Category: Breakfast

The Best Pumpkin Spice Cinnamon Rolls

Bakery Style Pumpkin Spice Cinnamon Rolls are a seasonal treat that is sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with pumpkin spice and cinnamon laced cream cheese sweetness, just the way you like them. These rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Pumpkin Spice Cinnamon Rolls every time. My family absolutely loves muffins and these delicious rolls barely had time to cool before they started magically disappearing. Easy and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections.  Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

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In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes.

Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl. 

If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth. 

First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 

In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.½ cup brown sugar

Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle.

Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter.

Roll up the dough making a 14″ log. Use a floss/knife to cut.

Cut into 9 even rolls.

Transfer the rolls to a pan.

Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 

Bake

Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.

Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

Spread the icing on top of the rolls. 

Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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Pumpkin Spice Cinnamon Rolls

Soft rich & delicious bakery style Pumpkin Spice Cinnamon Rolls are a comforting seasonal treat that everyone will enjoy. 
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Baked Goods, Breakfast
Cuisine American
Servings 9
Calories

Ingredients
  

Dough

  • 3 cups bread flour more if needed
  • ¾ cup whole milk warm
  • ¼ cup granulated sugar
  • ¼ cup melted butter (unsalted or salted)
  • 2 ¼ tsp instant yeast
  • ½ tsp salt
  • 1 large egg room temperature
  • 1 large egg yolk room temperature

Filling

  • ¼ cup softened butter
  • ½ cup brown sugar
  • 1 tbsp pumpkin spice
  • 1 tsp ground cinnamon

Icing

  • 2 oz cream cheese softened
  • 2 tbsp butter softened
  • 2 tbsp heavy whipping cream
  • ½ tsp pumpkin spice
  • 1 ½ cups confectioner sugar/ powdered sugar

Instructions
 

  • In a mixing bowl: add yeast, milk, sugar and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt & bread flour to the bowl.
  • If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
  • First Dough Rise: cover with a clean towel or saran wrap for the 2 hours or until it doubles in size. 
  • In a small bowl: combine brown sugar, pumpkin spice & cinnamon. Mix until well combined. Set aside until ready to use.
    ½ cup brown sugar, 1 tbsp pumpkin spice, 1 tsp ground cinnamon
  • Grease the bottom & sides of the 13"x 9"pan with cooking flour spray or butter.
  • Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the pumpkin spice cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Then seal the two ends together. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to a pan.
  • Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 60 minutes or until it doubles in size. 
  • Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter and beat until smooth. Add powdered sugar, heavy whipping cream, pumpkin spice and beat until well combined. Cover the icing until ready to use. 

Bake

  • Preheat the oven to 350°F. Once the rolls have double in size, remove towel or saran Wrap.
  • Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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    Keyword Bakery style pumpkin spice cinnamon rolls, best pumpkin spice cinnamon rolls, easy pumpkin spice cinnamon rolls, homemade pumpkin spice cinnamon rolls, pumpkin spice cinnamon rolls
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    Breakfast Recipes

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    Baked Berry Oatmeal

    A warm serving of this Backed Berry Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

    Watch the video and follow the instructions below to have a warm bowl of Baked Berry Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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    Peel ripe banana over a medium sized bowl. Then smash until smooth and consistently creamy with a fork.

    Add oatmeal, baking powder, cinnamon, salt and mix.

    Add vanilla extract, eggs, honey, milk & oil.

    Mix everything together. 

    Add 1 cup of mixed berries. Gently fold everything together.

    Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Transfer the oatmeal to the pan. Add the other 1 cup of berries on top of the oatmeal. Gently press the fruits down. 

    Bake for 40-45 or until the top is golden (if using frozen berries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

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    Baked Berry Oatmeal

    Smooth Baked Berry Oatmeal is a naturally delicious breakfast item that is perfect anytime of the day.
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    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 6
    Calories

    Equipment

    • 8" x 8" Pan

    Ingredients
      

    • 2 ½ cups quick oatmeal
    • 1 ¾ cups milk whole, low fat or non-fat
    • 2 cups (divided) fresh berries blueberries, strawberries, raspberries or blackberries
    • ½ cup honey or maple syrup
    • ¼ cup coconut oil or butter melted
    • 2 tsp vanilla extract
    • 1 tsp baking powder
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • 1 medium size banana
    • 2 large eggs

    Instructions
     

    • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or butter.
    • Peel ripe banana over a medium sized bowl. Then smash until smooth and consistently creamy with a fork. Add oatmeal, baking powder, cinnamon, salt and mix. Add vanilla extract, eggs, honey, milk, oil and mix everything together.
    • Add 1 cup of mixed berries. Gently fold everything together. Transfer the oatmeal to the pan. Add the other 1 cup of berries on top of the oatmeal. Gently press the fruits down.
    • Bake for 40-45 or until the top is golden (if using frozen berries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

    Enjoy!

