French Toast Sticks

French Toast Sticks are the perfect handheld version of our favorite French toast recipe!

Just a few ingredients, a skillet, and some warmed maple syrup, and breakfast is served!

plated French Toast Sticks with icing sugar on top

Cinnamon French Toast Sticks

French toast sticks come out crispy on the outside, tender and fluffy on the inside, and they are delicately cooked in a cinnamon sugar batter.

  • We love to make French toast sticks because they are totally portable.
  • This is an easy recipe for toddlers to try finger foods as well.
  • Set out bowls of dips and let everyone mix or match the ones they like best!
  • They are so easy to make and are ready to eat in about 10 minutes.

ingredients to make French Toast Sticks

Ingredients

BREAD French toast sticks are a great way to use up leftover bread! Choose stale bread that is thick and dense like Homemade French Bread, brioche, sourdough, or even Homemade Challah Bread. In a pinch, frozen Texas toast can be used, and can even be cooked from a frozen state!

CUSTARD Eggs, milk, sugar, vanilla, & cinnamon are mixed together to create the creamy, flavorful custard.

VARIATIONS Add some orange juice or orange zest for a bright, citrusy flavor!

cutting bread in slices to make French Toast Sticks

How to Make French Toast Sticks

  1. Cut thick slices of bread into four sticks, about 1″ each. Set aside.
  2. Whisk custard (milk/egg mixture per recipe below) and dip each French toast stick into the batter.
  3. Place in a buttered skillet and cook until lightly browned.

process of coating bread and cooking in a pan to make French Toast Sticks

Recipe Tips!

  • Make French toast sticks in advance and keep them in the refrigerator in a zippered bag until they are ready to be reheated and served.
  • For best results, reheat in a toaster oven or under the broiler for a couple minutes. Sprinkle on a little extra cinnamon sugar and serve!
  • Freeze fried French toast sticks in a zippered bag for about 4 weeks. Write the date on the outside.

pouring syrup over French Toast Sticks

French Toast Faves

Did your family love these French Toast Sticks? Be sure to leave a rating and a comment below! 

French Toast Sticks with syrup and berries in the back

French Toast Sticks

The whole family will love to eat and make these fun & flavorful French Toast Sticks. Don’t forget the syrup for dipping!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 303
Author Holly Nilsson

Ingredients

  • 8 slices bread thick-cut, or texas toast
  • 2 tablespoons butter divided

Custard Mixture

  • 4 eggs
  • 1 cup milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • pinch salt

Instructions

  • Cut each slice of bread into 4 sticks.
  • Whisk the custard mixture in a bowl.
  • Preheat a skillet over medium-low heat. Add 1 tablespoon butter to melt.
  • Dip each stick into the custard mixture and gently roll to coat.
  • Place the sticks in the preheated pan and cook over medium-low heat for about 6-8 minutes, turning after about 4 minutes.
  • Repeat with remaining sticks adding more butter if needed. Serve warm with syrup.

Notes

Cook time can vary based on the thickness and density of bread as well as the amount of egg soaked into the bread.

Nutrition

Calories: 303 | Carbohydrates: 34g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 429mg | Potassium: 255mg | Fiber: 2g | Sugar: 10g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 3mg
plated French Toast Sticks with writing
cooking French Toast Sticks in the pan with writing
plated French Toast Sticks with icing sugar and a title
cooking French Toast Sticks with plated dish and a title

 

Originally posted at Spend with Pennies

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are tart and tender with a bright burst of citrus and a crunch from the poppy seeds. They are a perfect morning treat!

You know if you take a quick bread recipe and make it into muffins, then it is perfectly acceptable to eat them for breakfast, right?! At least in our house it is! And these are a great breakfast!

6 lemon poppy seed muffins with lemon glaze. There are two lemons in the background.

I am a lover of all things lemon, especially in baked goods. And these muffins are perfect for breakfast on-the-go or brunch with friends! Have I mentioned that they are topped with a luscious glaze? You’re going to love them!

Sometimes I feel like I need to be a lemon spokesperson. That little tart guy often gets forgotten about in a world full of chocolate (hello Nutella stuff double chocolate banana muffins!), but sometimes I just crave that bright lemon flavor! These muffins totally satisfy that craving!

I’ll let some of my favorite lemon treats speak for themselves! I mean, lemon poppy seed bundt cake, classic lemon bars, and sweet glazed lemon cookies, just to name a few!

A lemon glazed lemon poppy seed muffin with the paper liner peeled back. there is another muffin in the background.

Ingredients for Lemon Poppy Seed Muffins

Your grocery list for these muffins is exactly what you would expect. No surprises. Just good ol’ baked good ingredients. Head down to the recipe card for exact measurements.

  • Flour
  • Sugar
  • Poppy Seeds
  • Baking Powder
  • Baking Soda
  • Salt
  • Sour Cream
  • Whole Milk
  • Vanilla
  • Almond Extract
  • Lemon
  • Eggs
  • Canola Oil

Lemon Glaze

  • Powdered Sugar
  • Whole Milk
  • Almond Extract
  • Lemon Juice
  • Coarse Sugar

Lemon poppy seed muffins sitting on a wire cooling rack. They have a lemon glaze on top.

