Tag Archives: Cinnamon roll

Cinnamon Swirl Pumpkin Bread

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CinnamonSwirlPumpkinBread_zps2888b50bI enjoy movies, I really do. But I have a real big problem with certain movies.

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The ones with the unnecessary blood and killing. For example, about 50% of the scary movies ever made. Yes, I understand they are *supposed* to be scary, but c’mon, do you really need to kill the girl, her boyfriend, her 2nd cousin twice removed, and ant on the wall? No, I do not need that much blood and killing to be scared. A simple peek-a-boo from out of the closet will scare me plenty, thank you.

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But I guess I do not really have much of a say in this matter, as I am not much of a frequent horror movie watcher. I prefer the Pixar, or romantic comedy-type movies. Sometimes I even like action if I’m feeling crazy and wild, but that’s about as intense as I get with movies. I’m still scarred from just hearing the noise from when my sister and dad would watch the Saw movies.

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Well, anyways, I made some cinnamon swirl pumpkin bread that is perfect for those you who have health-related New Years Resolutions. This bread is full of whole wheat flour, no butter, and all of the wonderful health benefits of pumpkin. Plus it has cinnamon which is like pumpkin’s BFF so get wild and crazy with those two and start 2013 off right.

Cinnamon Swirl Pumpkin Bread

(Slightly adapted from Hungry Hannah)

1/3 cup vegetable oil

1/4 cup honey

1/4 cup brown sugar

2 eggs

1 cup pumpkin puree

1/2 teaspoon salt

1 teaspoons ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

a pinch of ground cloves

1 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup hot water

1 teaspoon baking soda

FOR CINNAMON SWIRL:

1/4 cup white sugar

2 Tablespoons brown sugar

3/4 teaspoon ground cinnamon

  1. Preheat oven to 325 degrees F. Lightly spray a loaf pan with baking spray. 
  2. In a large bowl, whisk together oil and honey. Whisk in eggs, vanilla, pumpkin puree, brown sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add in both flours until thoroughly combined.
  3. In a small liquid measuring cup, microwave 1/4 cup water for about 35 seconds. Stir in baking soda and let it fizzle. Stir into batter.
  4. For the cinnamon swirl, in a small bowl, simply mix together 1/4 cup white sugar, 2 Tablespoons brown sugar, and 3/4 teaspoon ground cinnamon. Set aside.
  5. Pour half of the bread batter into the prepared pan. Sprinkle most of the cinnamon swirl mixture on top. Then spread the remaining bread batter over the cinnamon swirl layer. Sprinkle remaining cinnamon swirl mixture on top of loaf. Bake in preheated oven for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool and slice.

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Random Fact of the Day: The name Joshua is Hebrew for ‘Jesus’.

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Week in Review (2/6-2/10)

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Monday I finally feel almost completely better!! Woohooo! I also showed what magic can be done to cookies with coconut. Hello gooey coconut yumminess! Coconut lovers, this ones for you :)

Tuesday I’m like right there 90% better and I just cranked through my work like a rock star. Ever have those days where it just flies by and you’re flying right with it?

Wednesday I finally tried The Pioneer Woman‘s Cinnamon Rolls. HOLY MOLY, there is a reason why this woman is on the Food Network. Because she’s a genius with cinnamon rolls. These babies alone could get you on TV. No doubt. My post brought the recipe down to just 10 cinnamon rolls….instead of the the monstrous amount the original recipe yields.

I also had my last ACT tutoring session (3 cheers to that!) and feel 100% good to go for taking the real thing Saturday!

Thursday I had like the complete opposite day of Tuesday. Me and work were just not going to get along. It’s Thursday. I’m ready for the weekend. Paah-lease, you really want me to finish an economics packet and physics packet. Fine…but it will be at like 10:30 at night because I’m pretty much OCD about homework and can’t fall asleep without it being done. I was also on my own for dinner (which I actually like, so I can experiment!) and I made a fabulous wrap. Why is it fabulous, you ask? Because it was delicious and made me feel healthy. I’ll share it with you guys later! :)

Friday I tried something that I have no idea how anybody came up with. Seriously, who thinks of putting black beans in brownies? Well let me tell you, these brownies have such a deep, rich chocolate flavor that you would never even be able to tell that they are lower in fat and high in protein. Thumbs up to that!

Another exciting thing that happened? I’m BETTER!!!! No more ridiculous coughing! No more medicine (YUCK)!!!!

This morning (Saturday) I’m taking the ACT! fsadkfhaslkdjfhiu AHHH! Let’s hope I get a perfect score, how awesome would that be!?!?

How was your week??

Random Fact of the Day: A hippo can open its mouth wide enough to fit a 4 foot tall child inside.

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Pioneer Woman’s Famous Cinnamon Rolls

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Many of us have heard of the Pioneer Woman‘s Cinnamon Rolls. I wouldn’t doubt that they are like world famous.

The original recipe calls for 7, yes SEVEN pie tins of cinnamon rolls. Now don’t get me wrong here. I would LOVE to devour seven tins of cinnamon rolls, but I think we all know that 7 pans may not allow me to live to see the next day. And well, I love you guys and I kind of would like to be able to blog with you all! Therefore, I scaled the recipe down to like a human size portion. Instead of 7 pans, I made one pan with 10 cinnamon rolls. Perfect :)

I actually had a couple of these bad boys for dinner. Cinnamon rolls for dinner…how could you go wrong? Totally nutritious, right? I did have my gummy bear vitamins with them, so it was a very well rounded meal :) .

The frosting I decided to make was a recipe I got from on-line that is like a Cinnabon wanna-be. Totally delicious and perfectly complements the cinnamon roll! If you love cinnamon rolls, or like even just food in general, MAKE THESE! There is a reason why these cinnamon rolls are so famous. Because they are insanely delicious!!!

