Tag Archives: cinnamon

Caramel Appledoodles.

The theme for October’s What’s Baking was “Fall Flavors.”  Of course, pumpkin and apple are the first things that come to mind but our lovely host, Ange, challenged us to think outside the box.  I spent some time in the blogosphere looking at different ideas and had even picked one out.  But then, on one of my at-least-twice-weekly Target trips, I found a bag of caramel bits: tiny balls of unwrapped caramel that I knew would be perfect to bake with (ok, let’s be real, eat straight out of the bag).  And thus, the caramel appledoodle came to be.

They had all the Fall flavors you could hope for and as an added bonus, filled the house with a delicious cinnamony scent as they baked.  It would probably be best to keep these in an airtight container, as after a few hours sitting out on the counter, the caramel bits were kind of hard to chew.

Caramel Appledoodles – adapted from Gimme Some Oven

  • 1 Stick (8 Tbsp.) Unsalted Butter
  • 2/3 Cup Brown Sugar
  • 2/3 Cup Sugar
  • 2 Eggs
  • 2 Cups Flour
  • 2 Tbsp. Cornstarch
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1/8 tsp. Nutmeg
  • 1 Golden Delicious Apple, peeled, cored and finely diced
  • 1 Cup Kraft Caramel Bits (If you can’t find the bits, use 1 Cup chopped Caramel)
  • 1/2 Cup Sugar
  • 3 Tbsp. Cinnamon

Using a mixer, cream the butter and the sugars together.  Add the eggs and beat until fully incorporated.

In another bowl, mix together the flour, cornstarch, baking soda, sat and nutmeg.  Gradually add the flour mixture to the mixer bowl and stir until combined.  Fold in apples and caramel bits.  Chill for one hour in the refrigerator.

Preheat oven to 350.  Mix together the 1/2 cup sugar and 3 Tbsp. cinnamon in a small bowl.  Form the cookie dough into balls and roll in the cinnamon sugar mixture.  Place on a parchment lined baking sheet about 3 inches apart.

Bake for 14-16 minutes, turning the pan once to ensure even baking.

Cinnamon Filled Pumpkin Spice Brioche Rolls.

It’s Secret Recipe Club time again!  For October’s reveal, I was matched up with Foodiva’s Kitchen, a wonderful blog with stunningly beautiful pictures by Maya.  Maya is a fun, quirky mama of 3 kids who still finds the time to create amazingly mouthwatering treats.  If you ever find yourself in Borneo, where Maya lives, she’s volunteered to meet you at the airport and show you around!  She’s such a friendly lady.  While reading through Maya’s posts, I came to love the fact that she is not afraid to be herself, which is something that I constantly struggle with.

I bookmarked several of Maya’s recipes, which I fully intend to attempt, but the one that stood out to me was her recipe for Chocolate Filled Brioche Rolls, and I just so happened to have all of the necessary ingredients in the house… Or so I thought.  I forgot that I had used the last bag of chocolate chips to make my Bacon Chocolate Chip Cookies, and the Husby must’ve given the last bit of milk to the Fruitaholic that morning and not told me we were out (which is typical).  With the Fruitaholic gloriously napping, I wasn’t able to run to the store so I decided to try my hand at some substitutions.

I scoured the pantry and found a bag of cinnamon chips that I had been hoarding.  In the fridge, I had a bottle of Pumpkin Spice Coffee Creamer.  Along with some canned pumpkin, I thought I had some great stand-ins for a yummy treat.

WARNING:  If you’re trying to make a bread-like roll, DO NOT use coffee creamer as a substitute for milk.  As a result, my dough didn’t rise properly (my first yeast failure!!) and my rolls turned out more like cookies than a light and fluffy roll.  They were still delicious, but not what I was expecting them to be, and I’ll definitely be trying them again with milk in the future.

The recipe below notes the use of milk and not coffee creamer.  Using milk should yield the original result, and I highly recommend stopping over at Maya’s blog for the original take on the recipe and a great video about the process of making these rolls.

Cinnamon Filled Pumpkin Spice Brioche Rolls – adapted from Foodiva’s Kitchen

  • 2 Cups Flour
  • 2 Cups Bread Flour
  • 4 Tbsp. Butter, melted and cooled
  • 1/2 Cup Sugar
  • 1/2 Cup Pumpkin Puree
  • 2 Eggs
  • 2 tsp. Yeast
  • 3/4 Cup Warm Milk
  • 1/4 Cup Cinnamon Chips
  • Milk, for brushing
  • Pumpkin Pie Spice
  • Melted Butter, for brushing

Preheat oven to the lowest temperature, then turn it off.  Dissolve the yeast in the warm milk in a small bowl and set aside for 5-10 minutes, until it gets bubbly.