How to Make Lemon Poppy Seed Muffins

Here is what you do…combine dry ingredients with wet ingredients, bake, glaze, consume. That’s it! Ok, here’s a little more detail…

Muffins

  1. Preheat oven line muffins tins .
  2. Whisk together all the dry ingredients.
  3. In a separate bowl, combine all the wet ingredients.
  4. Pour wet ingredients into dry ingredients and fold together until just combined.
  5. Fill the muffin tins.
  6. Bake.

Glaze

  1. Whisk together all the ingredients.
  2. Brush onto muffins and sprinkle with coarse sugar.

For the full details, head down to the recipe card below.

A lemon poppy seed muffin that is broken in half. You can see the poppy seeds in the muffin.

Tips for Lemon Poppy Seed Muffins

There are couple tips we learned while testing this recipe that are going to make these muffins fantastic.

  • When combining the wet and dry ingredients, do not over mix the batter!
  • Fill the muffin tins or liners all the way full, this will allow the yummy muffin top to form.
  • Place the muffins in a 400 degree oven, close the door, and then immediately lower the temp to 375. This will create a tall rise on the muffins.
  • You can replace the sour cream with plain Greek yogurt if you want a healthier alternative.

Can You Freeze Lemon Poppy Seed Muffins?

Muffins freeze well. Allow muffins to cool completely, then place them on a pan in the freezer for 2 hours.

When they are frozen, transfer the muffins to a freezer bag and store in the freezer for up to 3 months.

A lemon poppy seed muffin that has the paper liner peeled back. The muffin is glazed with a lemon glaze and there is another muffin and a lemon, a container of poppy seeds in the background.

How Do You Reheat Muffins?

Reheat in a microwave for 30-40 seconds, or reheat in a 400 degree oven.  Wrap muffins in foil and place in the oven for 10-15 minutes.

Are Poppy Seeds Good For You?

Poppy seeds are a rich source of essential minerals including calcium and iron.

Poppy seeds are also known to relieve exhaustion and decrease anxiety.

 

If you are looking for a light and tender muffin for breakfast that is easy to prepare and topped with a bright lemon glaze, then these lemon poppy seed muffins are for you! Move over all you chocolate muffins, these lemon dreams are here to stay!

More Delicious Muffin Recipes:

Raised in the Kitchen - Carrian Cheney

23 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A lemon glazed lemon poppy seed muffin with the paper liner peeled back. there is another muffin in the background.

Print

Lemon Poppy Seed Muffins

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course Yeast Bread Recipes and Quick Bread Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 355kcal

Ingredients

Muffins

  • 3 Cups Flour
  • 1 Cup Sugar
  • 2 Tablespoons Poppy Seeds
  • 1 Tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/4 Cups Sour Cream
  • 1/4 Cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Almond Extract
  • 1 Lemon zested
  • 2 Eggs room temperature
  • 1/2 Cup Canola oil

Lemon Glaze

  • 1/2 Cup Powdered Sugar
  • 1 Tablespoon Whole Milk
  • 1/4 teaspoon Almond Extract
  • Lemon Juice from 1/2 lemon
  • Sugar Coarse, for topping

Instructions

For The Muffins

  • Preheat the oven to 400 degrees and line muffins tins with paper liners or spray with nonstick spray.
  • In a medium bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt.  Set aside.
  • In a small bowl, combine sour cream, zest, milk, vanilla, almond, eggs, oil and melted butter.  
  • Carefully pour the wet ingredients into the dry and stir just until combined using a rubber spatula in a folding motion. Do not over stir!  Batter will be thick due to the sour cream.  Fill muffin tin wells full with batter and place in the oven  Immediately lower the temperature to 375 degrees and bake for 15-20 minutes or until an inserted toothpick comes out clean.  

For The Glaze

  • While muffins are baking, make your glaze by whisking together ingredients.  If you want a thicker glaze, add more powdered sugar or less milk.  Brush onto muffins when they come out of the oven and sprinkle with coarse sugar if desired.

Notes

Store in a covered container, or in a zip lock bag at room temperature for 1-2 days, or in the refrigerator for up to 1 week.

Nutrition

Serving: 1g | Calories: 355kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 177mg | Potassium: 208mg | Fiber: 1g | Sugar: 23g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

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READ: Lemon Poppy Seed Muffins

Originally posted at Oh Sweet Basil

Ham and Cheese Puffs

Ham and Cheese Puffs

Golden, fluffy puff pastry is the perfect pocket to hold all of that cheesy goodness in these perfectly simple Ham and Cheese Puffs

We are thrilled to announce we’re partnering with Reynolds Wrap® this year, and what better way to kick off the year (and spring) than with something cheesy wrapped up in a flaky crust. Am I right? For this recipe, I’m excited to share how I’m using Reynolds Wrap® Heavy Duty Foil for cooking and cleanup.

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil

With Easter and all of the glorious leftovers, we set out to create a recipe that hit a few musts for me, including using Reynolds Wrap® Heavy Duty Foil to make cleanup easier, so I can spend more time with my kiddos. As you know, Easter is my all-time favorite holiday. And lately, as a mother I’ve been feeling more and more need to find small traditions that will tie the hearts of my children to me long after they set out to create families of their own.

