling and absolutely dripping with creamy vanilla frosting. This cake tastes like both of those all at once–a cinnamon roll birthday cake, if you will.

SAVE THIS CINNAMON ROLL LAYER CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Lindsay Conchar, founder of the blog Life, Love and Sugar, is the genius behind this Cinnamon Roll Cake recipe. She originally shared it in her book and when I first read the name “cinnamon roll layer cake” I knew I had to try it IMMEDIATELY.

Friends, I was not disappointed. This cake is an explosion of cinnamon sugar flavor with the perfect tender crumb and a gorgeous presentation.

If you love cinnamon rolls, you need this cake in your life. Now.

What do I need?

There are three separate components to Cinnamon Roll Layer Cake: the cake itself, the cinnamon glaze and the cinnamon frosting.

For the cake, you will need:

• butter
• sugar
• sour cream
• vanilla
• egg whites
• flour
• baking powder
• cinnamon
• salt
• milk
• water

For the frosting, you will need:

• butter
• shortening
• powdered sugar
• cinnamon
• milk (or water)

Finally, you’ll need this ingredients for the sweet cinnamon glaze:

• powdered sugar
• light brown sugar
• cinnamon
• water

Tips

• Make this cake in three 8 inch round pans for results that look like the photos. Remember to line the bottom of your pan with parchment paper to prevent the cake from sticking.
• Use room temperature ingredients in this cake recipe. They are much easier to incorporate than butter and eggs straight out of the fridge!
• After baking, let the cakes cool in the pan for a couple of minutes before removing them. If you try to remove the layers while they’re still hot, they tend to fall apart.
• For a thicker frosting, add less milk. For a thinner icing, add more.
• Cinnamon sticks or a sprinkle of ground cinnamon make a perfect garnish for the finished cake!

How to Assemble a Cinnamon Roll Cake

First, remove the domes from the tops of the cakes so that they are even and flat. Then place one layer on a cake plate and spread cinnamon glaze on top followed by a layer of cinnamon frosting. Repeat with the remaining two layers of cake.

Spread cinnamon frosting all over the top and sides of the layered cake. For a pretty finishing touch, pipe a ring of remaining frosting along the border of the cake.

Slice, eat and enjoy!

Cake Recipes

If Cinnamon Roll Cake is like breakfast for dessert, my Cinnamon Sour Cream Coffee Cake recipe is like dessert for breakfast! This Cranberry Coffee Cake is another breakfast cake recipe that uses sour cream to keep it moist, even days after baking.

Everyone knows someone who won’t even look at a cake unless it contains lots of chocolate. This Peanut Butter Chocolate Lava Cake Recipe is perfect for chocolate lovers and peanut butter lovers alike. My readers rave over this Chocolate Peanut Butter Pudding Cake too.

Cinnamon Recipes

I can’t believe I’ve bee talking about cinnamon roll layer cake for this long and haven’t yet mentioned my go-to classic Homemade Cinnamon Rolls! They’re fluffy, pillowy soft and drizzled with an irresistible vanilla cream cheese icing. What’s not to love?

Looking for even more spicy sweet ways to bake with cinnamon? Try these long time blog favorites!

• Cinnamon Sugar Popcorn
• Easy Cinnamon Honey Butter
• Apple Cinnamon Sweet Rolls Monkey Bread
• Mom’s Original Monkey Bread
• Apple Cinnamon Scones with Maple Glaze
• Baked Apple Cinnamon Pancake
• Cinnamon French Toast Cupcake
• Cinnamon Pear Slices

One final tip for Cinnamon Roll Layer Cake: invite a few people over to enjoy it with you! It’s so good you may be tempted to eat the whole thing in one sitting. Plus, everything is better with friends. Especially CAKE!

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Cinnamon Roll Layer Cake

This Cinnamon Roll Layer Cake is from Lindsay Conchar’s (creator of the blog, Life, Love and Sugar) new cookbook, Simply Beautiful – Homemade Cakes. It is an 8-inch three layer cake. Each layer is covered in a cinnamon glaze and completely frosted with a incredible cinnamon frosting. It’s like a cinnamon roll for dessert!