Pioneer Woman’s Cinnamon Rolls

(makes 10 cinnamon rolls)

(adapted from The Pioneer Woman)

1 cup milk (I used skim)

1/4 cup vegetable oil

1/4 cup white sugar

1/2 package (1 1/8 teaspoon) active dry yeast

2 cups plus 1/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

6 Tablespoons butter, melted

1/2 cup white sugar

cinnamon, to taste

  1. mix the milk, vegetable oil, and sugar in a saucepan. Scald the mixture over medium-high heat (heat until just before the boiling point). Turn off the heat and leave to cool for about 45 minutes.
  2. When the mixture is lukewarm to warm, but NOT hot, sprinkle in the active dry yeast. Let this sit for a minute.
  3. Add 2 cups flour and stir together. Cover and let rise for at least an hour.
  4. After an hour, add 1/4 cup flour, the baking powder, the baking soda, and salt. Stir together until fully combined. Now you can cover the dough and pop it in the fridge until you need it-overnight, or even possibly a day or two. Be aware if it starts to overflow out of the pan..just punch it down.
  5. When ready to prepare rolls, sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Roll the dough thin, maintaining a general rectangular shape. Drizzle the melted butter over the dough. It is cleanest to pour closest to the middle of the rectangle and then spread using a spatula to get to the edges. Sprinkle the white sugar over the butter, evenly. Then sprinkle cinnamon on top. I used quite a bit, probably a few Tablespoons but I’m not totally positive on the exact amount. Just add cinnamon to taste. Starting at the end farthest from you, roll the dough in a neat line, keeping the roll pretty tight as you go. Pinch the seam of the roll to seal it. Spread 1 Tablespoon of melted butter in the bottom of a 13 x 9 inch pan. Cut the rolls about 1 inch thick and lay them down in the buttered pan. Let the rolls rise for 20-30 minutes (Preheat oven to 375 degrees F), then bake at 375 degrees F until light golden brown, about 15-18 minutes.

Cinnabon-Wannabe Frosting

(adapted from Sandra Lee’s Frosting)

1/2 cup (1 stick) butter, softened

1 cup powdered sugar

1/3 cup cream cheese (I used the neufchâtel kind with 1/3 less fat, still delicious!)

1/2 Tablespoon vanilla extract (most people would probably use less, I‘m just kind of a vanilla crazy)

  1. Cream butter, cream cheese, and vanilla extract until smooth. Mix in powdered sugar until desired consistency.

Random Fact of the Day: Dolphins can recognize and admire themselves in mirrors.

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Whole Wheat Cinnamon Swirl Bread

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For the majority of my life I have had a dangerous obsession with Cinnabon cinnamon rolls.
They are the best excuse for for having more than a day’s worth of fat in one meal. One bun. One little bun of glory. MMmm.But I assure you, I no longer whine to my poor mom at the mall anymore begging for that box of yummynes. I’ve matured and grown up. Now I enjoy cinnamon swirl bread. Not just any cinnamon swirl bread, but the healthy kind. With whole wheat flour!

Not to say I don’t like cinnamon rolls. Let’s be real, those things will always rule the world. (I bow down to you Cinnabon)Anyhow, this bread is one of the closest things I can make to those cinnamon rolls, that is still pretty healthy. 

I know there are like low fat/low cal cinnamon roll recipes online and stuff but this bread is super convenient because unlike cinnamon rolls, it tastes just as good days later.

This bread lasted us just about 2 or 3 days though. Definitely a good sign:) I’ll be sure to double the recipe next time!

Some people are intimidated by using yeast, but I assure anybody who is hesitant to just give it a try! You’ll be glad you did :) This is an extremely rewarding recipe that is definitely worth the time.

Whole Wheat Cinnamon Swirl Bread

(adapted from Eat, Live, Run)

1/2 c. warm milk

1/2 c. warm water

1 (1/4th oz.) pkg. yeast

1/2 c. plus 1 T. sugar

6 T softened butter, divided

1 c. whole wheat flour

2 c. All-purpose flour

1 1/2 T. cinnamon, divided

1 1/4 t. salt

1 egg plus 2 T. warm water

  1. Combine warm milk, water, yeast, and 2 teaspoon sugar in a measuring cup and let sit for 10 minutes until foamy. The temperature of the milk/ water should be warm but NOT scorching hot.
  2. While the yeast is resting, combine the flour, 1/3 cup sugar, 3 tablespoon softened butter, salt, and 1 tablespoon cinnamon in a large bowl. Using the paddle attachment and start to mix on slow. Then, drizzle in the water mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you want to work by hand, just add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. Get into it!
  3. Spray a large bowl with cooking spray and place dough ball in. Cover with a cloth and let rise for 1.5 hours in the warmest spot of the house.**
  4. While the dough is rising, mix together the remaining 3 tablespoons butter with the extra 1 1/2 teaspoon cinnamon and 1 tablespoon sugar in a small bowl until smooth. After the dough has risen to double it’s size, roll out with a rolling pin on a floured surface to about an 1/8th inch thickness into a long rectangle. Smear the butter mixture all over the top and roll up tightly.
  5. Place dough in a greased loaf pan, cover with a cloth and let rise an additional hour in a warm spot.
  6. Preheat oven to 350 degrees F. Whisk together the egg and warm water and brush all over loaf. Bake for 40 minutes or until golden-brown/brownish on top. Let cool and slice.

**Some good ideas for warm spots in the house are on top of the dryer while a load is running, by a window getting sun, preheat the oven to the lowest heat, then turn off and keep the door cracked and the dough inside

Random Fact of the Day: The Pentagon in Washington, D. C. has five sides, five stories, and five acres in the middle.

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