But how do you start?

It’s the little things that create the grand feelings. Whether you make these little puffs as a brunch or appetizer or have them be a special dinner the day after Easter to use up all that ham (because seriously, who ever gets through the whole ham?!), something that takes you 30 minutes to make and looks this beautiful is sure to gather loved ones around you.

a close up photo of a golden puff pastry full of cheesy ham and spinach

Ham and Cheese Puffs

Ok, let’s get right to it. Here’s what we are making: a little cheese sauce filled with juicy ham and bright spinach that are thickened on the stove and then wrapped up in the middle of puff pastry dough which is baked in the oven until the smell brings everyone to the table. 

Ingredients Needed for Ham and Cheese Puffs

Here is a list of everything you will need:

  • Puff Pastry
  • Butter
  • Garlic
  • Flour
  • Ground Mustard
  • Nutmeg
  • Whole Milk
  • Sharp Cheddar Cheese
  • Parmesan Cheese
  • Salt
  • Ham
  • Spinach (fresh)
  • Egg
  • Water
  • Reynolds Wrap® Heavy Duty Foil

The exact measurements of each can be found in the recipe card below.

 

Puff Pastry

The puff pastry is the most important part as it’s our little envelope to carry all of that yummy filling. However, puff pastry can not only leak the cheese sauce, but it can stick to a cookie sheet. You absolutely need to do step 1 before ever starting the filling. 

  1. Line a cookie sheet in Reynolds Wrap® Heavy Duty Foil. It is great for cooking saucy or heavier foods since you don’t have to worry about breaking or tearing.
  2. Roll out the puff pastry slightly and cut into 4 squares. Arrange the dough on the foil-lined baking sheet. 
  3. Make the sauce by melting the butter in a sauce pan, then adding the garlic, flour, ground mustard, nutmeg, and milk.
  4. Once the sauce thickens, add the cheeses, ham, spinach and salt to taste.
  5. Make the egg wash.
  6. Spoon the mixture into the middle of the puff pastry dough and fold to make a pocket.
  7. Brush with the egg wash and bake.
  8. Eat hot or at room temperature.

The more detailed instructions can be found in the recipe card below.

a photo of four ham and cheese puffs sitting on a baking sheet covered in foil next to a box of Reynolds Wrap Heavy Duty foil

Why Use Foil?

I’ve kind of got this thing for foil. I think it’s because I’m a mother of 3 now, but I’m always trying to make things easier on my day so that come dinnertime I can just eat and enjoy vs feeling frazzled. Whether it’s our bacon recipe or a bunch of roasted veggies, I’ve started lining all my pans with foil because it’s easy prep, easy cook, easy cleanup and gets you more time with family. Even better, it’s high quality and safe to use for cooking, and it’s made in the U.S.A. !

#Winning!

a photo of a single golden puff pastry filled with cheesy ham and spinach on a white plate with a silver fork laying next to it.

Why Use an Egg Wash?

Brushing the top of pastries with an egg wash makes them shiny and golden when baked. It’s all to make them pretty!

It can also be used to help toppings stick to the surface or to bind edges together when you are trying to seal the pastry.

Can You Make These Ahead of Time?

Why yes you can! You have two options, ready?

  1. Make the puff pastry shells in circles, use a paring knife to gently cut a border and bake as you would for a tart. You can freeze and store the pastry shells in Reynolds Wrap® Heavy Duty Foil or in an airtight container and make the filling when you’re ready to eat them.s. Bake at 350 F with a piece of Reynolds Wrap® Heavy Duty Foil gently laid over the top for about 15 minutes so the pastry doesn’t burn.

  2. Make the filling and store in the fridge for up to 3 days in an airtight container. Rewarm on the stove with a little more milk if needed then proceed as normal.

Can You Freeze Ham and Cheese Puffs?

Yes you can freeze these! Make the entire dish and then cool. Carefully pull the foil up and around the puffs and then store in plastic bags in the freezer for up to 2 weeks. Reheat in the oven as stated above. 

a photo of a golden puff pastries full of cheesy ham and spinach on a circular cooling rack

Variations for Ham and Cheese Puffs

One of the beautiful things about this recipe is how versatile it is. Feel free to swap out meats, veggies, cheeses…really anything you want! Try bacon or sausage, add mushrooms, jalapenos, onions, bell peppers, or swap the cheddar for swiss! The options are endless really!

 

I’m hoping these little pockets of ham and cheese delight become a tradition in your home just like they have in ours. Ham and cheese puffs are one of the best ways to use up leftover ham, and I’m going to guarantee you won’t be able to stop at just one! And don’t forget the Reynolds Wrap! It has been saving me for years!

