top of page

Updated: Mar 26, 2020

Alright, so I don't know about you.... but I'm really starting to think, no matter how much I work out this quarantine... I am still going to gain 20 pounds! But that's ok, because bringing these bakes to you; is pretty much making my day. If I cannot fulfill an order, I can most DEFINATELY hook you up with a way to still deliver fresh baked goods to you!

If you have questions; please send them my way, I am happy to help in any way I can.

Alright, so you have decided to dedicate the next 3 hours of your life to making the most epic and delicious cinnamon buns to your door. & I am here to help.

First lets start with that yeast mixture.

You want to make sure your water is actually warm, not burning hot, just warm. Like you made a cup of coffee 30 minutes ago and then forgot about it kind of warm.

Mix your yeast, warm water, and sugar in a small measuring cup & let stand for 3-5 minutes. It will become puffy and expand once its ready to be used. If it doesn't grow, your yeast is not active anymore, and your cinnamon buns will not grow to amazingly delicious balls of dough and buttery goodness.

Ok, now while we wait for that yeast to foam right up lets mix the liquids.

In a small bowl, lightly beat your eggs, and set them aside.

Alright, so grab a large bowl! Add your milks, i used all 2% because that is all i had on hand ( room temp, this is important, if your not patient, microwave it with 15 second intervals, until its room temp), melted butter, oil, and vanilla. Mix it well so its all incorporated, then add your eggs to the mix and blend well again.

Onto the Dry Ingredients

In a separate bowl, blend your baking powder, salt, and flour, once you have it blended up slowly add it to your wet ingredients. 1/2 cup at a time. Once your flour is all added in, it will still be slightly sticky, but if you use a clean dry hand - it shouldn't stick!

Once you have your glorious ball of dough, place it into a lightly greased bowl, and cover with saran wrap. Let it sit for a minimum of 1 hour, potentially longer, you want that ball of dough to double in size, this is how you make your dough puffy and delicious!

Now that you have waited over an hour for this glorious ball of dough... to grow. I want you to punch it down a few time's to knock the air out of it. Then take it out of the bowl and knead and fold it until you have a night ball perfectly incorporated.

Sprinkle your counter with flour, and roll out your dough into a 1/4" thick rectangle.

Brush on your melted butter, all over your dough, and sprinkle and douse it with your cinnamon and brown sugar mixture.

Be sure to save a little bit of butter for the last step.

Roll up your dough lengthwise until you have wrapped it all up. Once you have you cinnamon bun tube; use a knife and create a guide on top - a mark in the middle & then one in the center of your two sections, then divide those chunks into a group of threes. Now that you have it measured out to the same size ; take some sewing thread and place it underneath, wrap it around and pull through the thread through.

Place your 12 cinnamon buns evenly space into a lightly greased lasagna dish - you can use butter, or cooking oil to grease your dish. To create that flaky outside, brush your buns with the leftover butter.

Then... i know, im sorry - cover the dish with saran wrap and let rise for 30 more minutes.

After your second round of waiting - pop them into the oven for 20-25 minutes at 350 degrees!

Enjoy them hot, warm, or doused in cream cheese frosting.

What will you need?

Yeast Mixture;

1/3 cup Warm Water

2 + 1/4 tsp of dry active yeast

1/4 tsp white sugar


1/2 cup white sugar

1/3 cup buttermilk (room temperature)

1/3 cup whole milk (room temperature)

6 tbsp melted butter

2 tbsp canola oil

1 tbsp vanilla extract

2 eggs lightly beaten eggs

1 tsp salt

1 tsp baking powder

4 cups all purpose flour, may need a little more or less


1 cup brown sugar

1 tbsp cinnamon

1/2 cup melted butter

Cream Cheese Icing

1 cup cream cheese

1/4 cup softened butter

4 cups icing sugar

2-4 tbsp milk

1/2 tsp vanilla extract

What do you need to do ;

- in a small bowl, stir yeast, warm water, and sugar. Let stand for 3-5 minutes (until foamy)

- once yeast is ready pour into a large bowl with, sugar, buttermilk, milk, melted butter, canola oil, vanilla extract and eggs. Blend well

- mix in salt & baking powder

- mix in flour mixture, one cup at a time, dough will form and be slightly sticky. But firm.

- place in a lightly greased bowl, and cover with saran.

- let stand for 1-2 hours until it doubles in size.

- punch air out, and knead dough.

- roll dough out to 1/4" thick

- brush with melted butter and cover in filling mixture

- roll into cinnamon roll tube, and cut into 12 pieces.

- place 12 rolls into a lightly greased pan. Brush tops with leftover butter.

- Set oven to 350

- Cover and let rise for 30 minutes

- place in oven and bake for 20-25 minutes

- while baking blend cream cheese, butter, and milk in a mixer, add icing sugar until you reach the right blend of cream cheese goodness.

