Category: Breakfast

Pumpkin Coffee Cake with Glaze

Warm rich and delicious Pumpkin Coffee Cake features seasonal flavors that capture the essence of fall. This cake is a little firm on its upper layer and features a moist rich and delicious center that crumbles with sweet flavors. The icing on top provides an exciting burst of sweetness giving this recipe a balanced approach to your seasonal snack. Pumpkin Coffee Cake is a personal favorite and is a treat that does not last long once it is ready for sharing. This recipe bakes in the pumpkin flavors that have become a modern tradition for fall treats. My family loves this recipe and I am sure your will too. 

Watch the video and follow the instructions below to have this easy pumpkin coffee cake cooling ever so aromatically on a counter near you. Enjoy this as a dessert, with coffee, milk or tea. Serve warm with a dollop of your favorite ice cream and enjoy the rest of your day in satisfied relaxation. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the like and subscribe buttons to stay up to date on all the latest eatfoodlicious publications. Feel free to browse my growing catalogue for additional ideas to inspire your next eatfoodlicious experience.

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In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 

In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth.

Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  

Add the batter to the pan.

Add all of the cinnamon crumb on top (use a spoon to spread/level). 

Preheat the oven to 350°F. Grease the 8″ x 8″ pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.

Glaze: in a small bowl- add powdered sugar, milk and mix until smooth.

Drizzle glaze over cake. 

Serve & enjoy!

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Pumpkin Coffee Cake

Pumpkin Coffee Cake is a wonderfully delicious, crumbly, moist and rich treat everyone will enjoy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 9
Calories

Equipment

  • 8" x 8" Square pan

Ingredients
  

Cinnamon Crumbs

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup melted unsalted butter
  • 1 tsp cinnamon

Cake

  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • ½ cup vegetable or canola oil 
  • ⅓ cup honey
  • ¼ cup buttermilk warm
  • 2 tsp pumpkin spice
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs room temperature

Glaze

  • ½ cup powdered sugar
  • 2 tbsp milk

Instructions
 

  • Preheat the oven to 350°F. Grease the 8" x 8" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
  • Cinnamon Crumbs– In a small bowl: combine flour, brown sugar, cinnamon and mix. Add melted butter & mix until it begins to form coarse crumbs. 
  • In a large bowl: combine the eggs and brown sugar then beat. Then add pumpkin puree, oil, buttermilk, vanilla extract, honey and mix everything together until smooth. Add the flour, baking powder, baking soda, pumpkin spice and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
  • Add the batter to the pan. Add all of the cinnamon crumb on top (use a spoon to spread/level).
  • Bake for 45-55 minutes (it took me 50 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes or to room temperature prior to serving.
  • Glaze- in a small bowl; add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

Serve & enjoy!

    Video

    Keyword best pumpkin coffee cake, easy pumpkin coffee cake, homemade pumpkin coff cake with glaze, pumpkin cake with glaze, pumpkin coffee cake

    Breakfast Recipes

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    Pumpkin Scones with Glaze

    Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy. Pumpkin Scones are a seasonal treat and are wimple and easy to make. Scones are more than a biscuit and not quite a muffin but are a perfect diversion to the morning routine when made fresh and served warm. Perfect as a morning snack or with a fresh cup of your favorite coffee. Simply delicious, these scones are good to the last crumb. This affordable and easy to make selection is perfect on any occasion. 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 Pumpkin Scones 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 berries to a room temp to allow for ripening and development of the berry.  Thanks for visiting and see you again soon.

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    In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together.

    Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional – use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.

    Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It’s going to be very sticky.

    Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1″ thick and an 8″ disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper).

    Brush the scones with 2 tbsp heavy cream. 

    Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.

    Glaze- In a bowl: add powdered sugar, pumpkin spice & heavy whipping. Mix everything together until smooth.

    Drizzle glaze over scones. 

    Serve & Enjoy! Store leftovers in an airtight container.

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    Pumpkin Scones

    Pumpkin scones are a beautiful treat that is full of rich and delicious seasonal flavors everyone will enjoy.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 2 cups all-purpose flour
    • ½ cup pumpkin puree not pie filling
    • ½ cup unsalted butter cold
    • ⅓ cup brown sugar
    • ¼ cup buttermilk (full fat)
    • 1 tbsp honey
    • 2 ½ tsp baking powder
    • 2 tsp pumpkin spice
    • 2 tsp vanilla extract
    • 1 tsp ground cinnamon
    • ¼ tsp salt
    • ¼ tsp baking soda
    • 1 large egg room temperature
    • 2 tbsp heavy whipping cream

    Glaze

    • 1 cup powdered sugar
    • 3-4 tbsp heavy whipping cream
    • ½ tsp pumpkin spice

    Instructions
     

    • Preheat the oven to 425℉.
    • In a food processor: add flour, baking powder, cinnamon, brown sugar, pumpkin spice, baking soda, salt and blend everything together. Add cold butter pieces to the flour mixture and pulse (20-30 seconds) until crumbs form. Optional – use a pastry cutter, your fingers or a fork to blend the flour mixture and butter together for best results.
    • Transfer the flour butter mixture to a large bowl. Add eggs, buttermilk, pumpkin puree, vanilla extract & honey to the bowl. Use a spatula to gently fold everything, then use your hands to knead for several minutes until everything comes together nicely. Shape the dough into a round ball. It's going to be very sticky.
    • Coat the cutting board with 2-3 tsp of flour. Place the dough on the board. Use a dough roller or palm of your hand to flatten to about 1" thick and an 8" disc like shape. Use a knife or bench scraper to cut the disc into 8 triangles. Place scones on a baking sheet (with parchment paper). Brush the scones with 2 tbsp heavy cream.
    • Bake for 14-16 minutes or until golden brown. Let rest for 10 minutes before transferring to a baking rack.
    • Glaze- In a bowl: add powdered sugar, pumpkin spice & heavy whipping cream. Mix everything together until smooth (add more whipping cream if needed). Drizzle glaze over scones.

    Serve & Enjoy! Store leftovers in an airtight container.

      Keyword best pumpkin scones, easy pumpkin scones, pumpkin scones, pumpkin scones (starbucks copycat), pumpkin scones with glaze

      Breakfast Recipes

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      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.

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

      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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      Share on social media

      Pumpkin Spice Cinnamon Rolls

      Soft rich & delicious bakery style Pumpkin Spice Cinnamon Rolls are a comforting seasonal treat that everyone will enjoy. 
      Print Recipe Pin Recipe
      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 9"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.

        Video

        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

        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.
        Print Recipe Pin Recipe
        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!

          Video

          Keyword baked berry oatmeal, best baked berry oatmeal, easy baked berry oatmeal, Healthy baked oatmeal, quick and easy baked oatmeal

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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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          Share on social media

          Cinnamon Rolls

          Sticky sweet and delicious, these flakey Cinnamon Rolls are so easy to make and fun to eat.
          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

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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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            Cherry Puff Pastry Pie

            Cherry puff pastry are delicious and full of baked goodness with rich natural flavors and juices.
            2 from 1 vote
            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.

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