More Leftover HAM RECIPES You Will Love:

Raised in the Kitchen - Carrian Cheney

25 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

a close up photo of a golden puff pastry full of cheesy ham and spinach

Print

Ham and Cheese Puffs

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 200+ Easy Appetizers Recipes, All of the Best Pork Recipes on the Internet, Over 200 Favorite Easy Breakfast Recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 puffs
Calories 798kcal

Ingredients

  • 1 Sheet Frozen Puff Pastry thawed
  • 2 Tablespoons Butter
  • 2 Cloves Garlic minced
  • 2 Tablespoons Flour
  • 1/2 teaspoon Ground Mustard
  • 1 pinch Nutmeg
  • 1 Cup Whole Milk
  • 1 1/4 Cup Sharp Cheddar Cheese shredded
  • 1/4 Cup Parmesan Cheese fresh, grated
  • 1/4-1/2 teaspoon Salt
  • 2 Cups Ham chopped
  • 1 Cup Spinach fresh, chopped
  • 1 Egg
  • 1 teaspoon Water
  • Reynolds Wrap® Heavy Duty Foil

Instructions

  • Heat the oven to 400 degrees Fahrenheit and line the baking sheet with Reynolds Wrap® Heavy Duty Foil to keep the sauce from spilling out and burning onto the pan.
  • Roll out the puff pastry dough into a square and cut out 4 smaller squares. Set aside on the foil-lined baking sheet in the fridge.
  • In a pot over medium heat, add the butter and cook until melted.
  • Stir in the garlic and cook until tender, about 1 minute.
  • Using a wooden spoon, stir in the flour, ground mustard and nutmeg. Continue to stir for about a minute then slowly add the milk and bring to a simmer for 3 minutes or until thickened.
  • Stir in the cheeses, meat and spinach and salt to taste. Turn off the burner and set aside.
  • Pull out the puff pastry from the fridge. In a small bowl, whisk together the egg and water.
  • Place a large spoonful of filling in the middle of each pastry dough and fold in each corner like a packet.
  • Brush the corner pieces with the egg wash then place in the oven for 15-20 minutes or until golden.
  • Remove from the oven and eat hot or at room temperature.

Notes

Store leftovers in the fridge.

Nutrition

Serving: 4puffs | Calories: 798kcal | Carbohydrates: 35g | Protein: 35g | Fat: 57g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1546mg | Potassium: 430mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1440IU | Vitamin C: 3mg | Calcium: 428mg | Iron: 3mg

a photo of three ham and cheese puffs on a circular cooling rack and one ham and cheese puff on a white plate all sitting next to a box of Reyolds Wrap Heavy Duty foil

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! 

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Ham and Cheese Puffs

Originally posted at Oh Sweet Basil

Easter Breakfast Bake

Easter Brunch is a special meal and this breakfast bake fits the bill! In this dish, french toast meets carrot cake for a breakfast so delicious you’ll think it’s dessert.

Top it with a drizzle of glaze, cream cheese frosting, or whipped cream for a perfect Easter breakfast.

plated Easter Breakfast Bake

No reservations, waiting in line, or waiting for service, plus, we love that this casserole can be made the day before while you are busy with other festivities!

What’s in a Breakfast Bake?

BREAD Sweet cubes of cinnamon bread are layered with other ingredients for a classic French toast bake with a twist!

FRUIT A sweet mix of carrots & pineapple is dotted with sweet raisins. So colorful for Easter, and super tasty!

CREAM CHEESE  With a citrusy cream cheese mixture, this is one breakfast bake that truly has it all!

EGGS & SWEETENER It’s all smothered in a creamy mixture made from eggs, milk, brown sugar, and cinnamon. Storing it overnight lets the liquid gets soaked into the bread and softens the raisins.

TOPPING This Easter Breakfast is baked to crispy perfection with a topping of pecans, coconut, and even more brown sugar.

ingredients to make Easter Breakfast Bake

Variations

What’s so fun about this recipe is that it’s so versatile! Get creative with this Easter season classic, it’s so good.

  • Instead of raisins, try dried cherries, cranberries, or chopped dried apricots.
  • Switch out the pecans for walnuts, and use shredded sweet potatoes instead of carrots.
  • Add a handful of mini chocolate chips or coconut to the topping, too!

process of adding ingredients to pan to make Easter Breakfast Bake

How to Make an Easter Breakfast Bake

Easter brunch is so easy with this sweet and fluffy recipe!

  1. Place cubes of cinnamon bread in a casserole dish (per recipe below).
  2. Sprinkle carrots, pineapple, & raisins over bread crumbs.
  3. Mix cream cheese, brown sugar, & orange zest in a small bowl and dot overtop.
  4. Pour the custard mixture over the entire casserole and refrigerate overnight.

In the Morning

  1. Remove casserole 45 to 60 minutes before baking.
  2. Bake uncovered, 45 to 55 minutes. Let rest 15 minutes before serving.

cooked Easter Breakfast Bake on a plate

Best Breakfast Bakes

Did your family love this Easter Breakfast Bake? Be sure to leave a rating and a comment below! 

plated Easter Breakfast Bake with casserole dish full in the back

Easter Breakfast Bake

This Easter Brunch recipe is the perfect make-ahead casserole & tastes just like a carrot cake!
Course Breakfast, Casserole, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 20 minutes
Servings 8
Calories 466
Author Holly Nilsson

Ingredients

  • 12 slices cinnamon bread cut into 1-inch cubes, about 12 cups
  • 1 cup carrots shredded
  • cup crushed pineapple drained and squeezed very dry
  • ½ cup raisins
  • 8 eggs
  • 2 cups milk
  • cup brown sugar
  • 1 teaspoon cinnamon

Cream Cheese Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 1 teaspoon orange zest

Topping

  • ¼ cup chopped pecans
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flaked coconut
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

Instructions

  • Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
  • In a medium bowl, combine cream cheese mixture ingredients until fluffy.
  • Grease a 9×13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
  • In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
  • Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
  • Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
  • Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
  • Cool 15 minutes before serving.

