Tag Archives: breakfast

At Christmas time our children got together and gave us a gift certificate to take a baking class at the King Arthur Baking School. After looking through the schedule we decided to sign up for the class called Sticky Fingers; Breakfast Buns. After reading the description we couldn’t resist. These are the old-fashioned ultimate cinnamon buns you crave. You’ll make two sweet temptations–the classic iced cinnamon buns, and sticky buns with a finger-licking gooey caramel topping! Who doesn’t want to learn how to make the Ultimate Cinnamon Buns!ultimate cinnamon buns


We’ve both taken classes at King Arthur before and you not only come home with delicious baked goods but you always learn so many useful tips. If you’ve never checked out their website before it’s worth a look. Not only does their store carry everything you could possible need for baking from flour to the perfect cookie sheet but the site has wonderful recipes as well.


We were not disappointed with the class. We made two types of ultimate cinnamon buns, the classic cinnamon bun with icing on the top and a classic quick maple sticky bun. One was made with traditional dough, which you had to let rise and the quick maple sticky bun was made with a quick bread.ultimate cinnamon buns


Both were delicious and our freezer (which I’m trying to clean out) is now filled with delicious cinnamon buns. Luckily both freeze well.


I will share the recipe for the ultimate cinnamon roll. Both recipes are can be found on the King Arthur Flour website.


Ultimate Cinnamon Rolls


Yields one 8×8 inch pan 9 cinnamon rolls




3 cups flour

2 tsp. instant yeast

2 Tbsp. sugar

1 tsp. salt

¼ cu unsalted butter, soften

½ cup plus 2 Tbsp. milk, more if needed

1 egg


Prepare a non-stick 8×8 inch pan with non-stick spray. Set aside. In a medium bowl combine the flour, yeast, sugar and salt. Cut in the butter. Stir in the milk and egg to form a dough. If the dough feels dry and stiff, add a little more milk to create a soft dough. Turn dough onto a lightly floured surface and knead, adding flour only as needed to prevent sticking to your work surface. Place the dough back into the bowl and cover. Allow to rise until puffy, 30 minutes to an hour.ultimate cinnamon buns


While the dough is rising prepare your filling.


Filling Ingredients:


Water to coat

½ cup brown sugar

2 tsp. Cinnamon


Once the dough has risen roll the dough out on a lightly floured surface into a rectangle about 12 x 14 inches. Bush the dough lightly with water and sprinkle the brown sugar and cinnamon evenly over the dough, leaving a small border free of filling.


Roll the dough from the rectangle’s longer sides and pinch the seams together well. ultimate cinnamon buns Using floss or a serrated knife, cut off slices about 1 inch wide.ultimate cinnamon buns Place the slices in the prepared pan. Let the rolls rise until they fill the pan generously, about 15-20 minutes. Preheat your oven to 350. Bake rolls for about 16-20 minutes or until golden brown and baked through.ultimate cinnamon buns


Rolls can be glazed with a mixture of 2 cups confectioners’ sugar, 1 teaspoon of vanilla and 6 tablespoons of heavy cream if desired or enjoyed warm from the oven.


If you want to learn how to make the quick maple sticky bun try King Arthur Flour’s recipe which can be found HERE Both recipes  are prefect for a weekend treat.

You may remember my very popular post on Amazing Overnight Waffles. It’s a tried and true recipe that we’ve been making for years. My daughter’s now make the same recipe in their families on a regular basis. I should know not to mess with such a wonderful recipe, however I recently found a recipe for Raised Waffles in one of my cookbooks, Cold Weather Cookbook. The recipe was so similar with one addition a pinch of baking soda. I though maybe the addition of baking soda would help the waffles to rise even more.


Like the Amazing Overnight Waffles the batter is mixed up the night before and when you wake up in the morning the yeasty aroma of the batter will thrill your senses. However, after mixing up a batch of these Raised Waffles I was not impressed. It’s a good recipe, don’t get me wrong, but not any improvement over the original recipe for Amazing Overnight Waffles!


I’ll include the recipe below and you can try them for yourself and then let me know how you think they compare to my ever-popular Amazing Overnight Waffles!Amazing Overnight Waffles


Raised WafflesAmazing Overnight Waffles




½ cup water

1 pkg. active dry yeast

1 tsp. sugar

2 cups lukewarm milk

½ cup butter, melted and cooled

1 tsp. salt

2 cups flour

2 large eggs, lightly beaten

Pinch of baking soda




The night before prepare your batter. Combine the water, yeast, and sugar in a large mixing bowl. Let stand for 5 minutes for the yeast to dissolve. Add the milk, butter, salt and flour and stir until completely smooth. Cover the bowl with plastic wrap and let sit overnight at room temperature.


The next morning heat your waffle iron according to the manufacturers directions. Beat the eggs with the baking soda and add to the batter, stirring until well mixed. Pour enough batter onto your waffle iron to cover it and cook until crisp and golden.Amazing Overnight Waffles Repeat this process until you have used up all the batter. Serve with hot maple syrup. Makes about six large waffles. Like the original Amazing Overnight Waffles, these waffles also freeze well to enjoy at a later date.


I’ve seen a lot of recipes for Egg Muffins online, however this is the way we like to make them! They can be made ahead and frozen for a quick breakfast when you are running out of time. Just pop them in the microwave and reheat!

Scrambled Egg Muffins

½ pound pork sausage (or use ground turkey for a healthier version!)
12 eggs
½ cup chopped onion
¼ cup chopped pepper (red or green)
½ tsp salt
¼ tsp garlic powder
½ cup shredded cheddar cheese
¼ tsp pepper

In a skillet brown the sausage and then drain. In a bowl beat the eggs and then add the onion, peppers, salt, pepper and garlic powder. Stir in the sausage and cheese. Spoon 1/3 capfuls into your grease muffin cups.

Ready for the oven.

Ready for the oven.

Bake at 350 for 20-25 minutes. Let cool on a rack.Let cool on a rack.

Enjoy immediately.

Scrambled Egg Muffins

Scrambled Egg Muffins

Or freeze to enjoy later!

Freeze to enjoy later.

Freeze to enjoy later.

I’ve shared my recipe for our Amazing Waffles but another favorite in our house is the recipe for Perfect Pancakes. Quick and easy to mix up, you’ll be enjoying these perfect pancakes in no time!Perfect Pancakes

Recipe Box: Perfect Pancakes

2 cups flour
2 Tbsp baking powder
2 Tbsp sugar
½ tsp salt
2 cups milk
2 eggs
½ cup sour cream
4 Tbsp butter, melted

Mix the dry ingredients in a large bowl. Scramble the eggs in another bowl with some of the milk. Add all wet ingredients to the dry mix with a whisk. Mix just enough so the batter is fairly smooth, there may be some lumps. Use 1/3 cup measure to pour. Cook on each side until golden brown.Cook until golden brown on each side

Makes 16-20 perfect pancakes!

Perfect Pancakes

Perfect Pancakes

Can’t think of a better way to start off the weekend!Perfect Pancakes Delicious to the very last bite!Perfect Pancakes


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