Course Dessert

Cuisine American

Keyword Cinnamon, Cinnamon Roll Layer Cake

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 14 people

Calories 1095kcal

Author Lynne Feifer

Equipment

• (3) 8-inch round baking pans
• parchment paper
• large mixing bowls
• Mixer
• serrated knife
• offset spatulas

Ingredients

Cake Layers

• ¾ cup unsalted butter room temperature
• 1 ½ cups sugar
• ¾ cup sour cream room temperature
• 2 tsp. vanilla extract
• 6 large egg whites room temperature, divided
• 2 ½ cups all-purpose flour
• 4 tsp. baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup milk room temperature
• ¼ cup water room temperature

Cinnamon Frosting

• 1 ½ cups salted butter room temperature
• 1 ½ cups vegetable shortening
• 12 cups powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• ¼ cup water or milk room temperature

Cinnamon Sugar Glaze

• 5 tbsp. powdered sugar
• 2 tbsp. light brown sugar loosely packed
• 1 tbsp. ground cinnamon
• 2 tbsp. water

Instructions

Cake Layers

• Preheat the oven to 350 degrees F. Line the bottom of 3 (8-inch) cake pans with parchment paper and grease the sides.
• In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, 3 to 4 minutes.
• Add the sour cream and vanilla extract and mix until combined.
• Add 3 of the egg whites and mix until well combined. Add the 3 remaining egg whites and mix until well combined. Scrape down the sides of the bowl as needed to make sure everything is combined.
• Combine the flour, baking powder, cinnamon and salt in a medium bowl.
• Combine the milk and water in a small measuring cup.
• Add half of the flour mixture to the batter and mix until combined.
• Add the milk mixture to the batter and mix until combined.
• Add the remaining half of the flour mixture and mix until smooth.
• Scrape down the sides of the bowl as needed to ensure everything is well combined.
• Divide the batter evenly between the prepared cake pans.
• Bake the cakes for 23 to 25 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
• Remove the cakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pans and transfer them to a cooling rack to finish cooking.

Cinnamon Frosting

• Beat the butter and shortening together until smooth.
• Slowly add 6 cups of the powdered sugar and mix until smooth.
• Add the vanilla extract, ground cinnamon and water or milk and mix until smooth.
• Slowly add the remaining 6 cups powdered sugar and mix until smooth. Set the frosting aside.

Cinnamon Sugar Glaze

• Add the powdered sugar, brown sugar and cinnamon to a small bowl and whisk to combine.
• Add the water and whisk until smooth.

Cake Assembly

• Using a large serrated knife, remove the domes from the tops of the cakes so that they’re flat.
• Place the first cake on a serving plate or cardboard cake round. Spread 2 1/2 tablespoons of cinnamon glaze over the cake layer. Allow it to soak into the cake.
• Spread 1 cup of cinnamon frosting in an even layer on top of the cake.
• Repeat this process with the second layer of cake, glaze and frosting, then add the final layer cake on top.
• Add a crumb coat to the cake and then frost the sides and the top.
• Add the horizontal stripes by lightly pressing a 9-inch offset spatula on the side of the cake while gently turning.
• Pipe a shell border around the outside edge of the cake.
• Finish by sprinkling some ground cinnamon on top of the cake.

Notes

For decorating, I used the Wilton 1 M and Ateco 844 (or Wilton 2D).

Nutrition

Serving: 1person | Calories: 1095kcal | Carbohydrates: 152g | Protein: 5g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 4g | Cholesterol: 86mg | Sodium: 301mg | Potassium: 244mg | Fiber: 1g | Sugar: 131g | Vitamin A: 1014IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

This post was originally published 11/2/16. It has been updated with pictures and in format on 2/21/22.

The post Cinnamon Roll Layer Cake appeared first on 365 Days of Baking.