Nutrition

Calories: 466 | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3508IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 3mg
Easter Breakfast Bake with a title
Easter Breakfast Bake in a dish and plated with a title
plated Easter Breakfast Bake with a title
Easter Breakfast Bake with writing

Originally posted at Spend with Pennies

Homemade Cinnamon Rolls (with cream cheese frosting)

Homemade Cinnamon Rolls are extra soft with a sweet cinnamon swirl inside. Top these rolls with cream cheese icing for the perfect treat!

Cinnamon rolls are easy to make but they do take a little bit of time, I can assure you it’s worth it!

a cinnamon roll with frosting on a plate

These cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!

How to Make Cinnamon Rolls

  1. Combine the yeast with warm water and sugar (this is called proofing or blooming). The yeast should foam up (like the photo below).

Check Your Yeast!

Double check the expiry on your yeast packet or jar, especially if you don’t use it often! Expired yeast can make your rolls fall flat. If you’re unsure, use this yeast testing method to check your yeast.

Cinnamon roll ingredients in bowls on a wooden board

  1. Warm the milk and butter and make the dough using flour and the other ingredients in the recipe below, including the yeast mixture. I use a stand mixer but have included tips below the recipe if you don’t have a stand mixer.
  2. Knead the dough until it’s nice and smooth. You’ll know it’s kneaded enough when the dough takes on a smooth and elastic texture.

Dough for cinnamon rolls in a glass bowl

  1. Let the dough rise for an hour or so until it’s doubled in size.
  2. Roll it out flat, top with butter, cinnamon, and brown sugar. Roll it up and cut!

Steps to show how to roll and cut cinnamon rolls

Kitchen Hack

Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

Icing for Cinnamon Rolls

I’m not going to lie, this is my favorite part. Beat cream cheese, butter, vanilla, powdered sugar, and a little salt in a large bowl (per recipe below).

You can use any kind of icing or even create a glaze for these if you’d like. You’ll want to ensure the rolls are fairly cooled or the butter in the icing will melt.

Homemade cinnamon rolls in a pan with cinnamon sticks on the side

To Make Ahead of Time

These cinnamon rolls can be made ahead of time and refrigerated overnight. Once rolled, place the rolls in a greased 9×13 pan and cover with plastic wrap.

Remove the rolls from the fridge, remove the plastic wrap and cover with a towel. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Storing Leftovers

Cinnamon buns can be stored at room temperature for 2 to 3 days. If you plan to store them, keep the frosting in the refrigerator and add to each roll as you enjoy them.

  • In the Freezer: Cinnamon Rolls freeze well, just make sure they are tightly wrapped, or stored in an airtight container. You can individually freeze them for quick treats if you prefer. The cream cheese Icing can also be frozen, either on the buns or in a separate container.

These Cinnamon Rolls are such a treat, they are sure to make your holidays (or even ordinary days) special!

More Sweet Breakfast Treats

Cinnamon roll on a white plate with a cinnamon stick and icing on top

Cinnamon Rolls

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
Course Dessert
Cuisine American
Prep Time 1 hour 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 15 cinnamon rolls
Calories 406
Author Holly Nilsson

Ingredients

  • 3 ¾ to 4 ¼ cups all purpose flour divided
  • 1 package active dry yeast or 2 1/4 teaspoon
  • ¼ cup warm water
  • ¾ cup milk
  • cup butter
  • cup granulated sugar plus 1 teaspoon
  • ½ teaspoon salt
  • 2 eggs room temperature

Filling

  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ½ cup butter softened

Frosting

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar or as needed
  • ½ teaspoon vanilla extract
  • teaspoon salt

Instructions

  • Grease a 9×13 pan.
  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F.
  • Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
  • Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
  • Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
  • Brush dough with milk and bake 20-25 minutes.
  • While the rolls are baking, combine cream cheese, butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
  • Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Video

Notes

Double check the date on your yeast to ensure it has not expired.

If you do not have a stand mixer, will work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. 

Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Nutrition

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

More Breakfast Rolls

Recipe slightly adapted from this copy cat version originally adapted from here

Homemade cinnamon rolls in a pan with a title
Cinnamon rolls being cut with dental floss on a wooden board and a cinnamon roll on a white plate with a title

Originally posted at Spend with Pennies

Company For Breakfast

Almond Cream Cheese Coffee Cakes

Makes 2 cakes

Dough

1/2 cup sugar
1/2 cup salted butter, room temperature
1/4 teaspoon salt
4 ½ teaspoons instant yeast
1/2 cup milk at room temperature
2 eggs at room temperature
4 cups bread or all-purpose flour

Filling

1 package (8 ounces) cream cheese, at room temperature
8 ounces almond paste, broken into small pieces

Glaze

2 cups confectioners’ sugar
4 tablespoons milk
1/2 teaspoon almond extract
¼ cup toasted slivered almonds

To Make the Dough:

Mix all the dough ingredients in an electric mixer with the paddle attachment until the dough comes to a ball or comes away from the sides of the mixer bowl.