- apply frosting when warm


1,221 views0 comments

𝔹𝕣𝕒𝕟 𝕄𝕦𝕗𝕗𝕚𝕟𝕤 (makes 18-20) . 𝐖𝐡𝐚𝐭 𝐰𝐢𝐥𝐥 𝐲𝐨𝐮 𝐧𝐞𝐞𝐝? 3 Cups Bran (wheat or oat, or a mix of the two) 2 cups Milk (any kind of milk - 2%, buttermilk, skim, whatever you have on hand!) 2/3 cups vegtable oil (i like to use sunflower oil with baking) 2 eggs 1 + 1/3 cup Brown Sugar 1 tsp Vanilla (Mexican vanilla is the bomb!) 2 cups flour 2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon (optional)

𝐖𝐡𝐚𝐭 𝐝𝐨 𝐲𝐨𝐮 𝐧𝐞𝐞𝐝 𝐭𝐨 𝐝𝐨? • Preheat Oven to 350 & grease muffin tins . • in a medium bowl mix milk and bran together. Let stand for 10 minutes *this is an important step if you want yummy moist muffins over dry muffins • In a seperate small bowl mix eggs, sugar, cinnamon, and vanilla. • In another seperate bowl - whisk flour, baking powder, baking soda, and salt. • once 10 minutes is passed for the wheat bran/milk mixture, add it to the egg mixture & mix until combined • fold in flour mixture into bran mix until just combined • Pour muffin mix into tins 3/4 full, and place in the oven for 18-20 minutes, or until knife comes out clean. • Let cool & enjoy!

20 views0 comments

𝐒𝐨.. 𝐚𝐫𝐞 𝐲𝐨𝐮 𝐟𝐢𝐧𝐝𝐢𝐧𝐠 𝐲𝐨𝐮𝐫𝐬𝐞𝐥𝐟 𝐰𝐢𝐭𝐡 𝐚 𝐰𝐡𝐨𝐥𝐞 𝐛𝐮𝐧𝐜𝐡 𝐨𝐟 𝐛𝐚𝐧𝐚𝐧𝐚𝐬?l

Bananas you bought for yourself and, your children to eat... to which they did not. Now you are left with bananas, that either need to be thrown out.. or better yet, eaten. If you are not brave enough to actually eat the bananas.... let make banana bread.

I typically make banana bread because the hubby loves it... but he hates bananas.. That's right, the dude doesn't even like bananas. I have been found to chase him around the house with them occasionally.. make him panic to epic proportions. Some may say that's not nice, to those people, I would like to mention : I have been known to glitter bomb him as well. g o o d















What will you need?

• 1 + 1/2 cup flour

• 1/2 tsp salt

• 1 tsp baking powder

• 1/2 tsp ground cinnamon

• 3/4 to 1 cup sugar (𝑰𝒇 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒖𝒔𝒊𝒏𝒈 𝒗𝒆𝒓𝒚 𝒓𝒊𝒑𝒆 𝒃𝒂𝒏𝒂𝒏𝒂𝒔, 𝒐𝒏𝒍𝒚 𝒖𝒔𝒆 3/4 𝒄𝒖𝒑 𝒔𝒖𝒈𝒂𝒓)

• 1/2 cup unsalted softened butter

• 4 Bananas (𝑹𝒊𝒑𝒆 𝒊𝒔 𝒃𝒆𝒔𝒕)

• 2 large eggs

• 1 cup chocolate chips (𝑰 𝒍𝒐𝒗𝒆 𝒔𝒆𝒎𝒊 𝒔𝒘𝒆𝒆𝒕, 𝒅𝒆𝒄𝒂𝒅𝒆𝒏𝒕 𝒄𝒉𝒊𝒑𝒔! 𝑨𝒏𝒚 𝒕𝒚𝒑𝒆 𝒐𝒇 𝒄𝒉𝒐𝒄𝒐𝒍𝒂𝒕𝒆 𝒄𝒉𝒊𝒑 𝒄𝒂𝒏 𝒃𝒆 𝒖𝒔𝒆𝒅)


What you need to do;

𝙋𝙧𝙚𝙝𝙚𝙖𝙩 𝙊𝙫𝙚𝙣 𝙩𝙤 350


- lightly grease pan (4.5"x8.5" loaf pan)

- In a small bowl whisk flour, baking powder, salt, and cinnamon. Set aside.

- In a mixer, or hand mixer; cream butter and sugar together.

- scrap down edges of bowl

- add lightly beaten eggs and vanilla until just mixed

- in a seperate medium bowl; mash bananas together.

- add banana mash, to the butter mixture and blend until combined. 𝔻𝕆 ℕ𝕆𝕋 𝕆𝕍𝔼ℝ𝕄𝕀𝕏

- fold in chocolate chips by hand

- pour into pan and sprinkle with more chocolate of your choosing

- place in the center of the oven and bake.


𝑩𝒂𝒌𝒆 𝒇𝒐𝒓 45 𝒎𝒊𝒏𝒖𝒕𝒆𝒔 𝒕𝒐 1 𝒉𝒐𝒖𝒓 (until a tester comes out 𝐦𝐨𝐬𝐭𝐥𝐲 clean)

• let cool for 10 minutes before removing from pan.

35 views0 comments
bottom of page