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      Breakfast Recipes

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      Homemade Cinnamon Rolls

      Buttery Cinnamon Rolls are sugary sweet, soft, moist rich and absolutely delicious. Flakey Cinnamon Rolls that are buttery and covered with cream cheese sweetness, just the way you like them. Cinnamon Rolls are wonderful with coffee, as a snack on the go or as a treat anytime of the day. Easy recipe that anyone can follow and the perfect Cinnamon Rolls every time. My family absolutely loves muffins and these Cinnamon Rolls barely had time to cool before they started magically disappearing. Quick and tasty this recipe will call everyone around the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Cinnamon Rolls keep well and stay fresh for a longtime, I hope you enjoy them. Thanks for visiting and see you again soon.

      Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

      In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl. 

      If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth. 

      First Dough Rise: Cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size. 

      In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.

      Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14″x 9″ rectangle. Spread ¼ cup softened butter on top.

      Sprinkle the cinnamon sugar on top of the butter.

      Roll up the dough making a 14″ log. Use a floss/knife to cut.

      Cut into 9 even rolls. Place parchment paper with overhanging edges on the bottom of the 9″x 9″ square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.

      Transfer the rolls to the pan. Second Dough Rise: cover the pan with towel or Saran Wrap.

      Let rise for 45-60 minutes or until it doubles in size. 

      Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the frosting until ready to use. 

      Bake

      Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap. Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack.

      Spread the icing on top of the rolls. 

      Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

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      Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Cinnamon Rolls

      Sticky sweet and delicious, these flakey Cinnamon Rolls are so easy to make and fun to eat.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 25 minutes
      Dough Rise 2 hours 30 minutes
      Total Time 3 hours 10 minutes
      Course Baked Goods, Breakfast, Brunch
      Cuisine American, Sweden
      Servings 9
      Calories

      Equipment

      • 9" Square Pan or Round

      Ingredients
        

      Dough

      • 3 cups bread flour plus more for dusting
      • ¾ cup whole milk warm
      • ¼ cup granulated sugar
      • ¼ cup unsalted butter melted
      • 2 ¼ tsp instant yeast
      • 1 large egg + 1 egg yolk
      • ½ tsp salt

      Filling

      • ½ cup brown sugar
      • ¼ cup unsalted or salted butter softened
      • 2 tbsp ground cinnamon

      Icing

      • 1 cup powder sugar
      • 1 tbsp salted butter softened
      • 4 oz cream cheese room temperature
      • ½ tsp vanilla extract

      Instructions
       

      • In a mixing bowl: add yeast, milk and let sit for 5 minutes. Add the eggs (1 whole egg + 1 egg yolk), salt, sugar & bread flour to the bowl.
      • If using a stand mixer – turn the knob to speed 1 and knead for 1-2 minutes. Add melted butter and then gradually increase the speed 2 for 6-8 minutes until smooth. Shape the dough into a ball. Then transfer the dough to a lightly grease bowl. Knead by hand for 8-10 minutes until smooth.
      • First Dough Rise: cover with a clean towel or saran wrap for the 1 ½ – 2 hours or until it doubles in size. 
      • In a small bowl: combine ½ cup brown sugar & 2 tbsp cinnamon. Mix until well combined. Set aside until ready to use.
      • Place parchment paper with overhanging edges on the bottom of the 9"x 9" square or round pan (this will help when removing the rolls from the pan later). Grease the sides with cooking flour spray or butter.
      • Punch down into the dough to release any air bubbles. Transfer the dough to a working surface area. Roll the dough out into a 14"x 9" rectangle. Spread ¼ cup softened butter on top. Sprinkle the cinnamon sugar on top of the butter. Roll up the dough making a 14" log. Use a floss/knife to cut. Cut into 9 even rolls. Transfer the rolls to the pan.
      • Second Dough Rise: cover the pan with towel or saran wrap. Let rise for 45-60 minutes or until it doubles in size.
      • Icing: using a handheld mixer or stand mixer. In a bowl; add softened cream cheese, butter, vanilla extract and beat until smooth. Add powdered sugar and beat until well combined. Cover the icing until ready to use.

      Bake

      • Preheat the oven to 350°F. Once the rolls have double in size, remove towel or Saran Wrap.
      • Bake for 20-25 minutes or until lightly brown on top. Remove pan from the oven and let the rolls sit in the pan for 15 minutes before transferring to the baking rack. Spread the icing on top of the rolls.