Switch to the dough hook and knead the dough for 10 minutes or until the dough is soft and smooth.

Remove the dough to a floured surface. Grease the bowl and return the dough to the bowl. Allow the dough to rise, covered, for 1 hour, or until it’s puffy (though not necessarily doubled in bulk).

To Make the Filling:

While the dough is rising, prepare the filling by beating the cream cheese and the almond paste together until smooth. Chill until ready to use.

Assembly:

Cover two large baking pans with parchment paper.

Transfer the dough to a lightly floured work surface and divide in half.
Rol one half into a large rectangle, about 12 x 140inches.

Spread half of the filling on the dough, leaving a half-inch border all around the dough.

Fold the dough into thirds like a letter from the long side. Seal the ends tightly. Form the roll into a horseshoe and pinch the ends together.

Place the dough on the prepared pan. Using kitchen scissors, cut two-thirds through the dough from the outer rim of the circle at 1-inch intervals.


Repeat with the remaining ingredients to form another cake.

Allow the cakes to rise, covered with plastic wrap or a kitchen towel for 1 hour until almost doubled in size.

Baking

Preheat the oven to 325 degrees F.

Bake the cakes for 30 minutes until the crust is golden brown. Switch pans after 15 minutes to alternate on the oven racks.

Remove the cake from the oven and slide with the parchment paper to cool on a wire rack.

To make the glaze:

Combine the powdered sugar, almond extract, and enough milk to make a thin frosting. Sprinkle with sliced almonds and allow the glaze to set before serving.

Originally posted at Jovina Cooks Italian

Cranberry Walnut Bread

Cranberry Walnut Bread is soft and fluffy which lots of tart cranberries and a delicious crunchy streusel on top!

This quick bread takes no time at all and comes out with the perfect crumb. The sweet crumble topping is perfect with the tart berries and delicious warm from the oven.

slices of Cranberry Walnut Bread with butter

A Favorite Quick Bread

Not only is it absolutely delicious when it’s hot and fresh, but it freezes well and makes amazing French toast with warm maple syrup and whipped cream!

So what exactly is a Quick Bread? Quick breads are so popular because the yeast is replaced with a different leavening agent like baking soda or baking powder (like when you make banana bread). It’s “quick” because there is no rising or kneading needed.

Ingredients

CRANBERRIES The signature ingredient in cranberry walnut bread is cranberries. Frozen cranberries are available year-round if fresh ones aren’t available and they can be used right from frozen.

BUTTERMILK Buttermilk gives the bread great texture and a tangy flavor plus helps it rise as it reacts with the baking soda. You can make your own buttermilk by mixing mix 2 cups of milk with 2 tablespoons of lemon juice or 2 tablespoons of white vinegar.

ADD-INS Instead of walnuts, pecans, pumpkin seeds, or pistachios are also complementary flavors! It’s easy to customize this cranberry bread.

CRUMBLE TOPPING Similar to a topping on apple crumble, this streusel is a combo of flour, oats, and brown sugar with cinnamon. For a citrusy flavor, add freshly grated orange or lemon zest to the crumble topping.

mixing Cranberry Walnut Bread batter

How to Make Cranberry Walnut Bread

Just a few simple steps and this delicious bread will be piping hot from the oven and ready to enjoy!

  1. Whisk together dry ingredients (per recipe below).
  2. Whisk wet ingredients together, then add to the center of dry mixture. Stir until just moistened.
  3. Gently fold in cranberries and walnuts.
  4. For the topping, combine all ingredients & mix together with your hands until mixture is moist & crumbly.
  5. Pour batter into prepared pan & top with crumble. Bake according to the recipe.

one cooked loaf and one uncooked loaf of Cranberry Walnut Bread in pans

Baking Tips

  • Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
  • For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
  • Check the bread early to ensure it doesn’t overcook.
  • Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
  • Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely.

Cranberry Walnut Bread loafs

Storing Cranberry Walnut Bread

  • Keep cooled loaves at room temperature, wrapped tightly in plastic or in an airtight container for up to 4 days.
  • Freeze bread (either whole or in slices) for up to 4 months.

Quick Bread Faves

Did you love this Cranberry Walnut Bread? Be sure to leave a rating and a comment below! 

close up of slices of Cranberry Walnut Bread

Cranberry Walnut Bread

A soft quickbread filled with cranberries and walnuts topped with a crumble topping.
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16 servings
Calories 238
Author Holly Nilsson

Ingredients

BREAD

  • 3 cups all-purpose flour
  • ¾ cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups buttermilk
  • 1 egg lightly beaten
  • ¼ cup butter melted
  • 1 ½ cups fresh cranberries
  • ½ cup walnuts chopped

Crumble Topping (optional)

  • cup all-purpose flour
  • ¼ cup packed light-brown sugar
  • ¼ cup oats
  • 2 tablespoons cold butter cubed
  • teaspoon salt
  • teaspoon ground cinnamon

Instructions

  • Preheat oven to 350°F.
  • Combine the dry ingredients and mix well.
  • Add the milk and egg to the dry mixture. Stir until everything is just moist and add the butter. Stir until combined, but do not over-mix. Fold in the cranberries and nuts.
  • For crumble topping, combine all the ingredients. Work the mixture with your hands, squeezing and stirring until it’s all moist and crumbly.
  • Grease two 8×4 loaf pans. Pour batter evenly between two pans. Sprinkle the crumble topping on each loaf.
  • Bake for 35-45 minutes or until a toothpick inserted comes out clean.
  • Cool in the pan 10 minutes. Remove and cool on a rack. Cut each loaf into 8 slices.

