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

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

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

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

Apple Cinnamon Rolls

This easy favorite puts a fresh apple twist on a favorite cinnamon roll recipe!

A tender dough is smothered in butter, cinnamon, and our favorite apple topping. It’s all rolled up and baked until tender. Top with a quick glaze or your favorite cream cheese frosting for a delicious treat.

close up of plated Easy Apple Cinnamon Rolls

A Twist on a Favorite

Who doesn’t love apple pie in the morning?

These apple cinnamon rolls taste just like fresh apple pie, filled with cinnamon-sugared apples, fragrant and perfect for serving with a steaming cup of coffee

Ingredients

DOUGH This recipe is made with homemade dough and while it takes a bit of time, it’s not difficult to make.

FILLING We make homemade apple pie filling in minutes, this gives the best flavor. Canned apple pie filling can be used in a pinch.

SUGAR & SPICE Cinnamon sugar and the glaze are just as important as the apples and the dough, so don’t skimp on the seasonings! If you have it, swap out some of the cinnamon for apple pie spice.

How to Make Apple Cinnamon Rolls

  1. Prepare the apple filling. If using canned, chop the apples smaller.
  2. Prepare the dough per recipe below and let rise for 1 hour.
  3. After rising, roll into a rectangle, brush with butter, & sprinkle cinnamon sugar over top.
  4. Spread apple filling over top, roll the dough into a log.

adding apples to dough and cinnamon to make Easy Apple Cinnamon Rolls

  1. Carefully slice the rolls into 12 pieces and place them in a baking dish.
  2. Rise until fluffy and bake according to the recipe.

Easy Apple Cinnamon Rolls in a dish before baking

To Serve

  • Let the rolls cool a few minutes in the pan.
  • While cooling, make the glaze in a small zippered bag. Snip off one end and drizzle the glaze over the tops. Serve warm.

top view of Easy Apple Cinnamon Rolls in a dish

How to Store Apple Cinnamon Rolls

  • Keep apple cinnamon rolls in an airtight container at room temperature and they’ll be good for about 3 days.
  • Baked rolls can be frozen as long as they are wrapped tightly and placed in a zippered bag with the date labeled on the outside. Toss one into a backpack or briefcase and they’ll be thawed in a couple of hours!
  • Freeze unbaked rolls in the baking dish and wrap them with plastic with the date written on the outside. They’ll keep in the freezer for about 2 months. Let them thaw overnight and bake in the morning!

Delicious Apple Dishes

Did you love these Apple Cinnamon Rolls? Be sure to leave a rating and a comment below! 

close up of plated Easy Apple Cinnamon Rolls

Apple Cinnamon Rolls

Apple Cinnamon Rolls are soft, gooey, and loaded with apple pie filling. The whole family will love this delicious twist on a classic favorite!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Servings 12 rolls
Calories 418
Author Holly Nilsson

Ingredients

Glaze

  • cup powdered sugar
  • ½ tablespoon water
  • ¼ teaspoon vanilla

Dough

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

Instructions

  • Grease a 9×13″ pan and set aside. Chop the apples in the filling and set aside.

Dough

  • 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 remaining flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. You may not use all of the flour.
  • 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.
  • On a floured surface, roll out bread dough into an 18″x9″ rectangle.

Assembly

  • Cover the dough with a thin layer of butter. In a small bowl combine brown sugar and cinnamon, then sprinkle it over the rolled dough. Top with apple filling.
  • Roll the dough into a log (it should be 18″ long). Slice into 12 pieces. Place the rolls in the pan and cover with parchment paper and a dishtowel. Place in a warm area to rise (about 60 minutes).
  • Once risen, preheat oven to 375°F. Bake 22-27 minutes or until golden. Cool slightly.
  • In a small zippered bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.
  • Serve warm.

Notes

Ensure the filling is not chilled from the fridge or the rolls won’t rise properly. 

These rolls are best served warm from the oven.

You can use thawed bread dough in place of homemade dough. It will need longer to rise. If using thawed bread dough, the centers will hollow slightly as these cool.

Nutrition

Serving: 1roll | Calories: 418 | Carbohydrates: 73g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 233mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
before rolling Apple Pie Cinnamon Rolls with plated dish and a title
baked Easy Apple Cinnamon Rolls in a baking dish
Easy Apple Cinnamon Rolls in a dish with a title
close up of Easy Apple Cinnamon Rolls with a title

Originally posted at Spend with Pennies