Meanwhile, in the bowl of a stand mixer with the paddle attached, combine the flour, sugar, butter and pumpkin puree.  Mix for 5 minutes.  Add the eggs and mix an additional 5 minutes.  Add the yeast mixture to the bowl and mix another 5 minutes.  The dough should be smooth.

Shape the dough into a ball then place it back into the oiled mixer bowl.  Place uncovered in the oven and allow to rise for 1-2 hours.

Optional Step:  Put the cinnamon chips into the bowl of a food processor and pulse until finely grated.

Remove the dough from the oven and divide into 2 equal parts.  Roll each portion flat into a rectangular shape.

Spoon the cinnamon chips onto each dough rectangle, then roll up into a cylinder.  Cut each cylinder into 4 parts.

Take each part and thinly slice widthwise (about 1/2 cm).  Pinch the ends together and fold backwards into a ball shape.

Place each ball on a parchment lined baking sheet and cover with a clean, damp cloth.  Allow to rise another 30 minutes.

Preheat the oven to 375.

Remove the cloth from the rolls and brush the tops with milk.  Sprinkle with pumpkin pie spice.  Bake for 15-20 minutes, until the tops are golden brown.  Remove from oven and immediately brush with melted butter.

WB Challenge #4 – Cinnamon Chip Bread.

January’s What’s Baking Theme was reflective of the new year – Try Something New.

And so I did.  I made my very first loaf of bread.  This was my first time working with yeast and I’m pretty pleased with the way it turned out since I know that yeast can be very finicky.  This is a really easy loaf for a beginner, and it gave me another chance to use my beloved cinnamon chips.

I recommend reading this post from Prevention RD.  Her tips really helped me to prepare myself to make this bread (Thanks Nicole!)

As for the bread itself?  It was really great toasted with a little bit of butter, and I’m not as scared of yeast anymore because of it.

Cinnamon Chip Bread – adapted from Rae Gun Ramblings

  • 1 Cup Warm Water (about 100 degrees)
  • 1 Cup Warm Milk
  • 1/3 Cup Sugar
  • 2 1/4 tsp. Yeast
  • 1/3 Cup Oil
  • 1/2 Tbsp. Salt
  • 1 Egg
  • 4 1/2 Cups Flour
  • 1 Cup Cinnamon Chips

In the bowl of a mixer, add yeast, sugar, water and milk.  Mix and let sit for 5 minutes (It will be foamy).

Add oil and egg to the bowl.  Slowly add flour in 1/2 Cup increments until the dough starts to come away from the side of the bowl.  Stir in cinnamon chips.

Put a damp cloth over the bowl and let the dough rise for 30 minutes.

Preheat oven to 350.

Divide dough in half, and form each half into a loaf shape or place into 2 greased loaf pans.  Allow the dough to rise again for another 30 minutes.

Bake for 40-50 minutes.

Cinnamon Chip Cream Cheese Cookies.

Last week, we saw some below zero windchill temperatures here in Chicago.  Neither the Husby nor I wanted to leave the house so we placed an order through an online grocery delivery service.  It was our first time ever doing so, and I was kind of excited to peruse their selection.  I literally gasped with joy when I saw that they sold cinnamon chips.  These suckers are fairly elusive, and I was so pumped to finally find some that I ended up ordering 3 bags.

In my arsenal of recipes to try, I had found one for cream cheese cookies with Andes mint chips, and although I had a bag of mint chocolate chips in my pantry, I decided to sub it out with the cinnamon chips instead.

These cookies are deliciously light and fluffy and would be a great addition to your holiday (or everyday) baking collection.

Cinnamon Chip Cream Cheese Cookies – inspired by  and adapted from Sweet Treats and More

  • – 1/2 Cup Cream Cheese, at room temperature
  • – 1 Stick Butter, at room temperature
  • – 1 Cup Sugar
  • – 1 Egg
  • – 1/4 tsp. Salt
  • – 1/4 tsp. Baking Powder
  • – 1 Cup Flour
  • – 1 Package Cinnamon Chips

Preheat oven to 350.  Using a handmixer, beat cream cheese and butter until combined.  Add sugar gradually, then egg and salt, followed by flour and baking powder.  By hand, mix in half of the cinnamon chips.  Chill for at least 20 minutes.

Using a cookie scoop or rounded tablespoon, drop dough onto a parchment lined baking sheet.  Bake for 10 minutes until edges are just starting to brown.  Let cool for 10 minutes.

In the meantime, microwave the remaining cinnamon chips in a small bowl in 30 second increments until melted.

Pour the melted cinnamon chips into a plastic ziploc bag and snip off a small piece of the corner.  Pipe onto cookies and let cool.

Enjoy a few with a big, cold glass of milk.