Notes

  • Do not overmix the batter. Overmixing will eliminate the air pockets that quick bread needs in order to rise properly.
  • For extra crunchy nuts with a more intense flavor, toast them in a small pan until fragrant and cool before adding.
  • Check the bread early to ensure it doesn’t overcook.
  • Check for doneness by inserting a toothpick in the center of the loaf. If it comes out clean the bread is done.
  • Cool in the pan for 10 minutes. Remove and place on a cooling rack to cool completely. 
  • Nutrition information is for 1 slice.

Recipe updated for improved consistency 12/17/20

Nutrition

Serving: 1slice | Calories: 238 | Carbohydrates: 37g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 308mg | Potassium: 183mg | Fiber: 2g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg
loaf of Cranberry Walnut Bread sliced with a title
close up of Cranberry Walnut Bread with a title
Cranberry Walnut Bread sliced with a title
Cranberry Walnut Bread in baking pans and sliced with a title

Originally posted at Spend with Pennies

French Toast Roll-Ups

A savory and sweet breakfast treat. French toast roll-ups are about as good as it gets. There are limitless possibilities. It combines the best parts of pancakes, toast, and an omelet all in on easy to make dish. Today we’ll go through our French toast roll-up recipe and offer some really practical tips and tricks on how to make them.

French Toast Roll Ups Recipe

How to Make French Toast Roll-Ups

The best thing about french toast roll-ups is that they are no harder to make than regular French toast. They just require a couple more steps. We first begin by removing the crust. You can leave them on, but they make it harder to get your bread evenly flat, and it’s harder to roll.

Once the crusts have been removed, we flatten our bread. This increases the size slightly (great for more filling) and ensures that the rolls cook quickly.

From there, it is simply a case of adding our chosen filling, rolling up our French toast. Giving it a little dip and frying it.

We like to add a final touch of panache by covering them in cinnamon sugar just before serving, but if you aren’t feeling too sweet or prefer a savory filling, this is entirely optional.

French Toast Roll-Ups

0 from 0 votes

Recipe by Laura Ritterman
Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

140

kcal

These French toast roll ups are going to be one recipe you will want to learn how to make. Follow our video to quick copy exactly how we craft this beautiful recipe.

Ingredients

  • 8 slices white sandwich bread

  • Your choice of filling. We recommend Nutella and chopped strawberries.

  • 2 large eggs

  • 1/3 cup milk

  • A large knob of butter.

  • 3 tablespoons fine brown sugar

  • ½ tablespoon cinnamon powder

  • Powder sugar

  • Maple syrup

Directions

  • Arrange your bread slices piled in a neat and uniform cube, using a sharp knife and working around each edge remove the crusts.
  • Once the crusts are entirely removed, individually roll and press each slice of bread until it is flat and thin.
  • Taking an individual slice, spread a large helping of Nutella in a stripe on the bread’s first third. Top this stripe with a layer of chopped strawberries.
  • Once you have applied your filling, turn the bread so that the filling stripe runs parallel to your counter edge and is nearest to you. Roll the bread away from you into a tight sausage shape. Repeat the above for the remaining 5 pieces of bread.
  • Set a pan on medium heat, and once it is coming up to temperature, add a small slice of butter to melt and coat the pan.
  • Mix the eggs and milk in a shallow bowl until combined. One at a time, dip your rolls into the egg and milk mixture until the entire outer surface is covered. Gently place each roll seam side down into the hot pan. If you only have a small pan, you may need to coat and cook your roll-ups in two batches.
  • Cook for around 2 minutes per side, turning until the french toast roll-ups’ outer exterior is entirely golden brown. While they are hot, mix your cinnamon and sugar together in a shallow bowl.
  • Remove the Roll-ups from the pan and immediately drop them into the cinnamon and sugar mix, shake to coat.
  • Serve your French toast roll-ups immediately with a dusting of powder sugar and a small amount of syrup on the side for dipping.

Like this recipe?