      Serve immediately. Store leftovers in air tight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

        Video

        Keyword bakery style cinnamon rolls, best homemade cinnamon rolls, cinnamon rolls, easy homemade cinnamon rolls, homemade cinnamon rolls, homemade cinnamon rolls with cream cheese icing
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Breakfast Recipes

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        Cherry Puff Pastry Pie

        Cherry Puff Pastry Pie is a simple and delicious treat that is affordable when in season. The pastry puff is flaky, buttery and delicious with sweet natural cherry flavors and juices literally bursting as you bite into this wonderful treat. This affordable and easy to make selection is perfect on any occasion. Perfect for breakfast on the go. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a plate of cherry puff pastry ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.  Purchase and hold the Cherries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        In a sauce pan. Add pitted cherries, sugar, lemon juice cornstarch, almond extract and mix. Add water and mix everything together. Heat the sauce pan to low-medium. Bring it to a light simmer then turn down the heat to low. Cook for 5-8 minutes or until the sauce thickens and cherries are soft. Make sure be gentle while stirring the entire time with a wooden spoon. Remove from heat source and let cool. Add more sugar or lemon juice if needed.

        Preheat the oven to 400°F. Place parchment paper on a baking sheet. Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 3 long pieces. Then cut long pieces in half. Transfer 6 rectangle pastry to the baking sheets. Repeat the other pastry.

        Egg wash: In a small bowl: combine egg, water and whisk. Brush the egg wash on around the edges of the pastries. 

        Then, divide the cherry filling (I added 8 cherries into each) into 6 pastry.

        Place the other 6 rectangle pastry on top of the cherry filling. Use a fork and seal the dough edges together.

        Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.

        Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

        Enjoy! Store leftovers in the refrigerator.

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        Share on social media

        Cherry Puff Pastry Pie

        Cherry puff pastry are delicious and full of baked goodness with rich natural flavors and juices.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 20 minutes
        Total Time 40 minutes
        Course Baked Goods, Breakfast, Brunch, Dessert
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 2 puff pastry sheets brand preferred: pepperidge farm
        • 2 tbsp granulated sugar

        Filling

        • 2 cups pitted cherries
        • ¼ cup water
        • ¼ cup granulated sugar
        • 1 ½ tbsp cornstarch
        • 1 tbsp lemon juice
        • ¼ tsp almond extract or vanilla extract

        Egg Wash

        • 1 egg
        • 1 tbsp water

        Instructions
         

        • In a sauce pan. Add pitted cherries, sugar, lemon juice cornstarch, almond extract and mix. Add water and mix everything together. Heat the sauce pan to low-medium. Bring it to a light simmer then turn down the heat to low. Cook for 5-8 minutes or until the sauce thickens and cherries are soft. Make sure be gentle while stirring the entire time with a wooden spoon. Remove from heat source and let cool. Add more sugar or lemon juice if needed.
        • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
        • Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet. Cut the dough into 3 long pieces. Then cut long pieces in half. Transfer 6 rectangle pastry to the baking sheets. Repeat the other pastry.
        • Egg wash: In a small bowl: combine egg, water and whisk.
        • Brush the egg wash on around the edges of the pastries. Then, divide the cherry filling (I added 8 cherries into each) into 6 pastry. Place the other 6 rectangle pastry on top of the cherry filling. Use a fork and seal the dough edges together. Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.
        • Bake for 20-25 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

        Enjoy! Store leftovers in the refrigerator.

          Video

          Keyword best cherry puff pastry pie, cherry puff pastry pie, easy cherry puff pastry pie, handheld cherry puff pastry pie, quick and easy cherry puff pastry pie
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          Breakfast Recipes

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          Cherry Crumble Bars

          Delicious Cherry Crumble Bars are sweet like a homemade cookie full of juicy cooked fruit that make a fantastic treat. This is a simple recipe that anyone can follow. During this time of year Cherries are on sale and in abundance at the local grocery store. Buy them, try them and bake them for a batch of pleasing Cherry Crumble Bars. Enjoy as a brunch item with your as a dessert with a nice cup of coffee to keep the family conversation going down to the last bite.

          Watch the video and follow the instructions below to have this sweet cherry explosion crumbling delight at your convenance. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Once these are ready serve and enjoy the fresh delicious taste. Thanks for visiting and see you again soon.

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          In a medium bowl: add halves cherries, cornstarch, and lemon juice.

          Mix everything together and set aside until ready to use.

          In a another bowl: combine flour, sugar, baking powder, baking soda, salt and mix.

          Add melted butter

          Mix everything together until you form a crumble mixture. Reserve ¼ of the mixture & set aside. 

          Add the rest of the mixture to the pan and press to the bottom to form the crust (use a measuring cup to press down). 

          Spread and level out the cherries filling on top of the crust.

          Sprinkle the reserved mixture on top filling.

          Bake for 20-25 minutes or until the crumble is lightly golden brown. 

          Remove the pan from the oven and let cool completely for at least 2 hours in the pan.

          Cut into 9 pieces.

          Refrigerate the leftovers in an airtight container.

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