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Tips and Tricks

  • When you cook your French toast roll-ups, you must place them in the pan seam side down. By doing so, you make a nice tight seal that stops them from bursting open as the contents warm and expand slightly.
  • When it comes to French toast roll-ups, you are spoiled for choice when it comes to fillings. Some of our favorites include peanut butter and strawberry jelly. Chopped strawberries and cream cheese. Mashed banana and peanut butter, or for something more savory, we have been known to add rashers of smoky bacon along with a generous helping of cheddar cheese. The fillings that work best are those that are traditionally used in pancakes. Fresh fruit always freshens this already bright dish up further.
  • When making French toast roll-ups, you will need to be organized, just as in the same way as you make pancakes. We find that gathering your ingredients and creating a ‘cooking station’ before cooking makes life much easier. Especially if everyone wants slightly different fillings.
  • You can serve these roll-ups with extra syrup for dipping. When we are having a luxurious Sunday, this is what we do. But with the sugar, they are sweet enough already, so this is entirely optional.
  • If you don’t have white bread, you can make this recipe using wholemeal or brown bread. The steps below are identical.
  • Don’t forget the cinnamon as it makes the dish. French toast is traditionally served with cinnamon, and these french toast roll-ups are no exception. Be sure to dust them in the flavored sugar as soon as they come out of the pan. The residue heat will melt the sugar slightly and give them a wonderful caramel crust.
  • Even cooking relies on consistency. Make sure that you make your bread as uniformly flat as possible. It makes the whole process of rolling and cooking so much easier.
  • Don’t feel that you have to waste the crusts by throwing them away. We like to put them in a freezer bag and save them for those days when we need breadcrumbs. Just tear them into chunks, freeze them and give them a blitz in a blender whenever a recipe calls for a handful of breadcrumbs.

Conclusion

French toast roll-up calories aren’t the best, so we make these as a weekend treat. And we really look forward to them. The best bit is that you can fill them with whatever you like. What is your favorite filling? Why not let me know in the comments below?

Originally posted at Recipe Fairy

Apple Pumpkin Butter – Perfect on Toast or Muffins!

Apple pumpkin butter is a sweet spread that is perfect on toast, waffles, muffins, pancakes, or even atop a scoop of ice cream!

This is the perfect cozy topping, with the richness of pumpkin and the freshness of crisp apples.

Apple Pumpkin Butter in a glass jar

A Healthier Spread

We love apple pumpkin butter as a spiced spread on baked goods.

  • made with fresh apples and canned or fresh pumpkin puree
  • can use any sweetener you choose (honey or maple syrup are favorites)
  • lower in fat and calories than butter
  • lots of flavor (and makes the house smell amazing)

ingredients for Apple Pumpkin Butter on a wooden board

Ingredients

APPLES We love Granny smith apples in this recipe for the tart flavor. If you’d prefer a sweeter flavor, try Ambrosia or Galas.

PUMPKIN Canned pumpkin purée is easiest but you can use homemade pumpkin puree too!

SPICES Purchase pumpkin pie spice or mix up your own. If you have apple pie spice on hand, that works too.

SYRUP We use a combination of apple juice and maple syrup. Use 100% pure apple juice or cider, and 100% pure maple syrup for the best flavor.

boiling apples for pumpkin butter

How to Make Apple Pumpkin Butter

Apple pumpkin butter has easy to find ingredients and comes together in no time. It the perfect “something new” for toast or waffles!

  1. Simmer chopped apples with juice and syrup per recipe below.
  2. Mash apples and add remaining ingredients.
  3. Simmer.

Kitchen Tip: Don’t thicken it too much, this spread will continue to thicken as it cools.

Cool and store for about 2 weeks in the refrigerator. (If giving as a gift, label with “keep refrigerated” stickers.)

Apple Pumpkin Butter ingredients in a pot

How to Store

  • Apple pumpkin butter will keep about 5 days in the refrigerator in an airtight container.
  • It will freeze for about 6 months in zippered bags with the date labeled on the bags.

More Favorite Spreads

Did you love this Apple Pumpkin Butter? Be sure to leave a comment and a rating below! 

Apple Pumpkin Butter in a glass jar

Pumpkin Apple Butter

Pumpkins and apples are simmered with pumpkin pie spice & cinnamon to create this sweet & savory Pumpkin Apple Butter!
Course Breakfast, Dessert, Dip, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Calories 39
Author Holly Nilsson

Ingredients

  • 2 large granny smith apples
  • ½ cup apple juice
  • ¼ cup maple syrup or to taste
  • 15 ounces pumpkin puree canned or fresh
  • ¼ cup water
  • 1 teaspoon pumpkin pie spice or spices below
  • ¼ teaspoon cinnamon

Instructions

  • Peel and core apples and cut into 1″ chunks.
  • Combine apples, juice, and maple syrup in a medium saucepan. Cover and simmer 10-15 minutes or until apples are soft.
  • Slightly mash apples and add remaining ingredients.
  • Simmer uncovered on low, stirring frequently, 25-30 minutes or until thickened.
  • Cool and refrigerate up to 2 weeks.

Notes

For Homemade Pumpkin Pie Spice combine the following:
1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 teaspoon ground cloves

Fresh pumpkin puree may need extra cook time depending on how much water is in the pumpkin.

Don’t thicken it too much, this spread will continue to thicken as it cools.

Cool and store for about 2 weeks in the refrigerator.

Nutrition

Serving: 1tablespoon | Calories: 39 | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4149IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
Apple Pumpkin Butter in a clear jar with text
Apple Pumpkin Butter in a glass jar with a title
Apple Pumpkin Butter in a jar with writing
Apple Pumpkin Butter in a glass jar with a title

Originally posted at Spend with Pennies